Food Service Manager Elementary

Food Services Elementary Kitchen Manager Blue Springs School District 2026‑2027 The Food Services – Elementary Kitchen Manager provides support to the educational process by managing food service activities at the assigned location. Responsibilities include preparing and serving food items to students and/or school personnel, maintaining food service facilities in a safe and sanitary condition, and ensuring compliance with nutritional requirements and health standards. Essential Functions Manages site operations, overseeing preparation and service of food, and provides training on food preparation and health standards to staff. Coordinates food services staff schedules to ensure coverage for daily production and special events. Supervises food service workers and other personnel, orienting, training, evaluating, and maintaining productivity and compliance with health, safety and nutritional standards. Estimates food preparation amounts, adjusts recipes as needed, and minimizes waste. Evaluates prepared food for flavor, appearance, and temperature, ensuring items are acceptable to students and staff. Implements menu plans to meet mandated daily nutritional requirements for students. Inspects food and supply deliveries to verify quantity, quality, and specifications. Maintains inventories of food, condiments, supplies, and equipment at specified intervals. Orders food, equipment, and supplies to sustain adequate inventory within nutritional and budget guidelines. Maintains equipment, storage, food preparation and serving areas in a sanitary condition. Participates in unit meetings, trainings, and workshops to convey and gather information for job functions. Prepares documentation such as meal program records, reconciliation reports, cash summaries, and time sheets. Reconciles transactions, processes receipts, meal counts, and prepares bank deposits in compliance with established policies. Responds to inquiries from students, staff, and the public regarding food items and service policies. Other Functions Performs other related duties as assigned to support efficient and effective unit functioning. Job Requirements: Minimum Qualifications Skills – Use computer applications (Excel, Word) and operate commercial kitchen equipment safely. Knowledge – Apply basic math, read and follow instructions, and understand multi-step written and oral instructions. Knowledge of safety practices, food preparation and handling, and sanitation practices is required. Ability – Schedule activities, collate data, use job-related equipment, work with diverse individuals, solve moderate problems, and maintain dependability. Responsibility – Work under limited supervision, manage a small work unit, monitor budget expenditures, and collaborate with other work units when necessary. Work Environment The role involves significant lifting, carrying, pushing, and pulling, occasional climbing, frequent stooping, kneeling, crouching, and standing. Work may be performed under temperature extremes and in environments with some exposure to risk of injury or illness. Noise levels are moderate to loud. Background Check Employment is contingent upon a successful pre‑employment background check, including criminal history, reference verification, and certification verification. Results must be acceptable to the Blue Springs School District. Education High School Diploma or GED required. Equivalency Kitchen experience accepted as equivalent. Equal Opportunity Employer #J-18808-Ljbffr Young World Physical Education