Manager II - Student Nutrition Center

Job Title: Kitchen Manager II FLSA Exemption Status: Non-Exempt Classification Group: Food and Nutrition Services Supervising Position: Director or designee Pay Plan: Educational Support Personnel Pay Range: Range 08 Last Updated: 9/2/2025 Job Summary Responsible for oversight of kitchen operations to ensure that students are served nutritious and attractive meals in a clean and caring atmosphere. Responsible for knowledge of and enforcement of all food safety and sanitation practices as well as program regulations. Responsible for development of kitchen staff and promotes good community relations among various community and school clientele as directed by the supervisor. Essential Duties and Responsibilities The subsequent duties outline the fundamental operations of the position and exemplify the nature of the tasks carried out. They do not encompass a comprehensive inventory of the obligations and responsibilities fulfilled in this role. The approximation of frequencies and time allocation percentages are flexible and subject to the requirements of the organization. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Job Task Descriptions Daily 25%: Completes all duties and responsibilities of the kitchen manager while participating in preparation, serving, cashiering, and sanitation tasks. Drives and delivers food to satellite locations as needed. Daily 15%: Supervision and training of 2 to 4 employees. Daily 10%: Oversees delegation of assignments and follow up to ensure all work is completed timely and efficiently to meet labor budget. Daily 10%: Ensures all staff is trained as directed. Daily 5%: Submits to the central office all food and non-food orders, payroll, attendance, production sheets, inventory, maintenance, and equipment requests correctly and timely. Daily 5%: Works with supervisor, SFS, and staff to ensure all health department sanitation standards are met. Daily 5%: Understands and follows all department revenue handling procedures. Responsible for management of inventory valuing from $ 7000 to $9000. Daily 5%: Understands and ensures safety policies are followed and worker’s compensation procedures are followed. Understands and follows all HACCP mandates. Daily 5%: Carries out all tasks and directives given by supervisor or members of the leadership team. Notifies supervisor of any personal issues and keeps these issues confidential. Daily 5%: Participates in all required meetings, trainings, and development. Stays current with all district and department communication including voicemail and email. Attends manager meetings as directed. Shares all information with kitchen staff in a timely manner. Daily 5%: Coordinates promotions to increase meal participation. Daily 5%: Perform other duties as assigned or requested. Daily 5%: TOTAL 100%. Reporting Relationships This job has supervisor responsibilities including, but not limited to, interviewing, hiring, directing work, assigning work, supervising work, training, evaluating, disciplining, and terminating. Direct reports: Food Service Worker Minimum Qualifications The minimum prerequisites of formal education, professional work experience, certifications, licenses, endorsements, designations, trainings, and other criteria that a candidate must fulfill to be considered for a position. It is essential that certifications, licenses, endorsements, designations, and trainings are fulfilled, valid, and not expired. Criminal background check and fingerprinting required High School Equivalency (HSE) diploma One (1) year of professional work experience Physical Requirements and Working Conditions Medium work strength level (lifting or carrying 50 pounds) Primarily works indoors Typically a loud noise level Requires repetitive bending, reaching, pulling Prolonged standing/walking Eye/hand coordination for register and computer operation Visual concentration on equipment Temperature variations Work location is subject to change to meet the requirements of the organization Desired Qualifications Formal education, professional work experience, certifications, licenses, endorsements, designations, trainings, and other qualifications relevant to the position that are strongly preferred but not mandatory for a candidate to be considered. Experience working in the public sector. 1-2 years of experience as an Assistant Kitchen Manager, Kitchen Manager, or Restaurant Manager. Experience working directly with people from diverse racial, ethnic, and socioeconomic backgrounds. Racially conscious and culturally competent with the skill, will, capacity, and knowledge to commit to a culture of continuous improvement. #J-18808-Ljbffr