Manager (Kitchen) (South Middle School)

Starting Date: Immediately Job Title Kitchen Manager Reports To Director of Student Nutrition Services/Principal FLSA Non‑Exempt. Note: Critical features of this job may be subject to change at any time due to reasonable accommodation or other reasons. Position Purpose / Summary The Kitchen Manager is responsible for managing and directing the production and service of hot meals to students in one or more schools, ensuring compliance with health and safety regulations, and overseeing kitchen staff. Qualification Requirements ServSafe certification is required. Must be able to demonstrate aptitude and ability to access and perform tasks necessary for the role within Google Suites, Microsoft Office Suite, and other software as required. Essential Duties Prepare and serve menu items as outlined on the menu cycle provided by the Director of Food Services. Schedule, assign, and direct the daily duties of Assistant Kitchen Manager, cooks, and cook helpers under their supervision. Determine and requisition supplies needed for preparation and service of menu items in consultation with the Director of Food Services. Maintain cleanliness and organization of equipment, food preparation, and storage areas in a workable fashion at all times. Keep accurate records of data required for the district’s participation in the National School Lunch Program. Receive, inspect, and sign for food and supplies when delivered. Manage food‑service related concerns with the assistance of the Director of Food Services when necessary. Additional Duties Maintain a neat, clean personal appearance and wear district uniforms at all times when performing duties. Complete a physical inventory as requested by the Student Nutrition Department. Perform other duties as assigned by the supervisor, principal, or their designee. Possess the ability to effectively communicate, both verbally and in written form, with administrators, staff, and the community as needed. Supervisory Duties The Kitchen Manager will schedule, assign, and direct the daily duties of Assistant Kitchen Manager, cooks, and cook helpers under their supervision. Mental Demands Ability to maintain confidentiality; communicate clearly both orally and in writing, and reason and make appropriate decisions. Physical Demands Regularly required to reach, climb, bend, stand, walk, and use hand strength to grasp and hold. Must withstand temperature extremes in kitchen environments. Occasionally lift up to 20 pounds and carry, move, push, or pull up to 50 pounds. Requires good dexterity, hearing, and speech capabilities. Environmental Conditions Work primarily in a busy school kitchen environment. Exposure to hot and cold temperatures and humidity. Noise level can be moderate to loud due to kitchen equipment. Terms of Employment Employment is on an at‑will basis for nine months, beginning with the first day of the work calendar or at the time of employment for the duration of the school year with prorated personal leave. Each employee will receive a yearly work calendar showing the specific daily work schedule. The work calendar may be modified by the Board of Education as needs dictate. Secondary school Kitchen Managers have a six‑and‑a‑half‑hour workday; elementary school Kitchen Managers have a six‑hour workday. A definite daily schedule is established by the building Principal and Director of Food Service and approved by the Assistant Superintendent of Personnel. Evaluation End‑of‑year performance evaluations occur annually in accordance with the Board's policy on evaluation of support staff personnel. #J-18808-Ljbffr Young World Physical Education