Manager II - Student Nutrition Center

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. The manager must maintain knowledge of and enforce all food safety and sanitation practices and program regulations. Develop kitchen staff and promote good community relations among various community and school clientele as directed by the supervisor. Note: The following list outlines the fundamental duties and responsibilities of the position. They do not constitute a comprehensive inventory of all tasks performed. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. Essential Duties and Responsibilities 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. Supervision and training of 2 to 4 employees. Oversees delegation of assignments and follows up to ensure all work is completed timely and efficiently to meet labor budget. Ensures all staff is trained as directed. Submits to the central office all food and non-food orders, payroll, attendance, production sheets, inventory, maintenance, and equipment requests correctly and timely. Works with supervisor, SFS, and staff to ensure all health department sanitation standards are met. Understands and follows all department revenue handling procedures. Responsible for management of inventory valuing from $7,000 to $9,000. Understands and ensures safety policies are followed and worker’s compensation procedures are followed. Understands and follows all HACCP mandates. 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. 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. Coordinates promotions to increase meal participation. Performs other duties as assigned or requested. Reporting Relationships Direct reports: Food Service Worker. Minimum Qualifications 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 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