Head of School Kitchen

Kitchen Manager

Brookline Public Schools Food Services – BROOKLINE, Massachusetts Open in Google Maps

This job is also posted in Brookline School District

Job Details

Job ID: 5802646

Application Deadline: Jul 25, 2026 5:00 PM (Eastern Standard Time)

Posted: Jun 25, 2026 4:00 AM (UTC)

Starting Date: Immediately

Job Description

POSITION: SCHOOL KITCHEN MANAGER

IMMEDIATE SUPERVISOR(S): Director of Food Services

EMPLOYMENT TERM: 42 weeks annually, Monday‑Friday, (7 hours/day, 35 hours/week, between 6:30 am–2:00 pm, 7 working hours daily plus ½ hour unpaid lunch, School Year).

SALARY: In accordance with the AFSME Food Service Contract, including hourly differentials.

EVALUATION: Performance in this position will be evaluated by the Director of Operations, Director, and Assistant Director of Food Services.

JOB SUMMARY: To manage the operation of the food service program in the school to ensure the students are served attractive and nutritious meals in an atmosphere of efficiency, cleanliness, and friendliness.

Performance Responsibilities

Participates in and manages the operation of the child nutrition program at the assigned school.

Prepares weekly assignments/schedules for kitchen staff.

Ensures compliance with the Massachusetts Department of Child Nutrition Program Policy.

Directs the preparation and serving of all food in the cafeteria.

Assumes responsibility for the security of food and supplies.

Supervises and helps with the storage and care of foods and supplies.

Ensures that the menus developed by the Food Service Director and Assistant Director are followed without deviation.

Supervises and participates in the preparation and serving of food.

Oversees and participates in the cleaning of the kitchen, serving, storage, and dining areas.

Assigns, directs, plans, and supervises the work of cafeteria employees.

Instructs new cafeteria employees in performing assigned tasks.

Reads and interprets written recipes and other written and verbal directions.

Attends in‑services and workshops as directed.

Maintains confidentiality.

Makes menu item substitutions with the approval of the Director or Assistant Director.

Maintains accurate records, including production records, temperatures of food and equipment, and inventory of equipment, food, and other supplies.

Orders food on the computer weekly by following established procedures.

Prepares inventories, records, and required reports.

Accounts for receipts and invoices.

Maintains and/or upgrades skills.

Performs duties efficiently and productively.

Maintains positive work habits.

Prepares the main menu item for lunch daily.

Adheres to Employee Code of Conduct as outlined in the department's handbook.

Performs duties as assigned by immediate supervisor(s).

Preferred Qualifications

2 years of foodservice management experience, preferably in a K‑12 public school setting.

CPR certification.

Choke/Save certification.

Must maintain current fire extinguisher training.

Required Qualifications

ServSafe certification.

Evidence of good personal cleanliness.

Demonstrates leadership and supervisory skills.

Successful experience in the food service industry.

Demonstrates knowledge of operating a computer for ordering, operating a point of service, and …

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The employee shall remain free of any alcohol or non-prescribed drugs while in the workplace. Alcohol and controlled substances that affect employee productivity, safety, or judgment in the workplace will not be tolerated.

Skills, Abilities & Knowledge

Scheduling abilities with a focus on shifting priorities.

Understanding of Hazard Analysis Critical Control Points (HACCP).

Proper handling of food, temperature controls, personal hygiene, and proper cleaning and maintenance of equipment.

Attention to detail, accuracy, and completeness; demonstrate a proficient ability in the operation of computers, email, phone, and voicemail.

Familiar with the USDA nutrition program regulations, USDA, DESE, and general food service program(s).

Ability to proactively recognize issues and resolve problems in a timely manner.

Ability to communicate with vendors and the health department.

Ability to lift 40‑60 lbs., stand continuously, and engage in moderate physical work.

Practices successful time management.

Delegates tasks appropriately.

Physical Demands

The physical demands described are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is frequently required to reach, walk, climb, lift heavy objects, pull, push, grasp, use commercial food service equipment, talk, hear, see, and use repetitive motions. The employee is required to exert moderate physical effort and stand continuously. While performing the duties of this job, the employee may frequently lift and/or move at least 40‑60 pounds of materials, food supplies, etc. Specific vision abilities required by this job include close vision, such as to read handwritten or typed material, and the ability to adjust focus. The position requires the individual to meet multiple demands from several people and interact with the public and other staff members.

Work Environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The temperature in a school kitchen can range from below 32 °F in a walk‑in freezer to 100 °F or above near the ovens, stove, and dishwasher. Temperatures can exceed 400 °F while operating ovens. The work floor surface, by the nature of this job, will be wet and slippery periodically throughout the day. Therefore, shoes with nonskid soles are recommended. The noise level in the work environment is moderately loud to loud (70‑90 dB).

The information contained in the job description is for compliance with the Americans with Disabilities Act (ADA) and is not an exhaustive list of duties performed by this position. Additional duties are performed by the individuals currently holding this position, and additional duties may be assigned by the Superintendent or his/her designee.

Position Type: Full‑Time

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