2026-2027 Food Service Kitchen Manager

Food Service Kitchen Manager

This position requires moderate physical strength to perform a wide range of duties involved with preparing and/or serving meals in a school nutrition program. Responsibilities include but are not limited to food production, inventory, daily accounting and deposits, ordering food and supplies, direct workflow, supervision of staff and maintaining an efficient, clean, and pleasant work environment while following HAACP and USDA regulations. The kitchen manager provides leadership to staff to work as a team in the preparation, accountability, and service of food.

High School Diploma or equivalent.

Must have ability to lift a minimum of 50 pounds.

Ability to communicate effectively and execute directions from Nutrition Services Coordinator and District Administration.

Regular work attendance is essential.

Professional, personable, and welcoming.

Ability to maintain confidentiality and professionalism in interacting with students, staff, public, parents, and Board Members.

ServSafe certification (or successful completion of ServSafe training course and certification exam within one month of employment)

Two years' commercial kitchen experience preferred.

Demonstrate leadership/management skills including problem solving, decision making, organization and time management.

Basic computer skills: email, online ordering websites, school meal accounting software.

Reports to: Nutrition Services Coordinator, School Building Principal

Supervises: The kitchen manager supervises cooks assigned to the same school building. The number of cooks assigned is based on school meal participation.

Terms of employment: 9-month position (180 days) 7.5 hours plus a 30-minute unpaid break

Evaluation: Performance of this job will be evaluated in accordance with provisions of the school board's policy on Evaluation of Support Services Personnel.

Performance responsibilities: Regular, dependable, in-person attendance is an essential function of the job. Responsible for the preparation of meals for school nutrition services program by using appropriate HAACP methods and following standardized recipes. Oversee the quality and quantity of food production and aesthetic appeal of meals. Follows all federal, state, and district regulations and procedures regarding National School Lunch Program and School Breakfast Program. Order food and supplies based on meal production records. Maintain records on HAACP, inventory, production, daily accounting and deposits and other required record keeping. Demonstrate knowledge of Point of Sale software to ensure meals are recorded and a la carte items are charged accurately. Plans and directs workflow for the preparation and service of meals. Oversees cleaning and sanitation procedures. Trains new Nutrition Services employees. Provides consistent feedback to employees regarding job performance. Conducts employee performance evaluations. Proper use of foodservice, equipment, and supplies. Ensures employees complete work within scheduled hours. Complete required annual training. Demonstrate acceptable interpersonal skills and relations with co-workers, staff, students, and the public. Ability to work effectively with staff in a diverse multicultural work environment. Perform other duties as assigned.

Skills and physical requirements: Skills are required to perform multiple non-technical tasks with a need to periodically upgrade skills in order to meet changing job conditions. Specific skills required to satisfactorily perform the functions of the job include operating standard kitchen and office equipment including pertinent software applications; preparing and serving meals; completing temperature logs and production records accurately and efficiently; working effectively under strict timelines. Knowledge required to satisfactorily perform the functions of the job includes school district operations and philosophy; concepts of food safety and sanitation; time management; ability to exercise independent judgment. Ability is required to routinely bend, lift and use basic job-related equipment. Manual dexterity to handle knives and other kitchen equipment such as slicers, mixers, choppers, and scales. Flexibility is required to work independently or with others in a wide variety of circumstances; operate equipment using defined methods. Ability is also required to work with a significant diversity of individuals and/or groups. In working with others, problem solving is required to identify issues and create action plans. Specific abilities required to satisfactorily perform the functions of the job include: adapting to changing work priorities; communicating with diverse groups; maintaining confidentiality; meeting deadlines and schedules; setting priorities; working as part of a team; working with constant and sustained interruptions; following USDA regulations, HAACP standard operation procedures and the Nebraska Food Code.

Benefits: Single high-deductible health savings account, single dental insurance, life insurance, long-term disability insurance, retirement, paid sick and personal leave.

Working environment: The usual and customary methods of performing the job's functions require the following demands: (1) regular, dependable attendance on the job; (2) the ability to perform the identified tasks and to possess and utilize the identified knowledge, skills, and abilities, and to perform the identified work activities; and, (3) lifting, carrying, pushing, and/or pulling; and significant fine finger dexterity. Generally, the job requires the ability to work in a standing position for prolonged periods of time. This job is performed in a generally clean and healthy environment.

This institution is an equal opportunity employer.