Food Service - Kitchen Manager

OAPSE transfer "bid" requests via internal applications will be accepted until 2:00 pm on 12/2/2025
External applications will be accepted until filled. 

Contracted Days/Hours: 9 month (school calendar plus 6 days); 7.5 hours daily; eligible for district health benefits
Scheduled Report Times: 6:15 am to 1:45 pm      
Salary: starting rate of $14.27 per hour with additional $1700 annual kitchen manager stipend in accordance with the collective bargaining agreement      
Reports to: Food Service Director


Qualifications:

• Prior experience as a food service employee
• ServSafe II Food Protection Manager certified  
• Knowledge of local, state, and federal nutritional regulations
• Growth mindset with a desire to learn and grow with the department
• Strong organizational skills and enthusiasm for school nutrition
• Must be able to use a computer, including Point of Sale software, email and web browsing
• Good character, efficiency, cleanliness, and commitment to the welfare of the students and department
• Ability to lift and move heavy items and equipment

Duties and Responsibilities:

• Takes ownership of roles and responsibilities including partnering with the Food Service Director/Coordinator and tech support to operate all aspects of an efficient kitchen and meal program
• Has a frugal and responsible mindset and is willing to grow and be flexible with the demands of the food service operation
• Responsible for fiscal integrity of the kitchen including accurate daily deposits, money handling and record keeping 
• Aware of spending and following budgets set by the food service department 
• Frugal mindset and responsibility to protect all aspects of the kitchen, inventory, and department
• Shows leadership in the kitchen and shares knowledge and food service experience through communication, demonstration, and by example
• Understands all duties of the food service workers including cashiering and the Point of Sale system with ability to perform these roles when needed
• Coordinates the activities of food service workers in all areas to maximize efficiency of the kitchen and follow all department procedures
• Trains and delivers in-service to current employees as instructed by leadership and as needed in their kitchen
• Discerns and communicates important information and decisions to the Food Service Director
• Maintains daily and monthly records, inventory, invoices, temperature logs, and production records and reports deficiencies to the Food Service Director
• Assists in preparation of menus and ordering food and supplies
• Oversees and assists with the cooking and/or cold prepping needs of the kitchen as well as serving and cleaning needs
• Follows approved menus and standardized recipes
• Maintains and protects district equipment and the integrity of food inventory
• Communicates equipment and technology needs to the Food Service Director  
• Must be able to use a computer, including Point of Sale software, email and web browsing
• Cares for equipment and inventory when/if large equipment fails, including but not limited to moving food to alternative storage during or after school hours
• Reports any problems or accidents occurring in the kitchen or cafeteria area to the Food Service Director
• Ensures that the kitchen contents are safe and secure at the end of the day
• Follows proper procedures for staff coverage in accordance with the CBA
• Responsible for obtaining substitute coverage for the building food service staff 
• Follows all federal, state, and local food safety regulations, USDA child nutrition regulations, and all district and department policies and procedures
• Attends meetings and training as directed by the Food Service Director, including monthly manager’s meetings
• Performs all other duties as assigned by the Food Service Director

 
Requirements must be on file before starting:

1. ServSafe II Food Protection Manager Certification (or able to obtain within 3 months of starting)
2. High school diploma or equivalent
3. Favorable and current State (BCII) and Federal (FBI) background checks
4. Successful completion of the skills test. (details listed below)
5. Negative drug screen result

  
Tested skillset will include:
Basic food service knowledge, fiscal skills and understanding, money handling, customer service, employee management, leadership and decision making, food safety and sanitation including proper food handling, storage, and temperatures, child nutrition regulations and meal patterns, and technology awareness and skills such as using email, web browser, point of sale system. 

The performance will be evaluated in accordance with Board policy annually. 

Employees must follow all board policies, all state, and federal laws, and adhere to the Ohio Code of Ethics set up by the Ohio Department of Education. Subject to all applicable laws, essential job functions of the position include the employee being punctual and capable of completing all of the duties of the position, with or without reasonable accommodation.

The successful candidate must complete all required Vector Solutions/Safe Schools courses as assigned annually.