High School Kitchen Manager (Food Services)

Role: High School Kitchen Manager (Food Services)

Job Description: As the Kitchen Manager, you will oversee all aspects of our high school’s kitchen operations, ensuring efficient and high-quality breakfast and lunch service for approximately ~900 students. You will lead a team (including an Assistant Kitchen Manager) and ensure strict compliance with health and safety regulations. Reporting to the Food Services Director and Food Services Coordinator, your goal is to deliver nutritious meals while maintaining fiscal responsibility and high standards of student satisfaction.

Responsibilities:

• Meal Planning & Compliance: Plan and execute nutritious, appealing meals that align with USDA guidelines and student preferences.
• Team Leadership: Supervise kitchen staff, including the Assistant Kitchen Manager; provide consistent training and professional development.
• Operational Coordination: Oversee food preparation and cooking schedules to ensure timely service and minimal food waste.
• Inventory Management: Monitor food and supply stock; place orders as needed and identify excess product inventory to repurpose effectively, reducing waste and cost.
• Safety & Sanitation: Maintain rigorous health and safety standards, ensuring proper food handling, sanitation, and cleanliness across all kitchen and dining areas.
• Budgetary Oversight: Manage costs and expenses to optimize efficiency without compromising quality.
• Community Engagement: Collaborate with school administration, faculty, and students to gather feedback and refine menu offerings.
• Professional Standards: Stay current on industry trends, federal regulations, and best practices in school nutrition.

Qualifications:

• Regulatory Expertise: Full understanding of the Meal Patterns for the National School Breakfast Program (NSBP) and National School Lunch Program (NSLP).
• Leadership: Proven ability to conduct effective pre-shift meetings and clearly assign tasks to individuals.
• Experience: Previous experience in a high-volume culinary role, preferably within a school or institutional setting.
• Skills: Strong culinary knowledge, organizational multitasking, and proficiency in computer systems for ordering and reporting.
• Technical Knowledge: Familiarity with kitchen equipment operation and maintenance.
• Physical Requirements: Ability to lift a maximum of 50 lbs.
• Certifications/Language: ServSafe certification is a plus or ability to obtain within 12 months of hire. Bilingual skills are preferred but not required.
• Education: High school diploma or equivalent.

Looking Ahead: FY27 Initiatives

The Kitchen Manager will play a pivotal role in:

• Facility Transition: Leading the team through a move to a brand-new school and kitchen facility during the winter of 2026-27.
• Operational Expansion: Overseeing the potential launch of a satellite operation within the high school to support meals for lower grade levels.
• Systems Audit: Proactively identifying equipment issues and optimizing the workflow of the new kitchen space.

Shift Type: Full-Time (30 hours per week)

Start Date: August 24th, 2026

Salary Range: $27.33 to $32.44; In line with AFSCME Contract 

Salary : $27 - $32