Kitchen Manager – School Cafeteria

About the role

The Kitchen Manager will lead daily food service operations for a school cafeteria, overseeing food preparation, staff supervision, and compliance with safety standards. This full‑time position ensures that hundreds of students receive nutritious meals in a safe, efficient environment.

Key responsibilities

• Oversee all food production and service to meet quality, safety, and portion standards.
• Train and supervise kitchen staff on recipes, equipment safety, and sanitation.
• Prepare daily and weekly paperwork, reports, and schedules.
• Monitor inventory, manage ordering, receiving, and storage of supplies.
• Maintain equipment cleanliness and report repair needs.
• Enforce HACCP, health department regulations, and ServSafe standards.
• Manage labor schedules to align with staffing and budget requirements.
• Ensure accurate temperature logs, cleaning schedules, and food safety documentation.
• Handle cash reconciliation procedures.
• Act as the on‑site leader for smooth, safe, and efficient kitchen operations.

Required profile

• High school diploma or equivalent.
• ServSafe certification (or willingness to obtain before start).
• Food service experience; school nutrition experience preferred.
• Prior supervisory experience strongly preferred.
• Reliable transportation and ability to pass background and fingerprint checks.
• Physical ability to stand full shift and lift up to 50 lb occasionally.

Required skills

• ServSafe certification.
• Knowledge of HACCP and health department regulations.
• Experience with POS systems and online reporting.