Kitchen Manager - Sharon High School - 2026-2027

KITCHEN MANAGER - SCHOOL FOOD SERVICE

Reports To: Food Service Director / Assistant Food Service Director

Position: Kitchen Manager

POSITION SUMMARY

The Kitchen Manager is responsible for the daily operation of the assigned school kitchen, including food preparation, meal service, staff supervision, food safety, inventory, and required recordkeeping. The Kitchen Manager must ensure that all operations follow DESE, USDA, Massachusetts food safety regulations, and School District policies and procedures.

ESSENTIAL RESPONSIBILITIES

• Manage the daily operation of the school kitchen and cafeteria.
• Prepare and serve meals according to the approved menu, standardized recipes, and USDA meal pattern requirements.
• Ensure meals are prepared in the correct quantities and served at the proper temperature and portion size.
• Follow all DESE and USDA meal service requirements, including proper meal counting and recording meals at the time of service.
• Complete all required production records, temperature logs, inventory records, and other documentation accurately and on time.
• Ensure proper food safety, sanitation, handwashing, food storage, temperature control, and cleaning procedures are followed.
• Follow all district procedures for food allergies and special dietary needs.
• Supervise, train, and assign duties to kitchen staff.
• Monitor employee attendance, performance, safety, and compliance with department procedures.
• Receive, inspect, store, order, and rotate food and supplies using proper inventory procedures.
• Monitor food usage and minimize waste.
• Operate and maintain kitchen equipment safely and report equipment problems promptly.
• Maintain a clean, organized, and safe kitchen at all times.
• Provide professional and respectful service to students and school staff.
• Communicate daily operational concerns, staffing issues, food shortages, and compliance concerns to the Food Service Director or Assistant Food Service Director.
• Participate in required DESE, USDA, food safety, ServSafe, allergy, and district training.

PHYSICAL REQUIREMENTS

• Stand and walk for extended periods.
• Frequently bend, reach, stoop, and lift.
• Lift and carry food, equipment, and supplies as required.
• Work in hot and cold environments.
• Safely operate commercial kitchen equipment.
• Perform repetitive food preparation and cleaning activities.
• Work safely around hot food, steam, sharp objects, and commercial kitchen equipment.
• Must be able to lift a minimum of 40lbs

Pay will be commensurate with experience and up to $37.46