The Kitchen Manager oversees the preparation and service of school meals, ensuring compliance with health regulations and supervising kitchen staff.
Qualifications include ServSafe certification and proficiency with necessary software.
Essential duties involve menu preparation, staff scheduling, supply management, maintaining cleanliness, record-keeping for the National School Lunch Program, and handling food deliveries.
Additional responsibilities include maintaining a professional appearance, inventory management, and effective communication.
Supervisory duties include managing assistant managers and cooks.
Physical demands involve standing, lifting, and working in a busy, temperature-variable kitchen environment.
Employment is on a nine-month, at-will basis, with work hours typically ranging from six to six and a half hours daily.
Performance is evaluated annually.