Knowledge and basic skills of institutional quantity food production* Communicate with students, staff, parents and the public* Knowledge of food safety and sanitation procedures Mathematics skills Cashier experience preferred* ServeSafe CertifiedGENERAL SUMMARY* The Kitchen Manager has the overall responsibility of assisting with the production,* Planning and execution of the National School Lunch and Breakfast Programs as well as, CACFP at risk supper program and Snack program.* Ensures that all sanitation and safety practices comply with State, County, and District requirements and codes, which includes, but is not limited to the receiving, storing, handling, preparing and serving of food products, and the general cleaning and sanitizing of the kitchen, food service equipment supplies and utensils.*