The job of the Kitchen Manager is to coordinate, train, and work alongside kitchen staff to prepare and serve students and staff safe, high quality meals that meet the Child Nutrition Program requirements with efficiency, organization, fiscal responsibility and good internal and external customer service.

A Day in the Life

Oversees all operations and staff to ensure the kitchen runs efficiently, safely, and in an organized manner
Prepares, plans, and serves food to students and staff in a safe, pleasing, and efficient manner
Checks equipment and charts temperature on freezer, coolers, dishwasher, etc. to ensure meeting HACCP requirements
Orders food and supplies
Fills out appropriate paperwork in order to meet district, state, and federal guidelines and mandates
Arranges for substitutes during staff absences
Resolves employee conflicts and other issues as they arise
Responds to questions/concerns of parents and students in order that all needs are being met and/or addressed
Inspects all food shipments to ensure the quality of the product
Inspects, sanitizes, and cleans kitchen and equipment to meet district, state, and federal health standards
Maintains confidentiality as appropriate in order to comply with district, state and federal laws
Performs other duties as assigned for the purpose of ensuring the efficient and effective functioning of the food service program
Conducts inventories for the purpose of maintaining an efficient and fiscally sound kitchen
Provides services for special events and other requests of the administration
Assists teachers, when requested, with cooking advising/instruction for use in the classroom

Profile of a Successful Candidate

Pass a background check
Have a current TB test
Possess a high school diploma or equivalent
Food Safety Basics – State Department of Education
Cooking experience is helpful
Experience as a kitchen assistant recommended
Are strong team players
Possess basic computer and math skills
Must enjoy a fast pace environment
Understand and follow state health regulations
Can spend 90% of their day standing and 10% walking – Time is spent lifting, carrying, pushing, pulling, stooping, kneeling, crouching, and crawling and using fine finger dexterity
Can work in extreme temperatures, noisy and crowded environment containing hazards
Maintain regular and acceptable attendance/punctuality

Perks of Working for Maize USD 266

School schedule - work when students are in session
Benefits - Working more than 25 hours/week makes you eligible for benefits such as paid leave time and subsidized health insurance
Holidays off - Enjoy a week at Thanksgiving, two weeks over Christmas, and Spring Break
Retirement - Employees working more than 630 hours/year participate in KPERS retirement plan
A positive and hardworking team experience.

Kitchen Manager (HLC)