Calendar:  179

PURPOSE
The Training Kitchen Manager helps develop, facilitate and supervise school nutrition training programs while effectively meeting daily managerial responsibilities. Implement training, develop plans and facilitate training of our programs.

PERFORMANCE RESPONSIBILITIES
This is a food service management position with the primary responsibility of training School Nutrition Services (SNS) staff members. Provides hands-on training of preparing meals, serving meals and cleaning at the Training Kitchens or side-by-side training at other sites. Provides computer training of point of sale, cashiering and management duties. Training programs are Boot Camp Nutrition 101 for new employees and specialized training for assistant managers and managers with Boot Camp Nutrition 102.

The work is performed under the supervision of the School Nutrition Director. The primary duties of this position are performed at the designated training kitchen and may include driving to and from various district locations.

ESSENTIAL DUTIES

Essential Duties and Responsibilities

Provides hands on training for all new kitchen employees in a kitchen environment;
Provides side-by-side training;
Trains and oversees new kitchen employees and directs them in all aspects of meal production in kitchens;
Monitor and evaluate training program’s effectiveness, success and reports periodically of progress to school nutrition director;
Ensures compliance of SNS with state, federal and local regulations;
Communicates effectively with all staff, students, parents, visitors and vendors;
Staffs, schedules and plans work assignments;
Acts as a leader in the kitchen and is responsible for kitchen morale;
Hire, schedule and training of student servers;
Maintains food service records such as production sheets, food orders, milk orders, inventory, time sheets, meal counts and other related records;
Participates in developing and maintaining routine procedures for accurate checking and serving of meals;
Maintains defined standards of safety for personnel, food preparation, kitchen equipment and physical plant;
Prepares food within an established system following standardized recipes, preparation and serving methods and food handling techniques to ensure acceptable standards and customer acceptance;
Orders food and supplies to maintain stock at the required level;
Supervises and evaluates food service employees;
Receives food and supplies;
Follows defined standards of sanitation for personnel, food preparation and kitchen equipment;
Attends approved training and workshops;
Understands and applies the accepted procedures for operating, cleaning and caring for each major piece of equipment;
Follows established procedures for service and distribution of meals;
Performs cashiering duties including; entering customer transactions and handling cash balances, cash received daily and maintains records, prepares daily bank deposits. Takes deposit if assistant manager is unavailable.
Performs all work duties and activities in accordance with District policies, procedures and safety practices

Other Duties & Responsibilities

Performs other related duties as required.

KNOWLEDGE, SKILLS & ABILITIES

Knowledge of:

National School Lunch Program and Breakfast Program;
Summer Foods Service Program;
Fresh Fruit and Vegetable Program;
After School Snack Program;
Operation of standard and specialized kitchen equipment;
Health and safety procedures relating to food preparation and sanitation;
Operation of a cash machine and office computer with related job specific software;
Management and supervisory skills;
District policies regarding free and reduced programs and funding regulations;
Health and safety procedures relating to food preparation and sanitation;
Operation of an office computer with related job specific software;
SNS rules and regulations regarding nutrition.

Skills:

Basic math, accounting and recordkeeping.

Ability to:

Supervise and train food service employees effectively;
Manage a kitchen operation and prepare food;
Operate a variety of standard kitchen equipment and tools;
Operate a cash machine and office computer appropriate to assigned duties;
Apply standard kitchen safety processes and procedures and apply first aid as needed;
Maintain effective working relationships with students and other district employees
Communicate effectively both in writing and orally;
Perform recordkeeping, accounting and mathematical functions;
Use logical and creative thought processes to develop solutions according to written specifications and/or oral instructions;
Perform multiple tasks simultaneously, including handling interruptions, and return to and complete tasks in a timely manner;
Perform time management functions and meet deadlines;
Maintain office, school, and individual confidentiality.

QUALIFICATIONS

High school diploma or GED equivalency, with additional training in food service management; and
Five years food service management experience;
Any equivalent combination of experience and training which provides the knowledge and abilities necessary to perform the work;
Valid Idaho Driver’s License;
At least 8 hours of food safety training is required. This training must occur not more than 5 years prior to their starting date or completed within 30 days of the employee’s start date.

ESSENTIAL PHYSICAL ABILITIES

Sufficient clarity of speech and hearing or other communication capabilities, with or without reasonable accommodation, which permits the employee to discern verbal instructions and communicate effectively on the telephone and in person;
Sufficient vision or other powers of observation, with or without reasonable accommodation, which permits the employee to comprehend written work instructions, operate a motor vehicle and review, evaluate, and prepare a variety of written/typed documents and text materials;
Sufficient manual dexterity, with or without reasonable accommodation, which permits the employee to operate standard office equipment and a personal computer and to make adjustments to equipment;
Sufficient personal mobility, agility, strength and physical reflexes, with or without reasonable accommodation, which permits the employee to work on their feet for an extended period of time, lift or move up to 50 pounds and work in a kitchen environment.

EVALUATION
Yearly by SNS Director.

TERMS OF EMPLOYMENT

To be determined by calendar year.
Regular attendance is an essential function of this job.

If you are chosen for this position your employment with the District would be "at will". Employment at Will means that the employee or the District may terminate the employment relationship with or without cause, and with or without notice, at any time;
As per Idaho Code 65-5-1/65-503: "Eligible veterans are provided advantages in public employment in Idaho…"

Updated 5/18/2026

Kitchen Manager - Trainer