Child Nutrition Kitchen Manager


Performs moderately difficult work in the performance of food service work involving the overall management of food service operations within a school facility, including planning, organizing and preparing quality meals that are served in a safe, sanitary, nutritious, and appealing manner.


Work is performed under the direction of the Food Services Director. The employee is expected to exercise initiative and judgment in planning and organizing work, completing assignments, and handling routine and unusual problems. The Nutrition Manager will at least annually evaluate cook’s and server’s performance.


Immediate to general supervision is exercised over a subordinate food services staff.


Supervise, coordinate, participate and assist others engaged in a variety of food preparation activities; supervise and assist in serving meals and facility clean-up; assign, direct, review and evaluate the work of assigned personnel and student workers; provide new and advancement training; establish operational priorities on a daily basis.

Promote student, staff, and parent satisfaction of the school meal programs by merchandising and serving meals in an attractive manner; encourage a customer service oriented environment.

Determine the kind and quantity of food and supplies required; prepare requisitions; receive and store food and supplies by established procedures; take perpetual and periodic inventory; maintain, as required, complete the weekly orders in an appropriate and timely manner.

Maintain detailed and/or confidential records, such as food costs, number of meals served, cost per meal, employee attendance, time sheets, bills, invoices, logs, menu-planners, milk charts, student lunch eligibility, etc.

Submit all reports, invoices, etc. to the school nutrition program office in an appropriate and timely manner.

Inspect facilities and equipment for general condition, cleanliness and possible need for repair; ensure food preparation, clean-up and storage is in accordance with federal, state and local sanitation and health codes and guidelines.

Encourage student, staff and community involvement in school nutrition program activities.


Perform other related duties as assigned.


Frequent contact with students, staff and parents. The majority of contacts are in person.


Work involves lifting, bending, standing, pushing, and pulling.


Knowledge of reading, writing and business math; knowledge of the cooking and food preparation techniques as applied to institutional school food preparation; knowledge of commonly encountered commercial kitchen equipment and utensils and their safe handling and operation; knowledge of proper food handling, cleaning and storage; knowledge of established USDA guidelines concerning nutritional requirements for school lunch programs; knowledge of modern principles and practices of supervision. The ability to perform the following work activities with or without reasonable accommodations:

¨ Plan and schedule food preparation activities and personnel for maximum effectiveness and efficiency.

¨ Operate cooking and food preparation equipment.

¨ Prepare food in accordance with applicable guidelines.

¨ Follow detailed recipes and instructions.

¨ Ensure proper food and holding temps comply with State requirements.

¨ Supervise and train subordinates.

¨ Establish and maintain a cooperative and positive relationship with others (parents, students and staff) contacted in the course of work.

¨ Maintain accurate and detailed statistical and/or confidential records and documentation.

¨ Understand and follow oral and written instructions.

¨ Ability to lift, carry, push and pull objects up to 65 lbs.

¨ Maintain regular attendance.

Minimum 1 year experience cooking in a food service establishment.

Minimum 1 year in customer service/hospitality role—Service Oriented.

Working knowledge of all kitchen functions and equipment.

Must be able to read and comprehend instructions, correspondence and memos.

Must be able to communicate effectively, orally or in writing. Able to write simple correspondence and memos.

Able to add, subtract, multiply and divide in all units of measure. Able to adjust recipes according to production needs.

Able to identify and resolve food service and customer relationship issues.

Supervisory experience
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