Job Description
Job Title Kitchen Manager II
FLSA Exemption Status Non-Exempt
Classification Group Food and Nutrition Services
Supervising Position Director or designee
Pay Plan Educational Support Personnel
Pay Range Range 08
Last Updated 082026
Pay Information
Benefits Information
Responsible for oversight of kitchen operations to ensure that students are served nutritious and attractive meals in a clean and caring atmosphere. Responsible for knowledge and enforcement of all food safety and sanitation practices as well as program regulations. Responsible for development of kitchen staff and promotes good community relations among various community and school clientele as directed by the supervisor.
ESSENTIAL DUTIES AND RESPONSIBILITIES The subsequent duties outline the fundamental operations of the position and exemplify the nature of the tasks carried out. They do not encompass a comprehensive inventory of the obligations and responsibilities fulfilled in this role. The approximation of frequencies and time allocation percentages are flexible and subject to the requirements of the organization. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Job Task Descriptions
Frequency
Percentage of Time
1.
Completes all duties and responsibilities of a Kitchen Manager while participating in all aspects of customer service including preparation, serving, cashiering, and sanitation tasks.
Daily
50%
2.
Works with supervisor, chemical company, and staff to ensure all health department sanitation standards are being met. Understands and follows all HACCP mandates to ensure food offerings meet all USDA and health department regulations.
Daily
10%
3.
Submits to the central office all food and non-food orders, inventory, maintenance and repair requests, and production sheets as required by USDA program regulations.
Daily
10%
4.
Responsible for the supervision and training of approximately up to 4 employees.
Daily
5%
5.
Delegates assignments to staff and follows up to ensure all work is completed in a timely manner while ensuring all food safety regulations are being met.
Daily
5%
6.
Carries out all tasks and directives given by supervisor or members of the leadership team and participates in all required meetings, trainings, and professional development.
Daily
5%
7.
Understands and follow all department revenue handling procedures, protects eligibility information of students, and manages $7,000 to $9,000 in inventory.
Daily
5%
8.
Stays current with all district and department communication including voicemail, email, and promotions. Shares all information with kitchen staff in a timely manner. Notifies supervisor of any personnel issues while keeping them confidential.
Daily
5%
9.
Perform other duties as assigned or requested.
Daily
5%
TOTAL
100%
REPORTING RELATIONSHIPS This job has supervisor responsibilities including, but not limited to, interviewing, hiring, directing work, assigning work, supervising work, training, evaluating, disciplining, and terminating. Direct reports:
- Assistant Kitchen Manager
- Food Service Worker
MINIMUM QUALIFICATIONS The minimum prerequisites of formal education, professional work experience, certifications, licenses, endorsements, designations, trainings, and other criteria that a candidate must fulfill to be considered for a position. It is essential that certifications, licenses, endorsements, designations, and trainings are fulfilled, valid, and not expired.
- Criminal background check and fingerprinting required
- High School Equivalency (HSE) diploma
- One (1) year of professional work experience
- Proficient in the English language with the ability read, write, and speak English fluently
- Must be ServSafe certified within first year of hire
PHYSICAL REQUIREMENTS AND WORKING CONDITIONS The physical demands, mental functions, cognitive capacities, and work environment factors required to perform a position’s essential functions. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
- Work location is subject to change to meet the requirements of the organization
- Medium work strength level (lifting or carrying 50 pounds)
- Primarily works indoors
- Typically a loud noise level
- Work with, handle, prepare, serve and cleanup of a variety of proteins including beef, chicken, fish, pork and plant-based options
- Requires repetitive bending, reaching, and pulling
- Prolonged standing/walking
- Eye-hand coordination for register and computer operation
- Visual concentration on equipment
- Temperature variations
DESIRED QUALIFICATIONS Formal education, professional work experience, certifications, licenses, endorsements, designations, trainings, and other qualifications relevant to the position that are strongly preferred but not mandatory for a candidate to be considered.
- Experience working in the public sector, specifically public education
- Experience working directly with people from diverse racial, ethnic, and socioeconomic backgrounds
- Racially conscious and culturally competent with the skill, will, capacity, and knowledge to commit to a culture of continuous improvement
- 1-2 years of experience as an Assistant Kitchen Manager, Manager, or Restaurant Manager
