Job Title: Kitchen Manager III
FLSA Exemption Status: Non-Exempt
Classification Group: Food and Nutrition Services
Supervising Position: Director or designee
Pay Plan: Educational Support Personnel
Pay Range: Range 09
Last Updated: 08/2026
JOB SUMMARY: 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 the 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 8 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. Drives and delivers to satellite locations as needed. Daily 5% 7. Understands and follow all department revenue handling procedures, protects eligibility information of students, and manages $15,000 to $25,000 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% 13. 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:
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.
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.
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.
