About this role
POSITION TITLE: Secondary Kitchen manager
STATUS: School Term 35-40 Hours Per Week
FLSA STATUS: Exempt x Non-Exempt
REPORTS TO: Director of Child Nutrition Services
HUMAN RESOURCES: x Approved Not Approved
$19.72 per hour this a a school term position with full benefits This position works 8 hours a day 6:00AM - 2:30PM 40 hours a week This position starts September 21st , 2026 This institution is an equal opportunity provider.
INTERNAL APPLICANTS MUST ATTACH THEIR INTERNAL TRANSFER APPLICATION BY THE INTERNAL CLOSING DATE TO BE CONSIDERED FOR AN INTERVIEW. Internal closing date is September 4, 2026. POSITION SUMMARY: Oversee school meal preparation and service of meals to students. This includes inventory, ordering, completing accurate food production records and ensuring USDA, MODESE, and County Health Department regulations are maintained. Maintain standards of quality in food preparation and food handling guidelines as specified by Child Nutrition Department. ESSENTIAL FUNCTIONS:
• Supervise and prepare school meals for students
• Oversees the maintenance of accurate production records using appropriate forms
• Perform functions related to food service operation, e.g., ordering of food items and supplies, inventory control (includes receiving and checking accuracy of deliveries), and ensuring that USDA, MODESE and County Health Department regulations are maintained
• Supervise child nutrition employees in maintaining a sanitary and safe food service operation
• Provide sanitation in-services monthly and maintain records of training
• Responsible for adherence to all cash control and inventory control procedures as maintained by child nutrition services
• Train new child nutrition service employees and substitutes in assigned job duties and responsibilities
• Report any unsanitary or unsafe conditions or equipment to the Child Nutrition Services office
• Report any work-related injury to the building principal and the Director of Child Nutrition Services and use appropriate injury report forms
• Counsel employees when necessary and document counseling sessions
• Complete employee annual evaluations
• Supervise adherence to department, district, county, state and federal policies and procedures where applicable to food service operation
• Monitor and approve labor hours in the current time keeping system
• Check and responds to email and phone contacts on a daily basis
• Complete appropriate reports, such as meals and labor per hour
• Maintain inventory and usage of equipment and supplies
• Order supplies and food, and oversee rotation of product
• Communicate with the Director of Child Nutrition Services and the building principal as needed
• Maintain positive student account balances through good communication with students, parents, and staff
• Promote meal program within the school community
• Perform other duties as assigned
ESSENTIAL SKILLS AND ABILITIES:
• Ability to demonstrate safe work environment procedures, reinforce reasonable rules to reduce or eliminate job-related injuries and perform work in a safe manner
• Ability to handle all types of foods with a variety of ingredients
• Ability to provide leadership to kitchen staff, to include delegation
• Ability to read, write and comprehend verbal and written instructions
• Ability to safely bend, twist and lift up to 40 pounds of supplies and equipment
• Ability to work with others in a cooperative and productive manner
• Basic computer knowledge
• General knowledge of quantity food service operations
• Maintain a professional attitude in the food service operation
• Maintain personal appearance and hygiene as directed
• Proficient with using computer using MS Office and Google programs, printer, fax, and phone
• Promote teamwork and staff development
BASIC REQUIREMENTS:
• High School diploma or G.E.D. preferred
• Serv Safe certification required within 30 days of hire as a manager
• Physically able to stand for prolonged periods of time
• Current Hepatitis A vaccination as required by St. Louis County Health Department
• Regular and reliable attendance is required
EQUIPMENT USED:
• All kitchen equipment, to include knives, utensils, ovens, combi ovens, steamer, stove, dish machine, slicer, food processor, blender, computer, printer, fax, phone
WORK ENVIRONMENT:
• Within the assigned school kitchen, must be able to work with a variety of temperatures, some extreme (hot and cold)
• While performing duties of this job, the employee is regularly required to sit, talk, hear, walk, stand, reach, lift, squat, twist, and bend