Maize USD 266
Overview
Kitchen Manager‑in‑Training helps us provide healthy, nutritious, appealing food to students and staff. They oversee and organize staff and supplies for the nutrition program within the school.
Responsibilities
Oversees all operations and staff to ensure the kitchen runs efficiently, safely, and in an organized manner.
Prepares, plans, and serves food to students and staff in a safe, pleasing, and efficient manner.
Checks equipment and charts temperature on freezer, coolers, dishwasher, etc. to ensure meeting HACCP requirements.
Orders food and supplies.
Fills out appropriate paperwork to meet district, state, and federal guidelines and mandates.
Arranges for substitutes during staff absences.
Resolves employee conflicts and other issues as they arise.
Responds to questions/concerns of parents and students to meet needs.
Inspects all food shipments to ensure quality.
Inspects, sanitizes, and cleans kitchen and equipment to meet district, state, and federal health standards.
Maintains confidentiality in compliance with laws.
Performs other duties assigned for efficient functioning of food service program.
Conducts inventories for fiscal sound kitchen.
Provides services for special events and other requests of administration.
Assists teachers with cooking advising/instruction for classroom use.
Qualifications
Pass a background check.
Have a current TB test.
Possess a high school diploma or equivalent.
Food Safety Basics State Department of Education.
Cooking experience is helpful.
Experience as a kitchen assistant recommended.
Strong team player.
Basic computer and math skills.
Enjoy fast‑pace environment.
Understand and follow state health regulations.
Can spend 90% of day standing and 10% walking, lifting, carrying, pushing, pulling, stooping, kneeling, crouching, crawling, using fine finger dexterity.
Can work in extreme temperatures, noisy, crowded environment containing hazards.
Maintain regular acceptable attendance/punctuality.
Seniority Level Internship
Employment Type Full‑time
Job Function Management and Manufacturing
Industry Primary and Secondary Education
#J-18808-Ljbffr
Responsibilities
Oversees all operations and staff to ensure the kitchen runs efficiently, safely, and in an organized manner.
Prepares, plans, and serves food to students and staff in a safe, pleasing, and efficient manner.
Checks equipment and charts temperature on freezer, coolers, dishwasher, etc. to ensure meeting HACCP requirements.
Orders food and supplies.
Fills out appropriate paperwork to meet district, state, and federal guidelines and mandates.
Arranges for substitutes during staff absences.
Resolves employee conflicts and other issues as they arise.
Responds to questions/concerns of parents and students to meet needs.
Inspects all food shipments to ensure quality.
Inspects, sanitizes, and cleans kitchen and equipment to meet district, state, and federal health standards.
Maintains confidentiality in compliance with laws.
Performs other duties assigned for efficient functioning of food service program.
Conducts inventories for fiscal sound kitchen.
Provides services for special events and other requests of administration.
Assists teachers with cooking advising/instruction for classroom use.
Qualifications
Pass a background check.
Have a current TB test.
Possess a high school diploma or equivalent.
Food Safety Basics State Department of Education.
Cooking experience is helpful.
Experience as a kitchen assistant recommended.
Strong team player.
Basic computer and math skills.
Enjoy fast‑pace environment.
Understand and follow state health regulations.
Can spend 90% of day standing and 10% walking, lifting, carrying, pushing, pulling, stooping, kneeling, crouching, crawling, using fine finger dexterity.
Can work in extreme temperatures, noisy, crowded environment containing hazards.
Maintain regular acceptable attendance/punctuality.
Seniority Level Internship
Employment Type Full‑time
Job Function Management and Manufacturing
Industry Primary and Secondary Education
#J-18808-Ljbffr