2026

Alabaster City Schools•Alley, MO

3d•Onsite

About The Position

This position involves supervising and instructing kitchen personnel, maintaining high standards of safety and cleanliness (including HACCP), verifying food shipments, determining serving sizes, preparing food according to planned menus and recipes, maintaining production records, managing storeroom requisitions and inventory (practicing FIFO), ordering food and supplies, reporting problems or accidents, conferring with administration regarding personnel issues, maintaining professional relationships, adhering to Board of Education policies, performing duties that promote good public relations, reporting faulty food quality, supervising cleaning of kitchen equipment and dishes, evaluating food service employees, planning and supervising menu preparation and serving, interpreting federal and state standards, incorporating student suggestions for preferred foods, serving as a consultant for nutrition-related lessons, exhibiting appropriate personal grooming and dress, maintaining punctual attendance, and upholding confidentiality. The role is a 190-day contract with salary according to the appropriate current schedule and a daily work schedule established by the Principal. Performance will be evaluated annually.

Requirements

Good general health.
Demonstrated aptitude for successful performance of the tasks listed.
High School Graduate or G.E.D. Certificate.
ServSafe Certification.

Responsibilities

Supervise and instruct kitchen personnel in the safe, proper, and efficient use of all kitchen equipment.
Maintain the highest standards of safety and cleanliness in the kitchen which includes HACCP.
Check food shipments into the school, signing invoices only after each order has been verified.
Determine the size of serving to meet the necessary age requirements.
Provide food according to a planned menu and tested, uniform recipes, and determine if the finished product is of best quality both in flavor and appearance before it is served.
Maintain daily production records according to State department guidelines.
Record all food requisitions from the storeroom, and record all meals served.
Oversee the locking of the storeroom and the maintaining of a correct monthly inventory while practicing FIFO.
Order on a weekly basis all necessary food and supplies while keeping inventory at a minimum.
Report immediately to the principal and director any problem or accident occurring in the kitchen or the cafeteria premises.
Confer with the principal and CNP Director regarding any personnel problems.
Maintain proper and professional relationship with students and other employees.
Be familiar with and follow Board of Education policies.
Maintain such records as required by Child Nutrition Program.
Perform duties in a manner that promotes good public relations.
Report to the CNP Director any faulty or inferior quality food which is received.
Supervise the daily cleaning of all kitchen equipment and the washing and sterilizing of all dishes, silverware, and utensils.
Evaluate all food service employees under their supervision.
Plan and supervise the preparation and serving of menus at the school.
Interpret to the administration, the staff, and the public, as appropriate, federal and state standards and guidelines regarding school food service and the school food program.
Receive suggestions from student groups regarding preferred foods and meals, and make every effort to incorporate such suggestions into the Child Nutrition Program in a manner consistent with good nutritional standards.
Serve as a consultant to teachers planning lessons or units on food, meal planning, or nutrition as requested.
Exhibit personal grooming and dress appropriate to food service.
Be regular and punctual in attendance.
Maintain confidentiality of any school system related business.
Perform other job-related duties during the school day as assigned by the Principal or CNP Coordinator.