High School Kitchen Manager (Food Services)

Wakefield Public Schools • Wakefield, MA

1d • $27 - $32

About The Position

As the Kitchen Manager, you will oversee all aspects of our high school’s kitchen operations, ensuring efficient and high-quality breakfast and lunch service for approximately ~900 students. You will lead a team (including an Assistant Kitchen Manager) and ensure strict compliance with health and safety regulations. Reporting to the Food Services Director and Food Services Coordinator, your goal is to deliver nutritious meals while maintaining fiscal responsibility and high standards of student satisfaction.

Requirements

• Regulatory Expertise: Full understanding of the Meal Patterns for the National School Breakfast Program ( NSBP ) and National School Lunch Program ( NSLP ).
• Leadership: Proven ability to conduct effective pre-shift meetings and clearly assign tasks to individuals.
• Experience: Previous experience in a high-volume culinary role, preferably within a school or institutional setting.
• Skills: Strong culinary knowledge, organizational multitasking, and proficiency in computer systems for ordering and reporting.
• Technical Knowledge: Familiarity with kitchen equipment operation and maintenance.
• Physical Requirements: Ability to lift a maximum of 50 lbs.
• Education: High school diploma or equivalent.

Nice To Haves

• Certifications/Language: ServSafe certification is a plus or ability to obtain within 12 months of hire. Bilingual skills are preferred but not required.

Responsibilities

• Meal Planning & Compliance: Plan and execute nutritious, appealing meals that align with USDA guidelines and student preferences.
• Team Leadership: Supervise kitchen staff, including the Assistant Kitchen Manager; provide consistent training and professional development.
• Operational Coordination: Oversee food preparation and cooking schedules to ensure timely service and minimal food waste.
• Inventory Management: Monitor food and supply stock; place orders as needed and identify excess product inventory to repurpose effectively , reducing waste and cost.
• Safety & Sanitation: Maintain rigorous health and safety standards, ensuring proper food handling, sanitation, and cleanliness across all kitchen and dining areas.
• Budgetary Oversight: Manage costs and expenses to optimize efficiency without compromising quality.
• Community Engagement: Collaborate with school administration, faculty, and students to gather feedback and refine menu offerings.
• Professional Standards: Stay current on industry trends, federal regulations, and best practices in school nutrition.

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: High school or GED
• Number of Employees: 1-10 employees