K-12 Kitchen Lead

Side Street Food Service•Indianapolis, IN

2d•Onsite

About The Position

The K–12 Kitchen Lead oversees daily operations of the full‑service kitchens within our charter school accounts. This role ensures meals are prepared to the highest standards of quality, safety, and compliance across all K–12 programs. The Kitchen Lead is responsible for maintaining accurate documentation, executing scratch‑made recipes, supporting menu implementation, and upholding a clean, efficient, and student‑focused kitchen environment. This position plays a key role in delivering an exceptional dining experience and supporting the school community.

Requirements

High School Diploma or GED required
Strong attention to detail and accuracy
Ability to work in a fast‑paced environment
Ability to stand for prolonged periods
Ability to lift up to 50 lbs
Knowledge of commercial kitchen nutrition and sanitation guidelines
ServSafe certification required
Must be able to pass a criminal background check

Nice To Haves

K–12 program experience preferred
Bilingual (Spanish) preferred

Responsibilities

Prepare high‑quality food items according to standardized recipes, production schedules, and nutritional guidelines
Lead scratch cooking efforts, ensuring consistency, flavor, and presentation
Ensure all food items meet required temperature, portioning, and quality standards
Maintain accurate and timely documentation for all K–12 food service programs, including temperature logs, production records, and compliance forms
Maintain a clean, organized, and sanitary kitchen environment in accordance with food safety regulations
Ensure proper storage, labeling, and rotation of food and supplies (FIFO)
Support menu execution and communicate any product, equipment, or operational needs
Build and maintain positive working relationships with coworkers, school staff, administrators, and managers
Uphold proper presentation, portion control, and serving temperatures
Follow HACCP and all regulatory food safety standards
Assist with receiving, inventory, and kitchen organization
Model professionalism, reliability, and a student‑centered service mindset