Pennsbury School District - Kitchen Manager - School Division

The Nutrition Group•Yardley, PA

About The Position

The Nutrition Group is hiring a Kitchen Manager for school food service at Pennsbury School District. The role oversees food production and staff training at a large K-12 school cafeteria operation. The position involves working with school meal programs, preparing food at scale, maintaining production records, and supporting catered events. The manager also works with regional chefs to develop and implement recipes and trains cafeteria workers in food production, recipe use, kitchen equipment, company expectations, and food concepts. The schedule is Monday through Friday during daylight hours, with no evenings or weekends, holidays off, and no summers. PTO and a 401(k) are listed among the offerings. The Nutrition Group is a full-service food and facilities management company founded in 1975, with services including K-12 meal services, commissary, custodial and maintenance management, business and industry, and consulting. It operates in Florida, New Jersey, Pennsylvania, Ohio, Michigan, South Carolina, and Virginia, and describes itself as people-oriented and focused on long-term relationships. The company is an equal opportunity employer committed to a diverse and inclusive environment.

Requirements

At least 1–2 years of staff management experience.
Food service experience.
Excellent interpersonal and communication skills.
Proficiency in reading recipes and performing basic math conversions.
Proficiency with Microsoft Office programs.
Valid driver’s license.
Must obtain clearances and pass criminal background checks.

Responsibilities

Oversee food production at a large K-12 school cafeteria operation.
Train school cafeteria workers in food production, recipe utilization, kitchen equipment functions, company expectations, and company food concepts.
Understand and support the National School Breakfast Program and National School Lunch Program.
Prepare food on a large production scale and utilize kitchen equipment.
Maintain daily production records and paperwork.
Facilitate the execution of catered events as needed.
Work with regional chefs to develop and implement recipes.
Meet company expectations and understand company food concepts.