School Kitchen Manager

Legacy Traditional Schools•Columbia, SC

6d•Onsite

About The Position

The School Kitchen Manager provides support to the campus with the highest need and must be able to cover all kitchen positions, including food service worker, cook, cashier, and manager. The role coordinates and directs the campus Food Service Team’s daily activities while working alongside the team to maintain food quality, inventory, food safety, and customer service standards. The position assists with kitchen operations, staff training, ordering, financial controls, food preparation and service, and coordination with school administrators, parents, and students. The schedule is 10 months or year-round, with a minimum of 40 hours per week, typically 7:00 AM–3:30 PM including a 30-minute lunch. Travel between campuses is required from time to time, with local and in-state travel.

Requirements

High school diploma or GED.
Food Handler’s Certificate/Card required for the job.
Manager Certification required for all managers.
Four years of food handling, food preparation, or cashiering experience.
Two years of lead or supervisory experience.
Ability to work in a multifaceted role and change duties as needed.
Ability to operate all kitchen equipment and train kitchen staff in its operation.
Ability to work under minimal supervision.
Ability to maintain cooperative relationships with school administration and provide customer service.
Must pass a criminal history background check.
Must be able to obtain and maintain a valid IVP Level One Fingerprint Clearance Card.
Ability to lift objects weighing up to 25 pounds on occasion.
Ability to travel locally and in-state, including between campuses from time to time.

Responsibilities

Cover kitchen roles as needed, including food service worker, cook, cashier, and manager, and perform all food service worker duties.
Support Food Service Workers with opening and closing tasks; work under minimal supervision and assist with operational oversight and training as needed.
Coordinate and direct the day-to-day activities of the campus Food Service Team.
Prepare, cook, serve, and replenish food and drinks; set up and stock work areas with necessary ingredients and equipment.
Monitor inventory, place food and supply orders, receive deliveries, and ensure items are rotated and stored safely and sanitarily.
Assist the manager in verifying and monitoring HACCP procedures, including temperature, sanitizer, and storage logs.
Ensure food service employees monitor and document control measures and Critical Control Points (CCPs), and monitor adherence to Standard Operating Procedures (SOPs), including food temperatures, handwashing, and sanitizing.
Implement and enforce policies and procedures, including safety, security, emergency, and energy policies.
Train kitchen staff in food service operations and kitchen equipment use; assign responsibilities and develop work schedules with supervisor approval.
Prepare daily production sheets and coordinate menu preparation while keeping the kitchen clean and orderly.
Operate the cash register/POS system, complete daily reconciliation and end-of-day closeout, implement financial controls, account for funds, and make bank deposits according to policy.
Cater half-days and special events when requested and help provide meals for LKC on specified days and breaks when requested.
Conduct weekly and monthly inventory; organize and manage the stockroom and cold storage.
Ensure employees complete required HR and payroll paperwork according to policy.
Attend campus staff meetings, special functions, and in-services as required; complete four mandatory deep cleanings per year.
Maintain courteous, respectful relationships with students, staff, and parents; work with school administrators, parents, and children to resolve issues, communicate procedures and policies, and provide cafeteria customer service.
Perform other related duties as assigned.