A school Kitchen Manager is responsible for overseeing all aspects of a school cafeteria kitchen, including food preparation, inventory control, ensuring food safety and sanitation standards are met, and providing nutritious meals to students and staff, while adhering to school nutrition guidelines and budget constraints: essentially managing the day-to-day operations of the kitchen to deliver quality food service in a school setting.

Key Responsibilities:

Meal Planning and Preparation:
develop and implement daily menus that meet nutritional requirements and student preferences, considering dietary restrictions.
Supervise the preparation of meals according to established recipes and portion sizes.
Ensure food is cooked to proper temperatures and presented attractively.
Inventory and Ordering:
Monitor food inventory levels and place orders for supplies to maintain adequate stock.
Manage food costs by controlling waste and utilizing ingredients efficiently.
Receive deliveries and verify quantities against invoices.
Food Safety and Sanitation:
ServSafe certification required. Applicant can be certified after the position is accepted.
Enforce strict food safety procedures and comply with local health regulations.
Conduct regular sanitation inspections and ensure proper cleaning practices are followed.
Maintain accurate records of food temperatures and sanitation procedures.

Required Skills and Qualifications:

Experience in food service management, preferably in a school setting
Knowledge of food safety and sanitation practices
Culinary skills and understanding of basic food preparation techniques
Strong organizational and time management abilities
Excellent communication skills to interact with students, staff, and parents
Proficiency in basic computer applications for inventory management and reporting

St. Michael Catholic School

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Kitchen Manager