Kitchen Manager - Old Town High School
Position Title Kitchen Manager
Salary: $21.48 per hour, per the Collective Bargaining Agreement
Position Summary The Kitchen Manager is responsible for the daily operation of the high school kitchen, ensuring the preparation and service of safe, nutritious, high-quality meals in compliance with federal, state, and local regulations. The Kitchen Manager supervises kitchen staff, maintains food safety and sanitation standards, manages inventory and ordering, controls food and labor costs, and provides excellent customer service to students, staff, and visitors.
The High School Kitchen Manager plays a critical leadership role in supporting student health and academic success by ensuring the efficient delivery of safe, nutritious, and appealing meals every school day.
Essential Duties and Responsibilities
Food Production
- Plan, organize, and oversee daily meal production according to standardized recipes and production records.
- Ensure meals meet USDA meal pattern requirements and district nutrition standards.
- Monitor food quality, portion sizes, presentation, and serving temperatures.
- Adjust production quantities to minimize waste while meeting student demand.
- Assist with meal preparation and service as needed.
Staff Supervision
- Supervise, train, schedule, and evaluate kitchen employees.
- Delegate daily assignments and monitor staff performance.
- Promote teamwork, professionalism, and excellent customer service.
- Provide coaching and corrective action when necessary.
Food Safety and Sanitation
- Maintain compliance with all local, state, and federal food safety regulations.
- Implement Hazard Analysis Critical Control Point (HACCP) procedures.
- Monitor food temperatures, cooling, reheating, storage, and receiving procedures.
- Maintain a clean, safe, and organized kitchen and storage areas.
- Ensure sanitation logs, cleaning schedules, and safety inspections are completed accurately.
Inventory and Purchasing
- Receive and inspect deliveries for quality, quantity, and temperature.
- Maintain accurate inventory records.
- Order food and supplies according to district purchasing procedures.
- Properly store food using First-In, First-Out (FIFO) inventory practices.
- Minimize waste through effective inventory management.
Financial Accountability
- Maintain accurate production records and inventory documentation.
- Assist in controlling expenditures and reducing waste.
- Safeguard district equipment and supplies.
Compliance
- Ensure compliance with USDA regulations, state agency requirements, district policies, and health department standards.
- Complete required reports and documentation accurately and on time.
- Participate in administrative reviews and health inspections.
Equipment Maintenance
- Ensure kitchen equipment is operated safely and maintained properly.
- Report equipment malfunctions promptly.
- Coordinate routine maintenance and repairs with appropriate personnel.
Customer Service
- Foster a positive dining experience for students.
- Address customer concerns professionally and promptly.
- Encourage participation in school meal programs through attractive food presentation and quality service.
Professional Development
- Attend required training and professional development.
- Maintain required certifications.
- Stay current on school nutrition regulations and best practices.
Other Duties
- Perform other duties as assigned by the School Nutrition Director or administration.
Qualifications/Education
- High school diploma or equivalent required.
- Postsecondary education in culinary arts, food service management, nutrition, or a related field preferred.
Experience
- Three or more years of institutional food service experience is preferred.
- Supervisory experience preferred.
- Experience in K–12 school nutrition programs is highly desirable.
Certifications
- ServSafe Food Protection Manager Certification (or ability to obtain within designated timeframe).
- Valid driver's license required.
- Current CHRC with the Maine Department of Education or able to obtain
Knowledge, Skills, and Abilities
- Knowledge of institutional food production.
- Knowledge of USDA meal pattern requirements.
- Understanding of HACCP principles and food safety regulations.
- Ability to supervise and motivate staff.
- Strong organizational and time-management skills.
- Basic computer skills including email, spreadsheets, inventory systems, and point-of-sale software.
- Ability to prepare and maintain accurate records.
- Strong communication and interpersonal skills.
- Ability to solve problems independently and make sound decisions.
- Ability to work efficiently in a fast-paced environment.
Physical Requirements
- Stand and walk for extended periods.
- Lift and carry up to 50 pounds.
- Push and pull loaded carts.
- Bend, stoop, reach, twist, and climb as necessary.
- Work in hot, cold, wet, and noisy environments.
- Perform repetitive motions associated with food preparation and cleaning.
To apply, please visit the RSU 34 website at https://www.rsu34.org/page/employment-applications-and-vacancies for a non-teacher application. Applications will close when a suitable candidate is found and the position is filled.
Complete external candidate applications can be emailed to [email protected] or mailed to:
RSU 34 Superintendent’s Office
Attn: Shelley Wyman
156 Oak Street
Old Town, ME 04468
Pay: $21.48 per hour
Work Location: In person
