Job Title
Kitchen Manager
Department
Child Nutrition
Supervisor
Child Nutrition Director &
Child Nutrition Manager
BASIC FUNCTION & RESPONSIBILITY: Serve as the on-site leader for campus child nutrition operations. The Kitchen Manager is responsible for ensuring all meals are prepared and served in accordance with USDA regulations, health and safety codes, and Bastrop ISD standards. This position works in the kitchen daily alongside staff to model best practices, reinforce high standards, and ensure a seamless dining experience for students, staff, and guests.
QUALIFICATIONS:
Education/Certification:
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High school diploma or GED required
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Certified Food Manager (CFM) certification required
Special Knowledge/Skills/Abilities:
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Knowledge of institutional food service equipment, methods, and safety practices
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Strong organizational, leadership, and communication skills
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Commitment to customer service and student satisfaction
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Ability to follow and reinforce chain-of-command communication protocols
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Ability to motivate and lead a team in a fast-paced environment
Experience:
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Minimum three (3) years of experience in institutional or school food service required
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Supervisory or lead experience strongly preferred
CHARACTERISTIC DUTIES & RESPONSIBILITIES: The essential functions, pursuant to the Americans with Disabilities Act, may include the characteristic duties, responsibilities, knowledge, skills, and abilities noted herein; however, this is not a comprehensive listing of all functions and tasks performed by positions found in this job description.
Cafeteria Operations & Food Preparation:
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Lead and participate in the daily preparation, service, and cleanup of meals.
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Work directly on the kitchen floor with staff to ensure all operations are executed to the highest standards of quality, efficiency, and professionalism.
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Assign and oversee completion of duties; ensure meals meet district menu specifications and federal nutrition guidelines.
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Collaborate with campus principals and the Child Nutrition Coordinator to accommodate schedule changes, special events, and staffing needs.
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Foster a positive, customer-focused environment that supports student wellness and satisfaction.
Food Safety & Sanitation:
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Ensure all food handling, storage, and preparation follow federal, state, and local health codes.
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Conduct on-site food safety training and maintain cleanliness and hygiene standards.
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Monitor kitchen safety and immediately report hazards or maintenance needs.
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Ensure facilities are secured daily and that sanitation protocols are consistently followed.
Inventory & Equipment:
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Manage daily ordering and inventory of food, supplies, and small wares to prevent waste and shortages.
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Maintain clean, organized, and sanitary storage areas and ensure proper food rotation.
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Track and report equipment issues; perform basic preventative maintenance and recommend replacements as needed.
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Conduct monthly physical inventory in coordination with central office procedures.
Recordkeeping & Compliance:
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Accurately complete all required documentation, including meal production records, temperature logs, payroll time records, and daily counts.
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Ensure compliance with USDA, Texas Department of Agriculture (TDA), and district regulations.
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Complete and document annual continuing education and professional development hours.
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Follow district policies, emergency procedures, and the Child Nutrition Department's standard operating procedures.
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Communicate clearly and professionally through the established chain of command.
SUPERVISION EXERCISED: Assign duties to campus kitchen workers and provide direct, daily supervision. Promote teamwork, accountability, and a service-driven approach in the cafeteria
MENTAL DEMANDS/PHYSICAL DEMANDS/ENVIRONMENTAL FACTORS:
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Tools/Equipment Used: Standard commercial kitchen equipment and tools including slicers, mixers, pressure steamers, ovens, fryers, dishwashers, utility carts, and sharp utensils
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Posture: Prolonged standing; frequent bending, stooping, squatting, pushing, pulling, and twisting
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Motion: Continual walking; frequent reaching, grasping, squeezing, wrist movement, and ladder use
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Lifting: Frequent moderate lifting and carrying (15–44 pounds)
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Environment: Indoor work in a commercial kitchen; exposure to temperature extremes, humidity, noise, steam, chemicals, slippery surfaces, and moving equipment
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Mental Demands: Work with frequent interruptions; maintain focus, composure, and professionalism under pressure; lead by example in a fast-paced, student-centered setting
