Kitchen Manager
$34,320–$37,440 year
On-site · Tempe, Arizona, United States
Job Summary
Kitchen Manager lead role overseeing daily school cafeteria food service operations. Responsibilities include supervising food production and service to meet quality, safety, and portion standards; training kitchen staff on recipes, equipment safety, and sanitation; managing inventory, ordering, receiving, and storage; maintaining cleanliness and safety standards; enforcing HACCP, health department regulations, and ServSafe standards; managing labor within budget; conducting and submitting daily/weekly paperwork and schedules; ensuring accurate temperature logs and food safety documentation; handling cash procedures and acting as on-site leader to ensure smooth, safe kitchen operations; communicating effectively with staff and maintaining compliance with company policies and school nutrition requirements. Qualifications include high school diploma or equivalent, ServSafe certification or willingness to obtain, food service and supervisory experience, inventory and POS familiarity, and ability to pass background/fingerprint checks. Equal opportunity employer; E-Verify participation.
Required Qualifications
- High school diploma or equivalent required
- ServSafe certification required (or must be willing to obtain prior to start)
- Food service experience required
- Prior supervisory experience strongly preferred
- Inventory and ordering experience preferred
- Strong communication, time management, and multitasking skills
- Background check and fingerprint screening required
- Experience with POS systems and online reporting preferred
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