Child Nutrition - Production Kitchen Manager

• FT w/benefits
  • 75% of health & dental insurance premiums paid
  • Vision & Symetra coverage available
  • South Dakota Retirement benefits
  • $25,000 life insurance policy
  • Personal Leave & Sick Leave Package
• 8 hours per day, following the school calendar
• $20.45/hour
• Position closes 7/8/25

 

 

TITLE:                                  Child Nutrition Central Kitchen Manager

                                   

QUALIFICATIONS:

 

1. High School Diploma
2. Post-secondary education and/or foodservice experience preferred.
3. Computer proficient.
4. Training or experience in foodservice management.
5. Ability to maintain a high level of ethical behavior and confidentiality regarding student information, district personnel and administrative discussions.
6. Must pass background check.

 

REPORTS TO:         Director of Child Nutrition

 

PRIMARY FUNCTION:

 

To manage production for the onsite school and the satellite location(s) assigned for production.

 

PHYSICAL REQUIREMENTS:

 

1. Able to lift 30-60 pounds on a regular basis.
2. Frequent sitting, standing, and walking.
3. Ability to communicate effectively both verbally and in writing.

 

PERFORMANCE RESPONSIBILITIES:

 

1. Operate all Child Nutrition software programs efficiently.
2. Demonstrate a high level of communication skills in writing, grammar, oral communication, and listening.
3. Demonstrate courteous and cooperative behavior when interacting with all individuals; act in a manner that promotes a harmonious and effective workplace environment.
4. Keep all pertinent Child Nutrition documentation confidential.
5. Ability to work independently and make appropriate decisions with the best interest of the Child Nutrition Department and Brookings School District.
6. Maintains daily production records, for both the onsite and satellite location(s).
7. Plan daily food production and schedule; oversee and organize staff assigned to each activity.
8. Maintain sufficient inventory as needed and order necessary products and supplies in adequate time for use, for both onsite and satellite location(s).
9. Determine from past records amounts to prepare for all areas of the kitchen including but not limited to the menu and a la carte and keep waste to a minimum, for both the onsite and satellite location(s).
10. Compliance with all federal programs offered.
11. Record and maintain accurate perpetual inventory.
12. Submit invoices to the Director of Child Nutrition upon receiving deliveries.
13. Accurately record and complete physical inventory count on all products (food and supply) at month end.
14. Prepare and complete all necessary annual reports.
15. Maintain labor at a low and efficient level within the kitchen, keeping breaks and overtime to a minimum.
16. Train staff and communicate policies, regulations, and other information pertinent to the foodservice operation and federal program standards.
17. Maintain a safe and sanitary workplace.
18. Follow HAACP and sanitation procedures and maintain up to date records for the entire kitchen and staff within.
19. Able to assist or take over any area or duties of the kitchen.
20. Able to operate, clean, evaluate status of, and train others in operation of all kitchen equipment.
21. Maintain maintenance records for all equipment.
22. Communicates with the Director of Child Nutrition regarding orders, menu changes, personnel concerns, catering requests, and any other necessary information.
23. Responsible for security of products and the facility.
24. Complies with all district policies.
25. Other duties as assigned.

 

TERMS OF EMPLOYMENT:

 

The Board shall offer a letter of agreement with wages and benefits to be determined by the board as delineated in the classified employee handbook.

 

EVALUATION PROCEDURE:

 

This position is evaluated by the Director of Child Nutrition.