Service Director Jobs in Springfield, MO (NOW HIRING)

Location TBD

Job Description
Food Service Kitchen Manager

The food service kitchen manager will supervise and manage all aspects of a school kitchen in
the production of a nutritious and appetizing meal for students and staff, while meeting all
governmental and district regulations. This position is 8 hours per day, Monday - Friday.

Qualifications
The kitchen manager must have a high school diploma or GED and a minimum of five years
school food service experience or appropriate training. The kitchen manager should exhibit the
ability to understand and follow oral and written instructions, instruct others in the performance
of duties, and cope with emergencies. The kitchen manager must have an extensive knowledge in
the preparation of all foods. He/she must have the ability to interpret recipes and make necessary
adjustments, understand the use and care of all equipment normally used in a school food service
operation, and know sanitation and safety practices. The kitchen manager must also have a
sincere desire to work with children of all ages, have good communication skills, and the ability
to work cooperatively with students, faculty, and parents in a diplomatic, friendly, and efficient
manner is required. The kitchen manager must have general computer knowledge (use of Word
and Excel are helpful). Physical requirements include the ability to stand for extended periods of
time and the ability to lift up to 50 pounds.

Position Classification
Support Staff

Fair Labor Standards Act Classification
Non-Exempt

Supervisor
The kitchen manager will report directly to the building principal and the food service director.

Duties
Program Accountability
1. Follows and ensures implementation of federal, state, local, and district regulations.
2. Prevents discrimination by protecting the identity of students receiving free or reduced
meal benefits.
Sanitation and Safety
3. Practices and enforces personal hygiene.
4. Maintains sanitation standards for equipment, personnel, food, and facility.
5. Notifies food service office of insects and rodents.
6. Follows safety standards for equipment, personnel, food, and facility.
7. Follows procedures to maintain safe and sanitary conditions in the storage, preparation,
and service of food.
Customer Service
8. Operates serving line with prompt, courteous, and efficient service.
9. Evaluates the efficiency of the serving area and serving methods.
10. Encourages employees to be pleasant and helpful when serving meals, exchanging
monies, and maintaining facilities.
11. Ensures the dining and kitchen areas are attractive and clean.
12. Actively markets and promotes food service.
Equipment Use and Care
13. Trains and supervises employees to use safety precautions when operating and cleaning
equipment.
14. Reports faulty operation of equipment to the food service office.
15. Monitors cleaning and maintenance of large equipment.
Food Production and Procurement
16. Coordinates the ordering of supplies necessary for operation of the food serviceprogram.
17. Maintains an adequate inventory without overstocking.
18. Inventories supplies.
19. Batch cooks as appropriate to assure food quality.
20. Maintains daily menu and food production records.
21. Monitors effectiveness of food production, distribution, and service procedures.
22. Sets up and maintains standards for control of quality and quantity of food production
and distribution.
23. Monitors and improves productivity.
Personnel
24. Coordinates the division of duties of kitchen personnel.
25. Supervises the quality of all work.
26. Resolves employee concerns and grievances and participates in disciplinary action of
employees as needed.
27. Evaluates food service workers' performance annually.
28. Schedules substitute food service employees as needed and evaluate theirperformance.
29. Attends monthly manager meetings and participates in additional training as available.
Other Duties
30. Performs other duties as assigned by building principal or food service director.

Revised: May 27, 2020