Cafeteria Manager/Cook/Baker at Wilkey Elementary School (8 hrs per day)

Food Service Department; Leitchfield (KY); On-site; USD 42,000 - 64,000; Full time

Job summary

Wilkey Elementary School in Grayson County is seeking a Cafeteria Manager/Cook/Baker to oversee the central kitchen operations and serve meals for students and staff.

The role requires coordinating menu planning, supervising food service personnel, and ensuring compliance with nutrition, sanitation, safety, and record-keeping requirements. Immediate start with full-time hours, Monday through Friday.

Qualifications

• Three years of experience in food service.
• High school diploma or GED required.
• Knowledge of sanitation, safety, and nutrition regulations.
• Ability to supervise and train staff.

Responsibilities

• Manage and coordinate central kitchen operations and activities; analyze effectiveness and ensure compliance with laws and safety procedures.
• Plan and organize food service transporting activities; set schedules and maintain food temperatures and sanitation.
• Prepare menus; estimate food and supply needs; monitor expenditures and budget.
• Select and supervise food service employees; direct, schedule and evaluate staff; provide training.
• Inspect lunchroom and kitchen daily for health and sanitation compliance.
• Coordinate daily work schedules for efficient labor use; handle calls and substitutes.
• Train staff in food handling, equipment use, and sanitation standards.
• Maintain production records, inventories, and reports; input data into computer systems.

Skills

Meal production planning

Budget control

Staff supervision

Food safety sanitation

Inventory management

Communication skills

Education

High School Diploma or GED

Job description

Cafeteria Manager/Cook/Baker at Wilkey Elementary School (8 hrs per day)

Job ID: 5942693
Application Deadline: Posted until filled
Posted: Sep 28, 2026 5:00 AM (UTC)
Starting Date: Immediately

Grayson School District Food Service Department - Leitchfield, Kentucky Open in Google Maps

This position will be8 hours per day, M-F.

Class Code: 7211

LOCAL DISTRICT CLASSIFICATION PLAN

CLASS TITLE: FOOD SERVICE MANAGER II

BASIC FUNCTION:

Manage and coordinate the food service operations and activities of a central kitchen; plan and organize food service transporting activities; assure compliance with District, State and federal requirements and laws regarding nutrition, sanitation, safety and record-keeping; supervise and evaluate assigned food service personnel.

DISTINGUISHING CHARACTERISTICS:

Food Service Manager II incumbents manage and coordinate the food service operations and activities of a central kitchen. Incumbents also plan and organize food service transporting activities to District sites. Food Service Manager III incumbents plan, coordinate, manage and oversee a complex food service program. Food Service Manager I incumbents manage and coordinate the day-to-day food service operations in an assigned school site.

Representative Duties

• Manage and coordinate the food service operations and activities of a central kitchen; analyze effectiveness, assure compliance with District, State and federal laws, regulations and safety and sanitation procedures.
• Plan and organize food service transporting activities; set transportation schedules according to established time lines; assure guidelines for maintaining appropriate food temperatures and sanitation requirements are met.
• Prepare menus, assuring compliance with regulations and requirements; estimate and order amount of food and supplies needed; monitor and control expenditures; maintain assigned budget.
• Select food service employees; direct, assign, schedule and evaluate food service personnel; conduct training sessions for new employees.
• Inspect lunchroom and kitchen area daily to assure compliance with health, safety and sanitation requirements and regulations.
• Plan work schedules and coordinate daily work for efficient use of labor; receive calls from employees and call substitutes as required.
• Train and assist employees in the proper handling of foods, correct use and care of equipment and in maintaining high standards of sanitation and safety.
• Maintain, prepare and review a variety of menu production records, inventories, logs and reports; accumulate data and input information into a computer as appropriate and file documents as necessary.
• Supervise and participate in food preparation and distribution to District students and staff; plan for catered events such as meetings, activities and parties; plan and coordinate food service operations with school activities to improve school and community relations and increase student participation.
• Communicate with students, staff, faculty, and outside organizations to exchange information, receive suggestions, and resolve issues related to food service.
• Participate in, schedule and attend in-service meetings and workshops.
• Perform related duties as assigned.

Knowledge and Abilities

Knowledge of

• Meal production planning and scheduling.
• Applicable District, federal and State laws, rules and regulations related to food service.
• Food preparation for transportation to District sites.
• Quantity food preparation and food merchandising.
• Nutrition, sanitation and operation regulations and requirements.
• Use and care of institutional equipment and utensils.
• Procedures used in ordering, receiving, storing and inventorying food and supplies.
• Health and safety rules and regulations pertaining to food establishments, including sanitation and maintenance regulations.
• Budget preparation and control.
• Record-keeping techniques.
• Principles and practices of supervision and training.
• Oral and written communications skills.
• Interpersonal skills using tact, patience and courtesy.
• Inventory methods and practices.

Ability to

• Manage and coordinate the day-to-day food service operation at an assigned school site.
• Assure compliance with District, State and federal requirements.
• Plan and organize food service transporting activities.
• Plan well-balanced, nutritional and appetizing menus within a fixed budget.
• Train others in the preparation and serving of food in large quantities.
• Read, interpret, apply and explain rules, regulations, policies and procedures.
• Schedule, supervise and evaluate staff.
• Analyze situations accurately and adopt an effective course of action.
• Meet schedules and time lines.
• Operate a computer terminal as required.
• Plan and organize work.
• Maintain records and prepare reports.
• Communicate effectively both orally and in writing.
• Work independently with little direction.

Education and Experience

Any combination equivalent to: high school diploma, G.E.D. Certificate or demonstrated progress toward obtaining a G.E.D. as required by Kentucky law and three years experience in food service.

Food Service Manager II - Continued Page 3

Licenses and Other Requirements

Must complete training course for certification of beginning school food service personnel as prescribed in 702 KAR 6:045.

Position Type: Full-Time

Contact Information

• Kristy Hodges , Food Service Director
• Food Service Department
• Phone: [phone]
• Email: [e-mail]