Daytime School Kitchen Manager: Lead & Safety

Lunchtime Solutions, Inc.; Valley (NE); On-site; USD 40,000 - 62,000; Full time

Benefits offered by this job

401(k) retirement plan

Paid time off

Paid holidays

Complimentary daily meal

Limited medical benefit plan

Job summary

Lunchtime Solutions, Inc. is seeking a Kitchen Manager to lead daily kitchen operations on-site at DC West with a Monday–Friday 6:30am–2pm schedule. You will oversee production, inventory, safety, and team coordination to ensure quality meals for students and staff.

This hands-on leadership role requires training staff, driving efficiency, and maintaining compliance with food-safety guidelines while fostering a positive kitchen culture.

Qualifications

• HS Diploma or GED preferred.
• 1+ year of supervisory foodservice experience preferred.
• ServSafe certification or willingness to complete.
• Valid Driver's license and insurable driving record.
• Ability to lift up to 50 lbs and perform physical tasks.
• Comfort using computer systems and POS software.

Responsibilities

• Lead daily food production and ensure serving-time readiness.
• Maintain clean, organized, FIFO storage; track inventories and HACCP logs.
• Coach and train kitchen staff; fill in across district kitchens when needed.
• Monitor safety practices and ensure compliance with HACCP and related guidelines.
• Place orders, manage vendor relationships, and adjust menus as needed.
• Communicate with supervisors, staff, school personnel and customers.

Skills

Supervisory experience

Food safety

ServSafe certified

Driver's license

Physical ability

Computer/POS familiarity

Education

HS Diploma or GED

Tools

Microsoft Office

POS systems

Food-service software

Job description

Lunchtime Solutions, Inc. is seeking a Kitchen Manager to lead daily kitchen operations on-site at DC West with a Monday–Friday 6:30am–2pm schedule. You will oversee production, inventory, safety, and team coordination to ensure quality meals for students and staff.

This hands-on leadership role requires training staff, driving efficiency, and maintaining compliance with food-safety guidelines while fostering a positive kitchen culture.