Elementary Kitchen Lead: Meal Program Coordinator

Applitrack; Tucson (AZ); On-site; USD 20,000 - 32,000; Full time

Job summary

Applitrack seeks a Food Service/Elementary Assistant Lead to manage breakfast, lunch, and after-school meals in a school setting. You will ensure compliance with NSBP/NSLP, supervise daily meal operations, and help with menu planning and inventory control.

The role requires a High School Diploma and a Certified Professional Food Manager Certification, with a focus on accuracy, teamwork, and customer service in a busy school kitchen. Training and performance are aligned with SEIU terms.

Qualifications

• High School Diploma or equivalent required.
• Certified Professional Food Manager Certification required by start of second term.
• Experience in school food service or customer service preferred.
• Strong cash handling and basic accounting skills expected.
• Proficient in email communication and basic computer usage.

Responsibilities

• Prepare and serve breakfast and lunch following federal, state, and local guidelines.
• Distribute and post monthly menus.
• Assist with meal projections and ordering from the Commissary.
• Maintain daily production records and monthly inventory; submit reports timely.
• Handle deposits and banking with guidance from the Lead.
• Ensure proper receiving and storage of products using FIFO/FEFO.
• Record daily sales and meal payments; reconcile totals and close service lines.
• Keep kitchen and equipment clean; pass inspections without major violations.
• Assist with marketing the programs and youth advisory meetings.

Skills

Food service

Customer service

Cash handling

Verbal & written communication

Gmail proficiency

Inventory management

Education

High School Diploma or equivalent

Certified Professional Food Manager Certification

Tools

Gmail

POS / cash register systems

Job description

Applitrack seeks a Food Service/Elementary Assistant Lead to manage breakfast, lunch, and after-school meals in a school setting. You will ensure compliance with NSBP/NSLP, supervise daily meal operations, and help with menu planning and inventory control.

The role requires a High School Diploma and a Certified Professional Food Manager Certification, with a focus on accuracy, teamwork, and customer service in a busy school kitchen. Training and performance are aligned with SEIU terms.