Floating School Kitchen Manager – Nutrition Services

Nutrition Services; Columbia Township (MO); Presencial; USD 24.000 - 31.000; Jornada completa

Descripción de la vacante

Columbia Public School District is seeking a Floating Kitchen Manager (0.875 FTE) to oversee daily operation of school kitchens at multiple locations. The role requires 3+ years in school food service and managerial experience, with ServSafe certification preferred.

The position involves supervising staff, scheduling, inventory control, and ensuring food safety and quality. Compensation is hourly with a schedule of 35–40 hours per week and location flexibility.

Formación

• High School Diploma or GED preferred; 3+ years in school food service or related area.
• 3+ years of Nutrition Services managerial experience.
• Must pass ServSafe exam and become certified.
• Able to follow recipes and maintain hygiene.
• Able to learn computerized cashiering and department software.

Responsabilidades

• Supervise, train, and evaluate Nutrition Services staff.
• Create work schedules to maintain efficiency and cost effectiveness.
• Order, receive deliveries, store and prepare food supplies.
• Control quantity and quality of food prepared.
• Maintain safe, sanitary kitchen conditions and equipment use.
• Report unsafe procedures to kitchen supervisor.
• Maintain inventory and food usage records.
• Act as liaison among Nutrition Services, students, faculty and parents/guardians.
• Attend scheduled managers’ meetings.

Conocimientos

Supervise staff

ServSafe

Customer service

Budgeting

Educación

High School Diploma or GED

Herramientas

Cash register systems

Department software

Microsoft Outlook

Descripción del empleo

Columbia Public School District is seeking a Floating Kitchen Manager (0.875 FTE) to oversee daily operation of school kitchens at multiple locations. The role requires 3+ years in school food service and managerial experience, with ServSafe certification preferred.

The position involves supervising staff, scheduling, inventory control, and ensuring food safety and quality. Compensation is hourly with a schedule of 35–40 hours per week and location flexibility.