Food Service Manager - Substitute

Food Services; Brookline (MA); On-site; USD 30,000 - 41,000; Part time

Job summary

Brookline Public Schools Food Services seeks a Substitute School Kitchen Manager to oversee daily lunch service and kitchen operations for Saint Mary’s School. You will supervise food preparation, manage staff schedules, and ensure HACCP compliance and FIFO practices.

Responsibilities include ordering, inventory, staff training in cashiering, and communicating with vendors and health authorities. The role requires ServSafe, CPR, and Choke/Save certifications and a commitment to school nutrition

Qualifications

• 2 years of food management experience, preferably in a K-12 public school setting.
• ServSafe certification.
• CPR certification.
• Choke/Save certification.
• Must maintain current fire extinguisher training

Responsibilities

• Manage schedule of cafeteria helpers.
• Direct food preparation, cooking, service, and cleaning.
• Train kitchen helpers in cashiering, cash handling, banking, and end of day POS procedures.
• Ability to anticipate production issues, problem solve, and report issues in a timely manner to the appropriate person.
• Communicates with custodial services and contract cleaning services about kitchen and cafeteria cleanliness.
• Communicates with staff time and location of all FoodService events, meetings, and conferences.
• Assists in resolving all staff issues including disputes, hours, questions and concerns.
• Strong interpersonal and written correspondence skills to communicate with parents, students and staff about cafeteria policy and purchasing.
• Places orders as directed, based on the menu, inventory, and par levels.
• Completes and maintains daily production sheets and completes monthly inventory in a timely manner.
• Maintains food safety best practices and First-In-First-Out (FIFO).
• Supervises that reimbursable breakfast and lunch meals are accurately claimed.
• Oversees proper storage of and inventory of government commodities stored at Pierce School.
• Other duties as assigned by the Assistant Director and Director of Food Services.

Skills

Scheduling

HACCP knowledge

Food safety handling

Attention to detail

USDA regulations

Problem solving

Vendor communication

Lifting 40 lbs

Time management

Delegation

Education

ServSafe certification

CPR certification

Choke/Save certification

Fire extinguisher training

Job description

Food Service Manager - Substitute

Brookline Public Schools Food Services - BROOKLINE, Massachusetts Open in Google Maps

This job is also posted in Brookline School District

Job Details

Job ID: 5919923
Application Deadline: Oct 30, 2026 5:00 PM (Eastern Standard Time)
Posted: Sep 09, 2026 4:00 AM (UTC)

Starting Date: To Be Determined

Job Description

Hours:

Monday-Friday, 7 hours/day (35 hours/week, 6:30am-2:00pm 7 working hours daily includes ½ hour unpaid lunch) School Year.

Essential Functions and Duties of the Position:

The Substitute School Kitchen Manager supervises the preparation andserviceoffoodto the students and staff along with the daily cooking of and preparing for delivery of lunch for Saint Mary’s School.

General Duties and Responsibilities:

• Manages schedule of cafeteria helpers.
• Directsfoodpreparation, cooking,serviceand cleaning of the school kitchen.
• Trains kitchen helpers in cashiering, cash handling, banking, and end of day POS procedures.
• Ability to anticipate production issues, problem solve, and report issues in a timely manner to the appropriate person.
• Communicates with custodialservicesand contract cleaningservicesabout kitchen and cafeteria cleanliness.
• Communicates with their staff time and location of allFoodServiceevents, meetings, and conferences.
• Assists in resolving all staff issues to include disputes, hours, questions and concerns.
• Strong interpersonal and written correspondence skills to communicate with parents, students and staff about cafeteria policy and purchasing.
• Places orders as directed, based on the menu, inventory, and par levels.
• Completes and maintains daily production sheets and completes monthly inventory in a timely manner.
• Maintainsfoodsafety best practices and First-In-First-Out (FIFO).
• Supervises that reimbursable breakfast and lunch meals are accurately claimed.
• Oversees proper storage of and inventory of government commodities stored at Pierce School.
• Other duties as assigned by the Assistant Director and Director ofFoodServices.

Qualifications:

• 2 years of food management experience, preferably in a K-12 public school setting.
• ServSafe certification
• CPR certification
• Choke/Save certification
• Must maintain current fire extinguisher training

Skills, Abilities & Knowledge:

• Scheduling abilities with a focus on shifting priorities.
• Understanding of Hazard Analysis Critical Control Points (HACCP).
• Proper handling offood; temperature controls; personal hygiene and proper cleaning and maintenance of equipment.
• Attention to detail, accuracy and completeness; demonstrate a proficient ability in the operation of computers, email, phone and voice mail.
• Familiar with the USDA nutrition program regulations, USDA, DESE and generalfoodserviceprogram(s).
• Ability to pro-actively recognize issues and resolve problems in a timely manner.
• Ability to communicate with vendors and health department.
• Ability to lift 40 lbs, stand continuously and engage in moderate physical work.
• Practices successful time management.
• Delegates tasks appropriately

Reports/Evaluation:Direc tor ofFoodServices

Work Year: 42 weeks

Salary: In accordance with AFSCMEFoodServiceContract including hourly differential.

Position Type: Substitute

Job Requirements

• Citizenship, residency or work visa required

Contact Information

• Human Resources
• c/o Brookline Town Hall, 5th Floor
• 333 Washington Street
• Brookline, Massachusetts 02445
• Phone: [phone]
• Email: [e-mail]

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