Food Service Worker - Substitute

Food Services; Brookline (MA); On-site; USD 25,000 - 33,000; Full time

Job summary

Brookline Public Schools Food Services in Brookline, MA seeks a Substitute School Kitchen Manager to assist with food preparation and service for students and staff, support daily lunch delivery, and supervise kitchen operations.

The role requires 2 years of food management experience, ServSafe, CPR, Choke/Save, and ongoing fire extinguisher training; hours are Monday–Friday, 6:00am–2:00pm, 37.5 hours per week during the school year, with a ½ hour unpaid lunch.

Qualifications

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

Responsibilities

• Manages schedule of cafeteria helpers and oversees daily kitchen operations.
• Directs food preparation, cooking, service and cleaning for the school kitchen.
• Trains staff in cashiering and end-of-day POS procedures.
• Communicates with vendors, custodial services, and health departments as needed.
• Maintains inventory, daily production sheets, and monthly inventories.
• Ensures food safety practices and FIFO, and oversees reimbursable meals.

Skills

Scheduling

HACCP

Temperature control

Food safety

Communication

Education

ServSafe certification

CPR certification

Choke/Save certification

Fire extinguisher training

Job description

Food Service Worker - 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: 5919929
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(37.5 hours/week, 6:00am-2:00pm 7.5 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, 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 offoodmanagement 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: Full-Time

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]