K-12 School Kitchen Manager (Substitute) - Food Service Lead

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

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