Lead School Kitchen Operations

SLA; Nashville (TN); On-site; USD 40,000 - 60,000; Full time

Job summary

SLA is seeking a Kitchen Manager to lead a school cafeteria team, oversee daily kitchen operations, ensure food safety, and manage inventory at an assigned site. The role requires hands-on leadership in a fast-paced environment and a commitment to serving students with quality meals.

The ideal candidate has ServSafe certification, strong organizational skills, and prior supervisory experience in a food service setting, preferably within a school or nutrition program.

Qualifications

• High school diploma or equivalent required.
• ServSafe certification required (or willing to obtain before start).
• Food service experience required; school nutrition experience preferred.
• Prior supervisory experience strongly preferred.
• Inventory and ordering experience preferred.

Responsibilities

• Oversee all food production and service to meet quality, safety, and portion standards.
• Train and supervise kitchen staff on recipes, equipment safety, and sanitation.
• Prepare daily and weekly paperwork, reports, and schedules.
• Monitor inventory and ensure proper ordering, receiving, and storage of supplies.
• Maintain equipment cleanliness and report any repair needs.
• Enforce HACCP, health department regulations, and ServSafe standards.
• Manage labor and ensure schedules align with staffing and budget needs.
• Uphold company policies and administer fair, consistent performance evaluations.
• Ensure accurate temperature logs, cleaning schedules, and food safety documentation.
• Follow proper cash handling and reconciliation procedures.
• Act as the on-site leader responsible for smooth, safe, and efficient kitchen operations.

Skills

Leadership

Communication

Time management

Multitasking

Staff supervision

Education

High school diploma

Tools

POS systems

Online reporting

Job description

SLA is seeking a Kitchen Manager to lead a school cafeteria team, oversee daily kitchen operations, ensure food safety, and manage inventory at an assigned site. The role requires hands-on leadership in a fast-paced environment and a commitment to serving students with quality meals.

The ideal candidate has ServSafe certification, strong organizational skills, and prior supervisory experience in a food service setting, preferably within a school or nutrition program.