Lead School Kitchen Operations & Food Safety

SLA; New York (NY); On-site; USD 45,000 - 65,000; Full time

Job summary

SLA is seeking a Kitchen Manager to lead daily food service operations in a school cafeteria, overseeing staff, inventory, and safety compliance. You will ensure high standards of portion control, sanitation, and customer service for hundreds of students.

The role requires strong leadership, organizational skills, and experience in food service, with ServSafe/HACCP knowledge and the ability to manage fast-paced operations Monday through Friday.

Qualifications

• ServSafe certification required (or willing to obtain prior to start).
• Food service experience required; school nutrition experience preferred.
• Prior supervisory experience strongly preferred.
• Inventory and ordering experience preferred.
• Strong communication and time management skills.
• Reliable transportation and ability to work around children.

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.
• Submit reports and complete tasks on time as assigned.

Skills

Leadership

Team supervision

Food safety

Communication

Time management

Multitasking

Reliability

Education

High school diploma or equivalent

Tools

POS systems

Online reporting

Job description

SLA is seeking a Kitchen Manager to lead daily food service operations in a school cafeteria, overseeing staff, inventory, and safety compliance. You will ensure high standards of portion control, sanitation, and customer service for hundreds of students.

The role requires strong leadership, organizational skills, and experience in food service, with ServSafe/HACCP knowledge and the ability to manage fast-paced operations Monday through Friday.