Nutrition Program Kitchen Manager

Spring Lake Park School District 16; United States; On-site; USD 27,219 - 38,767; Full time

Job summary

Spring Lake Park School District 16 is seeking a School Nutrition Program Manager to oversee all meal services at Park Terrace Elementary. This role includes managing food safety, staff oversight, and ensuring compliance with nutritional guidelines.

The ideal candidate will have supervisory experience, strong communication skills, and knowledge of food service operations. A commitment to maintaining a clean and safe kitchen environment is essential.

The pay rate is $23.95/hr, with potential additional compensation for certified food managers.

Qualifications

• 1-3 years of job-related experience; supervisory experience preferred; experience in food preparation.
• Knowledge of commercial food preparation and equipment; preferred in a school district setting.
• Ability to pass a pre-work physical.

Responsibilities

• Overall management of the School Nutrition Program at Park Terrace, including food safety and sanitation.
• Assist the Director of Nutrition Services with MDE training and audits.
• Monitor kitchen and serving area for safe and sanitary conditions.

Skills

Strong verbal and written communication skills for various stakeholders

Independent thinker capable of making snap decisions

High-level leadership promoting teamwork

Technology skills: laptop computer, online order entry

Comprehensive knowledge of commercial food service operations

Education

High school graduate or equivalent

Tools

Certified Food Protection Manager license/certificate

Job description

Location

Park Terrace Elementary

Duty Days

189 contact days + 10 holidays + 2 floating holidays (TBD) + 3 paid training + 8 special assignment days

Schedule

• SNP: August‑June – 168 student contact days, 1 day transition from SNP to SFSP procedures
• SFSP: June‑August – 21 student contact days (Mon‑Thurs), 3 days MSNA annual conference, 8 days special assignment, 4 days transition back to school training

Hours per Day

• SNP: 7 hours with 30 minute unpaid break (7:00‑2:30)
• SFSP: 5.5 hours with 15 minute paid break (7:30‑1:00)

Responsibilities

• Overall management of the School Nutrition Program at Park Terrace, including food safety, sanitation, food preparation, batch cooking, serving, record keeping, audits, and staff oversight; provide direction and oversight to four part‑time associates.
• Management of the Summer Food Service Program: assist the Director of Nutrition Services with MDE training, staff training, menu development, food allergy management, order entry, inventory, job descriptions, weekly schedules, audits, and supervisory duties.
• Work performed under limited supervision of the Director of Nutrition Services.

Qualifications

• High school graduate or equivalent.
• 1‑3 years of job‑related experience; supervisory experience preferred; experience in food preparation.
• Knowledge of commercial food preparation and equipment; preferred in a school district setting.
• Member of the School Nutrition Association.
• Certified Food Protection Manager license/certificate – current.
• Working knowledge of SNP and SFSP USDA guidelines, menu & recipe development, training requirements, operations, and forms.
• Ability to pass a pre‑work physical.
• Proven ability to be a self‑starter and independent worker.

Essential Knowledge, Skills, and Abilities

• Strong verbal and written communication skills for a variety of stakeholders; ability to public speak for training purposes.
• Independent thinker capable of making snap decisions and problem‑solving.
• High‑level leadership that promotes teamwork and facilitates change at the team level.
• Approachable demeanor with excellent listening skills.
• Adaptability and flexibility in changing environments.
• Highly effective time‑management skills.
• Completion of 10 hours/year professional standards training required by the School Nutrition Association.
• Extensive knowledge of health department codes and sanitation standards concerning the food code/HACCP.
• Comprehensive knowledge of commercial food service operation and the ability to manage full‑range procedures, practices, and equipment.
• Ability to organize, lead, train, and evaluate staff.
• Ability to periodically lift 50 lbs. and carry food stock weighing 20 lbs. or more frequently, and walk/stand for extended periods.
• Ability to establish and maintain effective working relationships with food service staff, administrators, school staff, vendors, and community representatives.
• Technology skills: laptop computer, online order entry, Outlook email, Skyward, Campus‑print reports, data analysis; ability to troubleshoot and support staff.

Performance Expectations

• Oversee daily operations for all meal services.
• Lead, motivate, train, and evaluate subordinate personnel.
• Plan and control daily food production, ensuring proper amounts for breakfast, 2nd chance breakfast, and each lunch period.
• Ensure each program's menu is followed and all meals meet meal‑pattern requirements.
• Ensure serving lines are set up properly with appropriate utensils in a timely fashion.
• Implement Offer Versus Serve (OVS) for both breakfast and lunch; ensure staff understand reimbursable meal criteria.
• Serve meals in a timely fashion that adheres to meal periods, even with frequent schedule changes.
• Adopt a multidisciplinary approach to identify and manage student food allergies.
• Monitor the kitchen and serving area for safe and sanitary conditions.
• Follow and enforce policies for the safe use of all equipment.
• Follow food code based on local health department requirements; conduct twice‑yearly audits.
• Train, implement, and monitor HACCP plan guidelines.
• Develop and implement weekly work and cleaning schedules.
• Order all food and supplies from vendors, receive deliveries, and ensure proper FIFO storage with kitchen custodian assistance.
• Check invoices for accuracy and adjust for returned/damaged goods.
• Maintain a clean and well‑organized workspace/office for efficient operation.
• Maintain integrity, accountability, and confidentiality of the School Nutrition Program through compliance with all federal, state, and local regulations.
• Maintain all required records and reports, including daily production records, temperature logs, and other pertinent documents.
• Submit all paperwork to the Nutrition Services Program Assistant promptly.
• Ensure staff timesheets are accurate, complete, and timely.
• Follow all school district and department policies and procedures.
• Perform other related duties as assigned.

General Definition and Conditions of Work

• Work in a school cafeteria setting with a production kitchen, serving lines, and storage areas; requires stooping, standing, kneeling, reaching, walking, pushing, pulling, lifting, vocal communication, hearing, and visual acuity.
• Require flexibility and adaptability to change tasks and priorities; frequent interruptions may occur.
• Perform repetitive tasks; require individual initiative and teamwork; communicate with students and adults in challenging situations.

Compensation

• Rate of Pay: $23.95/hr.
• Other: +$1.00/hr for Certified Food Manager.

Employment Type

Full year employment position.

Equal Opportunity Employer Statement

Spring Lake Park Schools is an equal opportunity employer and will not deny anyone the opportunity for employment because of sex, race, religion, color, creed, national origin, marital status, age, sexual preference, disability, or status with regard to public assistance.