School Kitchen Leader & Operations Manager

SLA; Mesa (AZ); On-site; USD 42,000 - 64,000; Full time

Job summary

SLA is seeking a Kitchen Manager to lead daily operations in a school cafeteria, supervise staff, and ensure safe, quality food service for students.

You will manage inventory, train staff, and maintain HACCP compliance while upholding company policies and reporting to site leadership. Prior supervisory and ServSafe experience are strongly favored, with a focus on safety, accuracy, and teamwork.

Qualifications

• High school diploma or equivalent required.
• ServSafe certification required (or willingness to obtain prior to 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.

Skills

ServSafe certification

Food service experience

Supervisory experience

Inventory management

Communication

Time management

Multitasking

Reliable transportation

School environment

Education

High school diploma

Tools

POS systems

Online reporting

Job description

SLA is seeking a Kitchen Manager to lead daily operations in a school cafeteria, supervise staff, and ensure safe, quality food service for students.

You will manage inventory, train staff, and maintain HACCP compliance while upholding company policies and reporting to site leadership. Prior supervisory and ServSafe experience are strongly favored, with a focus on safety, accuracy, and teamwork.