School Kitchen Supervisor - HACCP, Ops & Team Leadership

Byron Center Public Schools; Byron Township (MI); On-site; USD 38,000 - 52,000; Full time

Job summary

Byron Center Public Schools is seeking an Assistant Kitchen Manager for the High School to oversee daily kitchen operations, coordinate meal service, and ensure HACCP-compliant food safety and sanitation. This role reports to the Food Service High School Manager and the Food Service Director.

Responsibilities include supervising staff, managing inventory, ordering supplies, handling money with the POS system, maintaining records, and ensuring reliable in-person attendance Monday through Friday.

Responsibilities

• Maintain an acceptable standard of personal hygiene following HACCP procedures
• Interact positively and communicate with students, staff, and parents
• Assist in proactive identification of areas in which to improve operations
• Receive, store, handle, prepare, and serve food according to the Byron Center Public Schools Standards
• Provide direction and encouragement to staff
• Follow proper lifting techniques and can lift to 40 pounds
• Ability to order necessary food and dry items for kitchen operation
• Ability to cook various menu items and prepare salad/fresh fruit and vegetable bar using HACCP procedures
• Plan, organize, and oversee daily kitchen operations and meal service
• Ability to assist with cleanup and sanitation according to HACCP procedures
• Ability to handle money accurately and have knowledge of a Point of Service System
• Ability to coordinate production records as required by Nutrition Service Director
• Manages programs and accurately maintains all records in accordance with federal, state, local, and Michigan Department of Education requirements
• Other duties as assigned by the Food Service Manager and Food Service Director
• This position requires regular and reliable in-person attendance Monday through Friday

Job description

Byron Center Public Schools is seeking an Assistant Kitchen Manager for the High School to oversee daily kitchen operations, coordinate meal service, and ensure HACCP-compliant food safety and sanitation. This role reports to the Food Service High School Manager and the Food Service Director.

Responsibilities include supervising staff, managing inventory, ordering supplies, handling money with the POS system, maintaining records, and ensuring reliable in-person attendance Monday through Friday.