Tri-County Jr/Sr High School Kitchen Manager

Tri-County School Corporation; United States; On-site; USD 30,000 - 46,000; Full time

Job summary

Tri-County School Corporation seeks a dedicated cook to prepare, cook, and serve nutritious meals for large student populations in accordance with menus, dietary requirements, portion guidelines, and local health standards.

The role emphasizes maintaining a clean, sanitary kitchen and adhering to school corporation standards. Strong teamwork, communication, and leadership are valued to support students and staff.

Qualifications

• Requires high school diploma and background check/fingerprinting.
• Food handler certification (or willingness to obtain one) is required.

Responsibilities

• Prepare and serve food according to established menus, recipes, and portion guidelines.
• Follow the daily work schedule as set by the Food Service Director.
• Maintain clean, organized, and functional food preparation, serving, and storage areas.
• Ensure food quality and compliance with health, sanitation, and school standards.
• Perform dishwashing responsibilities between meals and after service.
• Clean and sanitize dish room and equipment at end of day.
• Inspect kitchen areas and equipment daily to maintain cleanliness, sanitation, and safety.
• Assist with inventory receiving, organization, and labeling.

Skills

Passion for serving children

Friendly, positive attitude

Food preparation

Cooking techniques

Dietary requirements

Organizational skills

Communication skills

Leadership

Team collaboration

Adaptability

Education

High school diploma

Food handler certification

Job description

As a cook at the Tri-County School Corporation, the expectation is to prepare, cook, and serve high-quality, nutritious meals for large student populations in accordance with established menus, dietary requirements, portion guidelines, and applicable food service standards.

Maintain a clean, sanitary, and organized kitchen environment, ensuring all food preparation areas, utensils, and equipment meet local health department regulations and school corporation standards.

Evaluated By:

• Food Service Director

Requirements:

• High school diploma;
• Background check/fingerprinting;
• Food handler certification (or willingness to obtain one).

Desired Skills:

• Demonstrates a genuine passion for working with and serving children.
• Maintains a friendly, positive, and approachable attitude when interacting with students, staff, and families.
• Possesses knowledge of food preparation, cooking techniques, food service operations, and dietary requirements.
• Demonstrates strong organizational, communication, and leadership skills.
• Ability to work collaboratively as part of a team while providing direction and support when needed.
• Demonstrates flexibility and adaptability in responding to changing priorities, schedules, and daily operational needs.
• Maintains a strong commitment to food safety, cleanliness, quality service, and student satisfaction.

Essential Duties and Responsibilities:

• Prepare and serve food according to established menus, recipes, portion guidelines, and directions provided by the supervisor.
• Follow the assigned work schedule and daily responsibilities as established by the Food Service Director (FSD).
• Maintain clean, organized, and functional food preparation, serving, and storage areas.
• Ensure food quality and compliance with all applicable health, food safety, sanitation, and school corporation standards.
• Perform dishwashing responsibilities between meal periods and following the completion of meal service.
• Clean and sanitize the dish room, dishwashing equipment, and surrounding work areas at the conclusion of each workday.
• Conduct daily and weekly inspections of kitchen areas, equipment, and workspaces to maintain high standards of cleanliness, sanitation, and safety.
• Sweep and mop kitchen floors and assist with maintaining the overall cleanliness of food service areas.
• Assist with receiving, organizing, and storing inventory. Properly label, date, and rotate food products according to established food safety procedures.
• Communicate job-related concerns, needs, and recommendations for improvement to the Food Service Director.
• Demonstrate effective verbal and written communication when interacting with administrators, staff, students, families, and community members as appropriate.
• Attend and actively participate in departmental meetings, staff training, and professional development sessions as scheduled.
• Complete continuing education and required training as directed by the Food Service Director.
• Perform other duties related to the food service operation as assigned.

Physical Requirements and Working Conditions:

• Stand and walk for extended periods while performing food preparation, serving, cleaning, and other kitchen responsibilities.
• Frequently bend, stoop, reach, twist, kneel, and climb stairs as necessary to perform job responsibilities.
• Lift, carry, push, and pull food products, supplies, equipment, boxes, and deliveries weighing up to approximately 50 pounds.
• Safely operate commercial kitchen equipment, dishwashing machines, and other food service tools.
• Work in an environment that may involve exposure to heat, cold, steam, moisture, noise, cleaning chemicals, and commercial food preparation equipment.
• Demonstrate the physical stamina, flexibility, and ability to perform the daily operational demands of a school food service program.