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Food Service - Kitchen Manager chez ESC of Eastern Ohio Consortium

ESC of Eastern Ohio Consortium · Austintown, États-Unis d'Amérique · Onsite

2025-09-10 14:00:00.0

$29,681.00 - $29,681.00

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Food Service - Kitchen Manager

JobID: 6954

Position Type:
Food Service/Food Service

Date Posted:
9/8/2025

Location:
Austintown Middle School

Date Available:
2025-2026 School Year

Closing Date:
9/10/2025 OAPSE Transfer

District:
Austintown Local Schools

  Additional Information: Show/Hide
OAPSE transfer "bid" requests via internal applications will be accepted until 2:00 pm on 9/10/2025

Contracted Days/Hours: 9month (school calendar plus 6 days); 7.5 hours daily; eligible for district health benefits
Scheduled Report Times: 6:30 am to 2:00 pm
Salary: starting rate of $14.27 per hour with additional $1700 annual kitchen manager stipend in accordance with the collective bargaining agreement
Reports to: Food Service Director

Duties and Responsibilities:

Takes ownership of roles and responsibilities including partnering with the Food Service Director/Coordinator and tech support to operate all aspects of an efficient kitchen and meal program
Has a frugal and responsible mindset and is willing to grow and be flexible with the demands of the food service operation
Responsible for fiscal integrity of the kitchen including accurate daily deposits, money handling and record keeping
Aware of spending and following budgets set by the food service department
Frugal mindset and responsibility to protect all aspects of the kitchen, inventory, and department
Shows leadership in the kitchen and shares knowledge and food service experience through communication, demonstration, and by example
Understands all duties of the food service workers including cashiering and the Point of Sale system with ability to perform these roles when needed
Coordinates the activities of food service workers in all areas to maximize efficiency of the kitchen and follow all department procedures
Trains and delivers in-service to current employees as instructed by leadership and as needed in their kitchen
Discerns and communicates important information and decisions to the Food Service Director
Maintains daily and monthly records, inventory, invoices, temperature logs, and production records and reports deficiencies to the Food Service Director
Assists in preparation of menus and ordering food and supplies
Oversees and assists with the cooking and/or cold prepping needs of the kitchen as well as serving and cleaning needs
Follows approved menus and standardized recipes
Maintains and protects district equipment and the integrity of food inventory
Communicates equipment and technology needs to the Food Service Director
Must be able to use a computer, including Point of Sale software, email and web browsing
Cares for equipment and inventory when/if large equipment fails, including but not limited to moving food to alternative storage during or after school hours
Reports any problems or accidents occurring in the kitchen or cafeteria area to the Food Service Director
Ensures that the kitchen contents are safe and secure at the end of the day
Follows proper procedures for staff coverage in accordance with the CBA
Responsible for obtaining substitute coverage for the building food service staff
Follows all federal, state, and local food safety regulations, USDA child nutrition regulations, and all district and department policies and procedures
Attends meetings and training as directed by the Food Service Director, including monthly manager’s meetings
Performs all other duties as assigned by the Food Service Director

Qualifications:

Prior experience as a food service employee
ServSafe II Food Protection Manager certified
Knowledge of local, state, and federal nutritional regulations
Growth mindset with a desire to learn and grow with the department
Strong organizational skills and enthusiasm for school nutrition
Must be able to use a computer, including Point of Sale software, email and web browsing
Good character, efficiency, cleanliness, and commitment to the welfare of the students and department
Ability to lift and move heavy items and equipment

Requirements:

ServSafe II Food Protection Manager Certification (or able to obtain within 3 months of starting)
High school diploma or equivalent
Favorable and current State (BCII) and Federal (FBI) background checks
Successful completion of the skills test. (details listed below)
Negative drug screen result

Tested skillset will include:
Basic food service knowledge, fiscal skills and understanding, money handling, customer service, employee management, leadership and decision making, food safety and sanitation including proper food handling, storage, and temperatures, child nutrition regulations and meal patterns, and technology awareness and skills such as using email, web browser, point of sale system.

The performance will be evaluated in accordance with Board policy annually.

Employees must follow all board policies, all state, and federal laws, and adhere to the Ohio Code of Ethics set up by the Ohio Department of Education. Subject to all applicable laws, essential job functions of the position include the employee being punctual and capable of completing all of the duties of the position, with or without reasonable accommodation.

The successful candidate must complete all required Vector Solutions/Safe Schools courses as assigned annually.

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Food Service - Kitchen Manager chez ESC of Eastern Ohio Consortium

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5.5 Hour Cafeteria Server

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Facilities Coordinator, Eastside Catholic School, Sammamish

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