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Kitchen Manager

Washington County TN School District · Fall Branch, Estados Unidos Da América · Onsite

2025-08-31 14:00:00.0

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Kitchen Manager

Washington County TN School District · Fall Branch, Estados Unidos Da América · Onsite

2025-08-31 14:00:00.0

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Escritório em Fall Branch

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Kitchen Manager

JobID: 1572

Position Type:
School Nutrition/Kitchen Manager

Date Posted:
8/29/2025

Location:
Fall Branch Elementary School

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Role: School Kitchen Manager

Summary: School Nutrition Managers are responsible for managing the overall food service operation in schools. They lead a team of kitchen employees and act as liaisons between School Nutrition, the school administration, staff, students, and the community. Our managers represent our commitment to offering Washington County students healthy, delicious, and satisfying menu choices.

School Nutrition is looking for forward-thinking individuals to join our team. We are committed to providing the students of Washington County with healthy, delicious and satisfying menu choices and seek individuals who share in our vision. These individuals will work in an exciting fast-paced team environment, and will gain experience in various aspects of the National School Breakfast and Lunch Programs.

Education/Experiences:

1. No less than a high school diploma/GED;
2. Previous experience and/or certified training in a school or commercial kitchen preferred, but not required.

Essential Duties/Responsibilities:

Presently have or the ability to acquire in a short period of time:

Knowledge of institutional cooking supplies and equipment and cooking procedures involving the preparation of large quantities of food.
Knowledge of commonly used food service cleaning supplies and equipment and acceptable standards of cleanliness for food service facilities.
Knowledge of safety procedures involving the use of institutional cooking equipment and supplies.
Some knowledge of USDA guidelines pertaining to the National School Lunch Program and School Breakfast Program and meal pattern requirements.
Some knowledge of food proportions necessary to feed differing numbers and ages of students.
Skill in the operation of institutional cooking and cleaning equipment.
Skill in the timing and preparation of meals for large quantities of people.
Ability to perform the physically demanding aspects of institutional meal preparation including heavy lifting (up to 50 lbs.), excessive standing, walking and bending.
Ability to interact successfully with school administration, staff, students and the public.
Completing ServSafe Food Handler Training course, once hired.
Completing annual training hours, as required by USDA regulations.

Mental Demands:

Maintains confidentiality, experiences frequent interruptions; requires concentration and attention to detail; may occasionally deal with distraught or difficult individuals.

Physical Demands:
Required to sit for prolonged periods; exposed to visual display terminal for prolonged periods; dexterity and precision required in the operation of a computer.
Other physical demands that may be required are as follows:

Stooping and/or kneeling
Reaching
Talking
Hearing
Seeing
Lifting

Temperament (Personal Traits):

Adaptability to performing a variety of duties, often changing from one task to another of a different nature without loss of efficiency or composure.
Adaptability to dealing with people beyond giving and receiving instruction.
Adaptability to making generalizations, evaluations, or decisions based on sensory or judgmental criteria.

This job description will be reviewed periodically and at the end of the academic year. This description may be amended and the duties varied position effectiveness will be reviewed at the end of the year to determine program viability.

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