POSITION TITLE:	Secondary Assistant Kitchen Manager
STATUS:	School Term/Hours Vary
FLSA STATUS:		Exempt	x	Non-Exempt
REPORTS TO:	Kitchen Manager
HUMAN RESOURCES:	x	Approved		Not Approved

 

 

$18.39 per hour 187 calendar with standard benefits

 

This position works 8 hours per day and 40 per week.

 
The scheduled work hours for this position are 5:30 AM - 2:00 PM

 

This position starts ASAP after Board of Ed. Approval 

This institution is an equal opportunity provider.

INTERNAL APPLICANTS MUST ATTACH THEIR INTERNAL TRANSFER APPLICATION BY THE INTERNAL CLOSING DATE TO BE CONSIDERED FOR AN INTERVIEW. Internal closing date is September 4, 2026.

 

POSITION SUMMARY: Assist in overseeing school meal preparation and service of meals to students.  This includes inventory, ordering, completing accurate food production records and ensuring USDA, MODESE, and County Health Department regulations are maintained.  Responsible for supervision and training of child nutrition services employees.  Maintain standards of quality in food preparation and food handling guidelines as specified by Child Nutrition Services.  Oversees kitchen in the manager’s absence.

 

ESSENTIAL FUNCTIONS: 

• Assist in supervision and preparation of meals for students and staff
• Assist in maintaining accurate production records using appropriate forms
• Assist in performing functions related to food service operation, e.g., ordering of food items and supplies, inventory control (includes receiving and checking accuracy of deliveries), and ensuring that USDA, MODESE and County Health Department regulations are maintained
• Assist in supervision of Child Nutrition Service employees in maintaining a sanitary and safe food service operation.
• Assist in training new child nutrition services employees and substitutes in assigned job duties and responsibilities.
• Report any unsanitary or unsafe conditions or equipment to the child nutrition services office
• Report any work-related injury to the building principal and the Director of Child Nutrition Services and use appropriate injury report forms
• Counsel employees when necessary and document counseling sessions
• Assist in completing employee annual evaluations
• Assist in supervision of adherence to department, district, county, state and federal policies and procedures where applicable to food service operation
• Responsible for adherence to all cash control and inventory control procedures as maintained by child nutrition services
• Assist with maintenance of training records
• Assist with maintenance of inventory and usage
• Assist with ordering supplies and food, as well as overseeing the rotation of supplies and food
• Maintain a professional attitude in the food service operation
• Promote teamwork and staff development
• Check e-mail communications daily and assist manager in running reports on the computer
• Assume job duties and responsibilities in the manager’s absence
• Perform other duties as assigned

 

 

 

ESSENTIAL SKILLS AND ABILITIES: 

• Ability to demonstrate safe work environment procedures and reinforce reasonable rules to reduce or eliminate job-related injuries
• Ability to handle all types of foods with a variety of ingredients
• Ability to perform work duties in a safe manner
• Ability to provide leadership to kitchen staff, including delegation
• Ability to read, write and comprehend verbal and written instructions
• Ability to safely bend, twist and lift up to 40 pounds of supplies and equipment
• Ability to work and communicate well with people
• Ability to work with others in a cooperative and productive manner
• Basic computer knowledge and Microsoft office and Google experience
• General knowledge of quantity food service operations
• Physically able to stand for prolonged periods of time

 

BASIC REQUIREMENTS: 

• High School diploma preferred or G.E.D
• ServSafe certification required within 30 days of hire as an assistant manager
• Prior knowledge of quantity food service operations
• Positive interest in children and school food service
• Completed or be eligible to complete Hepatitis A shot sequence as required by St. Louis County Health Department
• Regular and reliable attendance is required

 

EQUIPMENT USED:

• All kitchen equipment, to include knives, utensils, ovens, combi ovens, steamer, stove, dish machine, slicer, food processor, blender, computer, printer, fax, phone
• Computer, printer, fax, phone

 

WORK ENVIRONMENT: 

• Within assigned kitchen, must be able to work with a variety of temperatures, including some extremes in hot and cold.
• While performing duties of this job, the employee is regularly required to sit, talk, hear, walk, stand, reach, lift, squat, twist, and bend