Food Service Kitchen Manager
Reports to the District Director of Food Service
FLSA Status: Non-Exempt
To learn more about Harwood Unified Union School District and our schools, visit https://huusd.org/our-schools

The primary duty of this position is the management of the Harwood kitchen and building food service operations, including co-supervision of support staff, operational planning, federal and state compliance oversight, and resource management. Ensure students and staff receive high-quality, nutritious meals in a clean, safe, and welcoming environment. Direct and coordinate daily kitchen operations, food preparation, service, and cleaning, maintain compliance with health and safety regulations, and support efficient, cost-effective food service delivery.

This position functions as a working supervisor, maintaining primary responsibility for the management and oversight of kitchen operations while also actively participating in food preparation and service to meet Federal Child Nutrition regulations and support efficient operations.

This position functions as a working supervisor, maintaining primary responsibility for the management and oversight of kitchen operations while also assisting with food preparation and service as needed to support efficient operations. Oversee daily food preparation, service, cleaning, and kitchen operations to ensure efficiency and quality.

Follows monthly menu and ensures alignment with nutritional and regulatory requirements. Ensure proper portion control, food preparation, and presentation standards.
Oversee the storage, handling, and preparation of USDA Foods.
Works with the district director to support ongoing evaluation of food service operations and recommend improvements.

Serves as the on-site leader for the assigned school food service program, responsible for overall kitchen operations and staff performance.

Directly supervises employees on a regular and ongoing basis, including scheduling, work assignment, and performance oversight.

Ensure safe, efficient daily operations.
Promote a safe work environment and implement practices to minimize workplace injuries.
Provide training and guidance on proper food handling, equipment use, and safety procedures.
Foster a positive and cooperative work environment among staff.

Manages school kitchen-level budgets, monitors expenditures, and is accountable for cost control and financial efficiency of operations. Monitor purchasing of food and supplies.
Receive and verify deliveries; ensure proper storage and stock rotation.
Maintain appropriate inventory levels, including emergency supply reserves.
Conduct regular inventory reviews and oversee ordering processes.
Assist district director in evaluating purchasing cooperatives and cost-saving opportunities.
Ensure proper storage timelines to support food safety and recall protection practices.

Coordinate maintenance, repair, and replacement of kitchen equipment.
Work with Facilities and school administrators to ensure proper upkeep of kitchen spaces.
Assist district director in planning and design consultation for new or renovated food service areas.
Recommend improvements to kitchen layout, workflow efficiency, and equipment use.
Ensure food service areas and storage facilities are secure.

Maintain high standards of cleanliness, sanitation, and safety in all kitchen areas.
Ensure compliance with local, state, and federal health and safety regulations.
Implement and monitor safe food handling practices.
Collaborate on preventative maintenance schedules for facilities and equipment.
Stay current on food safety regulations and best practices.

Support district goals and food service program objectives.
Promote a positive image of the food service program.
Communicate effectively with students, staff, administrators, and families.
Serve as a resource to educators on nutrition-related topics.

Reports to the HUUSD Director of Food Service with responsibility for independent day-to-day operational management of the school kitchen.

Provides day-to-day supervision of kitchen staff, including assigning tasks, monitoring performance, and supporting training.

Participates in the hiring, discipline, and other employment decisions of kitchen staff.

Provides recommendations regarding employment decisions of kitchen staff.

Exercises independent judgment in the day-to-day management of kitchen operations, staffing assignments, workflow, and problem resolution.

Associates degree or higher in Nutrition, Culinary Arts, Food Service Management, Business Management, or related field (or equivalent combination of education and experience).
Minimum five (5) years of experience in food service, nutrition programs, or restaurant operations.
Supervisory experience preferred.
Working knowledge of applicable health, safety, and food service regulations.

Strong organizational and operational management skills.
Ability to monitor inventory, control costs, and support budgeting efforts.
Proficiency with basic computer systems, including Microsoft Word and Excel.
Effective communication and interpersonal skills.
Ability to manage multiple tasks and respond effectively in a fast-paced environment.

Ability to stand, walk, bend, reach, and lift up to 60 pounds.
Regular exposure to kitchen environments, including heat, humidity, noise, and cleaning chemicals.
Work involves use of kitchen equipment and potential exposure to mechanical and electrical hazards.
Requires the ability to manage multiple tasks and make timely decisions in a busy, sometimes stressful environment.

The Food Service Kitchen Manager oversees daily kitchen operations within the Districts food service program, ensuring safe, efficient, and federal compliant meal preparation and service. This role supports high-quality nutrition services for students while maintaining a clean, organized, and well-managed kitchen environment. Works closely with HUUSD Director of Food Service.