Kitchen Manager

Kitchen Manager

The Kitchen Manager at Grandview High School is responsible for overseeing the daily operations of the school kitchen to ensure efficient, safe, and high-quality food service. This role involves managing kitchen staff, coordinating meal preparation according to established recipes, and maintaining compliance with all health and safety regulations. The Kitchen Manager will also be accountable for cost control measures, including inventory management and vendor relations, to optimize budgetary resources. A key outcome of this position is to deliver nutritious and appealing meals to students and staff while fostering a positive and collaborative work environment. Ultimately, the Kitchen Manager plays a vital role in supporting the school's commitment to student wellness and operational excellence.

Lead and supervise the kitchen team to ensure smooth daily operations and high standards of food quality and service.

Manage inventory, order supplies, and coordinate with vendors to maintain adequate stock levels while controlling costs.

Ensure all food preparation follows standardized recipes and adheres to safety and sanitation guidelines.

Implement and monitor compliance with health, safety, and hygiene regulations within the kitchen environment.

Train staff on proper food handling, safety procedures, and customer service to maintain a professional and efficient kitchen.

Proven experience in kitchen management or a similar supervisory role within a food service environment.

Strong knowledge of food safety standards and regulations.

Ability to read, understand, and implement standardized recipes accurately.

Demonstrated skills in team leadership and staff development.

Basic proficiency in cost control and inventory management.

Experience working in a school or institutional food service setting.

Certification in food safety or culinary management.

Familiarity with fleet management related to food delivery or supply logistics.

Vendor management experience with a focus on negotiating and maintaining supplier relationships.

Additional training in nutrition or dietetics.

The Kitchen Manager will utilize team leadership skills daily to motivate and guide kitchen staff, ensuring efficient collaboration and high morale. Cost control expertise is essential for managing budgets, minimizing waste, and optimizing resource use. Vendor management skills are applied to maintain strong supplier relationships and ensure timely procurement of quality ingredients. The ability to read and understand associated recipes ensures consistent meal preparation that meets nutritional and quality standards. Observing safety rules is critical to maintaining a safe working environment and compliance with health regulations, protecting both staff and students.