Nutrition Services Culinary Manager

Nutrition Services Culinary Manager JobID: 12688 Position Type: Nutrition Services/Kitchen Manager Date Posted: 7/7/2026 Location: Dual Immersion Academy Date Available: 2026-27 Closing Date: 08/03/2026 Additional Information: Show/Hide Job Title: Nutrition Services Culinary Manager Pay Program: Support Staff Non-Exempt Pay Range: Range 11 $22.58 - $25.13 Work Year: 9 months (172 Days / 7.5 Hours per day Monday - Thursday) Reports to: Nutrition Services District Manager Direct Reports: This position has supervisory responsibilities. Position(s) include: Nutrition Services Associates, Nutrition Service Relief Manager Summary Operating under the direction of the Nutrition Services District Manager, this position is responsible for leading the daily operations of a school kitchen to ensure the safe preparation and service of scratch-cooked meals that meet USDA, state, and District nutrition standards. This role oversees kitchen staff, manages inventory and financial accountability, ensures compliance with sanitation and safety regulations, and promotes a culture of professional growth. This position plays a critical role in supporting student health and academic success by providing nutritious, appealing meals in a positive dining environment. Essential Responsibilities - To perform this job successfully, an individual must be able to perform each essential responsibility satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Frequency of responsibility, percent of time and work year may vary based on department or building assignment. Job Responsibility Description 1. Kitchen Operations and Meal Production Oversee daily kitchen operations using task checklists and rotation schedules. Direct and participate in scratch meal production and service, ensuring accurate use of district-approved recipes, production records, and scratch guidelines. Ensure meals are served according to planned menus and comply with USDA Offer Verses Serve standards, Counting and Claiming procedures, meal pattern requirements, and District standard operating procedures and policies. Maintain organized accurate production records and monitor Nutrition Services operational updates. 2. Sanitation and Safety Oversight Supervise and perform daily cleaning tasks, including dishwashing, sanitizing food-contact surfaces, and clearing non-food areas (e.g., floors, shelving, walls, windows, kitchen restrooms) in accordance with Health Department and District standard operating procedures. Properly maintain kitchen equipment; empty trash/recycling, sweep, and mop floors. Ensure compliance with sanitation, HACCP, and food safety regulations at the District, city, county, state and federal levels. 3. Inventory and Financial Management Prepare weekly food orders and maintain inventory rotation using First-In, First-Out (FIFO) practices. Monitor and control food costs and food waste within budgeted parameters, investigating and resolving variances. Ensure proper labeling, dating and safe storage of food items. Compile, reconcile, and verify daily bank deposits for accuracy; complete end-of-day reports and submit documentation as required. Review financial reports, inventories, and production records for accuracy. 4. Staff Leadership and Training Conduct daily staff meetings to review assignments using the scratch planning sheet. Assign, adjust, and monitor staff duties to ensure food quality, safety, and customer service standards. Train and supervise kitchen staff in the use of point-of-sale (POS) systems, timekeeping software and other Nutrition Services information systems. Orient and train new staff in accordance with District policies and procedures. Promote a culture of continual learning, using Situation Leadership principles and the Comprehensive Staff Development Checklist to support staff g…