Kitchen Supervisor – School

The school’s Mission is to care for the whole child – physically, emotionally, spiritually, and academically. We have a school kitchen in order to serve student lunches that are nutritional and meet federal guidelines living within a budget. The supervisor must ensure the kitchen is staffed and the area is clean and meets health standards. The supervisor will monitor and manage the income and expenses of the program to have a balanced budget. The supervisor will keep current with all of the federal guidelines for a lunch program.

REPRESENTATIVE RESPONSIBILITIES

*To be present, ready to work and on time for all scheduled hours.
*To be a working director who oversees the quality of the lunch program
*Establish yearly budget and monitor it monthly with the principal
*Plan and execute the monthly menus calendar
*Oversee daily kitchen operations, including planning, preparing, and serving nutritious meals in compliance with USDA and Minnesota School Nutrition Program guidelines.
*Ordering & purchasing of all food, create menus
*Maintain inventory
*Oversee budget and end of the month government guidelines paperwork
*Oversee employees in kitchen.
*Be an example to all of a JOY-filled person

SUPERVISORY RESPONSIBILITIES

*Interview and hire personnel as needed
*Train and orient new staff
*Monitor and evaluate staff in an ongoing fashion
*Establish and post work schedules as needed
*Conduct regular staff meetings
*Set up and attend classes as needed
*Know, understand, and implement government lunch guidelines

PROFESSIONAL RESPONSIBILITIES

*Maintain appropriate conduct in the kitchen and cafeteria
*Use behavior that is professional, collegial, and respectful
*Maintain a positive environment
*Use good people skills
*Keep the principal appropriately informed
*Keep information regarding lunch accounts and student information confidential
*Conduct all activities with integrity and honesty
*Treat all employees as you would want to be treated
*Collaborate with teachers and other staff as needed

1. Possess a high school diploma
2. Possess experience supervising adults
3. Show evidence of organizational skills
4. Obtain background check, complete Virtus class and sign an Employee Code of Conduct
5. Show evidence of computer skills
6. Have the ability to know, understand and implement all government guidelines for a school lunch program
7. Demonstrate evidence of how to read, understand and analyze the financial reports and records needed to manage the program
8. Must be a Minnesota Certified Food Manager (CFPM), or be able to obtain this credential within 60 days of hire.

Applicants should send a resume and cover letter to Matt Weingartz weingartzm@stjohnnyb.org