Food Service Manager Elementary

Food Services Elementary Kitchen Manager Blue Springs School District 2026-2027 Position Summary:The job of Food Services - Elementary Kitchen Manager is done for the purpose/s of providing support to the educational process with specific responsibilities for providing support to the food service activities at assigned location; preparing and serving food items to students and/or school personnel; and maintaining food service facilities in a safe and sanitary condition.This job reports to the Director of Nutritional ServicesThis position is considered Full Time, benefits eligible position. (179-day, 7 hr./day agreement)The compensation range for this position is: $24,867.04 ($19.85 per hour) - $33,638 ($26.85 per hour). Compensation is commensurate with Full Time, parallel years of experience. Essential Functions:Manages site operations (e.g., oversee preparation and service of food, provides training on food preparation and health standards, etc.) for the purpose of providing safe and efficient food services at the assigned site in compliance with mandated nutritional requirements and health standards.Coordinates food services staff schedules for the purpose of providing coverage for daily production and special events (catering, promotional events, etc.).Supervises food service workers and other personnel as assigned (e.g., orients, trains, evaluates, etc.) for the purpose of maximizing the efficiency of maximizing the productivity of the work force, providing adequate coverage and ensuring compliance with health, safety and nutritional standards of central kitchen operations.Estimates food preparation amounts and adjusts recipes, if required, for the purpose of meeting projected meal requirements and minimizing waste of food items.Evaluates prepared food for flavor, appearance, and temperature for the purpose of presenting items that will be accepted by students and/or staff.Implement menu plans for the purpose of meeting students mandated daily nutritional requirements.Inspect food and/or supply deliveries for the purpose of verifying quantity, quality and specifications of orders and/or complying with mandated health requirements.Inventories food, condiments, supplies, and equipment at specified intervals for the purpose of ensuring availability of items.Orders food, equipment, and supplies for the purpose of maintaining an adequate inventory to maintain operations within established nutritional and budget guidelines required for meeting projected menu requirements.Maintains equipment, storage, food preparation and serving areas in a sanitary condition for the purpose of complying with current health standards.Participates in unit meetings, in-service training, workshops, etc. for the purpose of conveying and/or gathering information required to perform job functions.Prepares a variety of documentation (e.g., meal program records, reconciliation reports, cash summary, time sheets, etc.) for the purpose of providing written support and/or conveying information.Reconciles transactions (e.g., processes receipts, meal counts, monies collected, prepares bank deposits, etc.) for the purpose of maintaining account balances in compliance with established policies and procedures.Responds to inquiries from students, staff, and the public for the purpose of providing information and/or direction regarding available food items and/or food service policies and practices. Other Functions:Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of the work unit. Job Requirements: Minimum Qualifications Skills, Knowledge, and Abilities Skills are required to perform multiple tasks using existing skills. Specific skill-based competencies required to satisfactorily perform the functions of the job include: utilizing computer skills (Excel, Word) adhering to safety practices; and operating equipment found in a commercial kitchen. Knowledge is required to perform basic math; read and follow instructions; and understand multi-step written and oral instructions. Specific knowledge-based competencies required to satisfactorily perform the functions of the job include: safety practices and procedures; quantify food preparation and handling; and sanitation practices. Ability is required to schedule activities; collate data; and use job-related equipment. Flexibility is required to work with others; work with data utilizing specific, defined processes; and operate equipment using standardized methods. Ability is also required to work with a diversity of individuals; work with specific, job-related data; and utilize job-related equipment. Some problem solving may be required to identify issues and select action plans. Problem solving with data requires following prescribed guidelines; and problem solving with equipment is limited to moderate. Specific ability-based competencies required to satisfactorily perform the functions of the job include: working as part of a team; working with interruptions; and being dependable. Responsibility: Responsibilities include: working under limited supervision following standardized practices and/or methods; managing other persons within a small work unit; monitoring budget expenditures. Utilization of some resources from other work units is often required to perform the job's functions. There is a continual opportunity to have some impact on the organization's services. Work Environment: The usual and customary methods of performing the job's functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling, some climbing and balancing, frequent stooping, kneeling, crouching, and/or crawling and significant fine finger dexterity. Generally, the job requires 0% sitting, 50% walking, and 50% standing. The job is performed under temperature extremes and under conditions with some exposure to risk of injury and/or illness. The noise level in the work environment is usually moderate to loud. The information contained in this job description is for compliance with the American with Disabilities Act (A.D.A.) and is not an exhaustive list of the duties performed for this position and additional duties may be assigned. Background Check: Employment in this position is contingent upon consent to and successful completion of a pre-employment background check, which may include a criminal background check, reference checks, verification of work history, and verification of any required academic credentials, licenses, and/or certifications, with results acceptable to the Blue Springs School District. Background check information will be used in a confidential, non-discriminatory manner consistent with state and federal law. Experience: Job related experience is desired. Education: High School Diploma or GED required. Equivalency: Kitchen Experience. Equal Opportunity Employer Required Testing Post Offer Employment Testing Certificates and Licenses Food Handlers/Servsafe Certificate Continuing Education/Training Maintains Certifications and Licenses Clearances Criminal Background Check, Family Care Safety Registry FLSA Status Non-Exempt Salary Grade 63 07/01/2026