Core Duties & Responsibilities

1. Program Compliance & Administration

• USDA & NSLP Compliance: Oversee, manage, and execute the National School Lunch Program (NSLP) and School Breakfast Program (SBP) in strict accordance with USDA guidelines.

• State Reporting: Maintain accurate records and submit timely meal counts, financial claims, and student eligibility data through the Utah State Board of Education (USBE) Child Nutrition systems.

• Free and Reduced-Price Meals: Manage the application, verification, and roster processes for the Free and Reduced-Price Lunch program, maintaining absolute student confidentiality.

2. Kitchen Operations & Menu Planning

• Menu Development: Plan nutritious, appealing weekly/monthly menus that satisfy USDA components and dietary guidelines while managing student preferences.

• Special Dietary Needs: Coordinate with parents, school administrators, school nurse, and healthcare providers to manage medical dietary restrictions, food allergies, and substitutions.

• Inventory & Procurement: Handle the procurement of food, supplies, and equipment. Manage inventory rotation, minimize food waste, and maximize the use of USDA Foods and commodities.

• Physical Requirements 

  • Lifting & Stamina: "Ability to lift up to 50 lbs. regularly (food crates, milk crates) and stand or walk on hard surfaces for extended periods (4–6 hours per day)."

  • Environment: "Ability to work in environments with extreme temperatures (walk-in fridge/freezers, hot ovens, and steaming equipment)."

3. Food Safety & Sanitation 

• Safety Standards: Implement and enforce strict HACCP (Hazard Analysis Critical Control Point) processes and local Utah Department of Health standards.

• Daily Maintenance: Ensure all kitchen equipment, prep surfaces, and storage areas are properly cleaned, sanitized, and maintained.

• Delivery Audits: Supervise the receipt of deliveries to ensure accurate date marking, correct holding temperatures, and safe storage of food items.

4. Financial & Staff Management

• Budgeting: Manage the kitchen’s operational budget (with the help of the Executive Director and business manager), track food costs, and monitor revenue from student accounts to maintain a self-sustaining food service program.

• Point of Sale (POS): Manage or supervise the cafeteria POS system, student lunch balances, and parent payment communications.

• Staff Leadership: Train, schedule, and supervise kitchen staff over 2 campuses.

• Professional Standards: Ensure all food service staff meet annual USDA continuing education training requirements.

Recommended Job Requirements

• Education/Experience: High School Diploma or equivalent required (Associate’s or Bachelor’s degree in culinary arts, nutrition, or hospitality management is a plus). 3+ years of professional commercial kitchen or school nutrition experience preferred.

• Certifications:

  • Must possess or obtain a valid ServSafe Food Protection Manager Certification within 30 days of hire.

  • Completion of or willingness to complete USBE Child Nutrition Program training.

• Background Check: Must clear a mandatory Federal/State criminal background check (standard for Utah school employees).

Schedule, Benefits, & School Culture

• Schedule: Full-time, 40 hours per week (Monday through Friday). Enjoy having summers paid off to match the school calendar!

• Benefits: Robust compensation package including health benefits and retirement plans. Salary depending on experience and education. Ten (10) PTO days per year.

• Student Care: Be able to provide kind and loving supervision of students in your care during the lunchtime.

• School Environment: Create or supervise creative programs and/or intrinsic incentives to control behavior and build a positive cafeteria environment.

• Mission Alignment: Perform other duties as assigned by the Executive Director to support the school's overall mission and student well-being.

• Perform other duties as assigned by the Executive Director to support the school's overall mission and student well-being