Anticipated Food Service Manager 26/27

JobID:

2898

Position Type:

Food Service/Food Manager Date Posted:

5/5/2026

Location:

Martin Warren Elementary School Date Available:

08/11/2026

Position:

Kitchen Manager 8 hours daily

To Whom Responsible:

Food Service Director For Whom/What Responsible:

Overseeing all aspects of the operation of a building kitchen.

Qualifications:

Degree:

High school diploma preferred. Food Handler Certification within 90 days of hire

Preferred Experience:

Two years of related kitchen experience.

Primary responsibilities:

The day to day operation of a building kitchen.

SUMMARY:

Leads and manages kitchen, including all aspects of food preparation and serving, personnel management, scheduling and training. Develops and promotes good customer relations by responding to comments and complaints regarding Food Services. Promotes and maintains good relationships with students, parents and district staff. Monitors and assures compliance to Health Department Standards, all safety procedures, departmental policies and procedures, and all applicable state and federal regulations.

ESSENTIAL JOB FUNCTIONS

1. Consistent interaction with students for the purpose of educating students. 2. Evaluates prepared food for flavor, appearance and temperature for the purpose of presenting items that will be accepted by students and/or staff. 3. Forecasts food preparation amounts and adjusts recipes, if required, for the purpose of meeting projected meal requirements and minimizing waste of food items. 4. Inspects food and/or supply deliveries for the purpose of verifying quantity, quality and specifications of orders and/or complying with mandated health requirements. 5. Inventories food, condiments, supplies and equipment at specified intervals for the purpose of ensuring availability of items required for meeting projected menu requirements. 6. Manages assigned site cafeteria operations (e.g. supervise personnel, create menus, monitor meal accounts and expenditures, evaluate new products and/or menus, etc.) for the purpose of providing efficient food services at the assigned site in compliance with established nutritional and health requirements. 7. Orders food, equipment and supplies for the purpose of maintaining an adequate inventory to maintain operations within established nutritional and budget guidelines. 8. Orients new employees to work center and school site processes for the purpose of providing information regarding site operations and activities. 1/20/2023 9. Oversees the preparation, cooking, serving and transportation of food and beverage items for the purpose of meeting projected meal quantities and mandated nutritional and health standards and ensuring appealing presentation. 10. Participates in unit meetings, in-service training, workshops, etc. for the purpose of conveying and/or gathering information required to perform job functions. 11. Performs functions of other nutritional services positions, as needed for the purpose of ensuring adequate staff coverage within site nutritional services operations. 12. Prepares a variety of documentation (e.g. meal program records, reconciliation reports, time sheets, etc.) for the purpose of providing written support and/or conveying information. 13. Responds to inquires of 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. 14. Schedules work hours and assignments for cafeteria employees for the purpose of ensuring adequate coverage for daily operations. 15. Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of the work unit.

REQUIRED JOB SKILLS

Ability to perform multiple, technical tasks with a potential need to upgrade skills in order to meet changing job conditions. Specific skill based competencies required to satisfactorily perform the functions of the job include: adhering to safety practices; planning and managing projects; preparing and maintaining accurate records; operating standard office equipment and equipment found in a commercial kitchen; and using pertinent software applications.

KNOWLEDGE REQUIRED

Ability to perform basic math, including calculations using fractions, percents, and/or ratios; read technical information, compose a variety of documents, and/or facilitate group discussions; and analyze situations to define issues and draw conclusions. Specific knowledge based competencies required to satisfactorily perform the functions of the job include: safety practices and procedures; quality food preparation and handling; and sanitation practices.

ABILITY:

Required to schedule a number of activities, meetings, and/or events; often gather, collate, and/or classify data; and consider a number of factors when using equipment. Flexibility is required to work with others in a wide variety of circumstances; work with data utilizing defined but different processes; and operate equipment using a variety of standardized methods. Ability is also required to work with a diversity of individuals and/or groups; work with a variety of data; and utilize a variety of job-related equipment. Problem solving is required to analyze issues and create action plans. Problem solving with data requires independent interpretation of guidelines; and problem solving with equipment is moderate. Specific ability based competencies required to satisfactorily perform the functions of the job include: communicating with diverse groups; setting priorities; working as part of a team; working with interruptions; and working with detailed information/data.

RESPONSIBILITIES

Responsibilities include: working under limited supervision following standardized practices and/or methods; directing 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 significantly impact the organization's services. 1/20/2023 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 5% sitting, 65% walking, and 30% standing. The job is performed under temperature extremes and under conditions with some exposure to risk of injury and/or illness

PHYSICAL REQUIREMENTS

(Ability may be met with or without reasonable accommodations) 1. Ability to lift and carry up to 50 lbs. 2. Ability to stand without sitting for extended periods of time on a hard surface. 3. Ability to perform repetitive motions such as bending, stirring, lifting, sitting. All job responsibilities are subject to change or redirection as needed by the Food Service Director.

TERMS OF EMPLOYMENT

Food service staff is employed for 180 days. Compensation is according to the non-certified salary schedule and based upon position category, experience and years of service. Non-certified benefits are offered according to full versus part time status, and explained in the district's benefit brochure.

EVALUATION

Performance of this position will be evaluated by the Food Manager and Food Service Director in accordance with board policies of the Warrensburg School District.

APPLICATION PROCEDURES

Complete online application here: http://www.applitrack.com/warrensburg/onlineapp/ Incomplete applications will not be considered. The Warrensburg R-VI District is an equal opportunity employer and does not discriminate or deny services on the basis of age, ancestry, color, disability, handicapping condition, marital status, national origin, parental status, race, religion, participation in constitutionally protected activities, or veteran status. Any questions regarding Title IX, Section 504, the Family Medical and Leave Act, or the Americans with Disabilities Act should be directed to an assistant superintendent of the Warrensburg district at the above address and telephone number. If special needs exist as addressed in the Americans with Disabilities Act which require this publication in an alternative format, the district may be contacted at the above address. Reasonable efforts will be made to accommodate these special needs. Anticipated Food Service Manager 26/27 4.5 4.5 out of 5 stars Warrensburg, MO 64093 Part-time, Full-time Warrensburg School District 10 reviews

Part-time, Full-time JobID:

2898

Position Type:

Food Service/Food Manager Date Posted:

5/5/2026

Location:

Martin Warren Elementary School Date Available:

08/11/2026

Position:

Kitchen Manager 8 hours daily

To Whom Responsible:

Food Service Director For Whom/What Responsible:

Overseeing all aspects of the operation of a building kitchen.

Qualifications:

Degree:

High school diploma preferred. Food Handler Certification within 90 days of hire

Preferred Experience:

Two years of related kitchen experience.

Primary responsibilities:

The day to day operation of a building kitchen.

SUMMARY:

Leads and manages kitchen, including all aspects of food preparation and serving, personnel management, scheduling and training. Develops and promotes good customer relations by responding to comments and complaints regarding Food Services. Promotes and maintains good relationships with students, parents and district staff. Monitors and assures compliance to Health Department Standards, all safety procedures, departmental policies and procedures, and all applicable state and federal regulations.

ESSENTIAL JOB FUNCTIONS

1. Consistent interaction with students for the purpose of educating students. 2. Evaluates prepared food for flavor, appearance and temperature for the purpose of presenting items that will be accepted by students and/or staff. 3. Forecasts food preparation amounts and adjusts recipes, if required, for the purpose of meeting projected meal requirements and minimizing waste of food items. 4. Inspects food and/or supply deliveries for the purpose of verifying quantity, quality and specifications of orders and/or complying with mandated health requirements. 5. Inventories food, condiments, supplies and equipment at specified intervals for the purpose of ensuring availability of items required for meeting projected menu requirements. 6. Manages assigned site cafeteria operations (e.g. supervise personnel, create menus, monitor meal accounts and expenditures, evaluate new products and/or menus, etc.) for the purpose of providing efficient food services at the assigned site in compliance with established nutritional and health requirements. 7. Orders food, equipment and supplies for the purpose of maintaining an adequate inventory to maintain operations within established nutritional and budget guidelines. 8. Orients new employees to work center and school site processes for the purpose of providing information regarding site operations and activities. 1/20/2023 9. Oversees the preparation, cooking, serving and transportation of food and beverage items for the purpose of meeting projected meal quantities and mandated nutritional and health standards and ensuring appealing presentation. 10. Participates in unit meetings, in-service training, workshops, etc. for the purpose of conveying and/or gathering information required to perform job functions. 11. Performs functions of other nutritional services positions, as needed for the purpose of ensuring adequate staff coverage within site nutritional services operations. 12. Prepares a variety of documentation (e.g. meal program records, reconciliation reports, time sheets, etc.) for the purpose of providing written support and/or conveying information. 13. Responds to inquires of 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. 14. Schedules work hours and assignments for cafeteria employees for the purpose of ensuring adequate coverage for daily operations. 15. Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of the work unit.

REQUIRED JOB SKILLS

Ability to perform multiple, technical tasks with a potential need to upgrade skills in order to meet changing job conditions. Specific skill based competencies required to satisfactorily perform the functions of the job include: adhering to safety practices; planning and managing projects; preparing and maintaining accurate records; operating standard office equipment and equipment found in a commercial kitchen; and using pertinent software applications.

KNOWLEDGE REQUIRED

Ability to perform basic math, including calculations using fractions, percents, and/or ratios; read technical information, compose a variety of documents, and/or facilitate group discussions; and analyze situations to define issues and draw conclusions. Specific knowledge based competencies required to satisfactorily perform the functions of the job include: safety practices and procedures; quality food preparation and handling; and sanitation practices.

ABILITY:

Required to schedule a number of activities, meetings, and/or events; often gather, collate, and/or classify data; and consider a number of factors when using equipment. Flexibility is required to work with others in a wide variety of circumstances; work with data utilizing defined but different processes; and operate equipment using a variety of standardized methods. Ability is also required to work with a diversity of individuals and/or groups; work with a variety of data; and utilize a variety of job-related equipment. Problem solving is required to analyze issues and create action plans. Problem solving with data requires independent interpretation of guidelines; and problem solving with equipment is moderate. Specific ability based competencies required to satisfactorily perform the functions of the job include: communicating with diverse groups; setting priorities; working as part of a team; working with interruptions; and working with detailed information/data.

RESPONSIBILITIES

Responsibilities include: working under limited supervision following standardized practices and/or methods; directing 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 significantly impact the organization's services. 1/20/2023 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 5% sitting, 65% walking, and 30% standing. The job is performed under temperature extremes and under conditions with some exposure to risk of injury and/or illness

PHYSICAL REQUIREMENTS

(Ability may be met with or without reasonable accommodations) 1. Ability to lift and carry up to 50 lbs. 2. Ability to stand without sitting for extended periods of time on a hard surface. 3. Ability to perform repetitive motions such as bending, stirring, lifting, sitting. All job responsibilities are subject to change or redirection as needed by the Food Service Director.

TERMS OF EMPLOYMENT

Food service staff is employed for 180 days. Compensation is according to the non-certified salary schedule and based upon position category, experience and years of service. Non-certified benefits are offered according to full versus part time status, and explained in the district's benefit brochure.

EVALUATION

Performance of this position will be evaluated by the Food Manager and Food Service Director in accordance with board policies of the Warrensburg School District.

APPLICATION PROCEDURES

Complete online application here: http://www.applitrack.com/warrensburg/onlineapp/ Incomplete applications will not be considered. The Warrensburg R-VI District is an equal opportunity employer and does not discriminate or deny services on the basis of age, ancestry, color, disability, handicapping condition, marital status, national origin, parental status, race, religion, participation in constitutionally protected activities, or veteran status. Any questions regarding Title IX, Section 504, the Family Medical and Leave Act, or the Americans with Disabilities Act should be directed to an assistant superintendent of the Warrensburg district at the above address and telephone number. If special needs exist as addressed in the Americans with Disabilities Act which require this publication in an alternative format, the district may be contacted at the above address. Reasonable efforts will be made to accommodate these special needs.