Kitchen Manager

Company Description SLA is a school foodservice management company founded in 2002, serving K–12 private, charter, and district schools across the United States. The organization focuses on providing complete foodservice solutions tailored to the specific needs of each school. SLA’s boutique-style approach emphasizes close partnerships with school leaders to design customized meal programs. Team members contribute to high-quality, student-focused foodservice that supports school communities and promotes better nutrition.

Role Description The Kitchen Manager is a full-time, on-site role based in Brooklyn, NY, responsible for overseeing daily kitchen operations in a K–12 school setting. This role includes managing food preparation and cooking, ensuring food safety and quality standards, and coordinating meal service to meet school schedules and guidelines. The Kitchen Manager supervises kitchen staff, organizes inventory and ordering, and maintains cleanliness and compliance with health regulations. The position also involves planning menus within budget, collaborating with school administrators, and continuously improving kitchen processes to support an efficient and student-centered foodservice program.

Qualifications

• Candidates should possess strong skills in Food Preparation and Cooking to consistently produce safe, nutritious, and appealing meals.
• Candidates should possess knowledge of Food & Beverage operations and Food Quality standards to manage product selection, storage, and presentation.
• Candidates should possess experience in Culinary Management to lead kitchen teams, plan menus, and control costs effectively.
• Candidates should possess familiarity with food safety regulations, sanitation practices, and compliance with local health codes.
• Prior experience in school or institutional foodservice, especially K–12, is preferred.
• Strong organizational, communication, and leadership skills, with the ability to work in a fast-paced, service-focused environment.
• High school diploma or equivalent required; culinary training or certification is a plus.