The Kitchen Manager is responsible for overseeing all school and preschool kitchen operations, including but not limited to the following:

Job Duties

School Kitchen Managers have a wide range of responsibilities, which can include:

  • Ensure kitchen facility remains in compliance with state requirements and other local ordinances.
  • Monitoring the condition of the facility and maintaining cleanliness by sweeping floors and wiping tables, chairs, and other surfaces.
  • Serving catered “hot lunch” meals to students, staff as directed by the preschool and school administration.
  • Weighing and measuring students’ lunch portions to ensure that they meet federal nutrition guidelines.
  • Preparing food items for daily snack, lunch, school-related food projects, and other events.
  • Setting up tables and cleaning them after each meal is served.
  • Maintaining food stocks, preparing food items for storage, and ordering new supplies as needed.
  • Keep appropriate administrative records for necessary food related programs and preschool/school records.

Job Requirements

The School Kitchen Manager will need to have the following qualifications:

  • Hours: The Kitchen Manager position can be filled as either:
    • Full Time Hours: 38-40 hours a week, or
    • 3/4 Time: 28-30 hours a week
  • Education: Minimum requirement of a high school diploma or GED certificate is required.
  • Experience & Training: 2-years’ experience preferred. On-the-job training available for candidates without experience.
  • Reliability: The Kitchen Manager must be reliable, punctual, and understand the critical nature of their work within the successful operation of our preschool and school.
  • Adaptability: The Kitchen Manager must have a servant’s heart and able to perform tasks and duties that may change on a regular basis and that must be dictated by the preschool and school administrators.
  • Attention to detail: Kitchen Manager must ensure that all the food prepared is safe for consumption, proportioned correctly, and properly labeled and stored.  Attention to detail will also be required for ensuring the facilities are always kept at the highest level of cleanliness.
  • Organizational skills: The Kitchen Manager must have strong time-managements skills and the ability to accomplish multi-faceted tasks and projects successfully and efficiently.

Compensation and Benefits

The Kitchen manager will be compensated as follows:

 Full-Time (38-40 hours per week):

  • Minimum hourly rate: $17
  • Maximum hourly rate: determined by experience and credentials.
  • Health, Dental, Vision Benefits (available after 30-day probational period).
  • Retirement, 403(b), and Savings programs (available after 30-day probation period.)
  • Paid Time Off (Vacation and Sick time).

3/4 Time (28-30 hours per week):

  • Minimum hourly rate: $17
  • Maximum hourly rate: determined by experience and credentials.
  • Paid Time off (Vacation and sick time).
TO APPLY: Email Julie Kyriss –

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