Position Overview Litchfield Public Schools is seeking a Head Cook/Kitchen Manager at Lake Ripley and the High School starting Fall 2026. This position is for 8 hours/day on student days, plus opening the kitchen at the start of the year and shutting down at the end of the school year. Starting hourly wage is $23.89 per hour. Job Title COOK MANAGER Qualifications Demonstrates aptitude for successful performance of the tasks listed. Reporting Reports to: Cooperative Food Service Director and Business Manager Supervises Kitchen Staff Job Goal Coordinate and ensure that all food prepared is at the best quality and served in accordance with standardized recipes, food safety practices and guideline compliance. Oversee kitchen staff in the manner of keeping steady work flow, maintaining high-quality customer service and positive attitude in a fast-paced environment. Qualifications and Experience High School diploma or equivalent (G.E.D.) and three or more years of related food service and culinary experience, or an equivalent combination of education and experience sufficient to successfully perform the essential duties of the job. Possess a Food Protection Manager certificate or acquire within the first year of employment Must attain School Nutrition Level 4 certification required and in a timely manner. Supervise assigned kitchen to ensure positive atmosphere, appealing and nutritious meals, and highest standard of cleanliness. Train staff on kitchen operational duties to ensure that all meals are prepared, cooked, and served in accordance with standardized recipes and guideline compliance. Serve on the line as needed and coordinate clean-up. Knowledge and effective use of Technology for online daily operations recording. Order food and non-food supplies in an efficient and timely manner. Entering products and maintaining inventory Receives deliveries of food items and/or supplies for the purpose of verifying quantity, quality and specifications of orders and/or complying with mandated health requirements. Assist staff in entering daily production records. Enter monthly menu plans accurately and in a timely manner. Menu plans must be finalized before service begins. Keeping these records up to date is mandatory for regulatory compliance and inventory control. Customer service skills are essential to this position. Ability to work with others as a team is required as teamwork is crucial to the efficiency of the kitchens. Knowledge of the use of kitchen equipment and smallwares. School food service and culinary experience is strongly preferred. Provide input for menu planning as requested by the Cooperative Food Service Director. Any other duties that may be assigned. Tracking of kitchen staff certifications are up to date and annual yearly trainings are being recorded in the training tracker by staff members. Physical requirements include being able to lift up to 30 pounds. #J-18808-Ljbffr