Position Title: Kitchen Lead Pathways Program

Pay Grade: 6 Period of Employment: 9.4 months

Description Approved/ Revised: 10/2025 FLSA Status: Non-Exempt

Supervised by and/or Reports to: Director of School and Nutrition Services

General Responsibilities: Oversees the daily operation of Pathways program kitchen and ensures that the preparation of meals follows state and federal health regulations.

Essential Duties:

(This list is intended solely as an illustration of the various types of work performed. The omission of specific duties does not exclude their addition if they are similar to or a logical extension of the position.)

• Plans organizes and supervises the serving of a complete general menu of breakfast lunch and/or snack foods.
• Directs and supervises support staff in the preparation of food following meal standards: presentation standardized recipes preparation and service
• Forecasts the types and quantities of food supplies
• Works with health professionals in coordinating meals for students with special
• Purchases and supervises the receipt and storage of all food and
• Gathers necessary inventory from nearby schools.
• Assists in hiring cafeteria
• Reviews and completes daily work production records that reflect accurate reports of planned menus; food produced served and discarded.
• Ensures proper leftover use and documentation monitors batch-cooking to control waste.
• Communicates the daily assignments and responsibilities to the
• Trains new food service workers in accepted food service practices and health
• Plans coordinates assigns oversees and participates as required in the preparation cooking and serving of food.
• Supervises the proper preparation and storing of food ensuring proper temperature palatability and appearance of food.
• Supervises cafeteria staff and administers performance
• Ensures that all federal state and local health regulations are
• Performs daily inspection of mechanical equipment for malfunctions and report any necessary repairs to maintenance.

• Maintains daily and monthly food production and cost records and prepare monthly operation reports.
• Performs cook and/or cafeteria worker responsibilities as
• Performs and maintains daily and monthly record keeping such as food production and cost records supply orders timesheets invoices and prepare monthly operation
• Supervises the upkeep and sanitation of all kitchen facilities and
• Counts and balances cash register fills out a deposit slip and completes the daily deposit.
• Utilizes PowerSchool to determine lunch count or collect the lunch counts from the classrooms and review.
• Monitors receiving checks and ensures quantity and quality of food and supplies delivered; conducts monthly and weekly inventory of freezers refrigerator and
• Provides leadership to ensure recycling procedures are followed in compliance with district policies.
• Readies the cafeteria for the new school year ensures orders have been placed; cleans inspects and prepares all equipment for summer storage at the end of the school year; reports any equipment in need of repair or maintenance.
• Interacts with faculty staff students and employees in a professional
• Ensures the cafeteria environment is a pleasant cheerful welcoming
• Engages in on-site marketing campaigns and programs which encourage student participation in the National School Lunch and Breakfast
• Performs other duties as

Requisite Knowledge Skills and Abilities:

• Strong cash handling
• Thorough knowledge of cafeteria operations equipment and
• Thorough knowledge of federal state and local health regulations USDA requirements and the proper handling of food in a cafeteria environment.
• Able to read and follow recipe
• Familiarity with software/word processing skills to operate cafeteria point of sale computer and complete other reports as necessary.
• Able to transport inventory from nearby schools.
• Able to communicate courteously and effectively with cafeteria personnel students and the school community.
• Able to work and function well under
• Able to organize and maintain necessary
• Able to perform the tasks of all subordinates and delegate
• Able to stand for long periods of time lift approximately 50 pounds and work well in hot temperatures.
• Serves as role

Requisite Education and Experience:

• Must possess a high school diploma or equivalent (GED).
• Two (2) years of institutional food service experience and training
• Must possess a Current ServSafe Certification or certified within 3 months of hire.
• Proficient in reading writing and speaking

Physical Requirements:

Must have the use of sensory skills in order to effectively communicate and interact with other employees and the public through the use of the telephone and personal contact as normally defined by the ability to see read talk hear handle or feel objects and controls. Physical capability to effectively use and operate various items of office related equipment such as but not limited to: a personal computer calculator copier and fax machine. Some climbing stooping kneeling crouching reaching standing walking pushing pulling lifting grasping or repetitive motions required.

Manassas City Public Schools (MCPS) does not discriminate in employment nor in the provision of educational programs services and activities on the basis of race color religion national origin sex gender identity sexual orientation pregnancy childbirth or related medical conditions age marital status veteran status disability genetic information or any other basis prohibited by law.

This job description is intended to accurately reflect the position activities and requirements. It is neither intended to be nor should it be construed as an all-inclusive list of the responsibilities skills or working conditions associated with the position. The administration reserves the right to modify assign or remove duties as necessary.