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Start Your Online Application Now Kitchen Manager This position will be for the 2026/2027 School Year and will start on July 1, 2026. UT HOPE COMMUNITY ACADEMY HOPE Community Academy is an accredited, public co-educational charter school comprising primary, intermediate, middle school, and high school levels. The entire school community seeks to provide a safe and trusting learning environment where each student is valued and challenged to grow academically, socially, emotionally, and physically. Mission: To inspire students to achieve high academic success while embracing Hmong language and culture. Vision: To be a public school of excellence, with high quality staff, diverse programs, and successful students. Culture Statement reflects who we are: HOPE is a safe space where all feel valued, empowered, and inspired. Learning at HOPE promotes cultural appreciation, character, and lifelong growth. Our scholars leave ready to lead with purpose and contribute to their community. HOPE''s Values: High-Impact; Scholar-Focused; Sense of Belonging; Leadership; and Joyful Excellence. Our work for the next two years is illustrated in our 2026?2028 Strategic Plan focused on four priorities ? Radical Growth, Stabilizing Operational Systems, Being Data-Centered, and Building Community Impact. All employees are expected to operate with high impact to continue improving the experiences of HOPE''s community. SITION DETALS Position Title: Kitchen Manager Salary Range: 50,000 - 65,000 Reports To: Chief Operating Officer (COO) Status: Full-Time | 40 hours a week Contract Type: School year contract Work schedule typically includes early morning hours and may include occasional evening events. ABOUT THIS ROLE At HOPE, food is not just fuel ? it is culture, it is community, and it is care. When a scholar sits down to a meal at HOPE, they should feel nourished in every sense of the word: physically, culturally, and emotionally. For many of our scholars and families, the meals served at school are a daily touchpoint of trust between the school and the home. How we feed our scholars ? the quality of what we serve, the care with which it is prepared, and the respect for the cultural traditions behind the food ? says everything about who we are as a school community. The Kitchen Manager is responsible for planning, organizing, and leading all aspects of HOPE''s food service operations, ensuring the provision of nutritious, safe, culturally appropriate, and appealing meals to scholars and staff in compliance with all federal, state, and local regulations. This is a hands-on leadership role that requires someone who can manage a kitchen with precision, serve scholars with warmth, and operate a food service program that meets the highest standards of compliance, quality, and cultural responsiveness. HOPE''s 2026?2028 Strategic Plan includes a specific operational goal to transition from a clicker system to a POS system for food count tracking and to hire a Kitchen Manager who will operate and maintain the compliance integrity of the food service program. This role is a direct answer to that goal. The Kitchen Manager will be the person who brings operational discipline, nutritional quality, and a genuine love of feeding young people to one of the most essential functions in the building. This role is central to HOPE''s Stabilize Operational Systems and Community Impact strategic priorities ? because a well-run, compliant, and culturally affirming food service program is not just an operational necessity, it is a daily expression of HOPE''s values of belonging, care, and joyful excellence. The ideal Kitchen Manager is someone who runs a tight kitchen, keeps impeccable records, serves food that scholars are excited to eat, and understands that what happens in the cafeteria is just as important as what happens in the classroom. PRIMARY DUTIES Food Service Operations & Meal Preparation. Plan, prepare, and oversee the preparation of nutritious meals and snacks that meet USDA National School Lunch Program (NSLP) and School Breakfast Program (SBP) requirements. Manage all daily kitchen operations including food preparation, cooking, serving, and cleanup. Ensure all meals are prepared safely, served on time, and presented in a way that is appealing and welcoming to PreK?12 scholars. Menu Development & Cultural Responsiveness. Develop menus that are nutritionally balanced, culturally appropriate, and appealing to HOPE''s diverse scholar community ? including menus that honor and celebrate Hmong and Karen food traditions. Accommodate dietary restrictions, allergies, and religious or cultural dietary requirements with care and consistency. Incorporate culturally relevant meals that make scholars feel seen and valued at the table. Compliance & Regulatory Adherence. Ensure full compliance with all federal, state, and local food safety regulations, including HACCP (Hazard Analysis Critical Control Points) protocols, USDA Child Nutrition Program requirements, and Minnesota Department of Health standards. Maintain all required documentation, records, and reporting for regulatory audits and reviews. Support HOPE''s strategic goal of achieving zero compliance findings in operational areas by 2028. POS System Implementation & Meal Count Tracking. Lead the transition from HOPE''s current clicker-based meal count system to a Point of Sale (POS) system, as outlined in the 2026?2028 Strategic Plan. Implement, manage, and maintain the POS system to ensure accurate meal count tracking, reporting, and compliance with USDA reimbursement requirements. Train kitchen staff on proper POS system usage and ensure data integrity. Kitchen Staff Supervision & Development. Supervise, train, and schedule kitchen staff and volunteers. Foster a positive, team-oriented kitchen culture grounded in HOPE''s values of high-impact, belonging, and joyful excellence. Set clear expectations for food safety, professionalism, and service quality. Provide ongoing coaching and feedback to support staff development and ensure consistent performance. Inventory Management, Ordering & Budget Oversight. Order food, supplies, and equipment in a timely and cost-effective manner. Manage inventory to minimize waste while ensuring the kitchen is fully stocked to meet daily meal service demands. Monitor the food service budget and control costs while maintaining quality standards. Maintain accurate records of expenditures, purchasing, and inventory in collaboration with the COO and finance team. Free & Reduced Meal Program Administration. Participate in the administration of the Free and Reduced Meal Program, ensuring accurate eligibility tracking and meal count documentation. Maintain strict confidentiality of all student eligibility information in compliance with federal requirements. Ensure that all scholars receiving free or reduced meals are served with the same dignity, quality, and care as every other scholar. Food Safety, Sanitation & Equipment Management. Inspect food service areas, equipment, and utensils for cleanliness and proper sanitation on a daily basis. Ensure proper food storage, handling, and temperature control at all times. Maintain kitchen equipment and coordinate repairs and maintenance as needed. Conduct regular safety checks and ensure all food service operations meet health and safety standards. Coordination with School Administration. Coordinate with school administration regarding daily meal counts, special events, field trips, schedule changes, and school-wide activities. Communicate proactively with the COO and operations team to ensure food service operations align with the broader school schedule and organizational priorities. Partner with school nurses, teachers, and families regarding student dietary needs, nutrition education, and food-related health concerns. Family & Community Communication. Communicate with parents and staff regarding menu information, dietary accommodations, and food service policies. Share menu information in accessible formats and languages as needed to ensure all HOPE families are informed and included. Serve as a visible, approachable presence in the cafeteria and contribute to a mealtime experience where scholars and families feel welcomed and cared for. Professional Responsibilities & School Community Involvement. Maintain professional competence by attending food service training programs, food safety workshops, and other professional development activities. Stay current with nutrition guidelines, food safety regulations, and school food service best practices. Serve as a role model for promoting healthy eating habits and professionalism. Collaborate with school staff to support nutrition education initiatives and school-wide wellness goals. Each staff member will participate in at least three or more school events throughout the school year. REQUIREMENTS High school diploma or equivalent required. Associate''s degree in Culinary Arts, Food Service Management, Nutrition, or a related field preferred. ServSafe Manager Certification required, or ability to obtain within 90 days of hire. Minimum of three (3) to five (5) years of food service experience, preferably in a school, institutional, or high-volume setting. Previous supervisory or management experience preferred. Knowledge of USDA Child Nutrition Programs, federal meal pattern requirements, and NSLP/SBP regulations. Understanding of food safety regulations, HACCP principles, and Minnesota Department of Health standards. Experience with inventory management, food ordering systems, and budget oversight. Experience with or willingness to learn Point of Sale (POS) meal tracking systems. Strong organizational and time management skills; ability to manage multiple priorities in a fast-paced kitchen environment with specific meal service deadlines. Ability to develop menus that are culturally responsive and reflective of the diverse dietary traditions of HOPE''s Hmong and Karen scholar community. Ability to work effectively with diverse students, staff, and families; experience working with or in Hmong and/or other diverse communities is strongly preferred. Ability to communicate effectively verbally and in writing. Computer skills including email, ordering systems, and record-keeping software. Physical ability to stand for extended periods, lift up to 50 pounds, and perform kitchen tasks in a commercial kitchen environment. Knowledge of commercial kitchen equipment operation and maintenance. Deep commitment to HOPE''s mission, values, and strategic priorities. WORK ENVIRONMENT Duties are performed in a school kitchen and cafeteria environment. The school building is a multi-level building that has an elevator and is accessible. This role requires extensive daily interaction with scholars, staff, and food service personnel. The Kitchen Manager works in a fast-paced environment with specific meal service deadlines and is regularly exposed to heat, steam, and hot surfaces from cooking equipment, as well as cold temperatures in walk-in refrigerators and freezers. The role requires standing and walking for extended periods, frequent bending, reaching, lifting, and carrying, and possible exposure to cleaning chemicals and allergens. The work schedule typically includes early morning hours and may include occasional evening events for school-wide activities and community celebrations. The cafeteria during meal service is a high-energy, high-volume environment ? and the Kitchen Manager sets the tone for that space with warmth, organization, and care. Hope Community Academy (District) uses the applicant tracking system from Frontline Education to manage employment applications online