The Food Service Manager oversees the daily operations of the school district’s food service program, ensuring the preparation and delivery of nutritious, appealing, and safe meals to students and staff. The manager maintains compliance with federal, state, and local regulations and manages staff and inventory efficiently.

 

Key Responsibilities:

• Plan, organize, and direct all food service activities within the district’s schools.
• Supervise, train, and evaluate food service staff including cooks and cafeteria aides.
• Ensure compliance with USDA guidelines, state health regulations, and district policies.
• Manage inventory, order food and supplies, and maintain cost control.
• Develop menus that meet nutritional standards and accommodate dietary restrictions.
• Maintain kitchen and cafeteria cleanliness and safety standards.
• Prepare reports related to meal counts, inventory, and finances.
• Coordinate with school administration and nutritionists as needed.
• Handle customer service issues related to food service.

Qualifications:

• High school diploma or equivalent required; degree or coursework in nutrition, food service management, or a related field preferred.
• Must acquire a ServSafe certification within 3 months
• Previous experience in food service or cafeteria management preferred.
• Knowledge of food safety regulations and USDA school meal programs.
• Strong organizational, leadership, and communication skills.
• Ability to manage budgets and maintain accurate records.

Working Conditions:

• Work is generally performed in a kitchen and cafeteria environment.
• May involve lifting, standing for extended periods, and working around hot equipment.