Child Nutrition Elementary Manager/Food Services

$18.39 per hour with full benefits. 

 This position is for the 2026-27 school year.  

ServSafe Certificate is required.

Position Schedule: 6:30 AM - 2:00 PM; 7 hrs a day

This institution is an equal opportunity provider.

INTERNAL APPLICANTS MUST ATTACH THEIR INTERNAL TRANSFER APPLICATION BY THE INTERNAL CLOSING DATE TO BE CONSIDERED FOR AN INTERVIEW.

POSITION SUMMARY:  Oversee school meal preparation and service of meals to students.  This includes inventory, ordering, completing accurate food production records and ensuring USDA, MODESE, and County Health Department regulations are maintained.  Maintain standards of quality in food preparation and food handling guidelines as specified by Child Nutrition Department. 

ESSENTIAL FUNCTIONS:   

1. Supervise school meal preparation and service of meals to students.
2. Oversees the maintenance of accurate production records using appropriate forms.
3. Perform functions related to food service operation, e.g., ordering of food items and supplies, inventory control (includes receiving and checking accuracy of deliveries), and ensuring that USDA, MODESE and County Health Department regulations are maintained.
4. Supervise child nutrition employees in maintaining a sanitary and safe food service operation.
5. Provide sanitation in-services monthly and maintain records of training.
6. Responsible for adherence to all cash control and inventory control procedures as maintained by child nutrition services.
7. Train new child nutrition service employees and substitutes in assigned job duties and responsibilities.
8. Report any unsanitary or unsafe conditions or equipment to the Child Nutrition Services office.
9. Report any work-related injury to the building principal and the Director Child Nutrition Services. Use appropriate injury report forms.
10. Counsel employees when necessary and document counseling sessions.
11. Complete employee annual evaluations.
12. Supervise adherence to department, District, County, State and Federal policies and procedures where applicable to food service operation.
13. Monitor and approve labor hours in Kronos time clock system
14. Responds to email and phone contacts in a timely manner.
15. Complete appropriate reports, such as meals and labor per hour.
16. Maintain inventory and usage of equipment and supplies.
17. Order supplies and food, and oversee rotation of product.
18. Communicates with the Director Child Nutrition Services and the building principal as needed.
19. Maintain a professional attitude in the food service operation. Promote teamwork and staff development.
20. Maintain positive student account balances through good communication with students, parents and staff.
21. Perform other duties as assigned.

ESSENTIAL SKILLS AND ABILITIES: 

• Ability to safely bend, twist and lift up to 40 pounds of supplies and equipment.
• Ability to demonstrate safe work environment procedures, reinforce reasonable rules to reduce or eliminate job-related injuries and perform work in a safe manner.
• Ability to read, write and comprehend verbal and written instructions.
• Ability to handle all types of foods with a variety of ingredients.
• General knowledge of quantity food service operations.
• Ability to provide leadership to kitchen staff, to include delegation.
• Proficient with using computer using MS Office and Google programs, printer, fax, and phone. 

BASIC REQUIREMENTS:

1. High School diploma preferred or G.E.D.
2. Serv Safe certification required within 30 days of hire as a manager.
3. Ability to work with others in a cooperative and productive manner.
4. Prior knowledge of quantity food service operations.
5. Basic computer knowledge.
6. Physically able to stand for prolonged periods of time.
7. Current Hepatitis A vaccination as required by St. Louis County Health Department. 

EQUIPMENT USED: 

• All kitchen equipment, to include knives, utensils, ovens, combi ovens, steamer, stove, dish machine, slicer, food processor, blender, computer, printer, fax, phone.

WORK ENVIRONMENT: 

• Within assigned school kitchen, must be able to work with a variety of temperatures, some extreme (hot and cold).
• While performing duties of this job, the employee is regularly required to sit, talk, hear, walk, stand, reach, lift, squat, twist and bend.