Position available for 2026-2027 School Year - 4 Day School Week

 Primary Purpose: 

• To accurately and efficiently manage a middle school cafeteria/kitchen providing food and service for approximately 600-800 students and staff while operating within a set budget.  

• To ensure proper sanitation and safety standards are in compliance with all applicable federal, state, and local agencies. 

• To ensure compliance of all rules, regulations, and record keeping requirements of the National School Lunch and Breakfast programs.

• To direct, supervise, train and evaluate 8-10 food service employees.

Qualifications:

Education/Certification: 

igh school diploma or GED

ServSafe Certificaiton

Special Knowledge/Skills: 

• Working knowledge of quantity food production, commercial kitchen equipment, hazard analysis critical control points (HACCP), sanitation, safety and procurement of food and non-food supplies.
• Two year cashiering experience in school food service setting with proficiency in    money handling procedures. 
• Proficient in identifying reimbursable meals for the National School Lunch and Breakfast Program.
• Basic computer skills required to assist with food ordering, food production, inventory and record keeping. 
• Proficient in spreadsheets, word processing and email.
• Effective planning and organizational
• Communication and interpersonal skills
• Ability to read and understand standardized recipe

Experience:

Two or more years of work experience as a manager of a school cafeteria or one or more years experience in training under a secondary cafeteria manager.

Major Responsibilities and Duties:

1. Supervise the preparation and service of food to 600-800 students and staff each day while promoting  and providing excellent customer service.
2. Maintain all serving schedules and serve all food items according to menu specifications defined by departmental policies and procedures. 
3. Direct, train and supervise cooks, food service workers, and cashiers in proper food preparation, food service, food handling and portion control while promoting a positive and pleasant work environment.
4. Responsible for cashiering and cash accounting procedures, to include daily bank deposits to the Child Nutrition Office.
5. Work cooperatively with campus principals to accommodate temporary schedule changes, special serving requirements and to resolve personnel problems. 
6. Supervise receiving of all foods and supplies to assure that quality and quantity specifications are met.
7. Prepare and post work and cleaning schedules for all employees.
8. Supervise and manage time clock stations and printed timesheets to ensure all work time is accurately reported.
9. Participate in continuing education activities such as workshops and seminars in order to maintain certification.
10. Perform related duties as required

Safety and Sanitation: 

1. Ensure that  food items are stored  safely and in a hazard-free environment.
2. Is of high quality according to policies, procedures, and department requirements.
3. Store and handle food items and supplies safely following health and safety codes and regulations. 
4. Follow established procedures for locking, checking, and safeguarding facilities. 
5. Maintain a clean and organized storage area. Keep garbage collection containers and areas neat and sanitary. 
6. Maintain logs on all equipment maintenance required within the campus child nutrition department.Recommend  Perform preventive maintenance and report needed equipment repairs. replacement of existing equipment to meet department needs. 

Equipment Used:  

• Computer, computerized point of sale workstation, 10-key calculator. 
• Use large and small kitchen equipment to include but not limited to electric slicer, sharp cutting tools, cutting board, scales, large mixer, pressure steamer, braiser, steam jacketed kettle refrigerated equipment, warmers, convection ovens, impinger ovens, dishwasher, food and utility carts, mop and broom.

Working Conditions:

Mental Demands/Physical Demands/Environmental Factors: 

Physical Demands/Environmental Factors: Continual standing and walking; pushing and pulling, moderate lifting (10-45 pounds), reaching, stooping, bending and kneeling most of the day. 

Environment: 

Moderate exposure to extreme hot and /or cold temperatures, moisture, excessive humidity, wet floors, and noise from equipment. Working around machinery with moving parts. Work with hands in water.

Mental Demands: 

Work with frequent interruptions; maintain emotional control under stress 

Other Information:

School Nutrition Manager is an “at-will” position. A cafeteria manager is employed by the department, not  a campus location.