K-12 Schools Regional Area Manager- Vermont (8372)

Overview 

The Regional Area Manager plays a critical operational, quality control, culinary, and day-to-day leadership role across our Vermont school accounts. This role oversees cafeteria staff, service operations, and serves as a Genuine Foods ambassador — building and maintaining strong relationships with school administrators and partners. The ideal candidate thrives in a team environment, brings a customer-service and culinary mindset, and has supervisory experience. 

Above all, the Regional Area Manager is committed to Genuine Foods' mission: to use food to improve lives and build community. Our mission is grounded in trust, care, and respect. They guide how we work, and our team lives by this practice. We're a fun, supportive team that values and respects one another. Genuine Foods is an equal opportunity employer. 

Responsibilities 

• Conducts daily site visits to observe school food service operations, including food preparation, kitchen facilities, National School Lunch Program (NSLP) compliance, USDA and state child nutrition program compliance, student engagement, and customer service.student engagement, and customer service 

• Directly manages Food Service Leads at assigned schools, including frequent check-ins; supervises and supports Food Service Leads and Food Service Associates to ensure daily execution of meal service, food safety, and documentation standard operating procedures

• Ensures accuracy in point-of-service procedures and meal counting procedures across all sites

• Ensure consistent documentation and execution of food allergen management standard operating procedures for preparation and serving of modified meals

• Enhances culinary operations across all sites 

• Fills in for food service staff in the event of absence 

• Is a proactive strategist, communicating staff performance — both strong performance and areas needing improvement, driving action plans to address gaps in execution and ensuring follow-through

• Immediately escalates culinary or operational issues requiring attention 

• Collaborates with food service staff and culinary and operations team leads to develop creative, school-specific solutions that ensure the best possible service 

• Trains team members on standardized policies and procedures, including clocking in/out, documenting meals via company systems, practicing FIFO, accurately completing production records, conducting weekly physical inventory, and posting monthly menus, and ensuringState Agency Administrative Review readiness

• Other duties as assigned to ensure Genuine Foods standards are consistently met