School Foodservice Manager

The School Foodservice Manager is responsible for the overall operation of the school's nutrition program. This includes managing daily kitchen operations, ensuring compliance with federal and state regulations, supervising and training staff, controlling inventory, and maintaining a high standard of food quality and student satisfaction.

Key Responsibilities:

• Operations Management: Oversee all aspects of food preparation, service, and sanitation for breakfast and lunch programs.
• Compliance & Reporting: Ensure strict adherence to program regulations, local health codes, and school policies. Complete accurate daily, weekly, and monthly reporting.
• Financial Management: Manage the food service budget, control costs, track inventory, and handle procurement of food and supplies.
• Team Leadership: Recruit, train, schedule, supervise, and evaluate kitchen staff. Foster a positive and collaborative working environment.
• Menu Planning & Quality: Collaborate on developing healthy, appealing, and compliant menus that meet the nutritional needs of students. Maintain high standards for food quality and presentation.
• Customer Service: Act as a liaison between students, parents, staff, and the administration regarding the food service program.

 

Position is available immediately.

• Minimum of 2 years of experience in food service management, preferably in a school or institutional setting.
• Certified Food Production Manager (CFPM)
• Strong leadership, communication, organizational, and budget management skills.
• High School Diploma or equivalent.

Qualified candidates should send a letter of interest, resume and list of references to tlodge@nativitystpaul.org. Please direct questions to Tami Lodge, Director of Middle School at (651) 699-1311.