Food Service Lead Manager

The Food Service Department is a vital component of the educational institution, dedicated to providing nutritious and balanced meals to students and staff throughout the district. This department operates numerous kitchen sites across the district, adhering to strict governmental guidelines and policies to ensure safety, quality, and compliance in food preparation and service. The Food Service Department supports the overall well-being and academic success of students by maintaining high standards in meal quality and cafeteria operations. This role is positioned within a dynamic educational environment where collaboration, innovation, and adherence to nutrition standards are key to the department's success. The department is committed to fostering an inclusive and supportive work environment where employees can grow and contribute meaningfully to the community they serve.

The Food Service Lead Manager position is a critical managerial role responsible for overseeing district-wide kitchen operations with a focus on efficiency, sanitation, compliance, and staff supervision. The Lead Manager ensures that all kitchen sites operate smoothly in accordance with established protocols while meeting federal nutrition program requirements including the School Breakfast Program (SBP), National School Lunch Program (NSLP), and Child and Adult Care Food Program (CACFP). This role requires a hands-on leader capable of guiding kitchen managers and food service staff through training, performance evaluations, and operational improvements.

This 12-month, benefitted position reports directly to the Director of Food Services and is categorized as a Classified, FSLA Non-Exempt role. The salary range is competitive, starting from $22.86 to $33.58 per hour, commensurate with experience and qualifications. The Food Service Lead Manager is tasked with managing multiple kitchen sites, coordinating catering events for district functions, and ensuring accurate recordkeeping and reporting related to food service operations. The role also involves traveling to various school sites regularly to provide focused training and support tailored to individual kitchen managers’ needs.

This position requires compliance with evolving food safety regulations and the ability to implement changes as necessary to maintain compliance. The successful candidate will have strong problem-solving skills and the ability to communicate effectively with a diverse group of stakeholders including staff, supervisors, and the general public. Knowledge of federal, state, county, and district policies regarding food service is essential for this role, as is proficiency in computer applications used for tracking and reporting food service data. Physical demands include the ability to lift and move equipment weighing up to 25 pounds and perform various tasks involving physical activity typically associated with food service management.

By joining the Food Service Department as a Lead Manager, candidates will have the opportunity to significantly impact students' nutrition and health on a daily basis, while working in a supportive team-oriented culture. This role not only emphasizes leadership and operational excellence but also promotes ongoing professional development through participation in wellness policy meetings, educational events, and collaborative engagements across departments. The Food Service Lead Manager helps ensure that every meal served is a positive contribution to the learning environment and overall student experience.