High School Food Service Manager

Food Service Manager

Location: Conestoga High School

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Overview:

The Tredyffrin/Easttown School District is seeking a dedicated and experienced Kitchen Manager to lead daily cafeteria operations at the secondary level. The Kitchen Manager will oversee food preparation and service, ensure compliance with federal and state nutrition and safety standards, and manage kitchen staff to provide students and staff with high-quality, nutritious meals in a safe and welcoming environment. This position plays a key role in fostering a positive dining experience while maintaining operational efficiency and adherence to budgetary guidelines.

Candidate Requirements:

• High school diploma or equivalent required; culinary or food service training preferred.
• Minimum of 3 years of experience in institutional or large-scale food service; prior supervisory experience strongly preferred.
• Knowledge of nutrition standards, kitchen sanitation practices, and food safety regulations (SERV Safe certification preferred or must be obtained within 6 months).
• Strong organizational, time management, and communication skills.
• Ability to work effectively with students, staff, and the broader school community.
• Capable of lifting, carrying, and moving kitchen equipment and supplies (up to 50 lbs.) and working in hot/cold environments.

Reports To:                 Food and Nutrition Services (FNS) Supervisor

Work Schedule:          5:30 A.M. to 1:30 P.M. (8 hours/day, 5 days/week, 10 months/year)

Starting Pay:               $24.03/hour (Regular: $24.23/hour) 

Application Deadline: July 22, 2025

Key Responsibilities:

• Supervise and support food service staff, including scheduling, assigning tasks, and providing on-the-job training.
• Oversee all food production activities, ensuring meals are prepared and served in accordance with USDA guidelines, standardized recipes, and portion controls.
• Monitor inventory and place orders for food, supplies, and equipment to maintain optimal stock levels and prevent waste.
• Maintain a clean, safe, and sanitary kitchen environment in compliance with HACCP and local health department regulations.
• Assist in the preparation and serving of food during peak mealtimes.
• Maintain accurate records of daily participation, inventory usage, and production reports.
• Collaborate with the Food Service Supervisor to manage food costs and support compliance with the National School Lunch Program (NSLP).
• Foster a team-oriented kitchen environment that prioritizes food safety, efficiency, and customer service.
• Serve as the point of contact for any kitchen-related concerns, maintenance needs, or operational issues.