Food Service Manager

FOOD SERVICE MANAGER

Date Posted: 4/29/2026

Date Available: 04/29/2026

Position Start Date Notice: This position is expected to begin as soon as possible before the end of the current school year. The schedule will run through early June, pause for the summer break, and resume in August in alignment with the regular school calendar.

Under direct supervision of the Business Manager, this position works to oversee the planning and implementation of the K-12 school lunch and breakfast programs and to provide each student with food of high nutritious quality in an atmosphere of cleanliness, cheerfulness, and personal caring.

• Prepares and administers the departmental budget.
• Purchases and maintains an inventory of all foods, supplies, and equipment.
• Standardizes cafeteria accounting procedures in cooperation with the VCSD business office.
• Plans and checks all menus for school lunches and special dinners.
• Standardizes prices charged for various types of lunches, including the price of milk.
• Plans and supervises the preparation and serving of meals at all schools.
• Supervises the planning and preparation of any special meals required for district sponsored events.
• Ensures all federal guidelines are followed in meal preparation.
• Standardizes as much as possible the size of portions served as related to lunch type.
• Plans and supervises the preparation and serving of government surplus foods.
• Inspects school lunch facilities and operations to ensure that standards of diet, cleanliness, health, and safety are being maintained.
• Visits all lunchrooms and cafeterias as often as possible, checking that high standards of health and safety are maintained, and observing possible improvements in operations.
• Reviews and evaluates all needs, requests, and recommendations for purchase of new and replacement equipment.
• Consults, as needed, with school planners and architects on plans and specifications for new or renovated food preparation centers.
• Assists principals and teachers in the instructional phases of the lunch room program and in the classroom instructional units of work, pertaining to nutrition.
• Administers personnel policies and evaluates all food service staff.
• Standardizes personnel policies, levels of cleanliness, health, and safety.
• Interviews, screens, and recommends appointment of all cafeteria personnel.
• Administers promotions and training.
• Ensures all food service staff is recording their time and absences correctly.
• Checks all bills and purchase orders for accuracy, assigns a budget code, and presents them to the Business Office for payment.
• Makes all applications for government surplus food for school cafeteria use, and directs its distribution and transfer.
• Plans disposition of government commodities as part of the ongoing food service program.
• Checks all government reimbursements.
• Keeps food service software programs up to date in all areas.

• Ability to maintain confidential information.
• Aptitude or competence for assigned responsibilities.
• Ability to relate positively and cooperatively with students, other district employees, and school patrons.
• Ability to follow verbal and written directions with minimum supervision.
• Knowledge of appropriate food handling procedures.
• Knowledge of Nutrikids program.
• Effective written and verbal communication skills.

This position supervises all food service staff.

This job operates indoors in a kitchen environment. The role routinely uses a variety of equipment in the production of school breakfasts and lunches and requires travel between school buildings for supervisory purposes.

Ability to occasionally lift, carry, push, or pull up to 70 pounds with assistance. Additional physical abilities include lifting/carrying/pushing/pulling, stooping/crouching, reaching overhead/handling, repetitive use of hands, speaking, hearing conversations, and near/far visual acuity, depth perception, and field of vision.

This is a full‑time position with benefits. Days and hours of work are Monday through Friday, 8 hours/day, operating for 205 days a year.

Salary Grade Level F