Food Service Manager-Secondary (7.5 Hours)

Sylvania; Cornwall; On-site; CAD 60,000 - 80,000; Full time

Job summary

A leading company is seeking a dedicated individual to manage the operations of a school cafeteria. Responsibilities include food preparation, employee supervision, and maintaining hygiene standards. The role requires a ServSafe certification and offers a competitive hourly wage. Additional benefits include paid holidays and medical coverage.

Benefits

Five paid holidays

Life insurance

Medical, Dental and Vision Coverage (employee only)

Credit reimbursement for teaching certification

Three personal leave days

Ten accumulated sick leave days per year

Qualifications

• ServSafe certification required.
• Two-year college degree or equivalent work experience preferred.
• Knowledge of food ordering and production.
• Computer proficiency required.

Responsibilities

• Manage daily operations of the school cafeteria.
• Supervise and train cafeteria employees.
• Ensure cleanliness and sanitation standards are maintained.
• Prepare and serve quality food.

Skills

Food Preparation

Supervisory Skills

Organizational Skills

Customer Service

Communication

Education

Two-year college degree or technical school certification preferred

ServSafe certification required

Job description

2025-2026 Salary:

• $24.00per hour

Position:

• Seven and a half(7.5)hours per day
• Nine(9) month position
• This position requires an initial training of 40-50 hours, which will take place between July and August. This is a one-time requirement and does not recur annually.

Benefits:

• Five (5) paid holidays
• Life insurance
• Medical, Dental and Vision Coverage for employee only
• Credit reimbursement is available to staff members who are pursuing a teaching certification.

Paid time off:

• Days arepro-rated based on start date with the District and are allocated after successful completion of a 60-day probationary period.
• • Three (3) personal leave days
  • Ten(10) days accumulated sick leave per year

GENERAL SCOPE OF RESPONSIBILITIES:

Responsible for managing the daily operation of the secondary school cafeteria and kitchen. Maintain a clean, sanitary, efficient kitchen that is prepared for use by students, employee, and the community. Supervise, instruct and train the cafeteria employees in assigned cafeteria.

ESSENTIAL FUNCTIONS:

Food Preparation

• Follow standardized recipe and menu and delegate responsibilities to facilitate a smooth breakfast and lunch service.
• Responsible for preparation and delivery of quality food items from the designated order guide.
• Maintain high standards of cleanliness and sanitation in the preparation of and serving food.
• Operate food service equipment such as but not limited to slicers, ovens, steamers, can openers, dishwasher, steam-jacketed kettles.
• Inspect menu items served for maximum customer satisfaction.
• Maintain accurate production records on a daily basis.
• Collaborate with the Food Service Coordinator in creating new recipes, menu choices, and A La Carte items.

Inventory

• Maintain adequate inventories of necessary ingredients and supplies.
• Record and maintain food and supply inventory records.
• Submit month end inventory reports to the Food Service Office.
• Order food and supplies through the Food Service Office.

Supervision of Cafeteria Personnel in Assigned Cafeteria

• Supervise and train cafeteria employees.
• Establish work assignments and schedules.
• Maintain payroll time sheets for cafeteria employees.
• Communicate written and oral instructions when necessary to enable each person to clearly understand her/his job responsibilities.
• Assist Food Service Coordinator in the evaluations of cafeteria personnel regarding work performance and attitude.

Safety Awareness

• Observe and report maintenance items or equipment which is in need of repair to the Food Service Coordinator

Catering

• Work alongside Food Service Coordinator to provide quality catering to the school community.
• Prepare, set up and cleanup of catering events.
• Oversee service for evening banquets and large catering events.

Professional Standards

• Maintain at least minimum annual training hours according to the Healthy, Hunger-Free Kids Act of 2010

OTHER FUNCTIONS:

• Maintain a cost-effective food service program.
• Prepare written reports as assigned.
• Must be willing to work a flexible schedule including evenings and weekends.
• Must be willing to be reassigned to unspecified duties when required to meet special needs or emergencies.
• Other duties as assigned by Food Service Coordinator.

QUALIFICATIONS:

• ServSafe certification required.
• Two-year college degree or technical school certification preferred, and/or five years equivalent work experience.
• Knowledge of food ordering, food production, and service with commercial kitchen equipment.
• Computer proficiency (Microsoft Office, web-based applications) required.
• Knowledge of mathematical principles.
• Knowledge of basic food sanitation and proper food handling.

SPECIAL SKILLS:

• Self-starter and work without direct supervision
• Organizational skills.
• Maintain and work with matters of a confidential nature.
• Able to prioritize workload and meet deadlines.
• Excellent communication skills and organizational skills.

PHYSICAL / MENTAL / ENVIRONMENTAL:

Physical Demands:

• Able to sit approximately 10% of the day.
• Able to stand 90% of the day.
• Bending, stooping, twisting, reaching, kneeling and grasping frequently throughout the day.
• Able to perform manual tasks requiring moderate physical strength and dexterity.
• Ability to lift up to 50 pounds.
• Climb ladders to an approximate height of 10 feet.

Sensory Abilities:

• Visual acuity to read correspondence and computer screens.
• Auditory acuity to be able to use telephone.
• Ability to speak clearly and distinctly.

Temperament:

• Ability to work as a member of a team.
• Must possess a positive attitude.
• Must be courteous and able to deal effectively with people.
• Must be cooperative, congenial, and service oriented.
• Ability to be flexible.
• Must have an understanding and caring attitude toward children.

Mental Demands:

• Ability to interpret detailed written and verbal communications.
• Ability to function in fast-paced and high-pressure work setting.
• Ability to exercise sound judgment.

Environment:

• Food Service/School Cafeteria setting including kitchen, food storage areas, stockrooms, refrigerators, freezers, and dish rooms.