2026-27 Food Service Manager - Antioch Middle School

North Kansas City Schools; Antioch (CA); On-site; AUD 71,000 - 128,000; Full time

Job summary

North Kansas City Schools is seeking a Food Service - Manager to oversee daily operations of the school food service site, ensuring quality, safety, and efficiency. You will train staff, manage meal accounts, and coordinate with district and health authorities.

The role requires strong leadership, budgeting, and compliance with USDA and local health regulations, with responsibilities including scheduling, inventory control, and ongoing staff development.

Qualifications

• Experience supervising school food service staff and operations.
• Knowledge of HACCP, health department inspections, and USDA requirements.
• Ability to manage deposits, inventories, and meal accounts with confidentiality.

Responsibilities

• Direct and train food service personnel and evaluate performance.
• Coordinate staff schedules for breakfast, lunch, and events.
• Forecast food production and manage inventory to minimize waste.
• Maintain financial records and ensure program accountability.
• Lead compliance with health and safety standards across site.

Skills

Staff management

Customer service

Budgeting & records

Food safety handling

Communication

Education

Food service management coursework

Tools

Office software

Kitchen equipment operation

Job description

The job of Food Service - Manager is done for the purpose/s of providing support for efficient operation of the food service department at assigned locations, with specific responsibilities for training and directing food service personnel; producing food to meet quality, freshness, and food safety standards; confidentially and accurately handling student meal accounts; providing written support to convey information; assisting families and students with free and reduced program; and complying with all department, district, and health department requirements.

Essential Functions

• Completes employee performance evaluations for the purpose of continual improvement and open feedback with staff.
• Coordinates staff schedules (e.g. breakfast and lunch service, special events, etc.) for the purpose of ensuring adequate staffing for all parts of the day.
• Evaluates prepared food for flavor, appearance, quality, and food safety for the purpose of serving foods that are fresh, high-quality, safe, and delicious.
• Forecasts food preparation amounts using available data (e.g. menus, production records, knowledge of student preferences, etc.) for the purpose of meeting projected demand for all students, providing required meal components, and reducing food waste.
• Interacts in a professional manner with all district stakeholders (e.g. coworkers, supervisors, students, staff, administration, family, and community members, etc.) for the purpose of providing excellent customer service and support in every interaction.
• Maintain all financial records for the site's food service department (e.g. deposit records, inventories, student meal account and charge reports, etc.) for the purpose of ensuring fiscal responsibility, program accountability and confidentiality.
• Maintain good working relationships with principal, subordinates, school staff, supervisors, students, parents, and community members for the purpose of enhancing district and community cooperations and relationships.
• Maintain required documentation (e.g. HACCP logs, health department inspection reports, operating permits, production records, rosters, invoices, deposit records, printed menus, serving size charts, call logs, etc.) for the purpose of ensuring compliance with health department and district requirements.
• Manages all site operations (e.g. safety, sanitation, cleaning, staff, food preparation, equipment maintenance, ordering, inventory, cashiering, cash deposits, etc.) for the purpose of providing safe and efficient food service operations in compliance with USDA regulations, health department requirements, food safety standards, and department and district policies and procedures.
• Orders weekly food and supply deliveries (e.g. grocery, chemical, paper, milk, bread, produce, etc.) for the purpose of ensuring availability of all menu and meal component items while reducing food waste.
• Oversees warehouse and vendor deliveries (e.g. checking in and receiving product, communicating with vendors, requesting credits, submitting receipts, etc.) for the purpose of ensuring all products meet food quality and food safety standards and all invoices are correct and paid promptly.
• Participate in corrective and disciplinary action as needed (e.g. identifying and addressing performance, attendance, or behavior issues, referring concerns to supervisor, etc.) for the purpose of ensuring the safe and efficient functioning of the food service site.
• Participates in department and district-wide meetings and trainings (e.g. annual convocation, back to school workshop, professional development, etc.) for the purpose of learning new policies and procedures and staying abreast of department or district changes.
• Performs all functions of other food service positions as needed, (e.g. cooking, prepping, cleaning, cashiering, serving, cleaning, etc.) for the purpose of ensuring adequate staff coverage for all food service operations.
• Represents the school district and food service department during routine health department inspections for the purpose of answering questions, following through on corrective actions, and providing needed guidance and information.
• Trains assigned staff in all aspects of food service practices and procedures (e.g. customer service, food quality, food safety, presentation, sanitation, etc.) for the purpose of meeting USDA, health department, food service department, and district standards.

Other Functions

Performs other related duties as assigned for the purpose of ensuring the efficient and effective management of food service site.

Job Requirements: Minimum Qualifications

Knowledge, Skills and Abilities

KNOWLEDGE is required to perform algebra and/or geometry; read a variety of manuals, write documents following prescribed formats, and/or present information to others; and analyze situations to define issues and draw conclusions. Specific knowledge-based competencies required to satisfactorily perform the functions of the job include: federal safety practices and procedures; quantify food preparation and handling; sanitation practices; codes/laws/rules/regulations/policies; methods of quantity cooking; school safety and security practices: staff selection and management.

SKILLS are required to perform multiple, technical tasks with a potential need to upgrade skills in order to meet changing job conditions. Specific skill-based competencies required to satisfactorily perform the functions of the job include: adhering to safety practices; planning and managing projects; preparing and maintaining accurate records; operating standard office equipment and equipment found in a commercial kitchen; using pertinent software applications; collecting money; operating job related equipment; communicating effectively with staff, administration, students.

ABILITY is required to schedule a number of activities, meetings, and/or events; gather, collate, and/or classify data; and consider a number of factors when using equipment. Flexibility is required to work with others in a wide variety of circumstances; work with data utilizing defined but different processes; and operate equipment using a variety of standardized methods. Ability is also required to work with a diversity of individuals and/or groups; work with a variety of data; and utilize a variety of job-related equipment. Problem solving is required to analyze issues and create action plans. Problem solving with data requires independent interpretation of guidelines; and problem solving with equipment is moderate. Specific ability-based competencies required to satisfactorily perform the functions of the job include: communicating with diverse groups; setting priorities; working as part of a team; working with constant interruptions; providing positive customer experience; working with detailed information/data; solving problems; working necessary hours; providing leadership.

Responsibility

Responsibilities include: working under limited supervision following standardized practices and/or methods; directing other persons within a small work unit; operating within a defined budget. Utilization of some resources from other work units is often required to perform the job's functions. There is a continual opportunity to significantly impact the organization’s services.

The usual and customary methods of performing the job's functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling, some climbing and balancing, frequent stooping, kneeling crouching, and/or crawling, and significant fine finger dexterity. Generally, the job requires 10% sitting, 45% walking, and 45% standing. The job is performed under some temperature extremes under conditions with some exposure to risk of injury and/or illness and in some varying atmospheric conditions.

Experience

Job related experience with increasing levels of responsibility is required.

Education

Targeted job-related education that meets organization’s prerequisite requirements.

Required Testing

Pre-Employment Agility Test

Certificates and Licenses

ServSafe Manager's Certificate must be obtained.

Valid Driver’s License & Evidence of Insurability

Continuing Educ./Training Clearances

Maintains Certificates and/or Licenses

Ongoing USDA Training

Clearances

Criminal Background Clearance

FLSA Status

Non Exempt