Cafeteria Manager

Lancaster Catholic High School; Lancaster (Lancaster County); On-site; USD 55,000 - 70,000; Full time

Job summary

Lancaster Catholic High School is seeking a Cafeteria Manager for a 10-month position responsible for the full operation of the school’s food service for ~450 students and 50 staff. You will lead a six-person team, ensure ServSafe compliance, and manage menus, purchasing, and daily service.

Working on-site, you will oversee budgeting, vendor relations, and records, while maintaining high safety, nutrition, and quality standards in alignment with Catholic education values.

Qualifications

• ServSafe certification is required.
• Experience in school or institutional food service management.
• Ability to lead, instruct, and supervise staff.
• Strong organizational and recordkeeping skills.
• Knowledge of food safety, sanitation standards, and regulatory compliance.
• Ability to collaborate with administrators, faculty, students, and vendors.
• Ability to perform skilled kitchen work.

Responsibilities

• Operate and administer the school’s food service program.
• Train and supervise six staff members.
• Plan menus to meet nutritional guidelines and budget.
• Oversee daily kitchen operations.
• Manage purchasing and vendor communications.
• Maintain financial records and budget.
• Ensure sanitation and safety standards.
• Coordinate catered events.
• Collaborate with school community.

Skills

ServSafe

Leadership

Budgeting

Menu planning

Vendor management

Food safety

Sanitation

Job description

The Cafeteria Manager is a 10-month position responsible for the comprehensive management and operation of the school’s food service program, serving approximately 450 students and 50 staff members. Daily service includes breakfast, featuring egg sandwiches and snacks, as well as lunch. This position oversees all aspects of meal planning, preparation, service, and compliance, ensuring the delivery of nutritious, safe, and high-quality meals in alignment with federal, state, and local regulations, as well as the mission of Catholic education. The Manager supervises a team of six employees and provides leadership in maintaining an efficient, welcoming, and well-managed cafeteria environment. The role includes budgetary and financial responsibility for the food service program, working closely with the Business Office regarding, annual budgeting, revenue tracking, and financial reporting. While the dining area is monitored by faculty and staff, the Manager ensures overall dining service quality and coordination with school personnel.

Key Responsibilities

• Assume full responsibility for the operation and administration of the food service program.
• Maintain ServSafe certification and ensure all kitchen operations comply with applicable regulations.
• Supervise, instruct, and evaluate a team of six staff members, including cooks, food preparers, cashiers, and other food service personnel.
• Interview, hire, recruit, and train employees; maintain employee records, schedules, and timesheets.
• Oversee and participate in the skilled preparation and service of food, ensuring quality, consistency, and efficiency.
• Direct and manage all day-to-day kitchen operations, including food preparation, serving lines, cashiers and cafeteria functions.
• Plan menus that meet nutritional guidelines, student preferences, and budgetary requirements; set pricing for menu items.
• Plan for and purchase food, supplies, and equipment; meet with vendors to place orders and complete required documentation.
• Submit invoices to the business office and maintain accurate financial records, including income, expenses, and daily deposits.
• Develop and manage the food service budget, including planning for future meals and program needs.
• Maintain required records, including food production, inventory, financial reports, and compliance documentation.
• Ensure strict adherence to sanitation, health, and safety standards, including proper food handling, preparation, and storage procedures.
• Direct the cleaning and sanitation of kitchen facilities, serving areas, and cafeteria spaces.
• Coordinate and oversee all catered events and special functions within the school.
• Collaborate effectively with school administration, faculty, staff, and students to support school operations and community needs.
• Ensure dining service is efficient, welcoming, and aligned with the values of respect, dignity, and service central to Catholic education.

Mission Alignment

The Cafeteria Manager supports the mission of Catholic education by fostering a respectful, service-oriented environment that promotes the well-being of the entire school community through nutritious meals and responsible stewardship of resources.

Requirements

• ServSafe Certification (required).
• Prior experience in food service management, preferably in a school or institutional setting.
• Demonstrated ability to lead, instruct, and supervise personnel effectively.
• Strong organizational, management, and recordkeeping skills.
• Knowledge of food safety, sanitation standards, and regulatory compliance.
• Ability to work collaboratively with administrators, faculty, staff, students, and vendors.
• Ability to perform skilled work in food preparation and service, including hands-on kitchen responsibilities.

Work Environment

This position requires daily on-site presence in a school kitchen and cafeteria setting, including standing for extended periods, lifting supplies, and active participation in food preparation and service.