Central Kitchen Manager

Richland County School District One; Columbia (SC); On-site; USD 68,000 - 95,000; Full time

Job summary

Richland County School District One Nutrition Services in Columbia, SC, is hiring a Central Kitchen Manager to lead the district’s central kitchen, warehouse, and logistics operations for school meals and catering.

The role focuses on production planning, inventory control, fleet management, and ensuring compliance with federal, state, and district regulations, including HACCP and USDA Child Nutrition Programs.

Qualifications

• Bachelor's degree in Food Service Management or related field.
• Strong leadership and supervisory abilities.
• Experience in large-scale food service operations preferred.

Responsibilities

• Directs and manages daily operations of the Central Kitchen, warehouse, and distribution services.
• Monitors operational performance and implements corrective actions as needed.
• Oversees production planning, inventory, receiving, storage, distribution and delivery to schools.
• Maintains inventory systems for purchased foods, USDA Foods, supplies, equipment.
• Oversees fleet operations and delivery to program sites.
• Ensures compliance with USDA, SCDOE, DHEC, OSHA, and district requirements.

Skills

Leadership

Operational planning

Inventory management

Communication

Education

Bachelor's degree in Food Service Management, Nutrition, Business Administration, Operations Management, Supply Chain Management, Logistics, or related field

Job description

Richland County School District One NUTRITION SERVICES - Columbia, South Carolina Open in Google Maps

Central Kitchen Manager

Richland County School District One NUTRITION SERVICES - Columbia, South Carolina Open in Google Maps

This job is also posted in CERRA-SC

Job Details

Job ID: 5956085
Application Deadline: Posted until filled
Posted: Oct 09, 2026 3:25 PM (UTC)

Job Description

RICHLAND COUNTY SCHOOL DISTRICT ONE
CLASSIFICATION DESCRIPTION

Classification Title: Food Service Manager, Central Kitchen & Logistics
Department: Nutrition Services
Reports To: Director of Nutrition Services
FLSA Status: Exempt Salary Range: $68,251.00 - $94,933.00

GENERAL STATEMENT OF JOB
Under limited supervision, plans, organizes, directs, and manages the day-to-day operations of the District's Central Kitchen, Warehouse, Distribution Center, Fleet Operations, and Catering Services. Provides leadership for all food production, inventory management, warehousing, logistics, transportation, and distribution activities necessary to support federally funded Child Nutrition Programs.
Responsible for ensuring the efficient flow of food, supplies, equipment, and USDA Foods from vendors through receiving, storage, production, distribution, and delivery to schools and program sites. Ensures compliance with all federal, state, and local regulations governing school nutrition operations, food safety, transportation, procurement, and inventory accountability. Reports to the Director of Nutrition Services.

SPECIFIC DUTIES AND RESPONSIBILITIES
Essential Functions
Operational Leadership
1.Directs and manages the daily operations of the Central Kitchen, warehouse, distribution center, transportation services, and catering functions.
2.Establishes operational procedures that ensure efficiency, accountability, and continuous improvement.
3.Coordinates production, inventory, receiving, storage, distribution, and delivery activities to support uninterrupted meal service.
4.Ensures operational readiness for all District meal programs, special events, and emergency feeding operations.
5.Monitors operational performance and implements corrective actions as needed.
Production Management
1.Oversees quantity food production for breakfast, lunch, afterschool meals, summer feeding, special events, and catering programs.
2.Directs production planning based on menus, participation projections, inventory availability, and program requirements.
3.Ensures compliance with USDA meal pattern requirements, standardized recipes, portion control standards, and menu specifications.
4.Monitors production records, forecasting practices, yield management, and waste reduction initiatives.
5.Ensures meals are prepared, packaged, and distributed accurately and on schedule.
Warehouse and Inventory Management
1.Oversees all warehouse receiving, storage, inventory control, and distribution functions.
2.Maintains inventory systems for purchased foods, USDA Foods commodities, supplies, equipment, and consumable goods.
3.Establishes procedures for ordering, receiving, inventory counts, stock rotation, reconciliation, and inventory accountability.
4.Maintains appropriate inventory levels to support uninterrupted operations while minimizing waste and excess inventory.
5.Ensures proper handling, storage, and security of all inventory assets.
Logistics and Fleet Operations
1.Oversees food and supply distribution operations for all schools and program sites.
2.Develops delivery schedules and routing plans to ensure efficient and timely service.
3.Oversees Nutrition Services fleet operations including vehicles, delivery equipment, maintenance schedules, inspections, repairs, and fuel management.
4.Ensures compliance with transportation safety regulations and District operational standards.
5.Monitors delivery performance, fleet utilization, and overall logistics effectiveness.
Food Safety and Regulatory Compliance
1.Serves as administrator of the department's HACCP Food Safety Program.
2.Maintains food safety plans for the Central Kitchen, Warehouse, and Distribution Operations.
3.Oversees sanitation, food handling, storage, receiving, product traceability, and recall procedures.
4.Ensures compliance with USDA, South Carolina Department of Education, DHEC, OSHA, and District requirements.
5.Coordinates inspections, audits, reviews, and corrective action plans.
6.Maintains emergency preparedness and continuity of operations plans.
Personnel Management
1.Supervises Warehouse Lead, Production Lead, Shipping & Distribution Lead, and Catering Lead.
2.Plan, assigns, reviews, and evaluates employee performance.
3.Participates in hiring, employee development, disciplinary actions, and workforce planning.
4.Coordinates employee schedules and staffing assignments.
5.Ensures staff receive required training and professional development.
Procurement Coordination
1.Coordinates food and supply ordering activities with purchasing staff and approved vendors.
2.Monitors inventory needs and utilization patterns to support procurement decisions.
3.Assists with forecasting, product evaluations, bid specifications, and implementation of approved products.
4.Supports compliance with federal procurement requirements and District purchasing procedures.
Financial and Administrative Responsibilities
1.Assists in preparing and monitoring operational budgets.
2.Monitors food, labor, transportation, and supply costs.
3.Reviews operational reports and performance metrics.
4.Maintains records required by federal, state, and District regulations.
5.Utilizes data to improve operational effectiveness and resource utilization.
Additional Duties
1.Attends meetings, workshops, conferences, and professional development activities.
2.Supports emergency feeding and disaster response operations.
3.Performs related duties as assigned.

KEY PERFORMANCE INDICATORS (KPIs)
The Food Service Operations Manager is accountable for achieving measurable results in the following areas:
Production Operations
Meal production and distribution completion rates
Meal order fulfillment accuracy
Production forecasting effectiveness
Food waste reduction
Service continuity across all schools
Inventory Management
Inventory accuracy
Inventory turnover
USDA Foods accountability
Product loss prevention
Inventory reconciliation compliance
Warehouse Operations
Receiving efficiency
Product traceability
Storage compliance
Stock rotation effectiveness
Inventory accountability
Logistics and Distribution
On-time delivery performance
Delivery accuracy
Route efficiency
Operational reliability
School service satisfaction
Fleet Management
Preventative maintenance compliance
Vehicle availability
Safety and inspection compliance
Fleet utilization
Reduction in vehicle downtime
Food Safety and Regulatory Compliance
HACCP compliance
Successful inspections and audits
Corrective action completion
Recall readiness and traceability
Sanitation compliance
Financial Stewardship
Budget adherence
Labor cost management
Food cost management
Transportation cost management
Operational efficiency improvements
Workforce Management
Training compliance
Employee safety performance
Staffing effectiveness
Productivity measures
Employee retention and engagement
Customer Service and Operational Support
School support responsiveness
Internal customer satisfaction
Vendor relationship management
Communication effectiveness
Continuous Improvement
Process improvement initiatives
Operational efficiency gains
Data-driven decision making
Strategic goal achievement

MINIMUM EDUCATION AND TRAINING
Bachelor's degree in Food Service Management, Nutrition, Business Administration, Operations Management, Supply Chain Management, Logistics, or a related field.
Five (5) years of progressively responsible experience in large-scale food service operations, quantity food production, warehouse management, logistics, supply chain operations, or institutional food service management.
Preferred:
School Nutrition Specialist (SNS) Credential
Registered Dietitian Nutritionist (RDN)
ServSafe Manager Certification
Experience with USDA Child Nutrition Programs
Experience in K-12 school nutrition operations
Must possess a valid South Carolina driver's license.

MINIMUM QUALIFICATIONS AND STANDARDS REQUIRED
Physical Requirements
Must be physically able to operate a variety of office equipment, industrial kitchen equipment, warehouse equipment, delivery vehicles, and computer systems. Must be able to occasionally lift up to fifty (50) pounds and work in both warehouse and production environments.
Knowledge
USDA Child Nutrition Program regulations
Quantity food production systems
Inventory management systems
Warehouse operations
Supply chain and logistics management
Fleet operations
HACCP and food safety requirements
Federal procurement regulations
Budget development and cost control methods
OSHA and workplace safety requirements
Skills and Abilities
Strong leadership and supervisory skills
Excellent organizational and planning abilities
Ability to analyze operational and financial data
Strong decision-making and problem-solving skills
Effective oral and written communication skills
Ability to manage multiple priorities simultaneously
Proficiency in food service, inventory, and operational software systems

PERFORMANCE EVALUATION CRITERIA
Job Knowledge
Leadership and Supervision
Quality of Work
Quantity of Work
Production Management
Inventory Management
Warehouse Operations
Logistics and Distribution Performance
Fleet Management
Food Safety Compliance
USDA Regulatory Compliance
Budget and Cost Control
Initiative and Judgment
Communication and Customer Service
Strategic Planning and Continuous Improvement
Coordination and Planning
Dependability
Relationships with Others

Position Type: Full-time
Job Categories:

Administration > Director/Coordinator/Manager

Job Requirements

Contact Information

• Latoya Curry
• 1616 Richland Street
• Columbia, South Carolina 29201
• Phone: [phone]
• Email: [e-mail]

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