Food Service Manager, Class III

Educational Service Center of the Western Reserve; United States; On-site; USD 32,608,000 - 39,537,000; Full time

Job summary

Educational Service Center of the Western Reserve seeks a Food Service Manager, Class III, at W-E Jefferson Elementary School. This 9-month, 5 days/week role runs 6.5 hours daily (6:30 a.m. – 1:00 p.m.).

The hourly rate is $18.67–$22.65. Deadline: October 21, 2026; internal applications only. The manager oversees all aspects of the school lunch operation, including ordering, staffing, supervision, records, sanitation, and collaboration with the principal to ensure quality food and a cheerful,

Qualifications

• Exceptional aptitude for dealing with students, staff and administration; solid background in quality food preparation, service, and knowledge of sanitation practices; desire to please others; must be outwardly friendly and cooperative and willing to accept adjustments necessary to make the program successful.

Responsibilities

• Manage kitchen operations and the quality of food served in the school lunch program.
• Place orders for all food and supplies to the food service office.
• Plan distribution of work for all personnel and supervise the preparation and serving of meals.
• Keep records and inventories; monitor sanitation of the kitchen.
• Communicate with the principal and school staff to ensure cheerful, productive service.

Job description

• Position Type: Student Support Services/ Food Service
• Date Posted: 10/15/2026
• Location: W-E Jefferson Elementary School

Food Service Manager, ClassIII

9 months/5 days per week/6.5 hours per day

6:30 a.m. - 1:00 p.m.

Hourly Rate of Pay: $18.67 - $22.65

Application Deadline: October 21, 2026 - Accepting internal applications only

Job Description: The manager of a kitchen is responsible for the quality of food and is in charge of all areas of operation in the process of serving the school lunch. The manager places orders for all food and supplies to the food service office, plans the distribution of work for all personnel, supervises the preparation and serving of all meals, keeps records and inventories, checks on the sanitation of the kitchen, and is responsible to the principal of the school. The responsibility for the cheerfulness and productivity of people and attractiveness of the food and service is of utmost importance.

Qualifications: Exceptional aptitude for dealing with students, staff and administration; solid background in quality food preparation, service, and knowledge of sanitation practices; desire to please others; must be outwardly friendly and cooperative and willing to accept adjustments necessary to make the program successful.