Food Service Manager III

Davenport Community Schools; United States; On-site; USD 25,000 - 36,000; Full time

Job summary

Davenport Community Schools is seeking a Manager III for Food Service operations. You will lead cafeteria operations, plan nutritionally compliant menus, and supervise staff to ensure quality service and cost control.

The role requires ServSafe Manager Certification, a high school diploma or GED, and experience in food production and sanitation. Salary starts at $22.22 per hour, based on certification and experience, with opportunities across district schools.

Qualifications

• High school diploma or GED is required.
• ServSafe Manager Certification is required.
• Advanced training in food production, nutrition, safety and sanitation is required.
• Recommended certification by the School Nutrition Association.

Responsibilities

• Orders food, supplies, and small equipment; maintains inventories.
• Ensures proper storage conditions and sanitation; safeguards food and supplies.
• Plans menus to meet federal requirements and nutritional needs of students.
• Controls food and supply costs through menus, inventory, and production schedules.
• Supervises and trains staff; conducts performance evaluations; manages labor costs.
• Coordinates and supports satellite food service operations; maintains payroll.

Skills

Leadership

Interpersonal skills

Education

High school diploma or GED

ServSafe Manager Certification

School Nutrition Association certification (recommended)

Advanced training in nutrition & sanitation

Job description

The Davenport Community School District is an EEO/AA employer

Rate of pay: $22.22 minimum, determined based on certification and experience

Duties & Responsibilities:

(Essential Functions of Position, Major Responsibilities, Summary of Key Duties, Special Assignments, Relationships)

• Orders food, supplies, and small equipment for operation. Inventories food and supplies.
• Maintains proper storage conditions. Safeguards/Secures food and supplies.
• Ensures adherence to proper safety and sanitation principles.
• Menu planning - completes the basic menu plan by adding more choices and planning for special functions, use of leftovers, stock on hand, individual school's students likes and dislikes, and merchandising. Develop menus which comply with federal requirements and meet the nutritional needs of students.
• Control Food and Supply costs through menus, inventory, production schedules, waste reduction, storage, cost data, etc.
• Catering as needed - schedule, set up, preparation, coordination, staff.
• Completes and maintains Food Production Records as required by the Supervisor of Food Service, in compliance with federal standards.
• Ensures use of standard recipes and menus, meal components, requirements, proper portions, and principles of good nutrition.
• Promotes good public relations with students, faculty, staff and parents.
• Schedule and monitor labor time/cost based on production needs. Recommends major changes and needs to Food Service Supervisor or Food & Nutrition Services Specialist.
• Delegate/assign duties to staff as needed.
• Assist in guiding, training, and instructing staff. Constructively influences morale and provides recognition when deserved.
• Monitor and document employees' performance, including problems or unsatisfactory performance. Complete employee evaluations.
• Monitor and enforce school district and department policies and procedures.
• Discipline staff as needed, in conjunction with Supervisor of Food Service or Food & Nutrition Services Specialist when necessary.
• Provide instruction, direction, and support for Satellite food service operations.
• Monitor employee absences. Coordinate substitutes as needed.
• Manage/resolve employee conflicts; maintain a positive working environment.
• Prepare and submit payroll.
• Ensures high quality food appearance and quality.
• Applies merchandising and marketing techniques appropriately for the operation and service to customers.
• Inspect equipment periodically. Request maintenance and needed repairs (completes work request forms).
• Recommends changes/additions to equipment.
• Assists in making the school food service program an integral part of the educational program.
• Plans and coordinates the operation of the cafeteria with the building principal.
• Serves as liaison between principal and Food and Nutrition Services Department.
• Sets professional example for staff.
• Processes and maintain Free and Reduced-Price Meal Applications.
• Uses Food and Nutrition computer hardware and software to assist in management of the operation.
• Performs other duties as may be assigned.

Physical Requirements of Position:

(The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.)

• The Manager III is physically able to work in a standing position for prolonged periods and to walk much of the time during the day. Must be able to work in very warm surroundings; has manual dexterity to handle knives and other pieces of kitchen equipment, and is able to lift materials weighing at least 46 pounds. May be required to climb stairs.

Qualifications Required/Desired:

(Personal Qualities, Education, Skills Needed, Experience, Etc.)

• Must maintain ServSafe Manager Certification.
• Manager III shall have successful experience in the above stated areas of responsibility.
• High school diploma or GED is required.
• Advanced training in food production, food preparation, nutrition, safety and sanitation, and interpersonal relationships is required.
• Recommended certification by the School Nutrition Association.

Postings current as of 9/13/2026 10:19:00 AM CST.