Food Services Manager (Elementary)

Applitrack; Woodville (MS); On-site; USD 38,000 - 54,000; Full time

Job summary

Applitrack advertises a Food Services Manager at Wilkinson County Elementary School. The role leads daily cafeteria operations, supervises staff, and ensures compliance with nutrition programs and safety standards. You will manage inventories, coordinate meal service, and uphold district procedures.

The position supports student health and well-being, offers a 188-day work calendar, and requires strong leadership and communication to maintain an efficient, welcoming dining environment.

Qualifications

• High school diploma or equivalent preferred.
• Previous food service, cafeteria, institutional food service, or supervisory experience preferred.
• Previous experience working in a school food service environment is preferred.
• Ability to successfully complete required food safety and school nutrition training.
• Ability to meet district requirements for employment and background screening.
• Any combination of education, training, and experience that provides the knowledge and skills necessary to successfully perform the duties of the position may be considered.

Responsibilities

• Manage the daily operation of the elementary school cafeteria.
• Supervise cafeteria staff and provide training on food preparation, sanitation, customer service, safety, and district procedures.
• Develop daily staff assignments and work schedules as needed.
• Monitor employee attendance, punctuality, appearance, and job performance.
• Maintain inventory, order supplies, and ensure proper storage and FIFO procedures.
• Ensure meals are prepared and served in accordance with menus and meal patterns.

Skills

Staff supervision

Food safety compliance

Inventory management

Team leadership

Communication skills

Education

High school diploma or equivalent

Job description

• Location:
  Wilkinson County Elementary School
• Date Available:
  10/05/2026

FOOD SERVICES MANAGER – ELEMENTARY SCHOOL

JOB DESCRIPTION

Position Title: Food Services Manager
School Level: Elementary School
Department: Food Services/Nutrition Services
Reports To: Food Services Supervisor/Director
Employment Status: Full-time
Work Calendar: 188-days
Salary: Based on District Salary Schedule

POSITION SUMMARY

The Food Services Manager is responsible for the daily operation and management of the elementary school cafeteria and food service program. The manager ensures that students receive nutritious, appealing, and properly prepared meals in a safe, efficient, and welcoming environment. The position provides leadership and supervision to cafeteria staff, maintains compliance with federal, state, and local school nutrition requirements, manages food and supply inventories, and ensures accurate meal service and documentation.

The Food Services Manager promotes excellent customer service while supporting the district's commitment to student health, academic success, and overall well-being.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Cafeteria Operations

• Manage the daily operation of the elementary school cafeteria.
• Ensure meals are prepared and served according to established menus, recipes, portion sizes, and meal patterns.
• Organize daily food preparation, serving, cleaning, and closing procedures.
• Ensure meals are served on schedule and in a manner appropriate for elementary students.
• Maintain a clean, orderly, and welcoming cafeteria environment.
• Coordinate meal service with school administrators, teachers, and other school personnel.
• Monitor student participation and identify operational concerns that may affect meal service.

Food Safety and Sanitation

• Maintain compliance with all applicable food safety, sanitation, health, and school nutrition regulations.
• Ensure proper food handling, storage, preparation, holding, and serving procedures.
• Monitor food temperatures and maintain required temperature logs and sanitation records.
• Ensure proper cleaning and sanitizing of equipment, food preparation areas, serving areas, and dining areas.
• Follow procedures for preventing cross-contamination and managing food allergies.
• Report health, safety, equipment, or sanitation concerns immediately to the appropriate supervisor.
• Ensure staff follow established personal hygiene and food safety procedures.

Staff Supervision and Management

• Supervise, assign, and monitor the work of cafeteria employees.
• Provide training and direction to cafeteria staff regarding food preparation, sanitation, customer service, safety, and district procedures.
• Develop daily staff assignments and work schedules as needed.
• Monitor employee attendance, punctuality, appearance, and job performance.
• Provide feedback and communicate performance concerns to the Food Services Supervisor/Director.
• Promote teamwork, professionalism, respect, and positive employee-student interactions.
• Assist with the training and orientation of new food service employees.

Inventory and Ordering

• Monitor food, paper products, cleaning supplies, and other cafeteria inventory.
• Maintain appropriate inventory levels and minimize waste.
• Receive, inspect, and properly store food and supplies.
• Verify deliveries for accuracy, quality, quantity, and condition.
• Maintain inventory records as required by the district.
• Submit food and supply orders according to established district procedures.
• Properly rotate food using first-in, first-out (FIFO) procedures.
• Monitor expiration dates and take appropriate action to prevent spoilage and waste.

Meal Accountability and Documentation

• Ensure accurate meal counting and claiming procedures.
• Follow all requirements related to student meal eligibility and meal accountability.
• Maintain accurate daily records, logs, and required documentation.
• Ensure that breakfast, lunch, and other meal programs are administered according to district and applicable program requirements.
• Maintain records related to production, temperatures, inventory, sanitation, and meal service as required.
• Protect the confidentiality of student eligibility and meal benefit information.

Customer Service and Student Support

• Provide courteous, professional service to students, staff, and visitors.
• Encourage students to make healthy food choices.
• Maintain a positive and respectful cafeteria environment.
• Address student concerns appropriately and refer concerns to school administration when necessary.
• Be attentive to students with food allergies, dietary restrictions, and other documented meal-related needs.
• Work cooperatively with teachers and school staff to ensure an efficient meal service experience.

Equipment and Facility Management

• Operate cafeteria equipment safely and appropriately.
• Conduct routine inspections of equipment and report malfunctions or maintenance needs.
• Ensure equipment is cleaned and maintained according to manufacturer and district requirements.
• Report facility, plumbing, electrical, refrigeration, or other maintenance concerns promptly.
• Maintain appropriate security of food, supplies, equipment, and cafeteria facilities.

Compliance and Professional Responsibilities

• Follow all district policies, procedures, and administrative directives.
• Comply with applicable federal, state, and local school nutrition requirements.
• Participate in required professional development and food service training.
• Maintain required certifications and training.
• Cooperate with health inspections, program reviews, audits, and monitoring visits.
• Maintain confidentiality regarding students, families, employees, and district operations.
• Perform other duties as assigned by the Food Services Supervisor/Director or school administration.

KNOWLEDGE, SKILLS, AND ABILITIES

The Food Services Manager should demonstrate:

• Knowledge of food preparation, food safety, sanitation, and nutrition practices.
• Knowledge of school nutrition program requirements and meal service procedures.
• Ability to supervise, train, and motivate food service employees.
• Ability to maintain accurate records and complete required documentation.
• Ability to manage inventory and minimize food waste.
• Ability to operate commercial kitchen equipment safely.
• Ability to communicate effectively with students, parents, employees, administrators, and visitors.
• Strong organizational and time-management skills.
• Ability to work effectively in a fast-paced environment.
• Ability to exercise sound judgment and solve routine operational problems.
• Ability to maintain confidentiality.
• Commitment to providing excellent customer service to students and staff.

MINIMUM QUALIFICATIONS

• High school diploma or equivalent preferred.
• Previous food service, cafeteria, institutional food service, or supervisory experience preferred.
• Previous experience working in a school food service environment is preferred.
• Ability to successfully complete required food safety and school nutrition training.
• Ability to meet district requirements for employment and background screening.
• Any combination of education, training, and experience that provides the knowledge and skills necessary to successfully perform the duties of the position may be considered.

PHYSICAL REQUIREMENTS

The employee must be able to:

• Stand and walk for extended periods.
• Bend, stoop, reach, push, pull, and lift as required.
• Frequently lift and carry food, supplies, equipment, and other materials.
• Work around heat, cold, steam, kitchen equipment, and cleaning chemicals.
• Perform repetitive tasks associated with food preparation and cleaning.
• Maintain sufficient physical ability to safely perform assigned duties.

Reasonable accommodations may be provided for qualified individuals with disabilities in accordance with applicable law.