Mgr 2, SNS

Hillsborough County Public Schools; Seffner (FL); On-site; USD 40,000 - 60,000; Full time

Job summary

Hillsborough County Public Schools Seffner:Seffner Elementary in Seffner, Florida is seeking a Cafeteria Manager 1 for Student Nutrition Services. The role supervises a school site kitchen, plans meals, and ensures compliance with USDA, Florida Dept. of Health, and district policies.

The position requires five years in food service with three years in management, Serv-Safe certification, and strong supervisory and budgeting skills to manage staff and resources effectively.

Qualifications

• Five (5) years of increasingly responsible experience in food service, with three (3) years of related management or supervisory experience.
• Certified Serv-Safe certification is required.
• Ability to supervise, hire, train, and evaluate staff; manage budgets and resources.

Responsibilities

• Supervise clerical and professional SNS staff.
• Interview, hire, train, and direct work; evaluate performance.
• Ensure compliance with USDA, state, and district rules and HACCP standards.
• Maintain records, plan meals, supervise food prep and serving.
• Communicate with school principals and staff to ensure program quality.
• Manage resources within approved budget and control costs.

Skills

Supervisory experience

Food service management

HACCP knowledge

Serv-Safe certification

Tools

Computer software proficiency

Job description

Hillsborough County Public Schools Seffner:Seffner Elementary - Seffner, Florida Open in Google Maps

Mgr 2, SNS

Hillsborough County Public Schools Seffner:Seffner Elementary - Seffner, Florida Open in Google Maps

This job is also posted in Florida Department of Education

Job Details

Job ID: 5922106

Application Deadline: Oct 30, 2026 12:00 AM (UTC)

Posted: Sep 10, 2026 12:00 AM (UTC)

Starting Date: To Be Determined

Job Description

Summary: The Cafeteria Manager 1, Student Nutrition Services (SNS), will supervise and manage the preparation and serving of meals for a school site cafeteria of 0-599 meal equivalents (MEQs).

SUPERVISORY EXPECTATIONS: Manage assigned clerical staff and subordinate professional personnel in one or more sections of the department. Take responsibility for the overall direction, coordination, and evaluation of assigned teams. Carry out supervisory responsibilities in accordance with the district’s policies and applicable state and federal laws.

Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

• Follows all United States Department of Agriculture (USDA), Florida Agriculture Department, Hillsborough County Health Department, and district rules, regulations, and procedures to prepare and serve nutritious, appealing meals and snacks to the students and staff of the assigned school.
• Ensures food quality and food safety of all meals produced in the kitchen.
• Ensures all record keeping is complete, accurate, and up to date on a daily basis.
• Trains, supervises, and delegates work assignments to, and evaluates job performance of, all staff in the kitchen.
• Promotes good public relations with all groups, including but not limited to students, teachers, administrators, and parents.
• Arranges, schedules, and assigns responsibilities to SNS personnel.
• Reviews work of SNS personnel and provides guidance, clarification, and motivation.
• Maintains accurate records as required by Student Nutrition Services, Florida Department of Agriculture, Hillsborough County Department of Health, and the USDA.
• Plans and supervises food preparation based on sound principles of nutrition, Hazard Analysis and Critical Control Points (HACCP), and culinary techniques to ensure food quality.
• Ensures full compliance with all federal, state, local, and district regulations.
• Ensures all food, supplies, and equipment are ordered and received on a timely basis.
• Communicates with principals, staff at base school, and satellite sites to ensure a quality program at all sites.
• Performs any other duties as assigned.
• Responsibilities and tasks outlined in this document are not exhaustive and may change as determined by the needs of the district.

Other information:

Cost Consciousness: Works within approved budget. Conserves organizational resources. Develops and implements cost saving measures. Contributes to profits and revenue.

Planning & Organization: Prioritizes and plans work activities. Uses time efficiently. Plans for additional resources. Integrates changes smoothly. Sets goals and objectives. Works in an organized manner.

Managing People: Provides direction and gains compliance. Includes subordinates in planning. Takes responsibility for subordinates' activities. Makes self available to subordinates. Provides regular performance feedback. Develops subordinates' skills and encourages growth.

Project Management: Develops project plans, coordinates projects. Communicates changes and progress. Completes projects on time and on budget. Manages project team activities.

Quality Management: Fosters quality focus in others. Sets clear quality requirements. Measures key outcomes. Solicits and applies customer feedback. Improves processes, products, and services.

NOTE: School Board Policy ensures equal opportunity for all in its personnel policies and practices and does not discriminate on the basis of race, color, gender, religion, national origin, marital status, sexual orientation, gender preference, political beliefs, social/family background, disability, or age.

The district accords preference in selection, retention, and promotion procedures to certain veterans and spouses of veterans who are Florida residents.

Experience: Five (5) years of increasingly responsible experience in food service, with three (3) years of related management or supervisory experience required. Verified experience as described above may substitute on a basis of two (2) years of experience for each year of the educational requirement. A postgraduate (masters or higher) degree in food service or related field may substitute for one (1) year of the experience requirement.

Certificates/Licenses/Registrations: Selected applicants must pass and maintain Serv-Safe certification.

Language Skills: Reads and interprets general business and professional journals, technical procedures, or regulations. Writes reports, correspondence, and manuals. Effectively presents and responds to questions from managers and the public. Must possess basic comprehensive skills of the working English language.

Mathematical Skills: Calculates figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Applies concepts of basic algebra and geometry.

Reasoning Ability: Solves practical problems and deals with a variety of concrete variables in situations where only limited standardization exists. Interprets a variety of instructions furnished in written, oral, diagram, or schedule form.

Computer Skills: Knowledge of relevant and current computer software programs.

PHYSICAL DEMANDS

Physical Activities: Standing, walking, sitting, handling, smelling, tasting, keyboarding, talking, and hearing.

Lifting Demands: Up to 35 pounds.

Reaching Activities: Both dominant and non-dominant hand; overhead.

Environmental Conditions: Noise Intensity: 4, loud; extreme cold and heat, and proximity to moving mechanical parts.

OTHER REQUIREMENTS

All cafeteria managers must pass the HCPS Cafeteria Manager Intern Program. All cafeteria managers are considered essential personnel and are subject to being held over or called back to a district location at all times.

Position Type: Full-time

Contact Information

• Althea Walker
• 901 East Kennedy Boulevard
• Tampa, Florida 33602
• Phone: [phone]
• Email: [e-mail]

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