Part-Time Cafeteria Manager — School Lunch Leader

Monsignor Slade Catholic School, Inc.; Frederick (MD); On-site; USD 21,593 - 30,754; Part time

Benefits offered by this job

Paid sick leave

403(b) plan enrollment

Job summary

St. John Regional Catholic School in Frederick, MD is seeking a Part-Time Cafeteria Supervisor to oversee the daily lunch program. The role acts as the liaison between the school and our outsourced food service provider, ensuring safe, efficient, and welcoming meals for students.

There is potential to transition to an in-house operation; the ideal candidate will be organized, customer-focused, and committed to food safety, with the ability to coordinate with staff, families, and vendors.

Qualifications

• Experience in food service or cafeteria management preferred.
• Strong organizational and communication abilities.
• Ability to manage multiple responsibilities independently.
• Knowledge of food safety and sanitation preferred.

Responsibilities

• Coordinate daily meals with the school's contracted food service provider.
• Receive, organize, and distribute meal orders.
• Monitor meal quality, accuracy, and student satisfaction.
• Maintain health, safety, and sanitation standards.
• Manage cafeteria inventory, supplies, and equipment.
• Communicate with students, families, staff, and vendors.
• Assist with recordkeeping, ordering, and reporting as needed.
• Plan and evaluate enhancements to the food service program.
• Support transition to in-house cooking if that evolves.
• Maintain confidentiality per Catholic values.

Skills

Organizational skills

Communication skills

Food service

Cafeteria management

Independence

Food safety

People skills

Job description

St. John Regional Catholic School in Frederick, MD is seeking a Part-Time Cafeteria Supervisor to oversee the daily lunch program. The role acts as the liaison between the school and our outsourced food service provider, ensuring safe, efficient, and welcoming meals for students.

There is potential to transition to an in-house operation; the ideal candidate will be organized, customer-focused, and committed to food safety, with the ability to coordinate with staff, families, and vendors.