SCHOOL FOOD SERVICE MANAGER ELEMENTARY, MIDDLE SCHOOL AND HIGH SCHOOL- WESTBROOKE ELEM

Orange County Public Schools; Florida; On-site; USD 42,000 - 65,000; Full time

Job summary

Orange County Public Schools seeks an experienced food service manager to oversee school cafeterias, ensure nutrition standards, and manage staff and production records. The role emphasizes safety, sanitation, and regulatory compliance within the district’s Food and Nutrition Services.

Reporting to the Senior Manager - FNS, you will ensure district menus are followed, procure supplies, and maintain daily operations at the assigned school, with opportunities to lead in multiple sites as needed.

Qualifications

• High school diploma or GED required.
• Two years in school food service in OCPS or five years in other settings.
• Completion of OCPS Food Service Manager Internship or evaluation as substitute manager.
• ServSafe certification required.
• Essential personnel during emergencies and IPCS screening required for new hires.
• Must complete IPCS after six months if previously employed.

Responsibilities

• Manages school food service operations and ensures compliance with regulations.
• Oversees menus, production records and reports to ensure accountability.
• Trains and supervises school food service assistants in safety and sanitation.
• Maintains relationships with staff, parents and the public.
• Supports interviewing and hiring of food service staff.

Skills

Food service management

Leadership

Communication

Food safety HACCP

IPCS knowledge

Computer literacy

Supervisor experience

Education

High school diploma or GED

ServSafe certification

Tools

POS machines

Job description

Salary Schedule

Provides safe, efficient and professional food and nutrition services for OCPS students through operational efficiencies, program compliance and review of daily food service operations at the assigned school.

QUALIFICATIONS

• High school diploma or GED required.
• A minimum of two (2) years of experience in school food service in Orange County Public Schools; or five successful years of food service management experience from another school district or other institutional food service company such as a hospital, chain restaurant, theme park, or other approved company.
• Successful completion of Orange County’s School Food Service Manager Internship required or successful evaluation as a substitute school food service manager.
• ServSafe certification is required.
• The incumbent is considered to be “essential personnel” during an emergency and can be subject to being held over or called back to a district location at all times.
• All new hires to this position must successfully complete the Industrial Physical Capability Screening (IPCS); previous incumbents holding this position without a break in service are not required to have this screening.

Must successfully work three (3) months in an Elementary School, in order to be qualified to work as a Dual Manager with a combination of a Elementary and Middle School or an Elementary and High School.

Must successfully work six (6) months in an Elementary School, in order to be qualified to work in Middle or High School.

KNOWLEDGE, SKILLS AND ABILITIES

Extensive knowledge in the preparation of foods served in Child Nutrition Programs; of the use and care of all equipment utilized in the preparation of school meals; of all facets of operations management preferred; demonstrated leadership and management ability; skill in application of principles of personnel supervision; effective oral and written communication skills; knowledge of computer systems; ability to apply principles of Food Service, Sanitation and HACCP in daily activities; knowledge of applicable county, state and federal school food service regulations; ability to translate standards of Food and Nutrition excellence into daily operations.

REPORTS TO

Senior Manager - FNS

SUPERVISES

Provides input to the School Principal relative to the hiring, terminating, disciplining and evaluating performance of school food service assistants.

MACHINES, TOOLS, EQUIPMENT

Institutional Food service equipment, POS machines, equipment, vehicles, etc., used in this position. Telephone, Thermometer, Computer, (Personal Computer), Printer, Copier, Adding machine, Calculator.

PHYSICAL REQUIREMENTS

Describes physical conditions of this position.

Medium Work Exerting up to 50 pounds of force occasionally and/or up to 20 pounds of force frequently.

PHYSICAL ACTIVITY

Physical activities of this position. Percent of a typical day involved in each applicable activity is noted.

Percentage

• 20 Sitting Resting with the body supported by the buttocks or thighs.
• 70 Standing Assuming an upright position on the feet, particularly for sustained periods of time.
• 40 Walking Moving about on foot to accomplish tasks, particularly for long distances.
• 10 Bending Lowering the body forward from the waist.
• 10 Reaching Extending hand(s) and arm(s) in any direction.
• 10 Lifting Raising objects from a lower to a higher position or moving objects horizontally from position-to-position through the use of the upper extremities and back muscles exerting up to 10 pounds of force.
• 80 Finger Dexterity Picking, pinching, typing or otherwise working primarily with fingers rather than with the whole hand or arm.
• 50 Grasping Applying pressure to an object with the fingers and palm.
• 90 Talking Expressing or exchanging ideas by means of the spoken word. Those activities in which detailed or important spoken instructions must be conveyed accurately, loudly or quickly.
• 90 Hearing Acuity The ability to perceive speech and other environmental sounds at normal loudness levels.
• 90 Visual Acuity The power to see at a level which allows reading of numbers and text, operation of equipment, inspection of machines, etc.

Note Will total more than 100 percent as several activities may be performed at one time.

WORKING CONDITIONS

Conditions the worker will be subject to in this position.

Indoors and Outdoors The worker is subject to both environmental conditions. Activities occur inside and outside.

PERFORMANCE RESPONSIBILITIES

• Manifests a professional code of ethics and values.
• Respond to internal and external customers in a timely, accurate, courteous and empathetic manner representing OCPS in a positive light.
• Models the routine, intentional and effective use of technology in daily work, including communications, organization and management tasks.
• Provides ongoing evaluation of program operations to ensure compliance with state, federal, and local regulations.
• Ensures that district developed menus are followed and are nutritionally adequate to meet United States Department of Agriculture guidelines.
• Procures all food and supplies necessary for food service operation.
• Prepares and maintains accurate production records, work schedules and mandatory federal and state reports to ensure accountability.
• Maintains on-going functions and leadership in the absence of the regular manager at the assigned school.
• Reports the status of the day to day cafeteria operations to the FNS administrator assigned to the school.
• Assists with Interviewing and selecting school food service assistants for employment.
• Trains and supervises school food service assistants in the areas of food preparation, use and care of equipment, sanitation and safety practices.
• Evaluates the productivity and efficiency of school food service assistants; resolves complaints and grievances and provides input to Principal regarding disciplinary issues, as needed.
• Maintains and ensures the accuracy of employees’ attendance records and free and reduced price meal applications.
• Conducts analysis of revenue and expenditures for school food service facilities and makes needed adjustments to align facilities with district standards.
• Establishes and maintains effective communication and working relationships with Food and Nutrition Services’ staff, district personnel, school officials, parents, and the general public.

• Follow the district’s policies and procedures as related to all HRMD guidelines and the district’s instructional initiatives.
• Follow the district’s policies and procedures as related to fixed assets.
• Develop leadership in subordinates.
• Responsible for keeping up to date on current technology being used by OCPS. With the support of the district, attends training to ensure skill level in various technologies is at the level required to perform in current position.
• Responsible for maintaining timely and accurate information and accountable for the quality of information maintained by those they supervise.
• Responsible for self-development and keeping up to date on current research, trends and best practices relevant to the area of responsibility.

Perform Other Duties And Responsibilities As Assigned By Supervisor

Essential Performance Responsibilities

TERMS OF EMPLOYMENT

Non-bargaining unit compensation plan, 261 days, 8.0 hours per day.

EVALUATION

Performance of this job will be evaluated in accordance with provisions of the Board’s policy on evaluation of personnel, with emphasis on providing nutrition services for students of Orange County Public Schools, in support of the district's priorities and goals.

08/10/2026