School Kitchen Manager: Lead Safe, Daily Food Service

SFE- Southwest Foodservice Excellence; Clyde (TX); On-site; USD 42,000 - 64,000; Full time

Job summary

SFE- Southwest Foodservice Excellence is seeking a Kitchen Manager to lead a school cafeteria, supervise staff, ensure food safety, and deliver high-quality service to hundreds of students daily.

The Kitchen Manager oversees production and service, trains kitchen staff, manages inventory and paperwork, maintains HACCP and ServSafe compliance, and serves as on-site leader with a full-time, on-site schedule.

Qualifications

• ServSafe certification required or willing to obtain prior to start.
• School nutrition or food service supervisory experience preferred.
• Experience in inventory and ordering management.
• Strong communication, time management, and multitasking skills.

Responsibilities

• Oversee food production and service to meet quality and safety standards.
• Train and supervise kitchen staff on recipes, equipment safety, and sanitation.
• Prepare daily and weekly paperwork, reports, and schedules.
• Monitor inventory, ordering, receiving, and storage of supplies.
• Maintain equipment cleanliness and report repairs.
• Ensure HACCP, health department regulations, and ServSafe compliance.
• Manage labor and schedules within staffing and budget constraints.
• Uphold company policies and conduct performance evaluations.
• Record temperature logs, cleaning schedules, and food safety documentation.
• Follow cash handling and reconciliation procedures.
• Act as on-site leader for smooth, safe kitchen operations.
• Submit reports and complete tasks on time.
• Participate in meetings or trainings as needed.

Skills

Communication

Time management

Multitasking

Education

High school diploma or equivalent

Tools

POS systems

Online reporting

Job description

SFE- Southwest Foodservice Excellence is seeking a Kitchen Manager to lead a school cafeteria, supervise staff, ensure food safety, and deliver high-quality service to hundreds of students daily.

The Kitchen Manager oversees production and service, trains kitchen staff, manages inventory and paperwork, maintains HACCP and ServSafe compliance, and serves as on-site leader with a full-time, on-site schedule.