School Nutrition GM: Lead, Shape Healthy Meals

Schodack Central School District Inc; Vermont; Hybrid; USD 65,000 - 80,000; Full time

Benefits offered by this job

Competitive salary

Performance bonus opportunities

Family-friendly schedule – no nights

Health, dental, and vision benefits

Paid holidays, time off, andretirement

Chance to shape a food program

Job summary

Schodack Central School District Inc. seeks a Food Service General Manager to lead a mission-driven school nutrition program. You will oversee daily operations, manage budgets and staff, and collaborate with school personnel to support student health and learning.

The role emphasizes ServSafe-certified leadership, adherence to USDA guidelines, and building a positive, inclusive kitchen culture with a focus on nutritious meals for students and staff.

Qualifications

• 3-5 years of experience in food service management (K-12 or institutional preferred).
• Strong leadership, communication, and organizational skills.
• Knowledge of USDA school meal guidelines and related regulations.

Responsibilities

• Inspire and lead the food service team to deliver nutritious, high-quality meals to students and staff.
• Oversee daily operations: scheduling, inventory, compliance, and food safety.
• Partner with school staff to support student health, learning, and well-being.
• Ensure compliance with state and federal child nutrition program guidelines (NSLP, SBP).
• Manage budgets, staffing, vendor relationships, and performance goals.
• Foster a positive, student-centered, and inclusive kitchen culture.

Skills

Team leadership

Operations management

Budget management

Food safety

Scheduling

Vendor management

Communication

Regulatory compliance

Tools

ServSafe Certification

Job description

Schodack Central School District Inc. seeks a Food Service General Manager to lead a mission-driven school nutrition program. You will oversee daily operations, manage budgets and staff, and collaborate with school personnel to support student health and learning.

The role emphasizes ServSafe-certified leadership, adherence to USDA guidelines, and building a positive, inclusive kitchen culture with a focus on nutritious meals for students and staff.