School Nutrition Manager II - Lead Scratch Cooking & Ops

Young World Physical Education; State College (Centre County); On-site; USD 45,000 - 65,000; Full time

Job summary

The State College Area School District is currently accepting applications for a Food Service Act 93 Manager II. This full-time role oversees eight elementary school kitchens, develops scratch-cooking programs, and leads staff in operations and safety compliance.

The position requires a high school diploma or GED with 3–5 years in food service management; ServSafe certification is required or obtainable within 60 days. Strong teamwork and customer service are essential.

Qualifications

• Minimum 3–5 years in food service management.
• Working knowledge of quantity food preparation, sanitation principles, menu planning, inventory control, record keeping, and production schedules.
• ServSafe Certified or must obtain within 60 days of employment.
• Knowledge of USDA goals and regulations and ability to operate the program in line with those regulations.

Responsibilities

• Oversees the District’s 8 elementary school kitchens, ensuring operations comply with local, state, and federal regulations.
• Assists director in developing next level scratch-cooking programming for elementary school program.
• Provides training, direction, and motivation to staff in all aspects of program operations, developing staff’s potential and making the best of employees’ talents.
• Completes annual and probationary evaluations for staff.
• Directs the work of elementary school kitchen staff – plans and supervises production, coordinates equipment use and care, monitors safety and sanitation practices.
• Plans and executes ongoing marketing activities to enhance customer satisfaction and elevate program perception.
• Coordinates and executes catering requests for elementary schools and Panorama Village.
• Assists in planning and executing annual in-service training.
• Coordinates and works our food program for Memorial Field's Snack Shack during football season.
• Works with program director and supervisors to develop, monitor and achieve program goals.
• Works with elementary school administrators and staff, including meetings with students and PTO coordination, planning events.
• Assumes leadership role for Summer Lunch Program operations.
• Leads monthly managers’ meetings and attends monthly supervisors’ meetings.

Skills

Food service management

Nutrition knowledge

Customer service

Communication

Computer skills

Staff training

Sanitation principles

USDA regulations

Education

High school diploma or GED

ServSafe certification

Tools

POS software

Time & attendance software

Scales

Mixer

Oven

Fryer

Job description

The State College Area School District is currently accepting applications for a Food Service Act 93 Manager II. This full-time role oversees eight elementary school kitchens, develops scratch-cooking programs, and leads staff in operations and safety compliance.

The position requires a high school diploma or GED with 3–5 years in food service management; ServSafe certification is required or obtainable within 60 days. Strong teamwork and customer service are essential.