School Nutrition Culinary /Catering Manager

GENERAL DEFINITION OF WORK:

The School Nutrition Culinary/Catering Manager is responsible for overseeing and managing daily kitchen operations, ensuring the preparation of high-quality meals, and coordinating catering functions across the school district. This position requires strong leadership in food service management, compliance with nutrition guidelines, and strict adherence to food safety standards. Reporting directly to the Director of Child Nutrition, the manager will supervise kitchen staff, monitor inventory and costs, uphold quality assurance standards, and cultivate a welcoming dining environment for students and staff. Additionally, this role involves planning and executing special catering events while collaborating with school administration and nutrition services. The ideal candidate will possess exceptional organizational, communication, and problem-solving skills to ensure efficient kitchen operations and outstanding meal service.

ESSENTIAL JOB FUNCTIONS :

Kitchen Operations & Food Service Management

• Plan, organize, and oversee daily kitchen operations to ensure efficient food service.
• Develop and maintain standard operating procedures (SOPs) for food preparation, cooking, and serving.
• Monitor inventory levels, order supplies, and maintain appropriate stock levels.
• Ensure compliance with health, safety, and sanitation regulations.
• Supervise food preparation, ensuring meals meet quality, presentation, and nutrition standards.
• Manage daily reporting of food production and sales.
• Understand and execute recipes, portion sizes, and production schedules while considering student preferences and dietary restrictions.

Staff Supervision & Training

• Recruit, train, and supervise kitchen staff, including cooks and support personnel.
• Provide coaching and ongoing training to ensure adherence to food safety and quality standards.
  
• Schedule and assign staff duties to maintain an efficient, productive team

Budgeting & Cost Control

• Manage inventory usage and control costs to align with district financial goals.
• Ensure financial success by optimizing food purchasing and minimizing waste.

• Conduct regular inspections to ensure food quality, taste, and presentation meet established standards.
• Maintain kitchen equipment, coordinate necessary repairs, and implement quality control measures.

Relationship Management

• Foster positive relationships with students, faculty, and staff by maintaining a welcoming cafeteria environment.
• Collaborate with school administration, nutritionists, and suppliers to source high-quality ingredients within budget.
• Respond to stakeholder feedback, concerns, and requests promptly and professionally.

Catering Management

• Oversee all aspects of catering services, including menu selection, food preparation, and event execution.
• Ensure catering operations align with district budget and financial guidelines.
• Work with the School Nutrition Director to develop catering plans that meet client needs.
• Manage catering event logistics, including staffing, food preparation, transportation, and setup.
  
• Build relationships with new and existing clients to grow catering business opportunities.
  
• Attend trade conventions and industry events to promote catering services.
  

Additional Responsibilities

• Participate in regular meetings with the School Nutrition and Catering Team.
• Assist in developing financial plans and operational strategies for catering services.
• Performs related tasks as required

KNOWLEDGE, SKILLS, AND ABILITIES

• In-depth knowledge of food safety, sanitation, and hygiene standards (ServSafe certification preferred).
  
• Familiarity with school nutrition guidelines and dietary restrictions.
  
• Strong leadership and team management skills.
  
• Excellent organizational and multitasking abilities in a high-paced environment.
  
• Effective communication and interpersonal skills.
  
• Ability to work under pressure and handle unexpected situations calmly.
  
• Proficiency in inventory management, menu production, and scheduling.
  
• Experience in cost control and budgeting for food service operations.

EDUCATION AND EXPERIENCE

• Minimum of three (3) years of experience in high-volume food service management, preferably in a school or commercial kitchen setting.
• Proven experience as a Kitchen Manager, Culinary Manager, or similar role.
• Associate’s or Bachelor’s degree in Culinary Arts, Hospitality Management, Nutrition, or a related field preferred.
• Experience in catering operations, event planning, or hospitality management is a plus.

SPECIAL REQUIREMENTS

Satisfactory health condition as certified to by a competent medical authority. Eligible to receive a health certificate for food preparation issued by the Commonwealth of Virginia. Membership in and certification by the National School Food Service Association is desired.

MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED TO PERFORM ESSENTIAL JOB FUNCTIONS Physical Requirements:

Physical Requirements:
Must be capable of operating various equipment, including computers, copiers, and calculators, as well as driving a motor vehicle.
Must be able to exert up to 10 pounds of force occasionally, and consistently apply minimal force to lift, carry, push, pull, or move objects, including the human body.
This role involves light physical activity, often requiring significant walking or standing.

Data Conception:
Ability to compare, evaluate, and assess observable characteristics of data, people, or things, determining their functional or structural similarities and differences.

Interpersonal Communication:
Ability to effectively communicate with others, providing instructions, assignments, or directions to subordinates and assistants.

Language Skills:
Ability to read and comprehend a wide range of materials, including reports, schedules, forms, manuals, invoices, and journals.
Ability to prepare documents such as reports, evaluations, procedures, charts, surveys, and budgets, adhering to proper grammar, punctuation, and style.
Must be able to speak confidently and clearly to large groups.

Cognitive Abilities:
Ability to apply logical or scientific principles to define problems, gather data, establish facts, and draw valid conclusions.
Must be able to interpret complex technical instructions and manage abstract or concrete variables.

Verbal Aptitude:
Ability to record and deliver information, explain procedures, and follow oral and written instructions.
Must communicate effectively in various technical or professional languages, such as legal, medical, accounting, and marketing terminology.

Numerical Skills:
Ability to use mathematical formulas to perform operations such as addition, subtraction, multiplication, division, and apply principles of algebra and geometry.

Spatial Aptitude:
Ability to inspect objects for correct length, width, and shape.

Motor Coordination:
Ability to coordinate hand and eye movements quickly and accurately when using office equipment.

Manual Dexterity:
Ability to handle different office equipment and tools, requiring minimal eye/hand/foot coordination.

Color Differentiation:
Ability to distinguish between different colors and shades.

Interpersonal Temperament:
Ability to work with people in various situations, beyond simply following instructions.
Must be adaptable to stressful and emergency situations.

TERMS OF EMPLOYMENT

10 months (195 days); at least 8 hours per day

DISCLAIMER

T his job description is intended to accurately reflect the position activities and requirements. It is neither intended to be, nor should it be construed as, an all-inclusive list of the responsibilities, skills or working conditions associated with the position. Administration reserves the right to modify, assign, or remove duties as necessary.