What are the responsibilities and job description for the Food Services Manager position at The PATH School?
MISSION
The mission of The PATH School is to provide a purpose-driven, culturally responsive learning environment that challenges scholars academically while supporting their social and emotional growth in order to develop conscientious citizens who transform their communities.
JOB SUMMARY:
The Food Service Manager oversees the daily operations of the school’s food service program, ensuring the delivery of nutritious, appealing, and compliant meals to students. This role includes menu oversight, food preparation, staff supervision, inventory management, and compliance with federal and state regulations. As a member of the Operations Department, the Food Service Manager adheres to department policies and guidelines to ensure consistency and efficiency in school-wide operations.
KEY RESPONSIBILITIES:
Coordinates and prepares menus that meet USDA guidelines and accommodate dietary
restrictions.
Supervise and coordinate food service staff, ensuring a positive and efficient work environment.
Maintain inventory, order supplies, and manage food storage to minimize waste.
Ensure compliance with local, state, and federal health and safety regulations, as well as
Operations Department policies.
Monitor food preparation and serving to ensure quality, portion control, and food safety.
Develop and implement sanitation and cleaning schedules for kitchen areas and equipment.
Work with school administration and the Operations Department to align meal programs with
student needs and budget requirements.
Maintain accurate records for meal counts, inventory, and compliance documentation.
Provide training and guidance to staff on food safety, nutrition, and best practices.
Foster a welcoming and respectful dining environment for students and staff.
QUALIFICATIONS:
High school diploma or equivalent (Associate’s or Bachelor’s degree in nutrition, food service
management, or related field preferred).
Experience in food service management, preferably in a school setting.
Knowledge of USDA National School Lunch Program (NSLP) guidelines.
SERV Safe certification or ability to obtain certification upon hire.
Strong leadership, organizational, and communication skills.
Ability to work in a fast-paced environment and manage multiple tasks.
Proficiency in inventory management and basic budgeting.
Work Schedule & Compensation:
Full-time, Monday through Friday, aligned with the academic calendar and Operations
Department guidelines.
Competitive salary based on experience and qualifications.
Benefits package including health insurance, paid time off, and retirement plan options.
