Food Service Manager - High School (3131)

Natick Public Schools•Natick, MA

2d•Onsite

About The Position

The Natick Public Schools Seeks a Food Service Manager - High School Start Date: 7/7/2026 We invite you to explore a career with Natick Public Schools. The Natick Public Schools educate approximately 5,300 students from Pre-K through age 22. We are an innovative, supportive, and high-performing district whose outstanding staff provides high quality services for our diverse students and their families from Natick and Boston. Natick Public Schools is a community dedicated to all students achieving high standards in a safe, trusting, respectful environment where learning is exciting, dynamic, and engaging. We are home to families that speak almost 60 different languages and our student population is approximately 27% Students of Color and 73% White students. With a graduation rate of 97% and 82% of our students attending post-secondary schools, we are proud of our commitment to excellence in educating students to be informed and successful citizens of a global world. We enthusiastically welcome educators to our district who seek and thrive in a diverse environment that focuses on the whole child in a strengths-based approach. Please partner with us in our mission to support the diversity of our school community, promote and deliver equitable practices for all of our staff, students, and families, and create meaningful connections that enable everyone to feel included and thrive. JOB GOAL: Profile of a Natick Educator The High School Kitchen Manager oversees the daily operation of the high school kitchen and cafeteria to ensure efficient, safe, and high-quality food service. This position is responsible for food production, employee supervision and management, inventory control, food safety compliance, financial accountability, and customer service in accordance with federal, state, and local child nutrition program regulations.

Requirements

High school diploma or equivalent required.
ServSafe Certification required (or ability to obtain within a specified timeframe).
Demonstrated ability to manage employees and kitchen operations.
Strong verbal and written communication skills.
Ability to work effectively with students, staff, and administration.
Ability to perform well in a fast-paced, high-volume environment and handle stressful situations.

Nice To Haves

Institutional or school food service experience preferred.

Responsibilities

Food Production & Kitchen Operations Prepare and cook menu items in accordance with approved menus and standardized recipes.
Complete accurate daily production records and required documentation.
Manage food and supply inventory, including ordering, receiving, storage, rotation, and reconciliation.
Maintain appropriate inventory levels to support meal service while minimizing waste and controlling costs.
Receive and verify deliveries for accuracy and quality; report discrepancies or errors to the Food Service Director.
Ensure proper labeling, dating, and storage of all food and supplies.
Provide quality customer service, promote food items, and ensure appealing food presentation.
Support small catering setups within the school as assigned (excluding large events and procurement of decorative or promotional materials).
Adhere to National School Lunch Program (NSLP) and School Breakfast Program (SBP) guidelines.
Monitor food waste and make reasonable efforts to reduce waste through proper production planning and portion control.
Safety & Sanitation Maintain compliance with all federal, state, local, and district sanitation and food safety regulations.
Follow HACCP (Hazard Analysis Critical Control Point) procedures at all times.
Ensure completion and accuracy of temperature logs, sanitation checklists, and food safety records.
Enforce proper uniform and hygiene standards, including hair restraints, appropriate footwear, handwashing, and personal cleanliness.
Maintain a clean, orderly, and safe kitchen and serving environment.
Ensure food safety documentation requirements are completed and maintained.
Employee Management & Staffing Manage, supervise, and support all assigned kitchen employees.
Assign daily duties and coordinate staff responsibilities to ensure efficient and timely food production and service.
Train staff on food safety, sanitation, customer service, and district policies and procedures.
Ensure staff competency and provide positive reinforcement to promote morale and teamwork.
Address employee concerns and performance issues; communicate disciplinary actions, staffing needs, and training recommendations to the Food Service Director.
Coordinate with the Food Service Director regarding staffing concerns and operational needs.
Inventory & Asset Management Maintain accurate inventory records for food, supplies, and equipment.
Conduct regular inventory counts and reconcile discrepancies.
Monitor usage trends and adjust ordering practices as needed.
Ensure compliance with district purchasing and storage procedures.
Safeguard food, supplies, and equipment against loss, damage, or misuse.
Financial & Administrative Responsibilities Be responsible for all assigned monies, including operating the register, completing cash sheets, and preparing accurate deposits.
Support cost-control efforts through effective inventory management and labor oversight.
Communicate regularly with the Food Service Director and Assistant Director regarding daily operations.
Interact professionally with vendors, delivery personnel, and service providers.
Notify appropriate personnel of equipment maintenance or repair needs.
Open and close the kitchen, ensuring it is secure, clean, and compliant at the end of each day.
Professional & Operational Expectations Contribute to the smooth operation of the school cafeteria through strong customer service and a team-oriented attitude.
Communicate effectively and respectfully with students, school staff, administrators, and visitors.
Maintain compliance with all federal and state guidelines, including required continuing education and training as directed.
Support district efforts to ensure equitable access to nutritious meals for all students.
Perform other related duties as assigned by the Food Service Director.