Food Service Manager -Class J

Upper Merion Area School District•KING OF PRUSSIA, PA

5d•Onsite

About The Position

Anticipated Vacancy for a Class J Food Service Manager for the School Year 2026-2027. This position involves managing daily kitchen operations, ensuring compliance with health and safety standards, overseeing staff, and collaborating with various stakeholders to maintain a high-quality food service program within a school setting.

Requirements

High School Diploma required.
Minimum of two (2) years of relevant food service experience, preferably in a school setting.
ServSafe Certification is required.
Proficiency in computer applications, including word processing and data systems.
Strong communication skills with staff, administration, parents, and community members.
Demonstrated ability to supervise and make independent decisions.
Ability to use discretion in handling confidential matters and in dealing with employees.

Nice To Haves

Associate Degree in Culinary Studies or higher preferred

Responsibilities

Open kitchen and storage areas at the start of each workday and ensure proper securing at closing.
Accurately record and maintain temperature logs for all refrigeration units in compliance with Health Department and District requirements.
Maintain cleanliness and sanitation of all kitchen, storage, and serving areas, ensuring adherence to food safety standards.
Ensure proper food handling practices, including checking expiration dates, washing produce, maintaining safe food temperatures, and enforcing proper employee hygiene protocols, including but not limited to the use of gloves and hair restraints.
Monitor and enforce safety procedures and proper equipment operation.
Train staff and substitutes on equipment use, safety protocols, and sanitation requirements.
Complete inventory, ordering, and recordkeeping functions accurately and in a timely.
Assign responsibilities to staff and delegate leadership duties to Assistant Managers as appropriate.
Oversee daily financial transactions, including cash handling and deposits (may delegate to trained personnel).
Ensure adherence to standardized recipes, cooking methods, portion control, and USDA nutritional guidelines to maintain quality and consistency.
Oversee food presentation standards, including appearance, temperature, taste, and overall quality.
Maintain accurate production records for all food prepared, served, and leftover, ensuring staff participation and proper training.
Lead staff in a professional, positive, and customer service-oriented manner; address personnel matters promptly and fairly.
Collaborate with the Food Service Supervisor on menu development, program improvements, and special meal initiatives.
Engage with students daily in a professional, friendly, and customer-focused manner to enhance participation.
Communicate effectively with the Food Service Secretary and Culinary Coordinator to resolve operational issues.
Assist with site evaluations at the beginning and end of the school year.
Provide operational support and staff coverage during shortages or absences as needed.
Remain flexible and available for reassignment to different school kitchens based on departmental needs (without reduction in weekly hours).
Participate in required annual continuing education and training.
Perform other related duties as assigned.