Catholic School Cafeteria Manager (Founding Role)

Job Description:

Cafeteria Manager (Founding Role)

Position:

Cafeteria Manager School Level:

PreK - 8th Grade -

Trinity Catholic School Reports To:

School Principal /

Director of Operations Status:

Full-Time, Exempt Role Summary We are looking for a visionary and hands-on Cafeteria Manager to build our school's nutrition program from the ground up. This is a unique opportunity for a culinary professional with administrative savvy to design a brand-new kitchen, hire a dedicated team, and create a meal program that nourishes students from their first day of PreK through their graduation from 8th grade. Primary Responsibilities1.

Program Launch & Strategy Kitchen Set-Up:

Lead the initial procurement of industrial kitchen equipment, smallwares, and storage solutions.

Operational Design:

Establish workflows for food preparation, service lines, and clean-up that prioritize efficiency and safety.

Compliance:

Ensure the program meets all local, state, and federal health department regulations and USDA school meal standards. 2.

Staffing & Leadership Hiring:

Recruit, interview, and onboard a high-quality cafeteria team.

Training:

Conduct training on food safety (ServSafe), equipment usage, portion control, and customer service.

Scheduling:

Manage staff rotations, daily assignments, and time-off requests to ensure seamless service. 3.

Vendor Management & Procurement Sourcing:

Vet and select vendors for fresh produce, dairy, dry goods, and proteins.

Negotiation:

Manage contracts and pricing to ensure the program remains within budget.

Inventory:

Implement an inventory tracking system to minimize waste and ensure stock availability. 4.

Menu Planning & Pricing Nutrition:

Design monthly menus that are kid-friendly, nutritionally balanced, and inclusive of common allergens/dietary restrictions.

Pricing Strategy:

Set meal and "a la carte" pricing structures that balance affordability for families with the program's financial sustainability.

Feedback:

Regularly solicit input from students and parents to evolve the menu. 5. Financial & Administrative Oversight Point of Sale (POS): Manage the school's meal payment system and student accounts.

Budgeting:

Track daily expenses, labor costs, and revenue.

Record Keeping:

Maintain rigorous logs for temperature, sanitation, and production records.

Qualifications Experience:

3-5 years in food service management, ideally within a school (K-12) or institutional setting. Experience with "start-up" environments is a plus.

Certification:

Current ServSafe Manager Certification is required.

Education:

High school diploma required; Bachelor's degree in Nutrition, Culinary Arts, or Business Administration preferred.

Skills:

Proficiency in kitchen math (scaling recipes, cost-per-serving). Strong computer skills (Excel, POS software, online ordering). Excellent communication skills with both children and adults. Physical Requirements Ability to lift minimum 25 lbs., up to 40 lbs. Ability to stand for extended periods (6+ hours). Comfort working in environments with varying temperatures (walk-in freezers to hot ovens). Why Join Us? You aren't just managing a kitchen; you are building a culture of health and wellness. From the layout of the dining hall to the first meal served to a PreK student, your fingerprints will be on every aspect of this program.

Pay:

$18.00 - $22.00 per hour

Benefits:

401(k) 401(k) matching Dental insurance Employee discount Health insurance Paid time off Vision insurance

Work Location:

In person