Cafeteria Manager (Elementary) (65 hours biweekly)

Create diverse, nutritious menus complying with district guidelines and oversee inventory management through collaboration with the Food Service Director. Supervise kitchen staff to ensure food is prepared and served according to safety standards while training and managing cafeteria personnel. Implement nutritional education programs and maintain accurate records of inventory and meal counts. Foster a welcoming atmosphere and ensure full compliance with federal, state, and local regulations. Maintain a clean, safe environment including equipment maintenance and sanitation protocols. Work biweekly for 65 hours, reporting to the Food Services Director, with requirements including ServSafe certification and experience in food service settings.