Food Services Manager (6326)

Food Services Manager overseeing day-to-day operations of a food services program, including menu planning, food purchasing, inventory control, budget administration, and compliance with health standards. Responsibilities include supervising and training kitchen staff, monitoring meal preparation and service (breakfast, lunch, afternoon snack), maintaining nutrition and invoices records, tracking meal counts, and conducting performance evaluations. Requires a High School Diploma or GED, at least two years of progressively responsible experience in food service management with supervisory experience, and ServSafe Food Handling Certification; valid driver’s license. Schedule is Monday–Friday, 8AM–5PM. Location: Richmond, Virginia. Salary range: $21.73–$23.00 per hour (annualized to roughly $45,198–$47,840). Equal Opportunity Employer.