Location: Payette School District
Position Type: Classified
Work Schedule: full-time, actual schedule to be determined by district needs
Reports To: Superintendent
The District Cafeteria Manager provides operational leadership for the Payette School District School Nutrition Program. The Manager is responsible for planning, coordinating, supervising, and actively participating in daily food service operations, including meal production, menu implementation, inventory management, food ordering, regulatory compliance, staff supervision, and customer service. The Manager works collaboratively with the Superintendent and Business Office by providing operational recommendations that support budgeting, purchasing, and long-range planning.
This position serves as the district's operational leader for school nutrition and requires regular participation in daily kitchen operations while ensuring consistent food quality, efficient service, and compliance with all applicable federal, state, and local regulations. The District Cafeteria Manager reports directly to the Superintendent.
Operational Leadership
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Provide overall operational leadership and management of the district's School Nutrition Program.
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Develop, implement, and evaluate procedures that promote safe, efficient, customer-focused food service operations.
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Provide visible, hands-on leadership by actively participating in daily kitchen operations while supervising and supporting district food service staff.
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Establish expectations for professionalism, teamwork, customer service, food quality, cleanliness, and operational efficiency.
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Develop annual operational goals and continuous improvement plans for the School Nutrition Program.
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Monitor progress toward district goals and recommend operational improvements.
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Coordinate food service operations among all district schools.
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Provide operational recommendations to the Superintendent and Business Office regarding staffing, equipment, purchasing priorities, and budget development.
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Serve as the district liaison for school nutrition matters with administrators, vendors, state agencies, and community partners.
Food Production and Quality
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Plan and oversee daily meal production.
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Ensure all meals comply with USDA meal pattern requirements and district nutrition standards.
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Monitor food quality, appearance, taste, freshness, and portion control.
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Ensure standardized recipes are consistently followed.
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Monitor food temperatures, storage procedures, and safe food handling practices.
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Evaluate menus for student appeal, nutritional value, participation trends, and cost effectiveness, and recommend menu improvements based on operational data and customer feedback.
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Recommend menu improvements based upon participation data and customer feedback.
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Ensure meals are served efficiently while maintaining a positive customer experience.
Personnel Management
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Supervise, assign, schedule, train, coach, and evaluate all district food service employees.
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Recommend hiring, transfers, promotions, disciplinary actions, and dismissal when appropriate.
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Promote employee growth through coaching, mentoring, and professional development opportunities.
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Develop staff schedules that maximize efficiency while meeting operational needs.
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Coordinate substitute coverage and staffing assignments.
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Provide ongoing training in food safety, sanitation, customer service, and district procedures.
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Promote a positive work environment built upon teamwork, accountability, respect, and continuous improvement.
Financial and Business Management
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Provide operational information and recommendations to assist the Business Office in developing the School Nutrition Program budget.
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Monitor food, labor, and supply costs and recommend operational adjustments to improve efficiency.
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Analyze participation trends, inventory usage, and operational expenses to support sound financial decision-making.
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Identify opportunities to improve participation while maintaining meal quality and customer satisfaction.
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Review operational expenditures and communicate purchasing and budget needs to the Superintendent and Business Office.
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Provide operational information and reports necessary for district financial reporting, reimbursement claims, and program administration.
Purchasing and Inventory
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Identify food, supply, and equipment needs and coordinate purchasing requests in accordance with district purchasing procedures.
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Maintain appropriate inventory levels.
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Monitor inventory for waste, spoilage, loss, and product rotation.
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Receive, inspect, and verify deliveries for quality and accuracy.
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Maintain accurate inventory and production records.
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Recommend equipment purchases, replacements, and preventative maintenance schedules.
Regulatory Compliance
Ensure compliance with all applicable federal, state, and local laws including:
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USDA Child Nutrition Program regulations
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Idaho State Department of Education School Nutrition requirements
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Southwest District Health regulations
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OSHA workplace safety standards
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District policies and administrative procedures
Maintain all required:
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Meal production records
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Meal count documentation
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Inventory records
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Temperature logs
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HACCP documentation
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Sanitation records
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Training documentation
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Administrative review documentation
Coordinate district preparation for state and federal reviews and implement corrective actions when required.
Customer Service and Community Relations
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Promote a positive dining experience for students and staff.
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Address concerns from parents, students, and employees professionally.
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Collaborate with school administrators to improve participation in school meal programs.
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Support district events and catering activities as assigned.
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Represent the district professionally in all interactions.
Program Improvement
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Develop annual goals to improve participation, customer satisfaction, operational efficiency, and fiscal performance.
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Analyze participation and financial data to identify trends.
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Recommend and implement improvements to menus, service models, staffing, and operational practices.
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Seek opportunities for innovation while maintaining compliance with all regulations.
Other Duties
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Attend meetings, trainings, and professional development activities.
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Maintain required certifications.
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Perform other duties assigned by the Superintendent.
Required Qualifications
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High school diploma or GED.
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Minimum of three years of progressively responsible experience in commercial, institutional, or school food service.
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Demonstrated supervisory or leadership experience.
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Valid Food Protection Manager Certification (ServSafe or equivalent) or ability to obtain within six months of employment.
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Valid driver's license.
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Reliable, punctual, and able to work independently and as part of a team
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Strong attention to detail and cleanliness
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Ability to work around students and staff in a professional manner
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Ability to pass a background check
Preferred Qualifications
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School nutrition program experience.
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Experience administering USDA Child Nutrition Programs.
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Experience with budgeting and purchasing.
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Experience supervising multiple employees.
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Knowledge of state and federal school nutrition regulations.
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Previous food service or kitchen experience preferred
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Knowledge of basic food safety and sanitation practices (or willingness to be trained)
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Ability to follow recipes and instructions accurately
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Ability to work in a fast-paced environment
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Physically able to lift up to 50 lbs.; ability to stand for extended periods, bend, reach, and perform repetitive tasks
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Salary and benefits in accordance with the Payette School District classified salary schedule
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Employment is contingent upon successful completion of:
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Criminal background check
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Fingerprinting
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Required district training
Work is performed in commercial kitchens, cafeterias, storage areas, and district offices. The employee is routinely exposed to heat, steam, refrigeration, cleaning chemicals, kitchen equipment, and varying noise levels.
Payette School District is an Equal Opportunity Employer and does not discriminate on the basis of race, color, national origin, sex, disability, age, or any other protected status in accordance with applicable law. Position open until filled. All recommendations for hire are tentative offers. Employment is contingent upon board approval and successful completion of a federal background check and drug-free workplace pre-employment screening (if required for the position). Any applicant convicted of any of the felony crimes enumerated in Section 33-1208, Idaho Code, may not be hired, and any applicant convicted of any felony offense listed in Section 33-1208(2), Idaho Code, shall not be hired. Regular attendance is an essential function of this position.
