Food Service Manager - High School (3131R)

Food Service Manager - High School (3131R) Natick Public Schools Natick High School - Natick, Massachusetts Open in Google Maps Job Details Job ID: 5888619 Application Deadline: Sep 30, 2026 11:59 PM (Eastern Standard Time) Posted: Aug 17, 2026 4:00 AM (UTC) Starting Date: Jul 7, 2026 Job Description The Natick Public Schools Seeks a Food Service Manager - High School. Start Date: 7/7/2026 We invite you to explore a career with Natick Public Schools. The Natick Public Schools educate approximately 5,300 students from Pre-K through age 22. We are an innovative, supportive, and high‑performing district whose outstanding staff provides high quality services for our diverse students and their families from Natick and Boston. Natick Public Schools is a community dedicated to all students achieving high standards in a safe, trusting, respectful environment where learning is exciting, dynamic, and engaging. We are home to families that speak almost 60 different languages and our student population is approximately 27% Students of Color and 73% White students. With a graduation rate of 97% and 82% of our students attending post‑secondary schools, we are proud of our commitment to excellence in educating students to be informed and successful citizens of a global world. We enthusiastically welcome educators to our district who seek and thrive in a diverse environment that focuses on the whole child in a strengths‑based approach. Please partner with us in our mission to support the diversity of our school community, promote and deliver equitable practices for all of our staff, students, and families, and create meaningful connections that enable everyone to feel included and thrive. Job Title High School Manager Location Natick High School Reports To Food Service Director + Building Principal Work days/FTE 183 days/1.0 FTE Salary/Benefits Salary and benefits per contract with theNatick School Lunch Employees Local #1116 Benefits Eligible? Yes JOB GOAL: Profile of a Natick Educator The High School Kitchen Manager oversees the daily operation of the high school kitchen and cafeteria to ensure efficient, safe, and high‑quality food service. This position is responsible for food production, employee supervision and management, inventory control, food safety compliance, financial accountability, and customer service in accordance with federal, state, and local child nutrition program regulations. Essential Duties and Responsibilities Food Production & Kitchen Operations Prepare and cook menu items in accordance with approved menus and standardized recipes. Complete accurate daily production records and required documentation. Manage food and supply inventory, including ordering, receiving, storage, rotation, and reconciliation. Maintain appropriate inventory levels to support meal service while minimizing waste and controlling costs. Receive and verify deliveries for accuracy and quality; report discrepancies or errors to the Food Service Director. Ensure proper labeling, dating, and storage of all food and supplies. Provide quality customer service, promote food items, and ensure appealing food presentation. Support small catering setups within the school as assigned (excluding large events and procurement of decorative or promotional materials). Adhere to National School Lunch Program (NSLP) and School Breakfast Program (SBP) guidelines. Monitor food waste and make reasonable efforts to reduce waste through proper production planning and portion control. Safety & Sanitation Maintain compliance with all federal, state, local, and district sanitation and food safety regulations. Follow HACCP (Hazard Analysis Critical Control Point) procedures at all times. Ensure completion and accuracy of temperature logs, sanitation checklists, and food safety records. Enforce proper uniform and hygiene standards, including hair restraints, appropriate footwear, handwashing, and personal cleanliness. Maintain a clean, orderly, and safe kitchen and serving environment. Ensure food safety documentation requirements are completed and maintained. Employee Management & Staffing Manage, supervise, and support all assigned kitchen employees. Assign daily duties and coordinate staff responsibilities to ensure efficient and timely food production and service. Train staff on food safety, sanitation, customer service, and district policies and procedures. Ensure staff competency and provide positive reinforcement to promote morale and teamwork. Address employee concerns and performance issues; communicate disciplinary actions, staffing needs, and training recommendations to the Food Service Director. Coordinate with the Food Service Director regarding staffing concerns and operational needs. Inventory & Asset Management Maintain accurate inventory records for food, supplies, and equipment. Conduct regular inventory counts and reconcile discrepancies. Monitor usage trends and adjust ordering practices as needed. Ensure compliance with district purchasing and storage procedures. Safeguard food, supplies, and equipment against loss, damage, or misuse. Financial & Administrative Responsibilities Be responsible for all assigned monies, including operating the register, completing cash sheets, and preparing accurate deposits. Support cost‑control efforts through effective inventory management and labor oversight. Communicate regularly with the Food Service Director and Assistant Director regarding daily operations. Interact professionally with vendors, delivery personnel, and service providers. Notify appropriate personnel of equipment maintenance or repair needs. Open and close the kitchen, ensuring it is secure, clean, and compliant at the end of each day. Professional & Operational Expectations Contribute to the smooth operation of the school cafeteria through strong customer service and a team‑oriented attitude. Communicate effectively and respectfully with students, school staff, administrators, and visitors. Maintain compliance with all federal and state guidelines, including required continuing education and training as directed. Support district efforts to ensure equitable access to nutritious meals for all students. Perform other related duties as assigned by the Food Service Director.

PHYSICAL DEMANDS:

Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. Standing and walking for extended periods. Frequent use of hands and arms to operate kitchen equipment. Reaching, bending, stooping, kneeling, and crouching. Ability to lift: Up to 20 lbs overhead Up to 35 lbs without assistance Up to 50 lbs at waist height with assistance

TOOLS AND EQUIPMENT USED

Commercial kitchen equipment and utensils Point‑of‑sale systems Computer and standard office equipment (computer, printer, scanner, calculator, phone)

PERFORMANCE RESPONSIBILITIES MAY INCLUDE

Any other relative duties as assigned.

WORK ENVIRONMENT AND PHYSICAL REQUIREMENTS

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to: move about the classroom, school, school grounds, and off‑site locations. On some occasions, it may be necessary to move quickly across even or uneven surfaces; remain in a stationary position, standing or sitting, for periods of time; reach with hands and arms and sit, stoop, kneel, or crouch; frequently use hands to finger, handle, or feel; and use hand and arm strength to grasp tools; operate a computer and other school/office productivity machinery (i.e., a Ladybug projector, iPad, copy machine, computer printer, assistive technology); input information into a computer; read material from a computer monitor as well as handwritten or printed matter with or without visual aids; see and hear on a continuous basis in order to ensure the safety of students as well as speak frequently to provide instruction; communicate and collaborate effectively with students, parents, and other staff members in person, via video conference, on the telephone, and/or in writing; multitask and meet multiple demands from several people; may need to teach and support students with life skills development such as eating, cleaning, and toileting; lifting up to and including 20 lbs; The noise level in the work environment is moderate to loud. Must have the use of sensory skills in order to effectively communicate and interact with other employees and the public through the use of telephone and personal contact as normally defined by the ability to see, read, talk, hear, handle or feel objects or controls.

SELECTION GUIDELINES

Formal application Rating of education and experience Oral interviews Reference check Strong record of work performance in current and previous roles required Successful completion of Criminal Records Check (C.O.R.I.), Sexual Offender Record Check (S.O.R.I.), and fingerprints. The Natick Public Schools do not discriminate on the basis of age, race, creed, color, religion, nationality, sex, sexual orientation, gender identity, disability, pregnancy and pregnancy‑related conditions, physical and intellectual differences, immigration status, homeless status, or any other class protected by law. Date Updated: 04/07/2026 Position Type: Full-time Job Categories: Support Staff > Food Service Job Requirements At least 5 year(s) of relevant experience preferred. Citizenship, residency or work visa required #J-18808-Ljbffr Young World Physical Education