Food Service Manager

Food Service Manager

The Food Service Manager exists to lead, develop, and elevate the internal cafeteria program by providing healthy, appealing, and delicious meal options that support employee well-being, productivity, and community.

This role is responsible for establishing high-quality lunch offerings at both locations through a full-service salad bar, freshly prepared hot meals, and seasonal soups.

At the highest level, the Food Service Manager balances nutrition, employee satisfaction, operational efficiency, logistics, and cost-effectiveness while fostering a welcoming dining environment that boosts morale and reflects the commitment to excellence, stewardship, and care for its employees. This position also serves as a catalyst for program growth leading the transition from primarily pre-prepared offerings to a scratch-cooking, full-service cafeteria model through staff training, thoughtful menu planning, and operational leadership.

Primary Responsibilities

Lead and manage cafeteria operations by overseeing daily food preparation, service execution, kitchen workflow, and staffing to ensure consistent quality, efficiency, and hospitality.

Develop and implement menu strategy that delivers fresh, nutritious, and appealing meals, including a full-service salad bar, weekly hot lunches, and seasonal soups, aligned with employee needs and organizational goals.

Train and develop food service staff by equipping Food Service Attendants with the skills needed for scratch cooking, food presentation, salad bar preparation, and safe food handling practices.

Ensure food quality and consistency through standardized recipes, cycle menus, and preparation processes that promote efficiency and reliability.

Manage food costs and inventory by forecasting demand, controlling waste, streamlining purchasing, and maintaining proper storage and inventory practices.

Maintain food safety and regulatory compliance by upholding sanitation standards, conducting routine safety checks, and ensuring staff adherence to hygiene and hazard prevention protocols.

Enhance employee experience and company culture by creating a welcoming cafeteria environment that promotes community, well-being, and morale.

Support administrative and budget oversight by tracking food service expenses, schedules, and operational needs in collaboration with Facilities and HR.

Promote sustainability and stewardship initiatives by reducing food waste, sourcing seasonal or local ingredients when feasible, and supporting environmentally responsible practices.

Core Competencies & Skills

Food service operations management

Menu planning and culinary execution

Staff training and development

Inventory control and cost management

Food safety and sanitation compliance

Process improvement and operational efficiency

Cross-functional communication and collaboration

Required Qualifications & Considerations

Education

High school diploma or equivalent required.

Culinary, hospitality, or food service training a plus; equivalent professional experience will be considered in lieu of formal education.

Experience

3+ years of experience leading food service operations in a cafeteria, institutional kitchen, catering, or similar environment required.

Demonstrated experience training staff and improving food quality, efficiency, or service delivery.

Certifications

ServSafe Manager certification preferred.

Must be obtained within a designated timeframe after hire if not currently held.

Additional Requirements

Ability to lift up to 50 pounds and stand for extended periods.

Alignment with CHM's mission, Statement of Beliefs, and commitment to serving others.

Preferred Qualifications

Experience leading operational or culinary program growth.

Familiarity with vendor management, procurement, and sustainability practices.

Arrowhead Talent Solutions