Food Service Manager

Job Description Summary

The Food Service Manager reports to the Food Service Supervisor and is responsible for the operation and management of low‑ and high‑volume full‑service kitchens within Pittsburgh Public Schools. The role includes planning, managing, monitoring, and supervising kitchen operations to ensure compliance with USDA, Pennsylvania Department of Education, Allegheny County Health Department, and district food service guidelines. The manager supervises and evaluates 4 to 12 Cafeteria Aids and Food Service Workers.

Full‑service kitchens are located in numerous schools and Early Childhood Centers, including Arlington K‑8/ECC, Arsenal PreK‑5/Arsenal 6‑8/ECC, Brashear High School/ECC, Brookline K‑8/ECC, CAPA 6‑12, Carmalt PreK‑8/ECC, Carrick High School, Classical 6‑8/ECC, Clayton Academy, Colfax K‑8, Concord PreK‑5/ECC, Conroy/EC, Food Service Center, Greenfield K‑8/ECC, King PreK‑8/ECC, Langley K‑8, Mifflin PreK‑8/ECC, Miller PreK‑5/ECC, Minadeo PreK‑5/ECC, Morrow Intermediate, Obama 6‑12/ECC, Oliver Citywide Academy, Perry High School, Phillips K‑5, SciTech 6‑12/ECC, South Brook 6‑8, South Hills 6‑8, Sterrett 6‑8, Student Achievement Center, Sunnyside K‑8/ECC, Uprep 6‑12/ECC, Weil PreK‑5/ECC, West Liberty K‑5, Westinghouse 6‑12/ECC, and Westwood K‑5/ECC.

Work Months

10 months

Essential Functions

• Oversee all operational aspects of low and high volume full‑service kitchens with a focus on customer service, safety, and sanitation.
• Operate the school kitchen within budget, ensuring a positive balance is maintained.
• Onboard and evaluate Cafeteria Aids/Food Service Workers on job responsibilities and food service procedures.
• Provide professional development to ensure each team member completes mandated training hours.
• Conduct monthly in‑service team meetings to share updates and operational information.
• Receive, secure, and verify vendor deliveries, refusing unsatisfactory products or services per guidelines.
• Prepare and submit invoices for payment by required deadlines.
• Determine appropriate quantities of food and supplies to order, prepare, and serve based on projected meal counts.
• Compile, acquire, and review documentation (production records, temperature logs, reports, etc.) to ensure proper meal preparation.
• Ensure food and supplies are stored and secured according to procedures and regulations.
• Conduct monthly inventory to track waste, control food cost, and verify proper receipt, handling, storage, and rotation of products.
• Account for and secure all money from sales and make monthly bank deposits.
• Direct, supervise, and evaluate all kitchen cleaning functions.
• Collaborate with school principals to promote current and new meal programs and encourage student participation.
• Report operational or student concerns, personal injuries, accidents, and equipment failures to supervisors and principals per procedures.
• Address regulatory and procedural challenges with supervisors and help determine solutions.
• Adhere to procedures and standards set by USDA, PDE, Allegheny County Health Department, collective bargaining agreements, and Pittsburgh Public Schools.
• Accurately complete, maintain, and submit all required daily, weekly, and monthly food service reports, safety records, and paperwork.
• Maintain a safe, sanitary, and healthy environment.
• Follow dress code and hygiene practices.
• Observe time‑clock procedures, signing in/out and using the Time Management system for time‑off requests.
• Participate in departmental, team, and individual planning and goal‑setting meetings.
• Communicate professionally at all levels, via phone, face‑to‑face, and electronically.
• Provide building coverage in the absence of a Cafeteria Aid or Food Service Worker.
• Perform other duties as assigned to support department and district goals and the Superintendent’s Priority Goals.

Education Required

High School Diploma or GED.

Certification / Licensure Required

ServSafe certification required, or must complete the ServSafe class and pass the exam within 90 days of employment.

Years of Experience

2 years of previous experience in food preparation and operational management.

Knowledge, Skills, & Abilities

• Experience supervising, training, and monitoring staff.
• Ability to read, comprehend, and implement oral and written instructions.
• Ability to cultivate relationships and work independently or collaboratively as a team player.
• Capacity to perform under pressure with multiple competing deadlines.
• Experience serving culturally, educationally, and racially diverse internal and external customers.
• Knowledge of budgetary functions.
• Understanding of Hazard Analysis Critical Control Points (HACCP).
• High sense of professionalism and discretion with sensitive matters.
• Excellent verbal and written communication skills.
• Basic computer and mathematical skills, including measurement understanding.
• Commitment to valuing, demonstrating, and promoting diversity, equity, and inclusion.
• Enthusiasm for advancing student achievement in an urban public school district.

Working Conditions & Physical Requirements

• Ability to lift or carry up to 35 lb.
• Ability to pull and push 4‑wheeled dollies weighing 50–70 lb, occurring 20–35 % of the workday.
• Capable of standing and walking for 25–35 % of the day.
• Ability to sit for 40–60 % of the workday.
• Frequent reaching (35–70 %) throughout the shift.
• Reasonable accommodations may be made to meet essential functions.