Abbeville County School District

Food Service  Manager

Job Summary

The Food Service Manager is responsible for overseeing the daily operations of the school’s cafeteria and meal service. This role ensures that meals are prepared and served in compliance with federal, state, and local regulations and in alignment with district nutrition standards. The manager supervises food service staff, maintains inventory, ensures food safety protocols, and fosters a positive dining experience for students and staff

Essential Duties and Responsibilities

• Direct the preparation and serving of breakfast, lunch, and special meals in accordance with USDA guidelines.

• Supervise and schedule food service staff, ensuring adequate coverage and adherence to timekeeping procedures.

• Monitor food quality, portion sizes, and presentation to maintain high standards and minimize waste.

• Maintain accurate inventory records; order food and supplies to ensure availability without overstocking.

• Implement and enforce food safety and sanitation standards as required by DHEC, USDA, and district policy.

• Maintain all required records, including production sheets, temperature logs, and meal counts.

• Ensure proper use and maintenance of kitchen equipment and report any issues promptly.

• Collaborate with school administrators to support student wellness initiatives and promote participation in meal programs.

• Train new food service employees and provide ongoing coaching to support efficiency and compliance.

• Participate in district-level training and workshops as required.

• Handle customer concerns or complaints with professionalism and escalate issues when appropriate.

• High school diploma or GED required.

• Minimum of two years of experience in food service, with at least one year in a supervisory role preferred.

• Completion of a ServSafe Food Manager certification preferred

Knowledge, Skills, and Abilities:

• Knowledge of USDA meal pattern requirements and federal child nutrition program regulations.
• Strong organizational and leadership skills.
• Ability to perform basic math, manage budgets, and maintain accurate records.
• Understand written procedures, write routine documents, and understand complex, multi-step written and oral instructions
• Proficient in using point-of-sale (POS) systems and inventory software.
• Ability to lift up to 40 pounds and stand for extended periods.
• Ability to communicate effectively with students, staff, and vendors..
• Specific knowledge-based competencies required to satisfactorily perform the functions of the job include: safety practices and procedures; quantify food preparation and handling; and sanitation practices.
• ABILITY is required to schedule activities and/or meetings; gather, collate, and/or classify data; and use job-related equipment.
• Flexibility is required to work with others in a variety of circumstances; work with data utilizing defined and similar processes; and operate equipment using standardized methods. Ability is also required to work with a wide diversity of individuals; work with similar types of data; and utilize a variety of job-related equipment.
• Problem solving is required to identify issues and create action plans. Problem solving with data may require independent interpretation; and problem solving with equipment is moderate.
• Responsibilities include: working under limited supervision following standardized practices and/or methods; complete food production records, leading, guiding, and/or coordinating others; and operating within a defined budget. Utilization of some resources from other work units may be required to perform the job's functions. 

• High school diploma or equivalent
• Pass a criminal background check
• Must be physically fit and able to stand for 7 continuous hours

• Work is performed in a school cafeteria/kitchen environment.
• Exposure to heat, cold, and noise typical of food service operations.
• Must be able to meet physical demands such as bending, lifting, and prolonged standing.