School Lunch Director

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Principal Duties and Responsibilities

Position Summary

The Cafeteria Manager oversees all aspects of the school’s food service program to

ensure nutritious, safe, and appealing meals are provided to students and staff in

accordance with diocesan, state, and federal guidelines. This position supports the

mission and values of the Catholic school by fostering a welcoming, respectful, and

faith-centered dining environment.

Essential Duties and Responsibilities

Food Service Management

Plan, prepare, and serve breakfast and/or lunch menus that meet nutritional and portion

standards.  Develop menus in compliance with state and federal regulations.    Order, receive, and maintain food and supply inventories within budgetary guidelines.  Maintain accurate records for meal counts, inventory, and compliance reporting.  Ensure all food is stored, prepared, and served according to sanitation and safety standards.  Manage kitchen equipment upkeep and coordinate repairs as needed.

Staff Supervision

Train, schedule, and supervise cafeteria staff and volunteers.

Promote a positive, team-oriented work environment.

Financial Responsibilities

Maintain records of payments and free/reduced meal eligibility (if applicable).

Reconcile daily sales, deposits, and expense records.

Complete state reports and apply for grants as needed.

Faith and Community

Model Catholic values and demonstrate respect for the dignity of all students and staff.

Create a warm and inclusive atmosphere in the cafeteria.

Participate in school community activities as requested.

Compliance and Safety

Adhere to all local health department and diocesan food safety regulations.

Maintain required certifications (e.g., ServSafe).

Conduct regular safety and cleanliness inspections of the cafeteria and kitchen.

Requirements

Knowledge, Skills, and Abilities

Working Conditions

Physical ability to lift up to 40 lbs and stand for extended periods.

Work primarily in a kitchen/cafeteria environment.

Schedule may include early mornings to align with meal service times.

Education and Experience

Qualifications

High school diploma or equivalent required; additional coursework in nutrition, food

service management, or hospitality preferred.

Minimum of 2–3 years of experience in food service or school nutrition program

management.

Strong organizational, budgeting, and leadership skills.

Ability to manage staff and work collaboratively with school administration.

Current food safety and sanitation certification (e.g., ServSafe).

Commitment to the mission and values of Catholic education

Ability to communicate information effectively to a workforce with diverse learning

needs; bilingual (English/Spanish) preferred.

Application Instructions

Interested applicants can email their resume to Gary Davis at gdavis@omahacsc.org