Oakland Schools
Position Type:
Non-Certified Student Support Services/Food Services
Date Posted: 9/3/2025
Location: Food Service
District: Lamphere Schools
Position:
Food Service Manager - Edustaff Location:
LHS Work schedule:
7.5 hours per day (6:00 a.m. - 1:30 p.m.) Pay Rate:
$19.50/hour
Position Summary The Food Service Manager at LHS plays a critical leadership role in ensuring the smooth and efficient operation of the high school kitchen. This position is responsible for guiding and supporting food service staff while delivering excellent customer service to both students and staff. The Manager ensures compliance with all mandated nutritional requirements, maintains consistent availability of food items, and upholds the highest standards in food safety, preparation, and service. This role also includes hands-on participation in food production and service to meet the needs and requirements of grades 9 through 12.
Qualifications
High School Diploma or GED required. ServSafe certification required. Completion of a physical exam with Concentra is mandatory. Strong organizational and record-keeping skills. Proven leadership abilities with experience managing staff. Knowledge of Hazard Analysis Critical Control Points (HACCP), safety and sanitation standards, food preparation techniques, portion control, and proper food handling and storage. Physically able to operate large kitchen equipment. Must be able to stand, walk, bend, kneel, reach or squat and lift over 30 lbs. based on need and specific tasks. Comfortable handling money, including counting cash and making change. Experience with computer systems and cash registers. Ability to provide clear instruction and work effectively as part of a team. Ability to organize, direct, and control all kitchen operations. Excellent interpersonal skills with a focus on building positive relationships with supervisory personnel, students, and the community. Alternatives to these qualifications may be considered at the discretion of the Director.
Key Responsibilities Leadership & Operations
Adhere strictly to and enforce uniform policy: hairnet, non-verbal hat, uniform shirt, appropriate black pants, and rubber-soled shoes. Oversee all kitchen operations including staff management, food service standards, cooking procedures, and safety/sanitation protocols. Serve as the primary contact for students, staff, and parents regarding kitchen questions and concerns. Maintain a clean, safe kitchen environment in compliance with local and state health regulations. Manage staff schedules and absences, delegate tasks effectively, and ensure adequate coverage. Collaborate with the Food Service Coordinator as needed for additional support. Communicate regularly with the Director regarding ideas, concerns, or operational challenges. Receive daily staff orders and delegate efficiently to ensure timely meal preparation. Be flexible and prepared to step into any role upon notice of absence.
Administration & Compliance
Collect and submit invoices and timesheets promptly to the Food Service Coordinator. Complete and verify all required documentation including production records,food and equipment temperature logs, and waste sheets before submission. Collaborate with the Director, Procurement Specialist, and Coordinator to order food and supplies, ensuring stock levels meet operational needs. Report equipment issues, work orders, shortages, or damaged products to the Director for timely resolution. Maintain all Point of Sale (POS) drawers and ensure accurate reconciliation of breakfast and lunch deposits; escalate discrepancies to the Food Service Coordinator. Make daily bank deposits as required. Keep CEU certifications up to date in accordance with MDE requirements. Serve food following USDA, National School Lunch & Breakfast Program guidelines, and District/MDE regulations.
Inventory & Quality Control
Manage milk, produce, and bread orders in coordination with the Procurement Specialist or Coordinator, adhering to established schedules, ensuring adequate stock levels for food service operations. Oversee proper inventory rotation using FIFO (First In, First Out) principles to ensure food freshness and minimize waste. Ensure all daily and weekly equipment cleaning tasks are completed according to established hygiene and maintenance standards.
Work Environment & Safety
Foster and maintain a positive, transparent, supportive work environment for all staff. Promote cross-training of employees to enhance team flexibility and operational efficiency. Enforce building security and safety policies; promptly report any concerns or incidents to the Director. Stay informed about student allergies to guarantee safe food preparation and appropriate accommodations.
This role requires a hands-on leader with a commitment to excellence, a strong sense of responsibility, and the ability to manage both people and processes effectively to provide a safe, nutritious, and welcoming dining experience for students and staff alike.
Employment is contingent upon disclosure in accordance with PA-189. Must demonstrate reliability and punctuality, with a strong record of consistent attendance. Regular and dependable presence during school hours is essential. All staff members are expected to maintain a professional and respectful attitude toward one another at all times.
Qualified Applicant Procedure: Certified Positions click here Non-Certified Positions click here
Selected candidates will be required to have a district paid fingerprint criminal history check processed through the Michigan State Police and FBI.
It shall be the policy of the district not to discriminate on the basis of race, color, national origin, religion, sex, (including sexual orientation and gender identity), marital status, genetic information, disability, age, or any other basis prohibited by law.
Date Posted: 9/3/2025
Location: Food Service
District: Lamphere Schools
Position:
Food Service Manager - Edustaff Location:
LHS Work schedule:
7.5 hours per day (6:00 a.m. - 1:30 p.m.) Pay Rate:
$19.50/hour
Position Summary The Food Service Manager at LHS plays a critical leadership role in ensuring the smooth and efficient operation of the high school kitchen. This position is responsible for guiding and supporting food service staff while delivering excellent customer service to both students and staff. The Manager ensures compliance with all mandated nutritional requirements, maintains consistent availability of food items, and upholds the highest standards in food safety, preparation, and service. This role also includes hands-on participation in food production and service to meet the needs and requirements of grades 9 through 12.
Qualifications
High School Diploma or GED required. ServSafe certification required. Completion of a physical exam with Concentra is mandatory. Strong organizational and record-keeping skills. Proven leadership abilities with experience managing staff. Knowledge of Hazard Analysis Critical Control Points (HACCP), safety and sanitation standards, food preparation techniques, portion control, and proper food handling and storage. Physically able to operate large kitchen equipment. Must be able to stand, walk, bend, kneel, reach or squat and lift over 30 lbs. based on need and specific tasks. Comfortable handling money, including counting cash and making change. Experience with computer systems and cash registers. Ability to provide clear instruction and work effectively as part of a team. Ability to organize, direct, and control all kitchen operations. Excellent interpersonal skills with a focus on building positive relationships with supervisory personnel, students, and the community. Alternatives to these qualifications may be considered at the discretion of the Director.
Key Responsibilities Leadership & Operations
Adhere strictly to and enforce uniform policy: hairnet, non-verbal hat, uniform shirt, appropriate black pants, and rubber-soled shoes. Oversee all kitchen operations including staff management, food service standards, cooking procedures, and safety/sanitation protocols. Serve as the primary contact for students, staff, and parents regarding kitchen questions and concerns. Maintain a clean, safe kitchen environment in compliance with local and state health regulations. Manage staff schedules and absences, delegate tasks effectively, and ensure adequate coverage. Collaborate with the Food Service Coordinator as needed for additional support. Communicate regularly with the Director regarding ideas, concerns, or operational challenges. Receive daily staff orders and delegate efficiently to ensure timely meal preparation. Be flexible and prepared to step into any role upon notice of absence.
Administration & Compliance
Collect and submit invoices and timesheets promptly to the Food Service Coordinator. Complete and verify all required documentation including production records,food and equipment temperature logs, and waste sheets before submission. Collaborate with the Director, Procurement Specialist, and Coordinator to order food and supplies, ensuring stock levels meet operational needs. Report equipment issues, work orders, shortages, or damaged products to the Director for timely resolution. Maintain all Point of Sale (POS) drawers and ensure accurate reconciliation of breakfast and lunch deposits; escalate discrepancies to the Food Service Coordinator. Make daily bank deposits as required. Keep CEU certifications up to date in accordance with MDE requirements. Serve food following USDA, National School Lunch & Breakfast Program guidelines, and District/MDE regulations.
Inventory & Quality Control
Manage milk, produce, and bread orders in coordination with the Procurement Specialist or Coordinator, adhering to established schedules, ensuring adequate stock levels for food service operations. Oversee proper inventory rotation using FIFO (First In, First Out) principles to ensure food freshness and minimize waste. Ensure all daily and weekly equipment cleaning tasks are completed according to established hygiene and maintenance standards.
Work Environment & Safety
Foster and maintain a positive, transparent, supportive work environment for all staff. Promote cross-training of employees to enhance team flexibility and operational efficiency. Enforce building security and safety policies; promptly report any concerns or incidents to the Director. Stay informed about student allergies to guarantee safe food preparation and appropriate accommodations.
This role requires a hands-on leader with a commitment to excellence, a strong sense of responsibility, and the ability to manage both people and processes effectively to provide a safe, nutritious, and welcoming dining experience for students and staff alike.
Employment is contingent upon disclosure in accordance with PA-189. Must demonstrate reliability and punctuality, with a strong record of consistent attendance. Regular and dependable presence during school hours is essential. All staff members are expected to maintain a professional and respectful attitude toward one another at all times.
Qualified Applicant Procedure: Certified Positions click here Non-Certified Positions click here
Selected candidates will be required to have a district paid fingerprint criminal history check processed through the Michigan State Police and FBI.
It shall be the policy of the district not to discriminate on the basis of race, color, national origin, religion, sex, (including sexual orientation and gender identity), marital status, genetic information, disability, age, or any other basis prohibited by law.