Food Service Manager II - 7 hours/day

Release Date: August 26, 2026 Application Deadline: September 9, 2026

Requisition: 12488

Current benefited staff of SMCPS who submit a timely application and meet the minimum qualifications for the position shall be granted an interview and shall be considered to fill the vacancy prior to external applicants being considered. Questions regarding your application and/or candidacy should be directed to the Department of Human Resources.

Position: Food Service Manager II - 7 Hours

Location: Park Hall Elementary School

Salary: The salary for this position will be based on the EASMC-ESP salary schedule Food Service for ten-month seven-hour employees - Range 11. ($29,702-$44,926)

Effective: September 2026

APPLICATION PROCEDURES:

Qualified applicants, including current employees of St. Mary''s County Public Schools, must complete a TalentEd online application. In addition to the online application, any supporting documentation (unofficial transcript and/or copy of the certification, where applicable) must be scanned and uploaded to the TalentEd application. The online application and any support documentation must clearly demonstrate that the applicant meets the minimum qualifications, including information about the applicant's background, experience, and professional qualifications. Failure to submit all required documentation will result in your application being considered incomplete. Incomplete applications will not be forwarded to the selection committee for review. All online applications must be completed no later than September 9, 2026. Following a screening of credentials, interviews will be scheduled. Please contact the Department of Human Resources with questions. (301-475-5511, ext. 32187)

NATURE OF WORK:

This position is within the Department of Food and Nutrition Services for St. Mary''s County Public Schools. Food Service Manager II assigned to an elementary school that meets two of the following criteria MMFA, Head Start Meals, Pre-K Meals, Supper Program, or school size exceeding 600 students. Coordinate and participate in the daily production and service of breakfast, lunch, after school snack, and supper meals as part of the National School Lunch Program. The work requires a substantial amount of physical dexterity, can be repetitive, and requires prolonged standing.

ESSENTIAL FUNCTIONS:

• Ability to professionally relate to and collaborate with co-workers, students, and community members
• Ability to understand and maintain confidentiality
• Ability to use technology effectively to complete tasks
• Ability to report to work daily and on time
• Ability to organize, supervise, coordinate, and establish priorities of tasks to be completed
• Ability to work independently in the absence of detailed instructions and to follow complex oral and/or written instructions
• Ability to communicate courteously and tactfully with staff, students, parents, and the community in a timely manner
• Ability to read and convert a recipe and accurately determine food requirements
• Ability to stand for long periods of time, lift approximately 50 pounds, and withstand hot temperatures while performing job
• Possess basic math and computer skills
• Possess thorough knowledge of cafeteria or other food service operations, equipment, and practices
• Possess excellent time management skills and the ability to take initiative and make decisions within assigned responsibility in a challenging, fast-paced professional environment and be flexible in work responsibilities and hours
• Possess knowledge of the programs, policies, and procedures of the St. Mary's County Public School System

DUTIES AND RESPONSIBILITIES:

• Follows established departmental policies and procedures in the operation of a school cafeteria
• Coordinates with school administrators to meet special requirements for early dismissal days, delayed openings of school, field trips, and other adjustments to meal schedules that are needed to meet the feeding requirements of the student population
• Places orders in the correct quantities for food and other kitchen supplies
• Receives and stores food and supplies in accordance with established policies
• Determines workload requirements and equitably assigns duties to the cafeteria staff
• Prepares and serves meals in accordance with the published menu and the USDA Food Buying Guide
• Proficiently operates a computerized point of sale system
• Organizes, delegates, trains, and manages employees, and able to perform the tasks of all workers
• Ensures cafeteria staff maintain high safety and sanitation standards
• Prepares and maintains required reports, and financial and inventory records for program accountability
• Maintains excellent customer service throughout the cafeteria
• Plans for upcoming menus, submit orders as needed taking into consideration existing inventories for bread, milk, snacks, ice cream, chemicals, paper products, etc.
• Coordinates with school staff and administration when changes to the normal schedule are necessary due to inclement weather to ensure all students and staff are provided necessary meals in a timely manner
• Performs other related and non-related job duties as assigned

QUALIFICATIONS:

Required:

• High school diploma (or GED)
• Forty-eight (48) semester credit hours OR two (2) years of institutional food service experience (Examples of Institutional Food Service experience: Schools, Universities, Nursing Homes, Child Care Centers, Adult Day Care, Rehab Centers, Hospitals, Jails/Prisons, or Conference Centers.) in a managerial role
• Must possess a valid and current ServSafe Certification or ability to obtain certification within three (3) months of hire

Preferred:

• Associate degree or higher in Food Services

TERM OF EMPLOYMENT:

Full-time ten-month position.

SALARY GRADE RANGE: The salary for this position will be based on the EASMC-ESP salary schedule Food Service for ten-month seven-hour employees - Range 11.

BARGAINING UNIT ELIGIBILITY: EASMC-ESP

Updated 07.2024, 5.2025