Central Kitchen Manager

If you are interested in applying for this job, please visit www.richlandone.org and then go careers, classified, nutrition services and click Central Kitchen Manager to submit your official application.

GENERAL STATEMENT OF JOB
Under limited supervision, plans, organizes, directs, and manages the day-to-day operations of the District's Central Kitchen, Warehouse, Distribution Center, Fleet Operations, and Catering Services. Provides leadership for all food production, inventory management, warehousing, logistics, transportation, and distribution activities necessary to support federally funded Child Nutrition Programs.
Responsible for ensuring the efficient flow of food, supplies, equipment, and USDA Foods from vendors through receiving, storage, production, distribution, and delivery to schools and program sites. Ensures compliance with all federal, state, and local regulations governing school nutrition operations, food safety, transportation, procurement, and inventory accountability. Reports to the Director of Nutrition Services.

SPECIFIC DUTIES AND RESPONSIBILITIES
Essential Functions
Operational Leadership

1. Directs and manages the daily operations of the Central Kitchen, warehouse, distribution center, transportation services, and catering functions.
2. Establishes operational procedures that ensure efficiency, accountability, and continuous improvement.
3. Coordinates production, inventory, receiving, storage, distribution, and delivery activities to support uninterrupted meal service.
4. Ensures operational readiness for all District meal programs, special events, and emergency feeding operations.
5. Monitors operational performance and implements corrective actions as needed.
   Production Management
6. Oversees quantity food production for breakfast, lunch, afterschool meals, summer feeding, special events, and catering programs.
7. Directs production planning based on menus, participation projections, inventory availability, and program requirements.
8. Ensures compliance with USDA meal pattern requirements, standardized recipes, portion control standards, and menu specifications.
9. Monitors production records, forecasting practices, yield management, and waste reduction initiatives.
10. Ensures meals are prepared, packaged, and distributed accurately and on schedule.
    Warehouse and Inventory Management
11. Oversees all warehouse receiving, storage, inventory control, and distribution functions.
12. Maintains inventory systems for purchased foods, USDA Foods commodities, supplies, equipment, and consumable goods.
13. Establishes procedures for ordering, receiving, inventory counts, stock rotation, reconciliation, and inventory accountability.
14. Maintains appropriate inventory levels to support uninterrupted operations while minimizing waste and excess inventory.
15. Ensures proper handling, storage, and security of all inventory assets.
    Logistics and Fleet Operations
16. Oversees food and supply distribution operations for all schools and program sites.
17. Develops delivery schedules and routing plans to ensure efficient and timely service.
18. Oversees Nutrition Services fleet operations including vehicles, delivery equipment, maintenance schedules, inspections, repairs, and fuel management.
19. Ensures compliance with transportation safety regulations and District operational standards.
20. Monitors delivery performance, fleet utilization, and overall logistics effectiveness.
    Food Safety and Regulatory Compliance
21. Serves as administrator of the department's HACCP Food Safety Program.
22. Maintains food safety plans for the Central Kitchen, Warehouse, and Distribution Operations.
23. Oversees sanitation, food handling, storage, receiving, product traceability, and recall procedures.
24. Ensures compliance with USDA, South Carolina Department of Education, DHEC, OSHA, and District requirements.
25. Coordinates inspections, audits, reviews, and corrective action plans.
26. Maintains emergency preparedness and continuity of operations plans.
    Personnel Management
27. Supervises Warehouse Lead, Production Lead, Shipping & Distribution Lead, and Catering Lead.
28. Plans, assigns, reviews, and evaluates employee performance.
29. Participates in hiring, employee development, disciplinary actions, and workforce planning.
30. Coordinates employee schedules and staffing assignments.
31. Ensures staff receive required training and professional development.
    Procurement Coordination
32. Coordinates food and supply ordering activities with purchasing staff and approved vendors.
33. Monitors inventory needs and utilization patterns to support procurement decisions.
34. Assists with forecasting, product evaluations, bid specifications, and implementation of approved products.
35. Supports compliance with federal procurement requirements and District purchasing procedures.
    Financial and Administrative Responsibilities
36. Assists in preparing and monitoring operational budgets.
37. Monitors food, labor, transportation, and supply costs.
38. Reviews operational reports and performance metrics.
39. Maintains records required by federal, state, and District regulations.
40. Utilizes data to improve operational effectiveness and resource utilization.
    Additional Duties
41. Attends meetings, workshops, conferences, and professional development activities.
42. Supports emergency feeding and disaster response operations.
43. Performs related duties as assigned.

KEY PERFORMANCE INDICATORS (KPIs)
The Food Service Operations Manager is accountable for achieving measurable results in the following areas:
Production Operations

• Meal production and distribution completion rates
• Meal order fulfillment accuracy
• Production forecasting effectiveness
• Food waste reduction
• Service continuity across all schools
• Inventory Management
• Inventory accuracy
• Inventory turnover
• USDA Foods accountability
• Product loss prevention
• Inventory reconciliation compliance

Warehouse OperationsLogistics and DistributionFleet ManagementFood Safety and Regulatory ComplianceFinancial StewardshipWorkforce ManagementCustomer Service and Operational SupportContinuous Improvement

• Receiving efficiency
• Product traceability
• Storage compliance
• Stock rotation effectiveness
• Inventory accountability
• On-time delivery performance
• Delivery accuracy
• Route efficiency
• Operational reliability
• School service satisfaction
• Preventative maintenance compliance
• Vehicle availability
• Safety and inspection compliance
• Fleet utilization
• Reduction in vehicle downtime
• HACCP compliance
• Successful inspections and audits
• Corrective action completion
• Recall readiness and traceability
• Sanitation compliance
• Budget adherence
• Labor cost management
• Food cost management
• Transportation cost management
• Operational efficiency improvements
• Training compliance
• Employee safety performance
• Staffing effectiveness
• Productivity measures
• Employee retention and engagement
• School support responsiveness
• Internal customer satisfaction
• Vendor relationship management
• Communication effectiveness
• Process improvement initiatives
• Operational efficiency gains
• Data-driven decision making
• Strategic goal achievementMINIMUM EDUCATION AND TRAINING
• Bachelor's degree in Food Service Management, Nutrition, Business Administration, Operations Management, Supply Chain Management, Logistics, or a related field.Five (5) years of progressively responsible experience in large-scale food service operations, quantity food production, warehouse management, logistics, supply chain operations, or institutional food service management.Preferred:
• School Nutrition Specialist (SNS) Credential
• Registered Dietitian Nutritionist (RDN)
• ServSafe Manager Certification
• Experience with USDA Child Nutrition Programs
• Experience in K-12 school nutrition operations
• Must possess a valid South Carolina driver's license.

MINIMUM QUALIFICATIONS AND STANDARDS REQUIRED
Physical Requirements
Must be physically able to operate a variety of office equipment, industrial kitchen equipment, warehouse equipment, delivery vehicles, and computer systems. Must be able to occasionally lift up to fifty (50) pounds and work in both warehouse and production environments.
Knowledge

• USDA Child Nutrition Program regulations
• Quantity food production systems
• Inventory management systems
• Warehouse operations
• Supply chain and logistics management
• Fleet operations
• HACCP and food safety requirements
• Federal procurement regulations
• Budget development and cost control methods
• OSHA and workplace safety requirements
• Skills and Abilities
• Strong leadership and supervisory skills
• Excellent organizational and planning abilities
• Ability to analyze operational and financial data
• Strong decision-making and problem-solving skills
• Effective oral and written communication skills
• Ability to manage multiple priorities simultaneously
• Proficiency in food service, inventory, and operational software systemsPERFORMANCE EVALUATION CRITERIA
• Job Knowledge
• Leadership and Supervision
• Quality of Work
• Quantity of Work
• Production Management
• Inventory Management
• Warehouse Operations
• Logistics and Distribution Performance
• Fleet Management
• Food Safety Compliance
• USDA Regulatory Compliance
• Budget and Cost Control
• Initiative and Judgment
• Communication and Customer Service
• Strategic Planning and Continuous Improvement
• Coordination and Planning
• Dependability
• Relationships with Others

Pay: $62,037.00 - $86,247.00 per year

Benefits:

• Dental insurance
• Food provided
• Health insurance
• Paid time off
• Retirement plan
• Vision insurance

Work Location: In person