Central Kitchen Manager

Ensures meals are prepared, packaged, and distributed accurately and on schedule.

Warehouse and Inventory Management 1.

Oversees all warehouse receiving, storage, inventory control, and distribution functions. 2.

Maintains inventory systems for purchased foods, USDA Foods commodities, supplies, equipment, and consumable goods. 3.

Establishes procedures for ordering, receiving, inventory counts, stock rotation, reconciliation, and inventory accountability. 4.

Maintains appropriate inventory levels to support uninterrupted operations while minimizing waste and excess inventory. 5.

Ensures proper handling, storage, and security of all inventory assets.

Logistics and Fleet Operations 1.

Oversees food and supply distribution operations for all schools and program sites. 2.

Develops delivery schedules and routing plans to ensure efficient and timely service. 3.

Oversees Nutrition Services fleet operations including vehicles, delivery equipment, maintenance schedules, inspections, repairs, and fuel management. 4.

Ensures compliance with transportation safety regulations and District operational standards. 5.

Monitors delivery performance, fleet utilization, and overall logistics effectiveness.

Food Safety and Regulatory Compliance 1.

Serves as administrator of the department's HACCP Food Safety Program. 2.

Maintains food safety plans for the Central Kitchen, Warehouse, and Distribution Operations. 3.

Oversees sanitation, food handling, storage, receiving, product traceability, and recall procedures. 4.

Ensures compliance with USDA, South Carolina Department of Education, DHEC, OSHA, and District requirements. 5.

Coordinates inspections, audits, reviews, and corrective action plans. 6.

Maintains emergency preparedness and continuity of operations plans.

Personnel Management 1.

Supervises Warehouse Lead, Production Lead, Shipping & Distribution Lead, and Catering Lead. 2.

Plans, assigns, reviews, and evaluates employee performance. 3.

Participates in hiring, employee development, disciplinary actions, and workforce planning. 4.

Coordinates employee schedules and staffing assignments. 5.

Ensures staff receive required training and professional development.

Procurement Coordination 1.

Coordinates food and supply ordering activities with purchasing staff and approved vendors. 2.

Monitors inventory needs and utilization patterns to support procurement decisions. 3.

Assists with forecasting, product evaluations, bid specifications, and implementation of approved products. 4.

Supports compliance with federal procurement requirements and District purchasing procedures.

Financial and Administrative Responsibilities 1.

Assists in preparing and monitoring operational budgets. 2.

Monitors food, labor, transportation, and supply costs. 3.

Reviews operational reports and performance metrics. 4.

Maintains records required by federal, state, and District regulations. 5.

Utilizes data to improve operational effectiveness and resource utilization.

Additional Duties 1.

Attends meetings, workshops, conferences, and professional development activities. 2.

Supports emergency feeding and disaster response operations. 3.

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 Operations
• Receiving efficiency
• Product traceability
• Storage compliance
• Stock rotation effectiveness
• Inventory accountability Logistics and Distribution
• On-time delivery performance
• Delivery accuracy
• Route efficiency
• Operational reliability
• School service satisfaction Fleet Management
• Preventative maintenance compliance
• Vehicle availability
• Safety and inspection compliance
• Fleet utilization
• Reduction in vehicle downtime Food Safety and Regulatory Compliance
• HACCP compliance
• Successful inspections and audits
• Corrective action completion
• Recall readiness and traceability
• Sanitation compliance Financial Stewardship
• Budget adherence
• Labor cost management
• Food cost management
• Transportation cost management
• Operational efficiency improvements Workforce Management
• Training compliance
• Employee safety performance
• Staffing effectiveness
• Productivity measures
• Employee retention and engagement Customer Service and Operational Support
• School support responsiveness
• Internal customer satisfaction
• Vendor relationship management
• Communication effectiveness Continuous Improvement
• Process improvement initiatives
• Operational efficiency gains
• Data-driven decision making
• Strategic goal achievement

MINIMUM 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: