Catering Manager - Nutrition Services

Company: Lees Summit R-7 School District
Location: Lees Summit
Posted on: April 4, 2026

Job Description:

2026-27 School Year 244 days/year 8 hrs/day Purpose Statement The job of Catering Manager is done for the purpose/s of maintaining the operational efficiency of District catering services; planning, preparation and presentation of food and beverages to the required standard within the budget limitations; ensuring the highest standards of personnel management; providing written reports; and complying with mandated health requirements and federal regulations. This job reports to Director Nutritional Services Essential Functions Books events for the purpose of ensuring that the costing and pricing of menu items is accurate thatevents meet the standards set forth by the department. Cleans utensils, equipment, and the storage, food preparation and serving areas for the purpose of maintaining sanitary conditions. Coordinates catering requests (e.g. scheduling, maintaining event logs, billing, etc.) for the purpose of organizing catered events, overseeing event staff and providing production assistance. Directs assigned personnel for the purpose of assisting them in performing their functions in a safe and efficient manner. Estimates food preparation amounts and adjusts recipes, if required, for the purpose of meeting projected meal requirements and minimizing waste of food items. Evaluates prepared food for flavor, appearance and temperature for the purpose of presenting items that will be accepted by students and/or staff. Inspects and stocks food and/or supply deliveries for the purpose of verifying quantity, quality and specifications of orders and/or complying with mandated health requirements. Inventories food, condiments, supplies and equipment at specified intervals for the purpose of ensuring availability of items required for meeting projected menu requirements. Maintains kitchen and cafeteria areas for the purpose of ensuring safe and sanitary working conditions. Orders food, equipment and supplies for the purpose of maintaining an adequate inventory to maintain operations within established nutritional and budget guidelines. Oversees event closing for the purpose of ensuring proper event cleanup; security of equipment; and storage of food and supplies. Participates in unit meetings, in-service training, workshops, etc. for the purpose of conveying and/or gathering information required to perform job functions. Performs functions of other nutritional services positions, as needed for the purpose of assisting with special projects as needed and ensuring adequate staff coverage within site nutritional services operations. Prepares a variety of documentation (e.g. invoices, catering schedules, catering menus, mileage, and equipment logs, etc.) for the purpose of providing written support and/or conveying information. Processes receipts for the purpose of completing and documenting transactions and making bank deposits. Reconciles transactions (e.g. meal counts, monies collected, etc.) for the purpose of maintaining account balances in compliance with established policies and procedures. Responds to inquiries of internal and external customers for the purpose of providing information and/or direction in a prompt, efficient, and friendly manner. Schedules work hours and assignments for cafeteria employees for the purpose of ensuring adequate coverage for daily operations. Stages food serving and related event areas for the purpose of meeting requirements. Transports food and equipment from and to the central site and event sites for the purpose of ensuring that food and equipment are delivered on time and in a safe manner. Marginal Functions Performs other related duties for the purpose of ensuring the efficient and effective functioning of the work unit. Job Requirements: Minimum Qualifications Skills, Knowledge and Abilities SKILLS are required to perform multiple, technical tasks with a potential need to upgrade skills in order to meet changing job conditions. Specific skill based competencies required to satisfactorily perform the functions of the job include: adhering to safety practices; planning and managing projects; preparing and maintaining accurate records; operating standard office equipment and equipment found in a commercial kitchen; computer skills; and using pertinent software applications. KNOWLEDGE is required to perform basic math, including calculations using fractions, percents, and/or ratios; read technical information, compose a variety of documents, and/or facilitate group discussions; and analyze situations to define issues and draw conclusions. Specific knowledge based competencies required to satisfactorily perform the functions of the job include: safety practices and procedures; quantity food preparation and handling; and sanitation practices. ABILITY is required to schedule activities, meetings, and/or events; gather, collate, and/or classify data; and consider a number of factors when using equipment. Flexibility is required to work with others in a wide variety of circumstances; work with data utilizing defined but different processes; and operate equipment using a variety of standardized methods. Ability is also required to work with a diversity of individuals and/or groups; work with a variety of data; and utilize a variety of job-related equipment. Problem solving is required to analyze issues and create action plans. Problem solving with data requires independent interpretation of guidelines; and problem solving with equipment is moderate. Specific ability based competencies required to satisfactorily perform the functions of the job include: communicating with diverse groups; lead and resolve conflicts; customer service; setting priorities; working as part of a team; working with interruptions; and working with detailed information/data. Responsibility Responsibilities include: working under limited supervision following standardized practices and/or methods; directing other persons within a small work unit; monitoring budget expenditures. Utilization of some resources from other work units is often required to perform the job's functions. There is a continual opportunity to impact the organization’s services. Work Environment The usual and customary methods of performing the job's functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling, some climbing and balancing, some stooping, kneeling, crouching, and/or crawling and significant fine finger dexterity. Generally the job requires 5% sitting, 65% walking, and 30% standing. The job is performed under some temperature extremes and in a generally hazard free environment. Experience: Job related experience with increasing levels of responsibility is required. Education (Minimum): Targeted, job related education with study in job-related area. Required Testing: None Specified Certificates and Licenses: Valid Driver’s License & Evidence of Insurability School Nutrition Certification in Healthy Edge, ServSafe District Production/Assistant Manager Training Food Handler's Card, Food Handlers Card or ServSafe Certificate Continuing Educ./ Training: Maintain SNA certification and credentials Clearances: Criminal Justice Fingerprint/ Background Clearance, TB Clearance

Keywords: Lees Summit R-7 School District, Topeka , Catering Manager - Nutrition Services, Hospitality & Tourism , Lees Summit, Kansas