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 1. Oversees quantity food production for breakfast, lunch, afterschool meals, summer feeding, special events, and catering programs. 2. Directs production planning based on menus, participation projections, inventory availability, and program requirements. 3. Ensures compliance with USDA meal pattern requirements, standardized recipes, portion control standards, and menu specifications. 4. Monitors production records, forecasting practices, yield management, and waste reduction initiatives. 5. 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 oper…

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