Food Service Manager
Mari-Linn School
2026-27 School Year
POSITION TYPE: Full-time
HOURS, SCHEDULE - 186 days - 6:00 am - 2:00 pm
START DATE: 8/24/2026
PAY: Please note that the salary for this position is currently listed as "To Be Determined" for the 2026-27 school year. The District and the Classified Union are currently in collective bargaining, and the final salary and cost-of-living adjustments (COLA) will be established once the new contract is ratified. We will provide updated compensation details as soon as they become available. The current pay for this position (2025-26 school year) is $18.03-$23.52.
RETIREMENT CONTRIBUTION: The North Santiam School District participates in the Oregon Public Employee Retirement System (PERS and OPSRP) on behalf of its employees. Upon eligibility, the district contributes 6% of an employee’s salary to their Individual Account Program (IAP). Eligibility is defined as working at least six full calendar months in a qualifying position. Part-time employees who have worked at least 6 months and 600 hours in a calendar year will qualify.
HIRING MANAGER: John Barnes - john.barnes@nssd29j.org
North Santiam School District is seeking a highly motivated and skilled individual to join our team as a Food Service Manager. The successful candidate will play a vital role in ensuring the efficient and safe operation of our school kitchen, providing nutritious and appealing meals to our students.
A successful applicant must have:
- The ability to lead others
- Good oral and written communication skills
- Be organized and efficient
- Valid driver's license and food handlers card
- The ability to provide good customer service
- The ability to follow and implement rules and regulations
To perform this job successfully, an individual must be able to execute each requirement satisfactorily. The requirements listed below are representative of the knowledge, skills, and/ or abilities needed for the position.
*Supervisory experience preferred
- Knowledge of proper nutrition, food storage, and the operation of the kitchen equipment
- Knowledge of methods of preparing foods, including meats and other main dishes, side dishes, sandwiches, and desserts, within the requirements of the School Food Service Program
- Knowledge of kitchen sanitation and safe work practices, and the ability to maintain cleanliness
- Ability to work harmoniously with others and to communicate effectively (both orally and in writing) with students, staff, and the general public
- Ability to understand and follow oral and written instructions with speed and accuracy
- Ability to maintain confidentiality
- Perform physical requirements, which may include:
A. Moderate degree of physical stamina and frequent lifting up to 50 lbs.
B. Frequent walking, bending, reaching, twisting, and prolonged periods of standing
C. Exposure to noise, heat, cold, hot and cold surfaces, and sharp and moving equipment
D. Requires coordination and dexterity to prepare foods
E. Ability to move freely around the kitchen and storage areas to perform food preparation and food serving duties
Such an alternative to the above requirements as the School Board or the Administration may deem appropriate and acceptable
Essential Duties and Responsibilities:
1. Supervise the preparation of all foods
2. Responsible for any aspect of food preparation, serving, cleaning, dishwashing, etc.
3. Responsibility for the operation of the kitchen
4. Responsible for ensuring all equipment, silverware, dishes, pots, and pans are cleaned and stored properly
5. Coordinate kitchen staff in the day-to-day preparation and serving of food
6. Maintain a high level of ethical behavior and confidentiality of information about students and staff
7. Participate in in-service training as assigned
8. Act as a friendly ambassador of the North Santiam School District
9. Perform such other tasks (which may require knowledge of other job descriptions) as may seem appropriate to the Board or Administration
10. Responsible for computer operation
11. Accurate accounting of money and completing bank deposits
12. Must possess a valid Food Handler’s Certificate (OAR 333.175.000)
13. ServSafe Certification