Catering Manager - Lexington School Nutrition

Catering Manager – Lead & Elevate School Event Dining!
School Nutrition Event & Catering Leadership

Are you a detail-oriented food service professional with a passion for creating memorable experiences? Join our school nutrition team as a Catering Manager, where you’ll plan, coordinate, and deliver catering for school events, meetings, and special occasions—while supporting our mission of providing healthy, delicious meals for students and staff.

 

What You’ll Do:

• Manage all aspects of school-based catering operations, from initial planning to final service
• Collaborate with school staff and administrators to create menus that meet budget, nutrition, and dietary needs
• Lead and inspire a team to deliver exceptional food and service for events of all sizes
• Oversee event logistics, setup, service, and breakdown to ensure smooth execution
• Ensure all food safety, sanitation, and presentation standards are met
• Manage catering inventory, ordering, and cost controls
• Provide hands-on support during events to keep everything running seamlessly
• Build and maintain positive relationships with school staff, parents, and the community

We’re Looking For:

• 3+ years of food service or catering management experience, ideally in a K–12 or institutional setting
• Strong organizational skills and the ability to manage multiple events at once
• Proven leadership skills to train, motivate, and support staff
• Excellent communication skills for client and team coordination
• Knowledge of USDA meal programs and local health department guidelines (a plus)
• Ability to adapt quickly and solve problems in fast-paced situations
• Proficiency with Microsoft Office and email communication
• ServSafe certification required (or ability to obtain)
• Flexibility for occasional evenings or weekends for school events

Why Join Us?

• Competitive salary and professional growth opportunities
• Family-friendly Monday–Friday schedule with limited evenings/weekends
• Health, dental, vision insurance + 401(k) with company match
• Paid time off and holidays
• Make a meaningful impact in your school community while delivering quality food and service

About Us:

At Whitsons Culinary Group, we believe food brings people together—and in schools, it’s an essential part of building community. As a Catering Manager, you’ll help create events that bring joy, celebrate milestones, and strengthen connections between students, staff, and families. Your leadership will ensure every event reflects our mission: Enhancing Life One Meal at a Time™.

Apply now and bring your catering expertise to a role that makes a difference every day!

Qualifications

REQUIRED QUALIFICATIONS AND COMPETENCIES: 

 

Education: 

• Bachelor’s degree or equivalent with concentration in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business or a related field. OR 

• Bachelor’s degree or equivalent with any academic major AND a state recognized certificate in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, or business. OR 

• Associates degree or equivalent with concentration in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business or a related field AND at least one year of relevant school nutrition programs experience. OR 

• High School diploma or GED AND at least Five (5) years experience in school nutrition programs. 

 

Certifications: 

• ServSafe Mandatory– Local food safety certification if required in jurisdiction of employment. Must be knowledgeable of all local health and food safety ordinances. 

 

Computer Skills: 

• Proficiency in all Microsoft Office applications is required. 

• Must be able to communicate electronically through use of email and other similar computer platforms. 

• Able to learn new programs easily and quickly.    

 

Other Qualifications, Experience and Competencies:  

• 3 years experience in Food Service Management as a Manager/Manager required. 

• Minimum 1 year experience in K-12 programs required. Strong interest in school nutrition program development.  

• Culinary background is required - Must have a passion and an interest in food  

• Working knowledge of cooking procedures and recipe adherence and scaling.  

• Must have demonstrated experience developing talent and managing multiple priorities 

• Must be able to use “critical thinking” skills in order to resolve problems or would result in improving program overall. 

• Ability to effectively communicate verbally, electronically and written with clients, parents, students and support staff. 

• Must possess excellent time management and organizational skills 

• Bilingual Spanish is highly desirable.  

 

PHYSICAL DEMANDS OF THE JOB: 

 

The physical demands described here are representative of those that must be met by a Team Member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.  

• While performing the duties of this job, the team member is frequently required Sit, walk, talk and hear 

• Use hands and fingers to feel, handle, or operate objects, tools, or controls and reach with hands and arms. 

• Be standing on feet majority of the workday in addition to walking back and forth. 

• Lift and/or move up to 40 pounds. Lifting while turning side to side is sometimes necessary. 

• Specific vision abilities required by this job include close vision and the ability to adjust focus.  

Position may require extended hours including evenings and/or weekends, travel to multiple work sites and occasional out-of-district travel.  Must be able to drive his/her own vehicle to other work sites. 

WORK ENVIRONMENT:  

The work environment characteristics described here are representative of those a Team Member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.  

The work is performed primarily in a Cafeteria /Food Service establishment. Work is primarily “hands-on” during mealtimes. Office work is completed before or after mealtimes. The noise level in the work environment is moderate to loud.  

The duties listed above are intended only as illustrations of the various types of work and duties that may be performed. The omission of specific statements of duties does not exclude them from the