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Cafeteria Manager Jobs in Silver Spring, MD (NOW HIRING)

Taher, Inc.

Cafeteria Cashier

Washington, DC · On-site

$14.75 - $18.75/hr

Taher, Inc. is a family-owned food service management company specializing in K-12 school meals, corporate dining, senior dining, catering, vending, prepared services, and baked goods. Our chefs ...

New

Baltimore County Public Schools

Asst-Lunchroom

Towson, MD · On-site

$14.25 - $18/hr

Assists in keeping the cafeteria clean. Assists with monitoring students during recess. Performs ... It shall not be held to exclude duties not referenced nor limit the right of management to assign ...

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Cafeteria Manager information

See Silver Spring, MD salary details

$12

$19

$27

How much do cafeteria manager jobs pay per hour?

As of Sep 7, 2026, the average hourly pay for cafeteria manager in Silver Spring, MD is $19.92, according to ZipRecruiter salary data. Most workers in this role earn between $16.63 and $20.62 per hour, depending on experience, location, and employer.

What is a cafeteria manager?

Cafeteria managers are professionals responsible for overseeing the daily operations of a cafeteria, including food preparation, staff supervision, inventory management, and ensuring health and safety standards are met. They plan menus, order supplies, handle budgeting, and address customer concerns to provide a positive dining experience. Additionally, cafeteria managers often train and schedule employees, monitor food quality, and ensure compliance with local health regulations.

What does a cafeteria manager do?

A cafeteria manager is required to oversee the daily operations of a cafeteria, such as one at a hospital, school, residential rehabilitation facility, or corporate office. In this career, you are responsible for hiring and training new employees, scheduling shifts at the cafeteria, and managing all food production and food preparation. As the cafeteria manager, you also have many administrative duties, such as monitoring inventory, ordering more products, dealing with customer service issues, and consulting with other managers in the department or above you.

What are the key skills and qualifications needed to thrive as a cafeteria manager, and why are they important?

To thrive as a Cafeteria Manager, you need strong organizational abilities, food safety knowledge, and experience in food service management, often supported by a degree or certification in hospitality or culinary arts. Familiarity with inventory management software, point-of-sale (POS) systems, and compliance with health regulations is typically required. Excellent interpersonal skills, leadership, and the ability to resolve conflicts help you manage staff and ensure customer satisfaction. These skills and qualities are crucial for maintaining efficient operations, meeting regulatory standards, and delivering a positive dining experience.

What are some common challenges faced by cafeteria managers and how can they be addressed?

Cafeteria Managers often face challenges such as coordinating staff schedules, ensuring food safety compliance, and managing supply inventory. Balancing meal quality with budget constraints is another frequent hurdle. Successful managers address these issues by fostering strong communication within their teams, implementing efficient inventory systems, and staying updated on food safety regulations. Regular staff training and open feedback channels can also help maintain high standards and smooth operations.

What is the difference between Cafeteria Manager vs Food Service Supervisor?

AspectCafeteria ManagerFood Service Supervisor
CredentialsHigh school diploma; some roles prefer food service certificationsHigh school diploma; food safety certifications often required
Work EnvironmentSchool cafeterias, institutional dining facilitiesRestaurants, cafeterias, catering services
Employer & IndustryEducational institutions, government facilitiesFood service establishments, hospitality industry
Primary ResponsibilitiesOversees cafeteria operations, manages staff, handles inventorySupervises food prep, manages staff, ensures food safety standards

While both roles involve managing food service operations, a Cafeteria Manager typically oversees school or institutional cafeterias, focusing on daily operations and staff management. A Food Service Supervisor often works in restaurants or catering, emphasizing food preparation and safety. Understanding these differences helps in choosing the right career path or job search focus.

More about Cafeteria Manager jobs

What are the most commonly searched types of Cafeteria jobs in Silver Spring, MD?

The most popular types of Cafeteria jobs in Silver Spring, MD are:

What job categories do people searching Cafeteria Manager jobs in Silver Spring, MD look for?

The top searched job categories for Cafeteria Manager jobs in Silver Spring, MD are:

What cities near Silver Spring, MD are hiring for Cafeteria Manager jobs?

Cities near Silver Spring, MD with the most Cafeteria Manager job openings:

Cafeteria Manager jobs near you
Infographic showing various Cafeteria Manager job openings in Silver Spring, MD as of August 2026, with employment types broken down into 87% Full Time, 11% Part Time, and 2% Contract. Highlights an 82% Physical, 2% Hybrid, and 16% Remote job distribution, with an average salary of $41,443 per year, or $19.9 per hour.

FY27: Cafeteria Worker I, Stonegate ES, 3hrs/10mos, Ad Closes 9/3/26

Montgomery County Public Schools

Silver Spring, MD • On-site

$13.50 - $17/hr

Full-time

This job post has expired today. Applications are no longer accepted.

Montgomery County Public Schools (Virginia) rating

7.3

Company rating: 7.3 out of 10

Based on 5 frontline employees who took The Breakroom Quiz

227th of 643 rated elementary and secondary schools

Job description

Job Description
Summary Description: Under supervision of a manager, supervisor or field manager, performs the routine duties involved in the production and serving of food and in cleaning kitchen facilities and equipment. This is the entry and general helper level in the school meals program. Employees in this class receive on-the-job training in the basic food production and cafeteria operations from manager and other Division of Food and Nutrition Services staff. Physical Demands: Ability to perform work requiring sustained moderate physical effort, movement of objects weighing 40-60 pounds, operation of commercial food service equipment, continuous standing and extreme variations in temperature. Special Requirements: Ability to perform work requiring sustained moderate physical effort, movement of objects weighing 40-60 pounds, operation of commercial food service equipment, continuous standing and extreme variations in temperature.
Knowledge Skills Abilities: Ability to work with students, teachers and school leadership staff demonstrating the seven SSPGS core competencies.Knowledge of basic food production. Ability to follow HACCP guidelines for safe food handling from receiving to service.Ability to practice standard sanitation procedures for care and cleaning of kitchen equipment.Ability to learn standard school cafeteria operations.Ability to gather necessary menu items, recipe ingredients and supplies. Ability to comprehend and follow written and verbal instructions. Ability to effectively communicate to meet the needs of all customers:students, school staff and community. Basic human relations skills needed to work cooperatively in close proximity with others under constant deadlines. Knowledge of and the ability to meet the seven core competencies of the Supporting Services Professional Growth System (SSPGS). Education Training Experience: Completion of the ninth grade required. High School or GED diploma preferred. Experience with food preparation techniques and safety procedures. Other combinations of applicable education, training, and experience which provide the knowledge, abilities, and skills necessary to perform effectively in the position may be considered.Certificate License:Valid Class C noncommercial driver^s license. Sanitation certification required or obtain this certification during the first six months of employment.

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