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Food Security Associate

Mckeesrocks, PA · On-site

$13.25 - $17.25/hr

Pick up food and other products from the regional food bank weekly, prior to food distribution. * Prepare the food pantry for product distribution, i.e., bag paper products, organize the product ...

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Regional Food information

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$759

$1.5K

$1.9K

How much do regional food jobs pay per week?

As of Aug 17, 2026, the average weekly pay for regional food in the United States is $1,459.17, according to ZipRecruiter salary data. Most workers in this role earn between $1,250.00 and $1,625.00 per week, depending on experience, location, and employer.

What does a regional food specialist do?

A Regional Food Specialist focuses on the cuisines, food traditions, and culinary practices specific to a particular geographic area. Their work often involves researching local ingredients, developing authentic recipes, and promoting regional food culture. They may collaborate with restaurants, food producers, and tourism boards to highlight the unique flavors of their region. These specialists also play a role in preserving traditional foodways and educating others about the significance of regional foods.

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

To excel as a Regional Food Manager, you need expertise in food service operations, supply chain management, and regional market analysis, usually supported by a degree in hospitality management or a related field. Familiarity with inventory management systems, food safety certifications (like ServSafe), and enterprise resource planning (ERP) software is commonly required. Strong leadership, negotiation skills, and cultural awareness help build effective teams and relationships with regional suppliers. These abilities are crucial to ensure consistent food quality, regulatory compliance, and efficient operations across multiple locations.

What are some common challenges faced by regional food managers when overseeing multiple locations?

Regional Food Managers often face the challenge of maintaining consistent food quality and service standards across different locations, each with unique staff and customer preferences. Coordinating supply chains, managing inventory, and ensuring compliance with health regulations can also be complex when operating over a wide geographic area. Effective communication and strong leadership are essential for training teams, implementing new menu items, and addressing issues quickly to keep operations running smoothly.

What is the difference between Regional Food vs Regional Chef?

AspectRegional Food
CredentialsTypically no formal certifications required; knowledge of regional cuisine preferred
Work EnvironmentFood production, distribution, or retail settings
Industry UsageUsed in food manufacturing, marketing, and retail sectors
Job FocusSpecializing in regional food products and their promotion

Regional Food involves handling, marketing, or selling regional food products, often in production or retail settings. Regional Chef, on the other hand, is a culinary professional focused on preparing dishes that highlight regional cuisine. While both roles emphasize regional flavors, Regional Food centers on product management, whereas Regional Chef emphasizes culinary preparation and presentation.

What cities are hiring for Regional Food jobs?

Cities with the most Regional Food job openings:

What are the most commonly searched types of Food jobs?

The most popular types of Food jobs are:

What states have the most Regional Food jobs?

States with the most job openings for Regional Food jobs include:

Regional Food jobs near you
Infographic showing various Regional Food job openings in the United States as of August 2026, with employment types broken down into 69% Full Time, 30% Part Time, and 1% Nights. Highlights an 99% Physical, and 1% Remote job distribution, with an average salary of $75,877 per year, or $36.5 per hour.

Regional Food Service Manager Wichita

Leiszler Oil Company

Manhattan, KS • On-site

$47K/yr

Full-time

Re-posted 22 days ago

Job description

Works under the guidance of the Food Service Director.

Direct the expenditure of the food service budget.

Insure that the food service operates within established budgetary guidelines.

Assign, direct, train and supervise food service workers.

Assist in the hiring, transfer, promotion, demotion, or dismissal of food service workers.

Follow proper receiving, storage, and preparation techniques to insure that all food items are maintained at a high quality until consumed.

Plan, implement, and review all menus.

Maintain the highest standards of cleanliness and safety in the kitchen.

Prepare all local and state reports as directed or required.

Implement strategies to create an atmosphere that will attract and retain customers.

Understand and implement safety procedures as required by the district.

Manage inventory and merchandising.

Control expenses and product quality.

Put up signage.

Resolve customers; complaints to their satisfaction and answering correspondence.

Assist customers with questions, offering samples and suggesting products.

Inspect stores.

Promote employees to higher positions, ensuring employees are practicing proper technique in their work and, at times, firing employees.

Evaluate current employees’ work habits and standards.

Promote company image both internally to employees and externally to customers.

Perform other duties as assigned. 

Disclaimer: This job description is not a complete listing of responsibilities, but reflects the general qualifications, duties and/or responsibilities necessary to develop in this position. The company reserves the right to revise the job description when circumstances are necessary for reasons such as, but not limited to, new systems, technical developments, emergencies, and workload or personnel changes.

 We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.EOE/Minority/Female/Veteran/Disabled

Glen Leiszler credited his company's success to the simplest and most basic of all business formulas: honesty and hard work. \Treat your customers with respect,\ he advises. \Be truthful with them. Treat everybody alike. Get the right people helping you.\ \And after you've done all that, be willing to put 101 percent effort into your business. That's all it takes to have an operation that will grow.\ Leiszler Oil is a third generation marketer of CoconoPhillips. Leiszler Oil celebrated their 85th year of service in April of 2017. Glen Leiszler started operation on April 12,1932. His son George began working for the company on February 1, 1969. Alison Leisler joined the team in 2003 with her sister Samantha following in 2004, and her other sister Natalie joining the team in 2014. We always say that our values are hard work and communication - we believe that anything can be accomplished with both of those.