Area Manager, Food and Nutrition Services

Role Description

The Area Manager, Food and Nutrition Services is a full-time, on-site role based in Sarasota County, FL. This position provides Food and Nutrition Services Managers and School Principals assistance and guidance to ensure program compliance and maximum operational efficiency.

ADMINISTRATIVE K - Starting at $70,819

FOOD AND NUTRITION SERVICES (9021)

• Bachelor’s Degree from an accredited educational institution in Nutrition, Administrative Dietetics, Institutional Food Management or Business; or an equivalent combination of education and job‑related experience from which comparable knowledge and ability can be acquired. Registered Dietitian preferred.
• Successful administrative experience in School Nutrition preferred. Dietetic Internship could qualify as regular work experience preferred.
• Successful experience in a public‑school system or in quantity food preparation and service.
• Successful experience in management and financial reporting and analysis.
• Demonstrated ability to supervise a large number of employees.
• Certification (non‑degreed) or credentialing (degreed) in School Food Service within two (2) years of hire date.
• Possess computer knowledge and familiarity with computer applications.
• Possess knowledge of the Healthy Hunger Free Kids Act and School Nutrition Program Requirements.

• Possess in‑depth knowledge of diverse subjects related to School Food Services.
• Ability to articulate information to employees.
• Management experience and ability is critical to performance.
• Demonstrated ability to work independently.
• Demonstrated ability to lead, communicate and work with others to teach basic to advanced skills.
• Possess computer skills and experience with Microsoft Office, and web‑based technology.
• Ability and willingness to learn current software used by department.
• Ability to plan, organize and prioritize activities.
• Able to be Serv Safe certified within 1 year of hire date.
• Be familiar with the Code of Federal Regulations, child nutrition policies and current legislation.
• Ability to assist with the implementation of the Healthy Hunger Free Kids Act.

Director, Food and Nutrition Services

Food and Nutrition Services Managers

• Supervises and organizes the Food and Nutrition Services Program in an assigned geographical area.
• Acts as liaison between personnel, Managers, Principals, and the Food and Nutrition Services Director.
• Works with the School Principal, faculty, and staff to plan and utilize School Food and Nutrition Services as an educational asset in the school program.
• Performs site visits and site reviews to monitor conformance to standards established for food preparation, meal service, safety and sanitation, storage and inventory maintenance, and cash collection.
• Supervises food production and service to ensure meals served are nutritionally adequate, meet high standards for flavor and appearance, and meet all Federal State and local regulations.
• Reviews figures on daily participation, Meals Per Labor Hour, plate lunch costs and financial statements. Forwards this information to Managers and gives suggestions for improvement where needed.
• Monitors Manager’s food buying practices and bid conformance, and is responsible for all market orders.
• Assists managers in the placement of personnel.
• Instructs and assists managers in the correct preparation of all school center reports.
• Evaluates the performance of vendors and the acceptability of products.
• Performs site reviews to evaluate cafeterias to determine efficiency of operation, financial status, and adherence to policies, procedures, and regulations.
• Demonstrates work simplification methods where needed and assists managers with new employee training and work schedules.
• Works with schools on Free and Reduced Priced Meal Applications, Meal Service and Collection procedures, and adherence to United States Department of Agriculture policies.
• Teaches and assists in Food and Nutrition Service training programs.
• Assists in the preparation of the Central Menu, and the Pre‑planning and Food Production records, and solicits input on menus from Managers…