School Nutrition Manager

School Nutrition Manager

Job : 5839016

Final date to receive applications: Posted until filled

Posted: Jul 17, 2026 4:00 AM (UTC)

Starting Date: Immediately

Class Code: 7212

Class

Title:

School Nutrition Site Manager

Basic Function: Manage and coordinate the day‑to‑day food service operations of an assigned school site; assure compliance with District, State and federal requirements and laws regarding nutrition, sanitation, safety and record‑keeping; select, assign, schedule, supervise, direct and evaluate assigned food service personnel; serve students attractive and nutritious meals in an inviting atmosphere of efficiency and cleanliness; will report to the School Nutrition Director.

Treat all children’s and other information with utmost confidentiality.

Distinguishing Characteristics: School Nutrition Services Site Manager manages and coordinates the day‑to‑day food service operations in an assigned school site.

Representative Duties: Manage, coordinate and oversee the day‑to‑day school nutrition operations at an assigned school site. Inspect kitchen area daily to assure compliance with District, State and Federal laws and health, safety and sanitation requirements and regulations. Report any concerns to proper department. Recommend food service employees for permanent placement. Direct, assign, schedule and evaluate nutrition services personnel. Conduct on‑site job training for new employees.

Plan work schedules and coordinate daily work for efficient use of labor. Receive calls from employees and call substitutes as necessary.

Supervises and instructs kitchen personnel in the safe, proper and efficient use of all kitchen equipment. Supervises the daily cleaning of all kitchen equipment and the washing and sterilizing of all dishes, cookware and utensils. Maintains the highest standards of safety and cleanliness in the kitchen.

Guarantees accurate size of serving to meet the necessary age requirements. Forecast quantities of food based on cycle menus and production records. Supervises food preparation and production by utilizing standardized recipes. Orders online weekly for all necessary supplies.

Checks food shipments into the school, signing and recording invoices only after each order has been verified. Maintains an accurate perpetual inventory. Oversees the locking of kitchen doors.

Plan and coordinate for additional catering events assigned at the school site. Coordinate promotional activities with school to improve school and community relations and increase student participation.

Communicate with students, staff, faculty, and outside organizations to exchange information, receive suggestions, and resolve issues related to food service.

Maintain and supervise all records pertaining to inventories, logs and reports. Responsible for financial management of individual facility. Confers with the school nutrition department director regarding any personnel problems. Reports to the Director any equipment malfunction, inferior quality food, maintenance requests as needed. Participate in, schedule and attend in‑service meetings and workshops. Perform related duties as may be assigned. Assist in other food service areas as needed.

Perform related duties as assigned and deemed necessary by School Nutrition Director.

• Meal production planning and scheduling.
• Applicable District, Federal and State laws, rules and regulations related to food service.
• Quantity food preparation and food merchandising.
• Nutrition, sanitation and operation regulations and requirements. Use and care of institutional equipment and utensils.
• Procedures used in purchasing, receiving, storing and inventorying food and supplies.
• Knowledge of planning nutritional and appetizing menus within a fixed budget.
• Health and safety rules and regulations pertaining to food establishments, including sanitation and maintenance regulations.
• Budget preparation and control.
• Record‑keeping techniques.
• Principles and practices of supervision and training.
• Oral and written communications skills.
• Interpersonal skills using tact, patience and courtesy.
• Inventory methods and practices.

• Operate a variety of commercial…