School Nutrition Manager High School

Position: 25-26 School Nutrition Manager High School

25-26 School Nutrition Manager High School

• Position Type:
  School Nutrition/ Manager School Nutrition High School
• Date Posted: 3/3/2025
• Location:
  
  School Nutrition
• Closing Date:
  Until filled

Job Title: School Nutrition Manager
Reports To: School Nutrition Supervisor
FLSA Status: Non-Exempt

Summary:
Supervises, trains, and manages campus School Nutrition operations.

Essential duties and responsibilities include the following:

Personnel Management:
Supervises and coordinates activities of workers engaged in preparing food, serving meals, and cleaning kitchen and dining room/food court areas. Provides cleaning schedules for employees to follow.

Supervises and assists in cleaning the cafeteria dining area. This includes the tabletops, chairs, sweeping, spot mopping spills, and taking out the trash as needed. These tasks should be performed during and immediately following the breakfast and lunch meal.

Supervises and assists in stacking the cafeteria chairs on the tables after the lunch meal has been served.

Coaches and counsels employees effectively to impact positive performance.

Maintains policies and procedures to ensure quality and timeliness of work to meet or exceed productivity standards (meals per man hour goal assigned to each campus).

Communicates to employees in a manner that maintains both dignity and respect of the employee as well as fosters cooperation and reduces conflicts.

Provides leadership to the School Nutrition staff that promotes team effectiveness, productivity and morale. Exhibits professional behavior characteristic of a school nutrition manager. Develops a cohesive work team.

Adheres to professional code of conduct policies for diverse staff, teachers, principals, other school staff, students and parents.

Manages School Nutrition operations and employees according to federal, state, local laws, district regulations, policies and procedures.

Trains, monitors and evaluates employee performance and develops individual performance plans.

Attends training and continuing education in compliance with USDA Professional Standards.

Follows all rules for the National School Breakfast and Lunch Programs, including civil rights, free potable water, health inspections, production records, and ensure all required signage is posted.

Sanitation and Safety Responsibility:
Maintains sanitation and safety practices in compliance with local, state and federal policies, procedures and regulations.

All storage areas (cooler, freezer, and dry) are maintained in accordance with sanitation and safety regulations. All items are properly stored on shelves in an orderly fashion.

Establishes and enforces standards for cleanliness, health, Hazard Analysis Critical Control Points (HACCP), and safety by following health and safety codes and regulation to protect the health and well-being of students, staff and visitors.

Ensures that all sanitation and safety standard operating procedures (SOP) are followed by staff and all related Hazard Analysis Critical Control Points (HACCP), are recorded and monitored according to (SOP) and all related food and equipment temperature and sanitation logs are completed for compliance with Federal, State, and Local sanitation regulations.

Trains and ensures employees follow all instructions, by reading labels and uses appropriate chemicals to clean and sanitize kitchen facility and dining room. Ensure employees have and wear related protective eye and face gear when using chemicals.

Maintains a safe and hazard-free working environment. Ensures all items are stored at least 6 inches off the floor on shelves.

Follows and practices all school security procedures for visitors, lock downs, fire drills and keeps doors secured.

Financial Responsibility:
Utilizes technology (Primero Edge Software), to prepare food orders, maintain adequate supply of food and supplies, accurately record all food prepared and served, portion sizes, food used and leftovers, and withdraws food used from inventory.

Effectively utilizes forecasting techniques to ensure only adequate quantities are purchased for food and supplies to meet target food cost goals.

Receives, orders, and checks deliveries from vendors and warehouse for accuracy and compliance with HACCP. Enters order receipts in Primero Edge in a timely manner. Communicates errors to office staff.

Accurately conducts inventory procedures of bought food, USDA foods, and supplies to ensure financial goals of the program. Reconciles perpetual with physical inventories. Ensures inventory follows first in/first out (FIFO) usage.

Uses financial reports to adjust necessary to meet financial goals. Maintains acceptable food labor cost goals. Follows directives for financial accountability.

Supervises cashier functions, cash handling procedures and cash deposits. Trains and supervises cashiers to ensure reimbursable meals are properly identified and recorded. May serve as cashier when needed.

Food Production and Service:
Oversees the preparation of food according to standardized recipes to ensure…