2026-2027 School Nutrition Manager - Full-time

School Nutrition Manager

Minimum Qualifications:

Minimum of a high school diploma or GED; college degree in related field is strongly preferred. Experience in quantity food production and service is preferred. Successful completion of Delaware Department of Education's Food Service Unit Course series, or willingness to complete series within two years of employment. Failure to complete will result in termination. Current Serv Safe® Certification, or willingness to complete within one year of employment.

Failure to complete or maintain will result in termination. Minimum of School Nutrition Association Level III certification must be obtained within one year of employment. Failure to complete or maintain certification will result in termination. Manages and maintains professional development requirements/continuing education units (CEUs) per USDA federal regulations. Prior food service experience is preferred, however on-the-job and classroom training will be available.

Ability to supervise, motivate and lead school nutrition staff; prior supervisory experience is preferred. Ability to effectively and professionally communicate in English (read, write, speak) with students, families, staff, administration and community members. Ability to read and effectively convert measurements into desired quantities. Knowledge of, or demonstrated ability to learn, current USDA meal patterns for school nutrition programs. Demonstrates strong organizational skills with proficiency in record keeping.

Working knowledge of purchasing, food preparation, inventory management, financial management, student account management and menu planning. Knowledge of and experience with various forms of technology and software; preferred proficiency in the Microsoft Office programs (outlook, Excel, Word Publisher). Knowledge of and experience with school nutrition management software is preferred, though training will be available. Ability to work in an environment of extreme cold, hot and humid temperatures for sustained periods.

Ability to work in a fast-paced environment while managing multiple priorities ellent work history, including evidence of punctuality, good attendance and satisfactory evaluations. Excellent health including full range of motion, manual dexterity, ability to stand for at least four (4) hours at a time. Ability to perform the following actions:
Bending, squatting, climbing, carrying, moving objects and lifting a minimum of at least 50 lbs. Health certificate is required. Valid driver's license and/or reliable personal transportation. Applicants must complete a written skills test as part of the interview process. Satisfactory Criminal Background Check required. Satisfactory Child Protection Registry Check required. Satisfactory Mantoux Tuberculin Test required. Participation in Direct Deposit of Pay required.

Performance Responsibilities – School Nutrition Manager:
With support from and in cooperation with the Director of School Nutrition, is responsible for the leadership and management of the school nutrition program, in designated school(s), in terms of supervising employees, equipment, and food quality and safety and is the point of contact between students and school personnel. Shall coordinate and schedule the preparation of all menu items according to a pre-planned menu, using selected standardized recipes.

Responsible for communicating with the Director of School Nutrition, nutrition specialist, school nurse and parents/guardians regarding specialized diets, as needed and requested. Shall coordinate and supervise preparation time so that menu items are ready promptly at serving times and batched cooked in order to ensure quality and freshness. Products are to be taste-tested for quality before serving. Shall coordinate and supervise the preparation of daily menu items in appropriate quantities, assuring adequate portions and avoiding under or over production.

Responsible for making sure that staff members are reading recipes and converting measurements correctly. Responsible for the maintenance of daily usage logs, daily meal production records and all temperature records. Shall coordinate and supervise the implementation of the district HACCP procedures for receiving, preparing, cooking, cooling and storing of all food in accordance with federal, state and district procedures. Shall be responsible for placing all orders pertaining to all school nutrition programs and catering events, using state bids and pricing provided by the Director of School Nutrition and/or Nutrition Specialist.

Responsible for cost control in all categories. Shall receive and check-in food and/or supply orders while following HACCP procedures. Shall be responsible for the supervision of proper use, operation and cleanliness of all kitchen equipment including but not limited to:
Steamers, gas and electric ranges, convection ovens, slicers, mixers and all other kitchen equipment as required. Shall have the ability to operate the…