Nutrition Services Manager

Nutrition Services Manager

CROOK COUNTY SD District Position - Prineville, Oregon Open in Google Maps

Job : 5871156

Final date to receive applications: Aug 17, 2026 4:00 PM (Pacific Standard Time)

Posted: Aug 05, 2026 7:00 AM (UTC)

Starting Date: Immediately

LOCATION: District

START DATE: August 24, 2026

DAYS &

HOURS:

260 days per year; 8 hours per day

Final date to receive applications: Open Until Filled

SALARY: $104,833 to $116,230 (depending upon experience)

COMPLETE JOB DESCRIPTION

Job Title: Nutrition Services Manager

Work Days: 260

Reports To: Director of Operation

FLSA Status: Exempt

Full benefits package: PERS pick-up;
Health, Vision, Dental, Disability Insurance and Accidental Death & Dismemberment Insurance (as determined by the District).

Must have current Oregon Driver's License and Oregon Food Handers' Card. Must pass pre-employment drug screening (per federal and district policy), physical exam and criminal history background check.

JOB SUMMARY

This is a Supervisory level position with full supervisory responsibility for Nutrition Services as directed by the Director of Operations. Responsible for planning, evaluating and initiating programs to meet current and future District needs in food service. The position ensures the efficient and cost-effective delivery of food service that complies with State and Federal programs to include purchasing, department staffing, staff evaluations, scheduling, and supervision of food service positions.

Required to develop and maintain program procedures, department systems and efficient work standards. Responsible for directing the activities and operation of the Nutrition Services department including the leadership of all kitchen staff, purchasing and inventory control, menu management and meal distribution to the School District community. Provide highly responsible and complex administrative support to the Director of Operations.

Distinguishing Characteristics:

• This position is distinguished from other supervisor positions by the full supervisory responsibility for all district food services and functions including production kitchen employees and cafeteria attendants and as the primary contact person for Nutrition Services.

Supervisory Relationships:

• Reports to and receives work assignments and direction from the Director of Operations.
• May lead the work activities of production kitchen leads, kitchen leads, cafeteria attendants and food warehouse staff
• May plan and schedule work operations and employee assignments.
• May perform the same work as others but provides assistance and direction as needed.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Plan, organize, direct and coordinate the work of kitchen personnel and deliveries.
• Oversees inventory control processes, including ordering, receiving, storage, and issuance of materials.
• Select, supervise, train and evaluate kitchen staff. Provide and demonstrate administrative and professional leadership of the Nutrition Services Department.
• Identify and respond to issues, concerns and needs.
• Develop, implement and administer goals, objectives and procedures for providing effective and efficient operations under the advisement of the Director of Operations.
• Allocate limited resources in a cost-effective manner. Analyze problems; identify alternative solutions, project consequences of proposed actions and implement approved recommendations in support of goals. Research, analyze and evaluate new service delivery methods, procedures and techniques.
• Prepare clear and concise reports. Interpret and apply Federal, State and local policies, procedures, laws and regulations
• Establish and implement department goals and objectives as approved by the Director of Operations. Resolves problems involving food standards, labor costs, and proper use of equipment and serving schedule. Establishes appropriate service and staffing levels and allocates resources.
• Makes budget recommendations, which includes cost-effective food nutrition programs, capital equipment, expansion, and special events.
• Ensures quality personnel management of food service staff including hiring, training, scheduling, supervision, goal-setting, proper licensing/certification and training, disciplinary actions, and annual evaluations. Disciplinary activity will be performed with assistance from and oversight by the Director of Human Resources.
• Plans and directs special food service programs. Delegates and ensures program implementation by food service staff.
• Directs the food preparation and complies with nutritional guidelines as established by State and Federal regulations.
• Coordinates food service program activities with other departments and outside agencies. Prepares and presents staff reports and provides staff assistance to the Director of Operations.
• Designs, plans and assures implementation of improved food service procedures.
• Optimizes use of software that has been implemented for use in the Nutrition Services Department, and provides input and recommendations for…