Nutrition Manager - Elementary School 2026-2027

Responsibilities

• Oversees food preparation and service to students and school employees.
• Supervises the preparation of food according to standardized recipes.
• Prepares daily production records and cleaning schedules for staff.
• Maintains consistency in food preparation and service to students and school employees.
• Follows all local and state food safety and sanitation guidelines.
• Performs a variety of kitchen assignments (e.g., baking, cashiering, etc.) as needed.
• Aids in the receipt and proper storage of all kitchen deliveries.
• Ensures the cleanliness and sanitation of all areas of the kitchen while adhering to all local and state health codes.

Managerial Responsibilities

• Supervises nutrition staff to ensure product quality, a high standard of customer service, and operation efficiency.
• Receives and reconciles vendor invoices and oversee the daily sales reconciliation and use own transportation to the bank to make bank deposits.
• Responsible for ordering and maintaining adequate food and supplies and potentially pick up product from other school locations during the work day if needed.
• Participate in the completion of daily production records.
• Assist with ordering and maintenance of adequate food supplies.
• Provide on-the-job training in all facets of the operation and complete annual staff evaluations.
• Attend mandatory departmental meetings.

Support and Demonstrate Core Values

• Comply with federal, state, and local regulations governing school nutrition programs.
• Complete federally mandated professional development activities annually.
• Respond promptly and thoroughly to written and oral requests for information.
• Maintain a clean, neat appearance.
• Must adhere to departmental Dress Code and Uniform Practices.
• Maintain a record of appropriate attendance and punctuality.
• Serve as an optimal role model for students, colleagues, and the community.
• Work in close harmony with colleagues, supervisors, and co-workers.
• Comply with all district and school policies and regulations, including but not limited to guidelines for confidentiality.

Education And Experience

• Associate’s Degree from an accredited college or university preferred.
• Prior professional job related experience of three (3) years required.
• Prior supervisory experience of two (2) years preferred.

Knowledge, Skills, And Abilities

• Knowledge:
• Institutional food service procedures, practices and equipment.
• Nutritional values, and special dietary requirements.
• Kitchen sanitation and safety measures.

• Skills:
• Basic computer competency including but not limited to Windows, Microsoft Office, and Google Suite.
• Perform business level math and accounting computations.
• Prepare food according to standardized recipes.

• Abilities:
• Comply with Hazard Analysis Critical Control Point (HACCP) principles and guidelines.
• Answer phone calls, respond to emails, and exchange in face-to-face communication with professionalism.
• Demonstrate effective time management and organizational skills.
• Use oral and written communication skills and thorough knowledge of English grammar and usage.
• Adapt to change and maintain flexibility.
• Address criticism in an appropriate manner and develop constructive outcomes.