SCHOOL NUTRITION MANAGER
$33,600–$45,792 year
On-siteHavelock, North Carolina, United States
Job Summary
Manage the food service program by supervising meal preparation, serving, and staff operations while maintaining a Grade A sanitation rating. Oversee fiscal management, including auditing lunch balances, processing daily deposits, and interpreting financial data for management decisions. Control inventory and purchasing by checking purchase orders, maintaining accurate stock records, and ensuring adequate supplies. Ensure compliance with federal, state, and local regulations through daily HACCP reporting, safety training, and equipment maintenance. Coordinate personnel activities by scheduling staff, conducting performance evaluations, and providing on-the-job training. Communicate with parents, faculty, and the community to promote the program and address account inquiries.
Required Qualifications
- Graduation from high school
- 3 to 5 years of experience in the preparation of food in quantity lots
- Essential Functions/Typical Tasks
- A. MAJOR FUNCTION: Fiscal Management
- B. MAJOR FUNCTION: Reports/Record Keeping
- C. MAJOR FUNCTION: Free and Reduced
- D. MAJOR FUNCTION: Food Production and Service
- E. MAJOR FUNCTION: Purchasing, Storage, and Inventory of Food and Supplies
- F. MAJOR FUNCTION: Personnel Management
- G. MAJOR FUNCTION: Sanitation and Safety
- H. MAJOR FUNCTION: Facility and Equipment Management
- I. MAJOR FUNCTION: Public Relations
- J. MAJOR FUNCTION: Nutrition Education
- K. MAJOR FUNCTION: Professional Development
- L. MAJOR FUNCTION: Other Responsibilities
- Considerable knowledge of the principles and practices of food service administration, team building and customer
- Considerable knowledge of the principles of supervision, organization and
- Considerable knowledge of the methods, tools, techniques and practices of sanitation, food preparation and food storage
- General knowledge of the principles of bookkeeping and accounting of
- Some knowledge of USDA meal pattern and dietary guidelines and rules and regulations regarding federal meal programs
- Some knowledge of federal, state and school system regulations and requirements regarding bookkeeping and accounting of funds collected in school
- Some knowledge of the maintenance needs of large kitchen
- Skilled in motivating staff to follow schools, local, state and federal rules, regulations, policies and procedures and in ensuring that staff members meet expectations
- Skilled in leading staff to provide quality meals and friendly service appropriate to a public school
- Skilled in projecting amounts of food to be prepared based on previous school history and to order sufficient quantities of necessary
- Skilled in maintaining complete and accurate records and in developing simple reports from those records
- Ability to comprehend written and verbal correspondence and to respond
- Ability to plan and implement operational policies, procedures, and standards
- Ability to set priorities and allocate time so that tasks are completed and deadlines are met in a timely manner
- Ability to exercise independent judgment and to use initiative when responding to emergencies, resolving problems and making improvements in the cafeteria
- Ability to communicate effectively both orally and in
- Ability to exercise tact, courtesy and firmness in frequent contact with co-workers, vendors, customers and subordinates
- Ability to establish and maintain effective working relationships as necessitated by work assignments
- Physical/Cognitive Requirements
- Work in this classification is considered medium physical work requiring the exertion of up to 50 pounds of force occasionally and up to 30 po
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