Child Nutrition Manager - E. B. Frink (Start Date: 08/11/2026)

Pay Grade: 58 Starting pay at Step 6: 19.25 an hour

Child Nutrition Cafeteria Manager Elementary, Middle, and High Schools

General Statement of Job Under the supervision of the Child Nutrition Director and Supervisor, performs cafeteria supervisory, administrative, and food preparation duties in compliance with USDA and other federal, state, and local regulations. Manager must exercise considerable independent judgment and initiative in planning, developing, coordinating, and overseeing physical and human resources needed to effectively prepare and serve nutritious meals in a pleasant eating environment.

Specific Duties and Responsibilities

• Plans, implements, maintains, and supervises operation of an assigned school cafeteria for preparation and service of meals and other foods using batch cooking or other established procedures.
• Follows and ensures adherence to established LCPS Child Nutrition, local, state, and federal regulations and requirements as well as sanitation, food production, and nutritional guidelines. Establishes and ensures adherence to procedures and standards which are in agreement with these regulations, requirements, and guidelines.
• Adheres to established procedures for collection, reporting, and accounting of fees for purchase of meals and other food products.
• Serves meals on time, provides quick, pleasant service to customers, and works with principal to provide a pleasant eating environment.
• Determines amount of food necessary for preparation of daily meals, determines and maintains proper inventories of necessary food supplies and materials, and prepares orders. Checks deliveries to ensure compliance with orders and contacts appropriate persons to resolve discrepancies as necessary.
• Prepares production reports, ensures that staff follows standardized recipes and proper food production procedures, ensures that sufficient quantities of food are available for customers, and obtains and records amount of food items prepared, served, and discarded each day.
• Ensures that HAACP and TILT procedures are followed by all personnel to ensure safe food preparation and service of all menu and a la carte items.
• Maintains the cleanliness and organization of food production and storage areas, conducts monthly physical inventory of food and supplies.
• Completes and submits accurate reports, daily reconciliations, invoices, inventories, orders, productions, records, time sheets, and other records on time.
• Oversees use of kitchen equipment, establishing and overseeing adherence to cleaning schedules, and requesting repair service as appropriate.
• Inputs data and generates various daily, weekly, and monthly computer reports such as daily reconciliations and other financial reports, orders, inventories, free and reduced rosters, and meal participation. Verifies cash and checks received, monitors and collects charge balances, prepares and makes bank deposits. Uses computer, fax machine, e-mail, voicemail, and other communication technology.
• Administers federal Free & Reduced Price Meal Program in accordance with state and federal rules and regulations. Works with school NC Wise Data Manager and Child Nutrition Department on a daily basis to maintain accurate student attendance and eligibility data.
• Assigns, directs, and supervises cafeteria staff, ensuring adherence to established policies, procedures, and standards. Assists and advises subordinates as necessary, resolving problems as non-routine situations arise. Monitors job performance and provides fair, timely feedback regarding performance strengths and weaknesses.
• Completes daily work schedules for all cafeteria staff. Obtains temporary personnel as necessary to substitute for absent workers, reviews time sheets, and submits required documents for processing of payroll. Ensures that subordinates receive orientation and training necessary to perform job functions, including training.
• Assists in the preparation and service of breakfasts, lunches, and other foods as appropriate.
• May supervise catered meal production and delivery of meals to students at locations without an open kitchen (i.e., early, middle, college, high schools) or to outside agencies (i.e., Greene, Lamp locations).
• Attends approved food safety and sanitation training and must pass required test on training material to meet standards for health department certification credit.
• Attends scheduled meetings, reads emails and other correspondence, and communicates appropriate information to cafeteria staff in a timely manner. Informs staff of changes needed to facilitate training and to improve program effectiveness.
• Follows workplace safety procedures.
• Answers questions from cafeteria employees or the public concerning policies, procedures, or deadlines; explains the use of records or information.
• Works with other Child Nutrition staff to resolve problems and provide solutions to day-to-day operations.
• Helps ensure compliance with health and safety regulations and standards of sanitation.
• Maintains confidentiality of sensitive and confidential information.
• Assists with special events and projects as assigned or requested.

Additional Job Functions or Assigned Tasks Performs other related work as required.

Minimum Training and Experience

• High school diploma or equivalent.
• Two years food service experience or college-level course study in nutrition or food management.

Other Requirements Will be working in a kitchen environment subject to temperature extremes, standing for long periods, lifting up to 40 pounds, loud noises, and subject to travel from school to school for work purposes. Must maintain an acceptable attendance record and be punctual.

DISCLAIMER The preceding job description has been designed to indicate the general nature and level of work performed by employees within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities, and qualifications required of employees of this job.