SCHOOL NUTRITION MANAGER

Beginning August 2026

8hrs./day

DCS SCHOOL NUTRITION MANAGER

General Statement of Job

Under limited supervision, the School Nutrition Manager is responsible for the overall management and supervision of the school's cafeteria operations to ensure that students are served nutritious, appealing meals in a clean, safe, and caring environment. The Manager plans, directs, and oversees food service operations in compliance with federal, state, and local regulations, including all USDA Child Nutrition Program requirements. Responsibilities include menu planning, inventory and financial management, personnel supervision and training, food production oversight, safety and sanitation compliance, and record keeping. Reports to the School Nutrition Director or designated supervisor.

Specific Duties and Responsibilities

ESSENTIAL JOB FUNCTIONS

Operations and Food Production

• Plans, organizes, and supervises daily kitchen operations to ensure timely meal preparation and service.
• Oversees food production to ensure meals are prepared and served in compliance with USDA meal patterns and portion control requirements.
• Ensures all standardized recipes and production schedules are followed accurately.
• Evaluates food quality, presentation, and customer satisfaction; makes adjustments as needed.
• Prepares and maintains food production records, temperature logs, and other required documentation accurately and on time.

Inventory and Purchasing

• Maintains and monitors food, supply, and equipment inventory.
• Orders food and supplies based on menu cycles, production needs, and storage capacity.
• Inspects deliveries for accuracy, quality, and compliance with specifications.
• Implements proper receiving, dating, labeling, and storage practices following HACCP and TPHC standards.

Financial Management

• Maintains financial integrity of the cafeteria by following district cash-handling procedures.
• Oversees cashiering operations, deposits, and reconciliation of sales reports.
• Monitors participation, cost control, and food/labor budgets to maintain fiscal responsibility.
• Assists with menu pricing, sales tracking, and forecasting to improve operational efficiency.

Personnel Management

• Supervises, trains, and evaluates cafeteria staff to ensure a high level of performance and customer service.
• Develops work schedules and assigns duties to maintain efficient workflow.
• Promotes teamwork, positive morale, and professional growth among employees.
• Provides coaching, feedback, and disciplinary action when necessary in accordance with district policies.

Food Safety and Sanitation

• Ensures compliance with all local, state, and federal food safety regulations and district HACCP protocols.
• Maintains high standards of cleanliness and sanitation throughout the kitchen, serving, and dining areas.
• Conducts regular inspections and ensures corrective actions are taken for any deficiencies.
• Trains staff on safe food handling, personal hygiene, and emergency procedures.

Customer Service and Program Promotion

• Promotes a welcoming and positive cafeteria environment for students, staff, and visitors.
• Responds to concerns and feedback in a professional and timely manner.
• Encourages student and staff participation in the School Nutrition Program.
• Works collaboratively with administrators, teachers, and parents to support student wellness initiatives.

Administrative and Compliance Responsibilities

• Maintains all required records and reports including production sheets, temperature logs, and accountability documentation.
• Ensures adherence to USDA, DPI, and Davie County Schools (DCS) policies and procedures.
• Participates in audits, reviews, and inspections and ensures timely resolution of findings.
• Attends professional development training to maintain required certifications and enhance program knowledge.

Other Duties

• May operate or assist with meal service when needed.
• Performs other related tasks as assigned by the School Nutrition Director.

Knowledge, Skills, and Abilities

• Comprehensive knowledge of institutional food service operations, nutrition, safety, and sanitation standards.
• Strong leadership and supervisory skills with the ability to motivate and manage staff effectively.
• Proficiency in using point-of-sale systems, menu planning software, and Microsoft Office or similar applications.
• Ability to manage budgets, monitor expenditures, and maintain accurate records.
• Ability to plan, prioritize, and organize multiple tasks efficiently.
• Excellent interpersonal and communication skills with students, staff, parents, and community members.
• Commitment to promoting the goals of the School Nutrition Program and fostering a positive experience for students, staff and visitors.

Minimum Training and Experience

High School Diploma or GED required; Associate's degree or equivalent coursework in Food Service Management, Nutrition, or related field preferred.

Minimum of three (3) years of experience in institutional or school food service, including at least one (1) year in a supervisory or lead position.

Successful completion of USDA Professional Standards training requirements for School Nutrition Managers.

ServSafe certification or equivalent required (or must be obtained within six months of hire).

MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED

TO PERFORM ESSENTIAL JOB FUNCTIONS

Physical Requirements: Must be physically able to operate commercial kitchen equipment (ovens, steamers, mixers, slicers, etc.). Must be able to lift up to 50 pounds occasionally, and exert up to 25 pounds frequently. Ability to stand and walk on hard surfaces for extended periods, bend, stoop, and reach overhead. Must tolerate varying temperatures (freezers to hot kitchens) and noise levels. Must possess sufficient manual dexterity and visual acuity to perform job functions safely and efficiently.

Conceptual Awareness: Requires the ability to observe, compare, and contrast various people, data, or items.

Interpersonal Communication: Requires the ability to speak and/or signal people to convey or exchange information. Includes receiving instructions, assignments and/or directions from colleagues or supervisors. Requires the ability to work cooperatively with coworkers to complete group tasks and to serve customer needs.

Language Ability: Requires the ability to read and understand a variety of correspondence, menus, recipes, work schedules, production sheets, etc. Requires the ability to prepare simple reports, logs, and lists. Requires the ability to speak to people with poise, voice control, self-control and confidence.

Intelligence: Requires the ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagrammatic form; to deal with problems involving several concrete variables in or from standardized situations.

Verbal Aptitude: Requires the ability to record and deliver information, to explain procedures, and to follow oral and written instructions. Must be able to communicate effectively and efficiently in standard English.

Numerical Aptitude: Requires the ability to correctly utilize mathematical formulas while following standardized recipes; to add and subtract; multiply and divide; to work with fractions, utilize decimals and percentages, and to complete timesheets correctly.

Visual and Form/Spatial Aptitude: Requires visual acuity to complete essential duties, including the ability to conceptualize visual representations and inspect items for size, shape, and color.

Motor Coordination & Dexterity: Requires the ability to handle a variety of items, such as kitchen equipment, and to coordinate hands and eyes rapidly and accurately in using equipment. Requires the ability to use two hands simultaneously to pan food items and otherwise increase work speed. Must have minimal levels of eye/hand/foot coordination. Must be able to grasp and use repetitive wrist/hand/finger movement.

Interpersonal Temperament: Requires the ability to deal with people beyond giving and receiving instructions. Must be adaptable to performing under stress and when confronted with emergency situations. Must be courteous and respectful of coworkers and customers.

Physical Communication: Requires the ability to talk and hear. (Talking: expressing or exchanging ideas by means of spoken words. Hearing: perceiving nature of sounds by ear.)

Disclaimer

The above job description outlines the general nature and level of work performed by individuals in this classification. It is not intended to be an exhaustive list of all responsibilities, duties, and qualifications required of personnel assigned to this position.