Nutrition Service Manager

We are seeking a hands-on Nutrition Services Manager to lead daily food service operations in a structured, high-volume environment. This role blends culinary execution, operational oversight, and team leadership to ensure consistent delivery of safe, high-quality meals.

This is an ideal opportunity for a strong leader with a culinary or food service background who enjoys structure, purpose-driven work, and making a direct impact in the community.

Key Responsibilities

Operations & Food Production

• Oversee daily meal production across kitchen locations, ensuring consistency, quality, and efficiency
• Maintain strict adherence to food safety and sanitation standards (including HACCP)
• Monitor meal counts, production records, and inventory accuracy
• Manage food cost, labor, and waste within budget expectations
• Coordinate meal preparation and distribution across multiple school sites

Team Leadership

• Lead, coach, and develop kitchen staff and site leads
• Create and manage schedules based on production and service needs
• Facilitate daily huddles and ongoing team communication
• Address performance issues and support employee growth
• Assist with hiring, onboarding, and training new team members

Compliance & Administration

• Ensure compliance with all food safety, labor, and regulatory requirements
• Maintain accurate documentation, logs, and reporting
• Oversee inventory levels and purchasing of food and supplies
• Track participation, costs, and operational metrics through weekly/monthly reporting

Stakeholder Engagement

• Serve as the primary contact for school leadership and district stakeholders
• Resolve service or quality concerns quickly and professionally
• Support school events, catering, and special programs
• Provide regular updates on program performance and improvements

What We’re Looking For

• 3+ years of food service, kitchen, or culinary management experience (K-12 or high-volume environment preferred)
• Associates Degree required
• Proven leadership or supervisory experience
• Strong understanding of kitchen operations, food safety standards, and equipment is a Must
• Excellent organizational and problem-solving skills
• Ability to manage multiple priorities in a fast-paced environment
• Strong communication skills with both staff and stakeholders
• Basic computer proficiency (Microsoft Office or similar systems)