Central Office_Manager, School Nutrition (School Nutrition Services) 2026-2027

Manager, School Nutrition

Manages and directs the implementation of an efficient school nutrition program. Manages a team of specialists and staff, ensuring that operations run smoothly and that resources are used effectively. Participates in the development of policies and procedures and oversees the department's budget management.

• Provides technical expertise to the department, working on issues that require an in-depth knowledge of the functional area.
• Supervises and trains school nutrition personnel to ensure compliance with local, state, and federal guidelines.
• Oversees budget, cost containment, and staffing for the department.
• Manages food and supply procurement for the school nutrition program.
• Maintains inventory control systems to ensure efficient operations.
• Directs meal preparation activities to meet quality standards.
• Oversees the food quality and safety standards throughout the school nutrition program.
• Manages department sanitation, ensuring adherence to health regulations.
• Performs additional duties as assigned.

Qualifications

• High School Diploma or GED supplemented by education/training in Food and Nutrition, Food Service Management or closely related area required.
• Minimum three (3) years institutional food service or closely related experience required.
• Georgia Department of Education Training-in-Depth core courses (1-4) certification must be obtained within four years of employment. Certification must be valid throughout the duration of employment [Renewal every three (3) years].
• ServeSafe Certification must be obtained within 90 days of employment and valid throughout the duration of employment [Renewal every five (5) years].
• Documented completion of the two-step Tuberculosis Screening test within one (1) year of hire and annually upon hire.

Knowledge, Skills, and Abilities

• Knowledge of personnel management and training principles and protocols
• Knowledge of nutrition and the nutritional value of foods
• Knowledge of relevant food handling preparation, service, safety, and sanitation standards and regulations
• Knowledge of all relevant health and safety policies, procedures, laws, and regulations
• Ability to maintain clean and hygienic kitchen and dining areas
• Ability to provide technical expertise to the department
• Ability to apply knowledge to inform others
• Ability to resolve problems that are not clearly defined
• Ability to use knowledge of the organization to develop solutions to improve results or solve a problem
• Ability to build partnerships, appropriately influence, foster talent, and coach others
• Ability to interact with management in matters that affect the department
• Ability to organize and prioritize tasks and manage multiple assignments simultaneously
• Good computer skills, and the ability to use all relevant software
• Ability to maintain records

Physical Demands and Work Environment

• Constantly operates tools and equipment that can pose a hazard.
• Constantly uses fine motor skills to complete tasks.
• Constantly observes details at close range.
• Frequently remains in a stationary position.
• Occasionally moves about the workspace to access equipment and materials.
• Frequently moves boxes and products weighing up to 50 pounds.
• Frequently exposed to extreme temperatures.
• Frequently exposed to loud noises.
• Occasionally exposed to oils and fumes from food products and equipment.