2026-2027 Nutrition Services Manager - Plaza Middle School

Nutrition Services Manager

The job of Nutrition Services Manager is done for the purpose of providing support to the food service activities at assigned location with specific responsibilities for managing food preparation activities; organizing food preparation and serving; confirming quantities and quality of food items are available for use; providing written reports; and complying with mandated health requirements.

Essential Functions:

• Cleans utensils, equipment, and the storage, food preparation and serving areas for the purpose of maintaining sanitary conditions.
• Coordinates the preparation, cooking, serving and transportation of food and beverage items for the purpose of meeting projected meal quantities and mandated nutritional and health standards and ensuring appealing presentation.
• Estimates food preparation amounts and adjusts recipes, if required, for the purpose of meeting projected meal requirements and minimizing waste of food items.
• Evaluates prepared food for flavor, appearance and temperature for the purpose of presenting items that will be accepted by students and/or staff.
• Implements menu plans (e.g. Middle School, etc.) for the purpose of meeting students' mandated daily nutritional requirements.
• Inspects food and/or supply deliveries for the purpose of verifying quantity, quality and specifications of orders and/or complying with mandated health requirements.
• Inventories food, condiments, supplies and equipment at specified intervals for the purpose of ensuring availability of items required for meeting projected menu requirements.
• Maintains equipment, storage, food preparation and serving areas in a sanitary condition for the purpose of complying with current health standards.
• Manages site operations for the purpose of providing safe and efficient food services at the assigned site in compliance with mandated nutritional requirements and health standards.
• Orders food, equipment and supplies for the purpose of maintaining an adequate inventory to maintain operations within established nutritional and budget guidelines.
• Participates in unit meetings, in-service training, workshops, etc. for the purpose of conveying and/or gathering information required to perform job functions.
• Prepares a variety of documentation (e.g. meal program records, reconciliation reports, cash summary, time sheets, etc.) for the purpose of providing written support and/or conveying information.
• Processes receipts for the purpose of completing and documenting transactions and/or preparing bank deposits.
• Reconciles transactions (e.g. meal counts, monies collected, etc.) for the purpose of maintaining account balances in compliance with established policies and procedures.
• Responds to inquiries of students, staff and the public for the purpose of providing information and/or direction regarding available food items and/or food service policies and practices.
• Screens free and reduced meal applications for the purpose of determining initial eligibility under program guidelines.
• Serves one or more items of food for the purpose of meeting mandated nutritional requirements and/or requests of students and school personnel.
• Stocks food, condiments and supplies for the purpose of maintaining adequate quantities and security of items.

Other Functions: Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of the work unit.

Job Requirements:

Minimum Qualifications

Skills, Knowledge and Abilities:

Skills are required to perform multiple tasks using existing skills. Specific skill based competencies required to satisfactorily perform the functions of the job include: adhering to safety practices; and operating equipment found in a commercial kitchen.

Knowledge is required to perform basic math; read and follow instructions; and understand multi-step written and oral instructions. Specific knowledge based competencies required to satisfactorily perform the functions of the job include: safety practices and procedures; quantify food preparation and handling; and sanitation practices.

Ability is required to schedule activities; collate data; and use job-related equipment. Flexibility is required to work with others; work with data utilizing specific, defined processes; and operate equipment using standardized methods. Ability is also required to work with a diversity of individuals; work with specific, job-related data; and utilize job-related equipment. Some problem solving may be required to identify issues and select action plans. Problem solving with data requires following prescribed guidelines; and problem solving with equipment is limited to moderate. Specific ability based competencies required to satisfactorily perform the functions of the job include: working as part of a team; and working with interruptions.

Responsibility:

Responsibilities include: working under direct supervision using standardized procedures; providing information and/or advising others; operating within a defined budget. There is a continual opportunity to impact the organization's services.

Working Environment:

The usual and customary methods of performing the job's functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling, some climbing and balancing, frequent stooping, kneeling, crouching, and/or crawling and significant fine finger dexterity. Generally the job requires 10% sitting, 55% walking, and 35% standing. The job is performed under temperature extremes and under conditions with some exposure to risk of injury and/or illness.

Experience:

Job related experience is desired. Education: High school diploma or equivalent. Required Testing: Physical Capacity Assessment. Certificates: Food Handlers/SafeServ Certificate. Continuing Ed/Training: Maintains Certificates and/or Licenses. Clearances: Criminal Justice Fingerprint/Background Clearance. FLSA Non-exempt.