School Nutrition Field Manager

Cafeteria Manager

Manages the Cafeteria in a designated school and ensures that staff are serving a well-balanced, nutritious meal to students. Manager also adheres to all federal, state, and local policies and helps promote the educational aspects of the program to students, teachers, and the community.

Actively participates and trains employees in the safe preparation and serving of food, cleaning and sanitizing of equipment and facilities, cashiering, and other related duties. This is the third of a three-level School Nutrition series.

Essential duties and responsibilities include the following. Other duties may be assigned.

• Coordinates and prepares menus according to pre-planned menus, using selected and tested recipes.
• Makes available to each student a nutritionally adequate breakfast and lunch using nutrient standards mandated by the Federal School Nutrition Program within a prescribed budget.
• Prepares food in appropriate quantities, assuring adequate portions for all and avoiding leftover foods to the greatest extent possible. Responsible for reading recipes and converting measurements.
• Schedules food preparation time so that food is ready promptly at serving time. Foods are to be taste tested for quality before serving.
• Requests foods, supplies and equipment through an ordering process and the School Nutrition Office.
• Checks, verifies and signs all delivery slips and invoices.
• Supervises all food preparation to maintain high standards of quality, flavor and merchandise for optimum eye appeal.
• Maintains quality and quantity control through use of standardized recipes.
• Instructs and supervises staff on portion control and offer versus serve.
• Responsible for receiving, moving and storing food and supplies in accordance with proper standards and procedures.
• Supervises all staff in proper handling, cooking, storage, and use of leftover foods.
• Cooperates with the instructional staff in the development of a Nutrition Education Program.
• Maintains high standards of health, sanitation and safety as required by the State Board of Health.
• Instructs and supervises personnel in the safe, proper, and efficient operation, care and maintenance of equipment.
• Evaluates each School Nutrition employee in their respective school annually.
• Trains assistant manager in all duties so that he/she may function in the manager's absence.
• Keeps all staff informed of policies and procedural changes whenever information is received from the Central School Nutrition Office.
• Strives to resolve staff grievances before referring problem to School Nutrition Director.
• Prepares and maintains records and inventories of food, equipment and commodities as required by the School Nutrition Department.
• Keeps time sheets if required.
• Maintains accurate daily records of meals, milk, a la carte, bank deposits and all other required records, including SNP 12 (monthly), monthly inventory, deposits, requisitions, and time sheets.
• Reports all service and repairs needed immediately.
• Notifies central School Nutrition office of employee absences through proper protocol.
• Establishes a good relationship with all staff, school staff, students, and vendors.
• Participates in preparation, serving and clean-up as needed.
• Inspects all areas of the kitchen and cafeteria for cleanliness and shut down before dismissing the staff. Also checks all areas, freezers, refrigerators during holidays, in-service days, and shut-downs.
• Responsible for proper use, operation and cleanliness of steamers, steam tables, ovens, slicers, mixers, industrial dishwashers and other equipment as required.
• Maintains standards for clean and organized work and storage areas and ensures equipment is consistently cleaned and prepared for use.
• Displays to students, faculty, staff, and co-workers an attitude to accommodate and cooperate.
• Participates in all trainings and meetings, as well as completes all necessary hours of continued education required by state and federal programs.
• Performs other job related duties as required or assigned.

Revised: September 2025

Required Knowledge, Skills, and Abilities

1. At least one year of experience in a supervisory or leadership role within a school nutrition program or comparable food service setting, or one or more years of experience as a school nutrition staff member.

2. Evidence of having a successful occupational experience in quality cooking and related use of institutional equipment.

3. General knowledge of accounting procedures and record keeping.

4. Certificate from the health department permitting him/her to handle food. Must have evidence of a negative TB test and/or chest x-ray.

5. Ability to organize, delegate, instructs, supervise, and evaluate people.

6. Ability to train, direct and supervise work of other employees.

7. Knowledge of computers, cash registers, and distinguishing meals versus a la carte items.

8. Must be able to read and convert recipes to certain quantities.

9. Ability to work, interact, and communicate cooperatively and effectively with cafeteria staff, students, school personnel, administrators, and parents.

10. Must have excellent personal hygiene.

11. Ability to possess patience, courtesy and consistency in dealing with students and school personnel.

Education, Training, and Experience Requirement

• High school diploma or GED equivalency. Post-graduate training in School Nutrition desirable. Experience in a large kitchen preferred.

License/Certification

• Must have, or be able to obtain within six months, a valid Food Handler's Certification.

Physical Attributes/Demands

This position involves standing, walking, and lifting or carrying work-related items in areas that may be warm and noisy. Employees must be able to manually move, shelve, stack, or lift heavy objects (pots, pans, trays, food, supplies, etc) up to 50 pounds. Floors may be wet or slippery, so slip-resistant shoes are required. Employees must follow safety precautions to prevent minor injuries, cuts, burns, or scalds. Work may involve exposure to extreme temperatures, including hot kitchens and walk-in coolers or freezers.

Revised: September 2025

Evaluation

• Performance will be evaluated in accordance with school board policy and administrative regulations for classified personnel.

Approvals I acknowledge that I have received and read this job description. Print Employee Name Signature Date Greensville County Public Schools does not discriminate on the basis of race, color, national origin, sex, disability, or age in its programs and activities. The following person has been designated to handle inquiries regarding the non-discrimination policies: Division Superintendent.

Revised: September 2025

Greensville County Public Schools