Child Nutrition Manager

Job Title: Child Nutrition Manager


Wage/Hour Status: Non-Exempt


Reports to: Director of Child Nutrition


Pay Grade: Child Nutrition 4


Dept./School: Child Nutrition / Assigned Campus


Calendar: 183 Days


Date Revised: 5.12.2025


PRIMARY PURPOSE


Responsible for on-site leadership of campus child nutrition operations. Ensure appropriate quantities of food are prepared and served. Meet time constraints set by menu requirements established by Central Office administration. Ensure all operations follow safe food handling standards.


QUALIFICATIONS

Education/Certification:
• High school diploma or GED
• Certified Food Manager (CFM)
• Completion of a sanitation course before or during the first year as manager


Special Knowledge/Skills:
• Knowledge of methods, materials, equipment, and appliances used in food preparation
• Knowledge of personal computer for cashiering preferred
• Ability to operate large and small kitchen equipment and tools
• Ability to manage personnel
• Effective organizational, communication, and interpersonal skills
• Ability to interact with students and campus staff


Experience:
• Three years experience in institutional food service operations, preferably in education


MAJOR RESPONSIBILITIES AND DUTIES

Cafeteria Management and Food Preparation


1. Develop work schedules, assign work to campus child nutrition workers, and oversee completion of duties.


2. Maintain all serving schedules and serve all food items according to menu specifications defined by departmental policies and procedures.


3. Work cooperatively with campus principal to accommodate temporary schedule changes, special serving requirements and to resolve personnel problems.


Safety and Sanitation


1. Ensure food is produced safely and is of high quality according to policies, procedures, and department requirements. Store and handle food items and supplies safely following health and safety codes and regulations.


2. Conduct food handler safety training at the campus level and enforce standards of cleanliness, health, and safety.


3. Operate tools and equipment according to prescribed safety standards, and follow established procedures to meet high standards of cleanliness, health, and safety.


4. Correct unsafe conditions in work area and promptly report any conditions that are not immediately correctable to supervisor.


5. Follow established procedures for locking, checking, and safeguarding facilities.


Inventory and Equipment


1. Ensure appropriate quantities of food and supplies are available through daily orders and periodic inventories.


2. Maintain a clean and organized storage area. Keep garbage collection containers and areas neat and sanitary.


3. Maintain logs on all equipment maintenance required within campus child nutrition department. Perform preventive maintenance and report needed equipment repairs. Recommend replacement of existing equipment to meet department needs.


4. Conduct regular physical equipment and supplies inventory.


Policy, Reports, and Law


1. Compile, maintain, and file all reports, records, and other documents including reports of daily and monthly financial, production, and activity records.


2. Review and submit accurate time and attendance records for payroll reporting purposes.


3. Complete annual continuing education requirements.


4. Follow district safety protocols and emergency procedures.


SUPERVISORY RESPONSIBILITIES


Monitor the work and issue work assignments to campus child nutrition workers.


MENTAL DEMANDS / PHYSICAL DEMANDS / ENVIRONMENTAL FACTORS

Tools/Equipment Used: Standard large and small kitchen equipment and tools including electric slicer, mixer, pressure steamer, deep-fat fryer, sharp cutting tools, stove, oven, dishwasher, and food/utility cart


Posture: Prolonged standing; frequent kneeling/squatting, bending/stooping, pushing/pulling, and twisting


Motion: Continual walking; frequent climbing (ladder), grasping/squeezing, wrist flexion/extension, reaching/overhead reaching


Lifting: Frequent moderate lifting and carrying (15-44 pounds)


Environment: Work inside in commercial kitchen environment; exposure to extreme hot and cold temperatures, extreme humidity, noise, vibration, microwaves, biological hazards (bacteria, mold, fungi), chemical hazards (fumes, vapors, gases), electrical hazards; work with hands in water; work around machinery with moving parts; work on slippery surfaces


Mental Demands: Work with frequent interruptions; maintain emotional control under stress


This document describes the general purpose and responsibilities assigned to this job and is not an exhaustive list of all responsibilities and duties that may be assigned or skills that may be required.