School Nutrition Manager-Full Time with Benefits-40 Hours Weekly-Available 08/1/2026

School Nutrition Manager-Full Time with Benefits-40 Hours Weekly-Available 08/1/2026

Minimum Salary - School Nutrition Manager- $17.48 Hourly Monthly

A maximum of 5 years, none Davidson County Schools, relevant experience credit is available based on approved documentation by Human Resources.

Resume Required.

Please view the job description below.

For more information contact: Jayme Robertson at jaymerobertson@davidson.k12.nc.us

Title:School Nutrition Manager

Reports to: School Nutrition Manager

Terms of Employment: 10 Months

Salary: Pay Grade 58

GENERAL STATEMENT OF JOB

An employee in this class performs a variety of duties in the direct supervision of the food service program in the school cafeteria. Tasks are performed according to established guidelines and procedures. The employee is expected to resolve most problems that arise in the operation of a school cafeteria. Errors by the employee may result in serious disruption of the service of food or loss of time and money. The employee receives general supervision. The employee directly supervises other employees in the school cafeteria. The employee reports to a School Nutrition Supervisor and the School Nutrition Director.

ESSENTIAL JOB FUNCTIONS

Food Production and Service

• Manages food production and service.
• Schedules work to be done.
• Follows planned menus with occasional substitutions as allowed by their Supervisor/CN Director.
• Applies prescribed quality standards and quantity control.
• Observes food preparation and line service to assure quality and proper presentation of food.
• Displays food to reflect school and seasonal activities.
• Plans use of leftover foods.
• Completes daily Production Records.
• Serves meals on time, provides quick pleasant service to customers.
• Works with Principal to provide a pleasant eating environment.

Purchasing, Storage and Inventory

• Requisitions foods and supplies as needed.
• Verifies cost, quantity, and quality of items received.
• Advises supervisor concerning improper quality/condition of items received.
• Sets up and ensures proper storage of all items according to prescribed standards.
• Inventories items according to established system.
• Rotates stock in a timely manner.
• Completes orders and inventory according to calendar of operations.

Equipment and Facility Management

• Oversees the use of equipment.
• Requests repairs and replacement of equipment as needed.
• Maintains a constant check of conditions of sanitation and safety, making needed corrections.
• Oversees use of facility by other groups.

Personnel Management and Supervision

• Assigns work to staff.
• Maintains timesheets and leave records.
• Provides on-the-job training in equipment use and care, food preparation and presentation, sanitation, storage, and recordkeeping.
• Evaluates performance of each employee.
• Counsels employees to maintain productive working relationships.
• Recommends hiring and disciplining of employees.
• Conducts staff meetings.
• Prepares purchase records and reports.
• Prepares free/reduced/full-price lunch records and reports.
• Submits reports on a timely basis.
• Sanitation and safety
• Develops and implements cleaning schedule.
• Enforces employee sanitation procedures.
• Enforces dress/personal hygiene procedures.
• Follows established procedures to avoid food contamination.

Public Relations

• Provides information on food service program to students, parents, and school staff.
• Responds to customer concerns and complaints.
• Assists in the planning and production of special functions involving child nutrition program.
• Performs other duties as required.

ADDITIONAL JOB FUNCTIONS

Performs other related work as required

MINIMUM TRAINING AND EXPERIENCE

• Graduation from high school and two years experience in commercial or institutional food service, preferably in a school setting, or an equivalent combination of education and experience.
• Considerable knowledge of food preparation and standards of sanitation and safety.
• Working knowledge of basic arithmetic.
• Skill in the use of food preparation equipment.
• Ability to develop schedules for the use of personnel and material resources.
• Ability to train personnel in equipment use and care, food production and presentation, sanitation, storage, and recordkeeping.
• Ability to coordinate various activities in the preparation and serving process.
• Ability to inventory and record information accurately.
• Ability to comprehend and apply written and verbal guidelines and directions, and explain these to others.
• Ability to establish and maintain positive working relationships.

PHYSICAL REQUIREMENTS

Must be able to perform basic life functions including climbing, balancing, stooping, kneeling, crouching, crawling, reaching, standing, walking, pushing, pulling, lifting, fingering, grasping, feeling, talking, hearing, and repetitive motions. Must be able to perform medium work exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects. Must possess visual acuity for using measuring devices, reading menus and contents of food packaging, and reading gauges.

DISCLAIMER

The preceding job description has been designed to indicate the general nature and level of work performed by employees within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities, and qualifications required of employees to this job.

Updated 11/22/2019