This role is responsible for meal claiming, recordkeeping, inventory management, purchasing, vendor coordination, regulatory compliance, and operational support, allowing the culinary team to focus on preparing and serving high-quality, nutritious meals while maintaining a well-organized and efficient nutrition program. Reporting to the Executive Chef, this position partners closely with the Executive Chef and Sous Chef to ensure the nutrition department operates efficiently, remains compliant with all federal and state regulations, and provides exceptional service to students and families.