We are seeking a hands-on Nutrition Services Manager to lead daily food service operations in a structured, high-volume environment. This role blends culinary execution, operational oversight, and team leadership to ensure consistent delivery of safe, high-quality meals.
This is an ideal opportunity for a strong leader with a culinary or food service background who enjoys structure, purpose-driven work, and making a direct impact in the community.
Key Responsibilities
Operations & Food Production
- Oversee daily meal production across kitchen locations, ensuring consistency, quality, and efficiency
- Maintain strict adherence to food safety and sanitation standards (including HACCP)
- Monitor meal counts, production records, and inventory accuracy
- Manage food cost, labor, and waste within budget expectations
- Coordinate meal preparation and distribution across multiple school sites
Team Leadership
- Lead, coach, and develop kitchen staff and site leads
- Create and manage schedules based on production and service needs
- Facilitate daily huddles and ongoing team communication
- Address performance issues and support employee growth
- Assist with hiring, onboarding, and training new team members
Compliance & Administration
- Ensure compliance with all food safety, labor, and regulatory requirements
- Maintain accurate documentation, logs, and reporting
- Oversee inventory levels and purchasing of food and supplies
- Track participation, costs, and operational metrics through weekly/monthly reporting
Stakeholder Engagement
- Serve as the primary contact for school leadership and district stakeholders
- Resolve service or quality concerns quickly and professionally
- Support school events, catering, and special programs
- Provide regular updates on program performance and improvements
What We’re Looking For
- 3+ years of food service, kitchen, or culinary management experience (K-12 or high-volume environment preferred)
- Associates Degree required
- Proven leadership or supervisory experience
- Strong understanding of kitchen operations, food safety standards, and equipment is a Must
- Excellent organizational and problem-solving skills
- Ability to manage multiple priorities in a fast-paced environment
- Strong communication skills with both staff and stakeholders
- Basic computer proficiency (Microsoft Office or similar systems)
