Nutrition Manager - Elementary School
- MARGARET BRENT ELEMENTARY
- Stafford, Virginia
- Full Time
Nutrition Manager - Elementary School
Stafford County Public Schools
MARGARET BRENT ELEMENTARY - Stafford, Virginia
This job is also posted in Stafford County Public Schools
Job Details
Job ID:5120599
Application Deadline:Posted until filled
Re-Posted:Yesterday
Starting Date:Immediately
Job Description
Job Title: Nutrition Manager - Elementary School
Department: School Nutrition
Pay Grade: U110
Work Calendar: Nutrition Service 183 Days
FLSA Status: Exempt
GENERAL PURPOSE
This position oversees the local nutrition operations at the school level to ensure safe and nutritious meals are being provided to the students and staff. Duties include supervising, training, and scheduling kitchen personnel and approving time sheets and payroll for staff. Additionally, the Nutrition Manager is responsible for managing and overseeing production and execution of meals, which includes projecting, ordering, preparing, serving, and clean up. Responsibilities also include maintenance of all data and recordkeeping, conducting monthly inventories, managing daily cash register operations, and deposits to the bank.
MAIN JOB TASKS AND RESPONSIBILITIES
Kitchen Responsibilities
Oversees food preparation and service to students and school employees.
Supervises the preparation of food according to standardized recipes
Prepares daily production records and cleaning schedules for staff.
Maintains consistency in food preparation and service to students and school employees.
Follows all local and state food safety and sanitation guidelines.
Performs a variety of kitchen assignments (e.g., baking, cashiering, etc.) as needed.
Assists in the receipt and proper storage of all kitchen deliveries.
Ensures the cleanliness and sanitation of all areas of the kitchen while adhering to all local and state health codes.
Managerial Responsibilities
Supervises nutrition staff to ensure product quality, a high standard of customer service, and operation efficiency.
Receives and reconciles vendor invoices and oversee the daily sales reconciliation and use own transportation to the bank to make bank deposits.
Ensures accurate forecasting of food production needs.
Responsible for ordering and maintaining adequate food and supplies and potentially pick up product from other school locations during the work day if needed.
Participate in the completion of daily production records.
Assist with ordering and maintenance of adequate food supplies.
Provide on-the-job training in all facets of the operation and complete annual staff evaluations.
Attend mandatory departmental meetings.
Support and demonstrate core values of Nutrition Services
Comply with federal, state, and local regulations governing school nutrition programs.
Complete federally mandated professional development activities annually.
Respond promptly and thoroughly to written and oral requests for information.
Maintain a clean, neat appearance.
Must adhere to departmental Dress Code and Uniform Practices.
Maintain a record of appropriate attendance and punctuality.
Serve as an optimal role model for students, colleagues, and the community.
Work in close harmony with colleagues, supervisors, and co-workers.
Comply with all district and school policies and regulations, including but not limited to guidelines for confidentiality.
Perform other related duties as required/assigned
EDUCATION AND EXPERIENCE
Associate's Degree from an accredited college or university preferred
Prior professional job related experience of three (3) years required
Prior supervisory experience of two (2) years preferred
KNOWLEDGE, SKILLS, AND ABILITIES
Knowledge
Institutional food service procedures, practices and equipment.
Quality food production, nutritional values, and special dietary requirements.
Kitchen sanitation and safety measures.
Skills
Basic computer competency including but not limited to Windows, Microsoft Office, and Google Suite.
Perform business level math and accounting computations
Prepare food according to standardized recipes
Abilities
Comply with Hazard Analysis Critical Control Point (HACCP) principles and guidelines.
Answer phone calls, respond to emails, and exchange in face-to-face communication with professionalism.
Demonstrate effective time management and organizational skills
Use oral and written communication skills and thorough knowledge of English grammar and usage
Adapt to change and maintain flexibility
Address criticism in an appropriate manner and develop constructive outcomes
Show sustained effort and enthusiasm in quality and quantity of work
Work cooperatively in a team environment to meet goals
Organize and perform work independently
Work on multiple projects while meeting all deadlines
Receive and process information in a timely manner while using good judgement to produce positive outcomes
WORKING CONDITIONS AND PHYSICAL REQUIREMENTS
Work environment is primarily inside, where the noise and temperature levels are moderate.
The work is medium work, which requires exerting up to 50 pounds of force occasionally, and/or up to 30 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects.
Must possess the physical ability to work primarily with fingers, perceive the nature of sounds, make rational decisions through sound logic and deductive processes, express or exchange ideas by the spoken word, substantial movements (motions) with the hands, wrists, and/or fingers, and discern letters or numbers at a given distance.
Additionally, the following physical abilities are required: feeling, grasping, handling, lifting, mental acuity, reaching, repetitive motion, speaking, standing, talking, visual acuity and walking.
To perform this job successfully, an individual must be able to perform the essential job functions satisfactorily. Reasonable accommodations shall be made, as required by law, to enable individuals with disabilities to perform the primary job functions herein described.
Since not every duty associated with this position may be described herein, employees may be required to perform duties not specifically spelled out in the job description, but which may be reasonably considered incidental in the performing of their duties, just as though they were actually written out in this job description.
Position Type:Full-Time
Salary:$29,514.20 to $61,982.10 Per Year
Stafford County Public Schools
MARGARET BRENT ELEMENTARY - Stafford, Virginia
This job is also posted in Stafford County Public Schools
Job Details
Job ID:5120599
Application Deadline:Posted until filled
Re-Posted:Yesterday
Starting Date:Immediately
Job Description
Job Title: Nutrition Manager - Elementary School
Department: School Nutrition
Pay Grade: U110
Work Calendar: Nutrition Service 183 Days
FLSA Status: Exempt
GENERAL PURPOSE
This position oversees the local nutrition operations at the school level to ensure safe and nutritious meals are being provided to the students and staff. Duties include supervising, training, and scheduling kitchen personnel and approving time sheets and payroll for staff. Additionally, the Nutrition Manager is responsible for managing and overseeing production and execution of meals, which includes projecting, ordering, preparing, serving, and clean up. Responsibilities also include maintenance of all data and recordkeeping, conducting monthly inventories, managing daily cash register operations, and deposits to the bank.
MAIN JOB TASKS AND RESPONSIBILITIES
Kitchen Responsibilities
Oversees food preparation and service to students and school employees.
Supervises the preparation of food according to standardized recipes
Prepares daily production records and cleaning schedules for staff.
Maintains consistency in food preparation and service to students and school employees.
Follows all local and state food safety and sanitation guidelines.
Performs a variety of kitchen assignments (e.g., baking, cashiering, etc.) as needed.
Assists in the receipt and proper storage of all kitchen deliveries.
Ensures the cleanliness and sanitation of all areas of the kitchen while adhering to all local and state health codes.
Managerial Responsibilities
Supervises nutrition staff to ensure product quality, a high standard of customer service, and operation efficiency.
Receives and reconciles vendor invoices and oversee the daily sales reconciliation and use own transportation to the bank to make bank deposits.
Ensures accurate forecasting of food production needs.
Responsible for ordering and maintaining adequate food and supplies and potentially pick up product from other school locations during the work day if needed.
Participate in the completion of daily production records.
Assist with ordering and maintenance of adequate food supplies.
Provide on-the-job training in all facets of the operation and complete annual staff evaluations.
Attend mandatory departmental meetings.
Support and demonstrate core values of Nutrition Services
Comply with federal, state, and local regulations governing school nutrition programs.
Complete federally mandated professional development activities annually.
Respond promptly and thoroughly to written and oral requests for information.
Maintain a clean, neat appearance.
Must adhere to departmental Dress Code and Uniform Practices.
Maintain a record of appropriate attendance and punctuality.
Serve as an optimal role model for students, colleagues, and the community.
Work in close harmony with colleagues, supervisors, and co-workers.
Comply with all district and school policies and regulations, including but not limited to guidelines for confidentiality.
Perform other related duties as required/assigned
EDUCATION AND EXPERIENCE
Associate's Degree from an accredited college or university preferred
Prior professional job related experience of three (3) years required
Prior supervisory experience of two (2) years preferred
KNOWLEDGE, SKILLS, AND ABILITIES
Knowledge
Institutional food service procedures, practices and equipment.
Quality food production, nutritional values, and special dietary requirements.
Kitchen sanitation and safety measures.
Skills
Basic computer competency including but not limited to Windows, Microsoft Office, and Google Suite.
Perform business level math and accounting computations
Prepare food according to standardized recipes
Abilities
Comply with Hazard Analysis Critical Control Point (HACCP) principles and guidelines.
Answer phone calls, respond to emails, and exchange in face-to-face communication with professionalism.
Demonstrate effective time management and organizational skills
Use oral and written communication skills and thorough knowledge of English grammar and usage
Adapt to change and maintain flexibility
Address criticism in an appropriate manner and develop constructive outcomes
Show sustained effort and enthusiasm in quality and quantity of work
Work cooperatively in a team environment to meet goals
Organize and perform work independently
Work on multiple projects while meeting all deadlines
Receive and process information in a timely manner while using good judgement to produce positive outcomes
WORKING CONDITIONS AND PHYSICAL REQUIREMENTS
Work environment is primarily inside, where the noise and temperature levels are moderate.
The work is medium work, which requires exerting up to 50 pounds of force occasionally, and/or up to 30 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects.
Must possess the physical ability to work primarily with fingers, perceive the nature of sounds, make rational decisions through sound logic and deductive processes, express or exchange ideas by the spoken word, substantial movements (motions) with the hands, wrists, and/or fingers, and discern letters or numbers at a given distance.
Additionally, the following physical abilities are required: feeling, grasping, handling, lifting, mental acuity, reaching, repetitive motion, speaking, standing, talking, visual acuity and walking.
To perform this job successfully, an individual must be able to perform the essential job functions satisfactorily. Reasonable accommodations shall be made, as required by law, to enable individuals with disabilities to perform the primary job functions herein described.
Since not every duty associated with this position may be described herein, employees may be required to perform duties not specifically spelled out in the job description, but which may be reasonably considered incidental in the performing of their duties, just as though they were actually written out in this job description.
Position Type:Full-Time
Salary:$29,514.20 to $61,982.10 Per Year
Job ID: 519912743
Originally Posted on: 5/4/2026
Want to find more Nutrition opportunities?
Check out the 16,420 verified Nutrition jobs on iHireNutrition
Similar Jobs
Sign Up for Job Alerts
