Elementary School Nutrition Manager 2026-2027

Job Title: Elementary Manager Wage/Hour Status: Hourly

Reports to: School Nutrition Supervisor Pay Grade: 5

Dept./School: School Nutrition Days: 181

Primary Purpose:

Position has the primary and specific on-site supervision of on-site school food service operations. Responsibilities include the supervision of a staff of employees and the implementation and coordination of food services to ensure high standards of food production and student service. Ensure compliance with the following United States Department of Agriculture (USDA) programs, each having its separate regulations: National School Lunch Program (NSLP), School Breakfast Program (SBP), Child and Adult Care Food Program (CACFP), Summer Food Service Program (SFSP).

Qualifications:

Education/Certification:

High school graduate or equivalent preferred.
Certified at or working towards the Texas Association for School Nutrition Level V Certification.

Special Knowledge/Skills:

Ability to obtain a Texas approved Manager’s Food Handler Certification.
Ability to complete 10 hours of continuing education in Nutrition, Operations, Administration, and Communication/Marketing annually as required by the Texas Department of Agriculture.
Demonstrate an ability to implement the Essential Key Performance Indicators (KPI) for School Nutrition Success as provided by the Institute of Child Nutrition.
Ability to serve up to 1,000 students per day in the classroom or on the serving line.

Major Responsibilities and Duties:

Personnel Management

• Ability to teach and direct others and skilled in dealing with people on all levels effectively.
• Plan schedules and work assignments; train, supervise and evaluate staff according to established procedures.
• Work with teachers, parents and administrators in matters requiring cooperative efforts.
• Closely monitor employee turnover rate and improve retention.

Food Preparation and Service

• Supervise the preparation and assembling of meals in compliance with meal pattern requirements, keeping in mind which USDA program the meal is being assembled for.
• Ensure compliance with the FDA Food Code and local health department regulations when storing, preparing and serving food.
• Supervise the preparation of nutritionally sound menus incorporating time saving production techniques, effective merchandising and nutrition education activities.

• Develop strategies to increase daily student participation.
• Set the standard of personal hygiene, appearance and grooming.
• Exhibit highly ethical and professional conduct at all times.
• Perform other duties as assigned by their immediate supervisor

Maintenance and Operations

• Assume responsibility for ordering, receiving, storing, handling, preparing and serving of food according to Federal, City and Department guidelines.
• Plan schedules and work assignments; train, supervise and evaluate staff according to established procedures.
• Conducts monthly inventory and accountability of food, investigating variances.
• Performs an annual audit of kitchen equipment, providing recommendations for replacement.
• Performs other duties as assigned by their immediate supervisor.

Working Conditions:

Mental Conditions/Physical Demands/Environmental Factors:

Maintain emotional control under stress. Frequent standing, walking, pushing, and pulling;

moderate lifting and carrying; some stooping, bending, and kneeling; limited exposure to extreme

hot and cold temperature