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Nutrition Services Manager

Chico Country Day School
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NUTRITION SERVICES PROGRAM MANAGER

 

DEFINITION: Under the direction of the Chief Business Officer (CBO), the Nutrition Services Program Manager oversees all aspects of Chico Country Day School’s Nutrition Services operations. This includes menu development, compliance with state and federal child nutrition regulations, food preparation and service, ordering and inventory, staff supervision and training, and the management of breakfast, lunch, after-school, and field trip meal programs. The Nutrition Services Program Manager ensures that all meals are nutritious, appealing, and served in a safe, sanitary, and efficient manner.

 

SUPERVISION EXERCISED: Exercises supervision, training, and evaluation over Nutrition Services staff.

 

ESSENTIAL DUTIES AND RESPONSIBILITIES

Program Management

  • Oversee daily operations of breakfast, lunch, and snack service programs ensuring compliance with federal, state, and local regulations (USDA, CDE, and district policies).
  • Create and maintain compliant menus for breakfast, lunch, and ASP snacks that meet nutritional standards and accommodate allergies and dietary restrictions.
  • Input and maintain recipes and menus in USDA or LINQ software systems for nutritional compliance and reporting.
  • Develop and monitor the Nutrition Services budget; track meal counts, revenues, and expenses; ensure fiscal integrity.
  • Manage field trip meal service including planning, preparation, packaging, and compliance documentation.
  • Maintain all production records, meal counts, temperature logs, and other required compliance documentation daily.
  • Ensure food safety standards are met through regular temperature checks, sanitation procedures, and staff training.

 

Staff Leadership

  • Recruit, train, and supervise Nutrition Services staff; schedule and assign duties to ensure efficient operations.
  • Conduct regular performance reviews and provide ongoing professional development and coaching.
  • Prepare and distribute daily job charts and prep assignments (e.g., salad bar prep, service items).
  • Promote a collaborative, positive, and respectful workplace culture.

 

After School Program (ASP) Snack Management

  • Train ASP staff on proper snack distribution, counting, and recordkeeping for compliance.
  • Conduct audits of ASP snack distribution twice per year to ensure accurate documentation.
  • Maintain stock of snacks and juices; oversee refrigeration, rotation, and restocking.
  • Collect and reconcile daily and monthly snack counts; submit monthly reports to the CBO or designee for reimbursement.

 

 

Procurement and Inventory

  • Order food and supplies to meet menu and program needs while minimizing waste and ensuring freshness.
  • Manage vendor relationships, bids, and purchasing processes in accordance with district and state guidelines.
  • Maintain and monitor inventory levels; rotate stock for freshness and compliance; perform regular physical inventories.
  • Review and verify invoices and deliveries for accuracy.

 

Compliance and Reporting

  • Ensure compliance with all USDA, CDE, and local health department regulations.
  • Maintain complete and accurate records for audits and reporting (including production records, temperature logs, and inventory reports).
  • Participate in state reviews and respond to audit findings.
  • Ensure staff complete all required training and certifications.

 

Customer Service and Communication

  • Respond to inquiries from students, staff, and parents courteously and effectively.
  • Communicate regularly with kitchen site staff, the CBO, and school leadership regarding program operations, compliance, and needs.
  • Coordinate catering for school events as needed.

 

Other Responsibilities

  • Attend required meetings and professional development sessions.
  • Administer First Aid and CPR as certified and necessary.
  • Perform other related duties as assigned.

 

QUALIFICATIONS

Knowledge of:

  • Federal, state, and local regulations related to school nutrition programs (NSLP, SBP, CACFP).
  • Principles and practices of nutrition, menu planning, and food service management.
  • Scratch and quick-scratch cooking methods.
  • Safe food handling, storage, and sanitation standards.
  • Budgeting, recordkeeping, and inventory control procedures.
  • Modern kitchen equipment, point-of-sale (POS) systems, and office software applications.
  • Supervisory principles and effective staff training techniques.

 

Skill to:

  • Operate and maintain food service and kitchen equipment safely.
  • Prepare and serve meals in compliance with established nutritional standards.
  • Accurately perform mathematical and recordkeeping tasks.
  • Utilize POS and menu compliance software (e.g., LINQ).
  • Communicate effectively both orally and in writing.
  • Lead and motivate staff while maintaining a positive work environment.

 

Ability to:

  • Supervise, organize, and evaluate the work of assigned staff.
  • Develop and implement compliant menus and recipes.
  • Manage time effectively and meet deadlines.
  • Analyze problems, identify solutions, and implement changes as needed.
  • Maintain confidentiality and professionalism in all situations.
  • Establish and maintain cooperative and effective working relationships with students, staff, and vendors.

 

EXPERIENCE AND TRAINING GUIDELINES

Experience:

  • Four (4) years of responsible food service experience, including two (2) years in a supervisory capacity.
  • At least one (1) year of scratch and/or quick-scratch cooking experience required.

 

Training:

  • Equivalent to the completion of the twelfth grade supplemented by specialized training or coursework in food preparation, food service management, child nutrition, or a related field.

 

License or Certificate:

  • ServSafe Certification (must be obtained within five months of employment).
  • First Aid and CPR Certification (must be obtained within five months of employment).

 

WORKING CONDITIONS

Physical Requirements:

  • Ability to sit, stand, walk, kneel, crouch, stoop, squat, twist, and lift up to 50 pounds.
  • Exposure to hot and cold environments, noise, and cleaning chemicals.

 

Work Environment:

  • Food service and kitchen environments with exposure to mechanical and electrical hazards.