School Nutrition Manager (26-27 SY)
DIVISION: School Nutrition
GRADE: 10
DEPARTMENT: School Nutrition
WORK DAY: 186
REPORTS TO: Executive Director of School Nutrition
FLSA STATUS: Non Exempt
JOB CLASS: 4780
GROUP: Classified
Position Summary
The School Nutrition Manager plays a vital role in leading a team dedicated to preparing and serving high-quality, nutritious meals to students and staff daily. This managerial position is responsible for overseeing all food service operations at their assigned location. The manager ensures that the team effi ciently plans, organizes, and executes all aspects of food preparation and service. This includes directing and assisting in cooking, serving, cleaning, and storing activities. Additionally, the manager handles ordering to maintain adequate stock levels and follows receiving procedures to ensure quality of food items. Timely written reporting and strict adherence to all local, state, federal requirements, and Georgia Food Code food safety and sanitation guidelines are also critical components of this role. The School Nutrition Manager ensures that every aspect of the school's nutrition service runs smoothly and meets the highest standards of food quality, food safety and customer satisfaction.
Minimum Requirements
EDUCATION:
• High school diploma or GED equivalent.
• Additional annual manager training including but not limited to quarterly manager meetings and assigned classes to provide at least 10 hours of professional learning annually.
CERTIFICATION/LICENSE:
• ServSafe Food Protection Manager Certification through National Restaurant Association.
• Valid Georgia Driver’s License.
• Criminal Justice Fingerprint.
• Background Clearance.
WORK EXPERIENCE:
• Food service experience, preferably in a school setting.
• Demonstrated ability to communicate and receive information both in person, in writing, and on the telephone.
Knowledge, Skills, & Abilities
Skills-based Competencies
Required to perform multiple, technical tasks with a potential need to upgrade skills in order to meet changing job conditions. Specific skill based competencies required to satisfactorily perform the functions of the job include: adhering to safety practices; planning and managing projects; preparing and maintaining accurate records; operating standard office equipment and equipment found in a commercial kitchen; and using pertinent software applications.
Knowledge-based Competencies
Required to perform basic math, including calculations using fractions, percentages, and/or ratios; read technical information, compose a variety of documents, and/or facilitate group discussions; and solve practical problems. Specific knowledge based competencies required to satisfactorily perform the functions of the job include: safety practices and procedures; quantity food preparation and handling; and food safety and sanitation practices.
Ability-based Competencies
Required to schedule activities, meetings, and/or events; gather, collate, and/or classify data; and consider a number of factors when using equipment. Flexibility is required to work with others in a variety of circumstances; work with data utilizing defined but different processes; and operate equipment using a variety of standardized methods. Ability is also required to work with a diverse group of individuals; work with a variety of data; and utilize a variety of job-related equipment. Problem solving is required to analyze issues and create action plans. Problem solving with data requires independent interpretation of guidelines; and problem solving with equipment is moderate. Specific ability based competencies required to satisfactorily perform the functions of the job include: communicating with diverse groups; setting priorities; working as part of a team; working with interruptions; and working with detailed information/data.
Essential Duties
• Demonstrates prompt and regular attendance, communicating eff ectively and professionally with customers, staff , and administrators.
• Actively promotes the school nutrition program while overseeing local food safety and sanitation compliance, ensuring adherence to USDA regulations.
• Manages daily food service operations, including meal preparation and quality control, to meet district menu plans and customer expectations for appearance, texture, and flavor.
• Monitors food quality and temperature throughout preparation and service to ensure meals are appealing and meet safety standards.
• Maintains accurate inventory levels, oversees the receipt of deliveries to verify quality, and ensures kitchen and serving equipment are kept clean and sanitary.
• Manages site operations, supervises staff , orders food and supplies, and monitors meal participation and expenditures in compliance with local, state, and federal standards.
• Orients new employees, participates in managerial meetings and training sessions to convey and gather essential operational information.
• Prepares a wide range of documentation including orders, temperature logs, meal production records, and financial reconciliations to support eff ective operations and comply with district policies.
• Responds to inquiries from students, staff , and the public regarding menu items and food service policies, schedules work assignments to ensure effi cient daily operations.
• Secures all food, condiments, and supplies to prevent contamination and maintain a safe, clean, and sanitary working environment.
• Performs other related duties as assigned for the purpose of ensuring the effi cient and eff ective functioning of the work unit.
Physical Abilities And Working Conditions
The Physical Abilities and Other Conditions of Continued Employment listed in this section are representative of, but are not intended to provide an exhaustive list of Physical Abilities and Other Conditions of Continued Employment which may be required of positions in this class. Clarke County School District encourages persons with disabilities who are interested in employment in this class and need reasonable accommodation of those disabilities to contact the Human Resources Department for further information.
Vision:
Hearing:
Speech:
Upper Body Mobility:
Strength: Lifting up to 50lbs. required.
Environmental requirements: Working in freezing temperatures for a short period of time required.
Mental Requirements:
Additional Work Conditions & Physical Abilities: Generally the job requires 10% sitting, 10% walking, and 80% standing.
It is the policy of the Clarke County School District not to discriminate on the basis of race, color, national origin, sex, sexual orientation, gender identity, pregnancy, age, religion, disability or any other legally protected status in its educational programs, activities or employment practices. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential tasks. This job description is intended to accurately refl ect the position activities and requirements. However, management and administration reserves the right to modify, add, or remove duties and assign other duties as necessary. It is not intended to be and should not be construed as an all inclusive list of all the responsibilities, skills, or working conditions associated with the position.
Last Updated: 04/2026
Primary and Secondary Education
Health Care Provider
Full-time