START DATE: April 20, 2026
DAYS & HOURS: 260 days per year; 8 hours per day
APPLICATION DEADLINE: Open Until Filled
SALARY: $104,833 to $116,230 (depending upon experience)
COMPLETE JOB DESCRIPTION
Job Title: Nutrition Services Manager
Work Days: 260
Reports To: Director of Operation
FLSA Status: Exempt
Full benefits package: PERS pick-up; Health, Vision, Dental, Disability Insurance and Accidental Death & Dismemberment Insurance (as determined by the District).
Must have current Oregon Driver's License and Oregon Food Handers' Card. Must pass pre-employment drug screening (per federal and district policy), physical exam and criminal history background check.
JOB SUMMARY
This is a Supervisory level position with full supervisory responsibility for Nutrition Services as directed by the Director of Operations. Responsible for planning, evaluating and initiating programs to meet current and future District needs in food service. The position ensures the efficient and cost-effective delivery of food service that complies with State and Federal programs to include purchasing, department staffing, staff evaluations, scheduling, and supervision of food service positions. Required to develop and maintain program procedures, department systems and efficient work standards. Responsible for directing the activities and operation of the Nutrition Services department including the leadership of all kitchen staff, purchasing and inventory control, menu management and meal distribution to the School District community. Provide highly responsible and complex administrative support to the Director of Operations.
Distinguishing Characteristics:
This position is distinguished from other supervisor positions by the full supervisory responsibility for all district food services and functions including production kitchen employees and cafeteria attendants and as the primary contact person for Nutrition Services.
Supervisory Relationships:
Reports to and receives work assignments and direction from the Director of Operations.
May lead the work activities of production kitchen leads, kitchen leads, cafeteria attendants and food warehouse staff
May plan and schedule work operations and employee assignments.
May perform the same work as others but provides assistance and direction as needed.
ESSENTIAL DUTIES AND RESPONSIBILITIES
Plan, organize, direct and coordinate the work of kitchen personnel and deliveries.
Oversees inventory control processes, including ordering, receiving, storage, and issuance of materials.
Select, supervise, train and evaluate kitchen staff. Provide and demonstrate administrative and professional leadership of the Nutrition Services Department.
Identify and respond to issues, concerns and needs.
Develop, implement and administer goals, objectives and procedures for providing effective and efficient operations under the advisement of the Director of Operations.
Allocate limited resources in a cost-effective manner. Analyze problems; identify alternative solutions, project consequences of proposed actions and implement approved recommendations in support of goals. Research, analyze and evaluate new service delivery methods, procedures and techniques.
Prepare clear and concise reports. Interpret and apply Federal, State and local policies, procedures, laws and regulations
Establish and implement department goals and objectives as approved by the Director of Operations. Resolves problems involving food standards, labor costs, and proper use of equipment and serving schedule. Establishes appropriate service and staffing levels and allocates resources.
Makes budget recommendations, which includes cost-effective food nutrition programs, capital equipment, expansion, and special events.
Ensures quality personnel management of food service staff including hiring, training, scheduling, supervision, goal-setting, proper licensing/certification and training, disciplinary actions, and annual evaluations. Disciplinary activity will be performed with assistance from and oversight by the Director of Human Resources.
Plans and directs special food service programs. Delegates and ensures program implementation by food service staff.
Directs the food preparation and complies with nutritional guidelines as established by State and Federal regulations.
Coordinates food service program activities with other departments and outside agencies. Prepares and presents staff reports and provides staff assistance to the Director of Operations.
Designs, plans and assures implementation of improved food service procedures.
Optimizes use of software that has been implemented for use in the Nutrition Services Department, and provides input and recommendations for changes as appropriate.
Confers with governmental representatives regarding distribution of subsidy program foods.
Promotes marketing, merchandising and public relations as it relates to food services in the District and community.
Directs purchasing, warehousing and distribution for food service supplies and equipment.
Coordinates contractual arrangements for procurement of food services supplies and equipment.
Ensures compliance with procurement requirements for federally-funded programs, including documentation of compliance.
Serves as a point of coordination for various inter-department and inter-agency activities and events, some of which may require media notification.
At least 8 hours of food safety training is required either not more than 5 years prior to their starting date or completed within 30 calendar days of the employee's starting date.
Performs related duties as required.
OTHER FUNCTIONS
Perform other work related duties as assigned.
Work cooperatively and harmoniously with students and all district staff.
Maintain professional and technical knowledge by participating in professional development activities.
Provide backup support to other positions in case of absence or work overload.
QUALIFICATIONS
Knowledge and experience:
Professional office communication, practices, procedures, and equipment.
Microsoft Office applications including Outlook, Access, Excel, Power Point, and Word and GOOGLE Doc
Professional specialization in principles and practices of food service management, thorough knowledge of techniques, methods, equipment and procedures related to the food service industry.
Bachelor’s degree or equivalent preferred, from an accredited college or university with major course work in restaurant and food service, dietetics, business administration, or a related field.
Minimum of five years of increasingly responsible experience in food service, and/or restaurant, including three years of supervisory responsibility. Designation as a Registered Dietician is preferred.
Requires valid Oregon Driver’s License and automobile insurance that meets minimum legal requirements.
Requires a valid Oregon Food Handlers’ Card and satisfactory completion of other required safety/sanitation courses.
Adhere to the federal requirements and district policy of a drug-free work place.
Skills and Abilities:
Interpersonal skills and the ability to build strong relationships.
Effectively present information to committees, administrators, public groups, and project manager(s).
Managing multiple tasks simultaneously with interruptions.
Apply principles of logical or scientific thinking to a wide range of intellectual and practical problems.
Consistently apply rules and regulations to varying situations.
Organization and management practices as applied to the analysis and evaluation of programs, policies and operational needs.
Advanced principles and practices of municipal budget preparation and administration. Principles of supervision, training and performance evaluation. Pertinent Federal, State and local laws, codes and regulations.
EDUCATION:
A Bachelor’s degree is preferred, or a combination of an Associate’s degree and at least five years of related experience.
