Food and Nutrition Services Manager (POOL)

Suffolk Public Schools; Suffolk (VA); On-site; USD 28,000 - 44,000; Full time

Job summary

A leading educational institution is seeking a Food and Nutrition Services Manager to oversee cafeteria operations. The role involves planning, supervising food preparation, and ensuring compliance with health regulations. Ideal candidates will have experience in food service and strong leadership skills. This position offers a competitive salary and the opportunity to make a significant impact on student nutrition.

Qualifications

• Experience in food preparation in large quantities.
• Successful prior experience working as a lunch or food service aide.

Responsibilities

• Plans and oversees food preparation and serving in the cafeteria.
• Maintains records for inventory and food consumption.
• Supervises cafeteria workers for quality output.

Skills

Food Quality Knowledge

Sanitation Knowledge

Supervision

Report Preparation

Effective Communication

Education

Eighth Grade Completion

Job description

Food and Nutrition Services Manager (POOL) JobID: 5988

• Position Type:
  Food Services/ Cafeteria Manager
  
  
• Date Posted:
  5/9/2025
  
  
• Location:
  Suffolk Public Schools
  
  
• Closing Date:
  UNTIL FILLED
  
  

Position Type:
Food Services/ Cafeteria Manager

Date Posted:
5/9/2025

Location:
Suffolk Public Schools

Closing Date:
UNTIL FILLED

Title: Food and Nutrtition Services Manager (POOL)
Salary: $28,093 - $43,807


Position Purpose:

Performs difficult semiskilled and responsible administrative work participating in and supervising food service activities in a school cafeteria; does related work as required. Work is performed under the general supervision of the Food Service Supervisor. Supervision is exercised over cafeteria workers.

Essential Functions:

• Planning, coordinating, assigning, overseeing and participating as required in the preparation, cooking and serving of food in accordance with local, state and federal regulations and policies; preparing and maintaining necessary records.
• Orders food and supplies, receives and accounts for same, and maintains perpetual inventory as well as cost and food consumption records;
• Inspects kitchen equipment, storeroom, foods and employees to maintain proper sanitation and operation;
• Instructs employees in the operation of equipment and utensils, and in the preparation, cooking and serving of food;
• Oversees and coordinates the cleaning and maintenance of equipment and working area;
• Maintains income and expenditure records;
• Collects, records and accounts for monies received from patrons;
• Maintains records required by local, state and federal auditors and health inspectors;
• Follows prescribed money management procedures;
• Plans and posts daily and general work schedules;
• Supervises and directs employees for quality efficient output;
• Updates employees regarding food and nutrition services operations changes;
• Maintains a clean and sanitary operation in accordance with the Suffolk Department of Health, Food and Nutrition Services;
• Develops and maintains strategy promoting the Food and Nutrition Services Program for students, staff and community;
• May collect count and deposit food services program monies.
• Performs other related tasks as assigned.

Note: The above description is illustrative of tasks and responsibilities. It is not meant to be all inclusive of every task or responsibility. Knowledge, Skills and Abilities

• General knowledge of the preparation, cooking and serving of food in large quantities;
• Thorough knowledge of food quality and values, and of nutritional and economical substitutions within food groups;
• Some knowledge of special dietary requirements;
• Thorough knowledge of the principles and practices used in ordering, receiving and storing food in large quantities;
• Thorough knowledge of kitchen sanitation and safety measures used in food handling and in the operation, cleaning and care of utensils, equipment and work area;
• Thorough knowledge of U.S.D.A. rules and regulations;
• Ability to plan and supervise the work of others;
• Ability to prepare reports; ability to train subordinates in the preparation, cooking and serving of food;
• Ability to establish and maintain effective working relationships with associates.

Physical and Mental Demands, Work Hazards

• Works in standard school environment. This is medium work requiring the exertion of 50 pounds of force occasionally, up to 20 pounds of force frequently, and up to 10 pounds of force constantly to move objects; work requires reaching, standing, walking, pushing, pulling, lifting, fingering, grasping, and repetitive motions; vocal communication is required for expressing or exchanging ideas by means of the spoken word; hearing is required to perceive information at normal spoken word levels; visual acuity is required for visual inspection involving small defects and/or small parts, use of measuring devices, operation of machines, determining the accuracy and thoroughness of work, and observing general surroundings and activities; the worker is subject to inside environmental conditions, extreme heat, hazards, and atmospheric conditions.

Certification/License:

• Motor Vehicle Operator's (DMV) License or ability to provide own transportation.

SPECIAL REQUIREMENTS:

• Possession of a health certificate for food preparation issued by the Commonwealth of Virginia.
• Possession of membership in and certification by the American School Food Service Association desirable.
• http://www.statefoodsafety.com/ FOR FOOD HANDLERS CARD

Experience and Education:

• Successful prior experience working as a lunch or food service aide, preferably in a school district or with children.
• Any combination of education and experience equivalent to completion of the eighth grade and some experience in food preparation in large quantities.

FLSA Status: Non-exempt






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Postings current as of 5/15/2025 8:37:50 AM CST.

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