Manager: School Nutrition Level 2 to 9 (7.5 Hours) - Severn River Middle

Severn River Middle; Arnold (MD); On-site; USD 55,000 - 75,000; Full time

Job summary

Severn River Middle in Arnold, MD seeks a Manager IX for School Nutrition Level 2 to 9. The role oversees meal service, staff supervision, inventory, and sanitation across elementary/secondary sites.

The position requires USDA guidelines knowledge, HACCP compliance, and strong leadership. A high school diploma is required along with essential licenses and ServSafe certification; driving and reliable transport are expected.

Qualifications

• High School Diploma or Equivalency Certificate is required.
• Experience supervising food service staff is expected.
• Knowledge of USDA guidelines and HACCP principles.

Responsibilities

• Oversees daily operation of school nutrition services.
• Supervises preparation, cooking, and serving of meals.
• Maintains sanitation and safety standards per COMAR and HACCP.
• Manages inventories and equipment.
• Supervises up to 20 staff and coordinates schedules.

Skills

Leadership

Communication

Food safety knowledge

Education

High School Diploma or Equivalency Certificate

Tools

Microsoft Office Suite

Job description

Manager: School Nutrition Level 2 to 9 (7.5 Hours) - Severn River Middle

Anne Arundel County Public Schools Severn River Middle - Arnold, Maryland Open in Google Maps

This job is also posted in Anne Arundel County Public Schools

Job Details

Job ID: 5497991
Application Deadline: Sep 22, 2026 11:59 PM (Eastern Standard Time)
Posted: Jan 14, 2026 5:00 AM (UTC)

Starting Date: To Be Determined

Job Description

Title Code:

Manager: School Nutrition Level 2 to 9

Job Details: This position is a Manager IX, Grade 14

JOB SUMMARY
Under supervision, manages and participates in the operation of a school restaurant providing meals to one or more elementary or secondary schools. Work involves overall responsibility for supervision of food preparation and meal service, ordering supplies, cleaning kitchen and maintaining required sanitation standards. Provides instruction and work assignments for School Nutrition Associates and School Nutrition Assistant Managers. Employee(s) must be capable of performing any and all of the listed duties individually or independently, which may vary based upon their work location/assignment and available staffing. The overall responsibilities of School Nutrition Managers at all levels are generally the same; specific duties may vary depending upon volume and diversity of the food service program. The levels of School Nutrition Managers are distinguished on the basis of the criteria listed under Grade Placement. A school's combine gross income from the elementary and secondary schools that report to the School Manager Site determine the level of manager classification.

Additional Work Days/Hours
Based on the assignment, the following additional work days and/or hours may be required as needed:

• Ability to work flexible schedules
• Emergencies
• Extended hours
• Overtime as needed

ESSENTIAL DUTIES/RESPONSIBILITIES

• Adheres to all U.S. Department of Agriculture (USDA) guidelines established for the Child Nutrition Program, assures meals meet the meal requirements and all AACPS policies and procedures and division standard operating procedures.
• Maintains optimum standards of food quality through effective supervision of restaurant operation and assures that standardized recipes, portion controls and procedures for use of leftovers are followed. Monitors and maintains food quality standards including temperature, appearance, and taste, from point of delivery through point of service.
• Supervises and participates in the preparation, cooking and serving of food. Assures that all established Department of Health and Standard Operating Procedures are understood and followed.
• Orders appropriate quantities of food and supplies. Assures authorized use and proper storage of products.
• Maintains inventories of food, supplies, and equipment. Checks food supplies and equipment deliveries for quantity and compliance with specifications. Initiates requests for equipment repairs.
• Manages and participates in approved cleaning and safety practices to ensure that sanitary and safe conditions are maintained. Adheres to sanitation standards as outlined in COMAR and Hazard Analysis Critical Control Points (HACCP).
• Reconciles money and register receipts received from sales. Maintains necessary records and conducts banking according to procedures. Implements security measures to prevent theft.
• Follows prescribed procedures to protect the anonymity of students who qualify for free and reduced-price meals.
• Manages food services employees by preparing work schedules, assigning and directing work. Verifies and maintains records of hours worked by employees and controls extra time. Supervises, trains and completes ongoing in-service training to all employees. Provides supervision of kitchen use for outside and special events.
• Prepares, forwards, and maintains files of records and reports required by the Division of Food & Nutrition Services.
• Performs other related duties as assigned within the same classification or lower.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and/or abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education

• High School Diploma or Equivalency Certificate required.

Experience

• Six (6) months for a School Nutrition Manager Level 2 - 6: food service experience as a School Nutrition Manager Level 1 or a School Nutrition Assistant Manager or School Nutrition Associate or an outside equivalent job with demonstrated "back up" managerial experience. or required;
• One (1) year for a School Nutrition Manager 7 - 9: food service experience as a School Nutrition Manager Level 1 - 6 or any equivalent combination of education and work in a food service operation. required;
• Or an equivalent combination of education and experience which provides the required knowledge, skills, and abilities deemed sufficient to prepare the applicant to successfully perform the duties of the position.

Knowledge, Skills, Abilities and Other Characteristics

• Demonstrated sound decision making and problem-solving techniques.
• Ability to maintain harmonious relations with students, school staff, vendors and volunteers.
• Excellent oral and written communication skills.
• Knowledge of quality food preparation; sanitation and safety regulations; methods and procedures of school food service operation.
• Demonstrated care, maintenance, sanitation and operation of all equipment.
• Ability to complete all job responsibilities despite frequent interruptions and without close supervision.
• Ability to delegate and to motivate personnel.
• Ability to accept changes in responsibilities and incorporate new goals into the daily operation.
• Ability to follow written and verbal directions.
• Demonstrated ability to effectively work and communicate with diverse populations.
• Demonstrated proficiency with business technology applications (e.g. Video/Web Conferencing, Microsoft Office Suite -Word, Excel, Outlook, and/or PowerPoint preferred).

Licenses and Certifications
Employee must retain active licenses, certifications, and enrollment as a condition of employment.

• Upon hire, ServSafe Manager Certificate issued by National Restaurant Association required.
• Upon hire, Driver's License (DL) Class C Non-Commercial issued by Maryland or State of Legal Residence (MVA/DMV) required; and
• Daily access to reliable transportation.

Driving Requirements

• Driving is required to conduct bona fide Board business that is within the scope of employment in this position.
• Personal Vehicle

LEADERSHIP ROLE

• First level supervisor

People Management

• This position acts as the manager for 6 to 20 direct staff.
• This position acts as the manager for 1 to 10 indirect staff.

Management Duties/Responsibilities

• Interviews, selects, and trains employees.
• Directs the work of employees.
• Maintains records for use in supervision.
• Assess employees’ performance (productivity/efficiency) to make promotional recommendation/other status changes.
• Handles employee complaints/grievances.
• Plans the work.
• Determines the techniques to use.
• Apportions the work among the employees.
• Controls the flow and distribution of materials or merchandise and supplies.
• Provides for