Nutrition Services Manager

Sweetwater County School District #1; Rock Springs (WY); On-site; USD 25,650 - 27,441; Part time

Job summary

Sweetwater County School District #1 is seeking a part-time Nutrition Services Manager at Rock Springs Junior High. The candidate will provide nutritional meals for the school breakfast and lunch program.

Responsibilities include overseeing food preparation, maintaining records, and ensuring compliance with food service regulations. The ideal candidate has institutional food service experience and strong supervisory skills.

This position requires the ability to lift heavy items and communicate effectively with staff and students.

Qualifications

• Minimum of two years previous institutional food service experience.
• Ability to lift 50 pounds and carry more than 20 pounds.
• Maintain a Class 'C' driver's license.

Responsibilities

• Oversees food production and preparation for meals.
• Maintains records on food received and used.
• Supervises cleaning of the kitchen and cafeteria area.

Skills

Experience in supervision

Ability to use computer system

Ability to follow written and oral directions

Ability to work with diverse personality types

Ability to think clearly and calculate accurately

Education

High school education or equivalent

Two years institutional food service experience

Supervision training

Tools

Computer and Printer

Dishwasher

Institutional Ovens

Kitchen Utensils

Job description

• Date Posted: 5/19/2026
• Location: Rock Springs Junior High
• Date Available: When Filled
• Closing Date: When Filled

Job Title: Nutrition Services Manager

Location: Rock Springs Junior High

Terms of Employment: Part Time, up to 29 Hours/Week; 9 Months/Year

Salary: F-III $18.62; F-IIIC $19.92

Nature and Scope of Job

To provide appealing and nutritional meals to participants of the Sweetwater County School District Number One breakfast and lunch program on days that school is in session.

Essential Functions

1. Oversees all food production and participates in the preparation and serving of food for breakfast and lunch on days school is in session.
2. Operates all food service equipment as needed.
3. Maintains positive communication skills in working with students, staff, in‑district personnel, and public at all times.
4. Supervises the date labeling, storage and care of food and supplies daily.
5. Oversees and participates in the cleaning of the kitchen, serving, storage, and cafeteria area daily.
6. Maintains records on food and supplies received and used.
7. Ensures that menus distributed by the Assistant Food Service Director are followed without deviation during days that school is in session.
8. Maintains daily production records, time‑sheets, and required reports on a daily basis.
9. Completes monthly inventory of commercial & USDA foods.

Other Functions

1. Adapts to specific or new working situations as needed.
2. Assumes responsibility for checking that all equipment in kitchen and cafeteria are in safe, working condition.
3. Requests repair work for all broken or unsafe conditions.
4. Performs any other duties as assigned by Coordinator and Food Service Director.
5. Maintains confidentiality of all information concerning staff and students and chooses the appropriate time, place, and supervisor to discuss problems.

Job Qualifications

Knowledge, Skills and Mental Ability:

• Experience in supervision.
• Ability to use computer system.
• Ability to follow and successfully complete both written and oral directions.
• Ability to work with people of various personality types.
• Ability to think clearly and calculate accurately.

Minimum Requirements (Education, Experience or Formal Training):

• Minimum of two years previous institutional food service experience.
• High school education or the equivalent. Maintain a Class "C" driver's license.
• Supervision training would be beneficial.

Equipment Used

• Computer and Printer
• Hand Mixer
• Dishwasher
• Vertical Cutter
• Calculator
• Institutional Ovens
• Electric Can Opener
• Steam table
• Kitchen Utensils (manual and electric)
• Serving Utensils

Physical Demands

• Lower body strength to stand and walk throughout the work day.
• Upper body strength to lift 50 pounds and carry more than 20 pounds throughout the work day.
• Visual acuity and stamina to work with powerlunch (likely a typo for power lunch) equipment listed.

Environmental Demands

• Non air‑conditioned building if not in central kitchen.
• Air conditioner if in central kitchen.
• Occasional exposure to weather extremes.
• Occasional exposure to freezing temperatures of freezer and coolers.