School Nutrition Program Manager

Swain-County-Schools; Bryson City (NC); On-site; USD 42,000 - 62,000; Full time

Job summary

Swain County Schools’ Swain Middle School in Bryson City, North Carolina seeks a Cafeteria Manager for a 10-month position. The role reports to the Child Nutrition Director and supervises school-based staff, overseeing meal production, serving operations, and related reporting.

The position requires a high school diploma or GED and 3 years of food service with management experience or 5 years in institutional food service; solid math, HACCP compliance, and POS skills are essential.

Qualifications

• Math and measuring conversions knowledge required.
• Ability to follow standardized recipes, federal & state regulations and HACCP procedures.
• Experience with cafeteria POS systems, daily/monthly/yearly reports, and inventory entry.
• Strong organizational, leadership, and communication abilities.

Responsibilities

• Manage food preparation and serving operations.
• Prepare food according to planned menus and recipes.
• Determine quantity and type of food to prepare.
• Determine serving sizes to meet age level requirements.
• Observe food preparation.
• Procure, store, and inventory food and equipment.
• Maintain safety and sanitation standards.
• Supervise child nutrition staff at the school site.
• Handle daily cafeteria cash transactions.
• Prepare child nutrition records and reports.

Skills

Math & conversions

Recipes & compliance

POS & reporting

Inventory management

Safety & sanitation

Staff supervision

Policy interpretation

Inventory control

Communication

Leadership

Equipment maintenance

Education

High school diploma or GED

Job description

Swain County Schools’ Swain Middle School in Bryson City, North Carolina seeks a Cafeteria Manager for a 10-month position. The role reports to the Child Nutrition Director and supervises school-based staff, overseeing meal production, serving operations, and related reporting.

The position requires a high school diploma or GED and 3 years of food service with management experience or 5 years in institutional food service; solid math, HACCP compliance, and POS skills are essential.