Assistant Manager Student Nutrition (2026-2027)

ASSISTANT MANAGER STUDENT NUTRITION

Qualifications:

• High School Diploma or GED Associates or Bachelors degree in Food Service Management Culinary Management or food service management industry related major a plus.

• 3-5 years of various food service operation and/or food service management experience.

• Ability to read and write accurately.

• Ability to follow oral and written communications.

• Ability to move up to 50 which is not limited to lifting pulling pushing grasping twisting reaching below and overhead standing for long periods of time bending stooping and kneeling.

Certifications:

• ServSafe Manager Certification

Reports to: Director of Food Services

Terms of Employment: 185days.

Evaluation: Performance of this job will be evaluated annually.

Job Overview:

The Assistant Food Services Manager is an important supervisory position that involves the responsibility for efficiently providing nutritious and healthy meals daily for school children. She/he works primarily in an elementary middle or high school cafeterias managing USDA meal pattern compliances under the School Breakfast National School Lunch Afterschool Snack programs and future programs as designated.

Responsibilities include food service supervision training food preparation and storage methods inventory and order preparation food safety compliances and recordkeeping. This position contributes to the smooth operations and functioning of the kitchen in adherence to health and food safety codes and the strict cleanliness of the kitchen and storage areas.

The Food Service Director may identify and assign other responsibilities of the position as necessary.

Performance Responsibilities:

• Oversee all kitchen work areas food storage areas utensils and equipment according to departmental HACCP and DHEC compliances.

• Supervises the collection of and accounting for cash receipts train kitchen staff prepare and delegate weekly production assignments and evaluate staff work performance.
• • Oversee and maintain use of standardized recipes production records thermometers and kitchen equipment of daily food preparation by staff to ensure all food safety standards are followed properly.
  • Conduct food and supplies inventories prior to preparing weekly order guides to accommodate designated menu week period.
  • Receives inspects date-list and store food and supplies promptly upon delivery. All food beverages and supplies must be rotated using First in First Out (FIFO) method checked for good quality and expiration dates.
  • Inspect for accuracy of portion controls reimbursable meal verification and meal pattern compliances of all meal programs daily.
  • Ensure menu items are prepared and served correctly with an appealing presentation on the serving lines for all meal periods on time. This includes oversight of maintaining food replenishments and clean serving lines from beginning to the end of meal services.
  • Monitor and maintain safe kitchen operation and preventative maintenance of all kitchen equipment.
  • Demonstrate efforts to monitoring reduction and management of food waste.
  • Organize time efficiently and follow through on tasks.
  • Maintain confidentiality of personal information regarding students dietary restrictions which also includes staff and parents. Ensure that all children with dietary restrictions receive authorized substitutes according to medical documentation.
  • Demonstrate food safety practices to prevent foodborne illness. Monitor and maintain good personal hygiene practices at all times.
  • Make menu recommendations with regard to taste acceptability meal pattern compliance staffing and food production.
  • Fill in as a food service operator and/or cashier as needed for staff coverage. Substitutes may not always be available for coverage. May also need to fill in at other district locations.
  • Attends mandatory district meetings and professional development trainings.
  • The Director of Food Services may require other related duties to be assigned including working in other kitchens for the purpose of ensuring the efficient and effective functioning of the kitchen locations.

Required Experience:

Manager