2026-2027 Manager, Food and Nutrition Services

The School District of Lee County•Fort Myers, FL

6h•Onsite

About The Position

This position is responsible for managing food service operations at a school or designated site, ensuring compliance with federal, state, and local laws, policies, and guidelines. The role involves maintaining knowledge of nutrition, sanitation, quality, mechanical operations, computer usage, and finances. Key duties include supervising and training staff, developing schedules, managing budgets, ordering supplies, and ensuring high standards of sanitation and safety.

Requirements

High School diploma or equivalent.
Three (3) years of food and nutrition services experience.
Successful completion of the Manager, Food and Nutrition Services (Intern) training program.
Valid Florida driver’s license.
Valid ServSafe Manager Certification.
Clear and concise oral and written communication skills.
Organizational and management skills.
Mathematical skills.
Knowledge of pertinent regulations, policies, and procedures for the functional area of assignment.
Knowledge of HIPAA, Public Records, Sunshine Law, FERPA, and other laws/regulations related to student and employee privacy, public information, and records retention.
Knowledge of and experience with industry-standard equipment, materials, practices, computers, and applications.
Ability to professionally and effectively respond to customer needs and requests for service or assistance.
Ability to maintain a high activity level and do physically demanding work.
Ability to work with and lead diverse groups of people.

Nice To Haves

Associate’s degree from an accredited institution.
One (1) year of employment as an Assistant Manager in Lee County schools.
Five (5) years of District food and nutrition services experience.
Relevant work experience or education may be substituted to satisfy minimum qualifications.

Responsibilities

Utilize knowledge of federal, state and local laws, policy, procedures, and guidelines to manage food service operations at school/designated site.
Maintain current knowledge of nutrition, sanitation, quality, mechanical operations, computer and software usage, and finances for food service operations.
Interact frequently face-to-face, on the telephone, and by e-mail with workers, students, teachers, Student Advisory Committee members, and administrators at the school site, as well as vendors and District-level food service personnel.
Hire, supervise, direct, assign duties to, and evaluate employees and student workers in the cafeteria.
Develop work schedules to ensure best/most efficient and effective use of current staff.
Develop cleaning schedules to ensure all equipment is maintained to meet all District standards of sanitation and safety in compliance with local and state health standards.
Orient and train all workers so that employees remain current with all District rules, including: standards of dress, appearance and personal hygiene, and conduct.
Direct food preparation on time and in sufficient quantity.
Organize the food service line, the freezer, and storage areas.
Handle financial accounting and recordkeeping and balance, secure, and deposit funds; manage budgets and student accounts.
Follow up, verify, and record stock, inventory, shipments, temperature controls, and commodities.
Make decisions regarding choices, quantities, and preparation of foods.
Manage multiple calendars and develop schedules.
Order food, paper supplies, and office supplies to assure efficient operation of the cafeteria.
Write work orders, correspondence, and catering forms for special events.
Work effectively under the pressures of multi-tasking, deadlines, shortage of workers, and answering to multiple supervisors.
Supervise and instruct employees in sanitation and safe, proper, and efficient use of all kitchen equipment to assure high standards of sanitation and safety in compliance with local and state health standards.
Determine and supervise size and serving of meal in an orderly, efficient manner providing fast service while meeting age requirements according to reimbursable meal pattern.
Immediately report any problem or accident occurring in the kitchen or cafeteria to the school office and Food and Nutrition Services.
Report any equipment in need of repair, maintenance, or replacement to the equipment supervisor.