Nutrition Services Manager - Secondary 8 hours/day (6:00 a.m. - 2:00 p.m.)

Independent School District 196•Rosemount, MN

5d•Onsite

About The Position

The Nutrition Services Manager leads daily kitchen operations at a secondary school, including staff scheduling, food preparation, and meal service in accordance with USDA School Breakfast and Lunch program guidelines. The manager ensures standardized recipes are followed, uses leftovers creatively to reduce waste, maintains inventory, and orders and receives food and supplies through a computerized food service management system. The role upholds federal, state, and local food safety and sanitation standards; maintains production, temperature, sales, and other records; and manages meal and à la carte sales, cash handling, and deposits. The manager collaborates with the Building Chief and Food and Nutrition Coordinator on equipment and operational needs, trains and mentors kitchen staff, manages timekeeping and absences, arranges substitutes, and coordinates catering events. The manager promotes respectful communication with students, staff, parents, and the broader school community, and encourages healthy eating habits. The position also contributes to student well-being and a supportive kitchen environment, and includes participation in district committees, meetings, and professional development. Other duties may be assigned. This is an 8-hour-per-day, school-term position, scheduled 6:00 a.m. to 2:00 p.m. The stated effective date is November 16, 2026. Compensation is according to the 2026–27 contractual agreement; the posted secondary manager range is $26.36–$31.43 per hour. If benefit eligible, benefits begin the first day of active employment.

Requirements

High school diploma required.
Minimum of one year of institutional food service experience; school food service experience is preferred.
Proven ability to lead and work effectively within a team.
Ability to safely lift up to 40 pounds, stand for extended periods, and perform repetitive tasks.
Complete Level 2 of the Specialized Training Requirements for the SNA Certification Program within two years of employment, or have post-secondary education in a related field.
Obtain ServSafe Certification and the Minnesota Food Manager Certificate within one year of employment.

Nice To Haves

Associate degree or certification in food and nutrition.
Experience with food service inventory, ordering, receiving, and point-of-sale systems.
Proficiency in Microsoft Office Suite, including Word and Excel.
Demonstrated experience and proficiency working with a culturally, ethnically, racially, and socioeconomically diverse school community.
School food service experience.

Responsibilities

Coordinate daily kitchen operations, including staff scheduling, food preparation, and meal service in accordance with USDA School Breakfast and Lunch program guidelines.
Ensure standardized recipes are followed and creatively use leftovers to minimize waste.
Order and receive food and supplies through the computerized food service management system and maintain optimal inventory levels.
Uphold federal, state, and local food safety and sanitation standards.
Use the computerized system to maintain daily food production records, temperature logs, sales reports, and other essential data.
Work with the Building Chief and Food and Nutrition Coordinator to ensure equipment functionality and address operational needs.
Train and mentor kitchen staff on food preparation, safety protocols, and equipment use.
Oversee school meal and à la carte sales, cash handling, and deposits using the computerized system.
Model respect and promote effective communication with students, staff, parents, and the broader school community.
Promote healthy eating habits in the school and community.
Manage staff timekeeping and absences, call in substitutes, and manage catering events.
Participate in District 196 Nutrition Services committees, meetings, and professional development opportunities.
Contribute to student well-being by ensuring access to nutritious and appealing meals.
Foster a supportive, cooperative kitchen environment and contribute to a healthy school community.
Engage in ongoing training and development to enhance skills and professional growth.
Perform other duties as assigned.