School Nutrition Manager

Cristo Rey Orlando High School•Orlando, FL

8d•$45,000 - $55,000•Onsite

About The Position

Cristo Rey Orlando High School is seeking a mission-driven School Nutrition Manager who will support the school’s vision by ensuring that all nutrition programs contribute to the health, success, and well-being of students and families. This role helps sustain the resources and systems that make our mission possible, combining attention to detail with a commitment to service. Responsibilities include: Program Administration & Compliance Administer and oversee all USDA Child Nutrition Programs (NSLP, SBP, SFSP) operated by the school. Ensure full compliance with federal, state, and local regulations governing school nutrition programs. Prepare and maintain all required documentation for USDA Administrative Reviews and state monitoring visits. Maintain accurate program records including production records, temperature logs, and meal documentation. Meal Counting, Financial Management, & Procurement Oversee accurate point-of-service (POS) meal counting and submit monthly reimbursement claims per USDA regulations. Develop, monitor, and manage the nonprofit school food service budget; track revenues and expenditures. Oversee all procurement activities in compliance with federal regulations, including competitive bidding (IFB/RFP). Manage vendor relationships, USDA Foods (commodity) ordering, and the free and reduced-price meal eligibility process. Food Safety, Operations & Personnel Establish and maintain a School Food Safety Program based on HACCP principles. Recruit, hire, train, supervise, and evaluate food service staff; maintain required USDA Professional Standards training hours. Promote the school nutrition program and support healthy eating initiatives to increase student participation. Performs other duties and special projects as assigned by the Vice President of Finance & Operations.

Requirements

Bachelor’s degree in Food and Nutrition, Dietetics, Food Service Management, Business, or a related field; OR Associate’s degree with at least one year of relevant experience; OR High School Diploma with three years of relevant food service experience.
Knowledge of National School Lunch Program (NSLP) regulations and USDA Child Nutrition Programs.
Experience working in a school or institutional food service environment.
Proficiency in food service software and Point-of-Sale (POS) systems.
Strong leadership, organizational, and communication skills.
ServSafe Certification or the ability to obtain certification.
Ability and willingness to work in a commercial kitchen environment; physical demands include standing for extended periods, lifting and carrying items up to approximately 30 pounds, and working in areas with varying temperatures.
Commitment to supporting the mission and values of a Catholic educational institution.
Ability to communicate effectively in English.

Nice To Haves

Training or certifications in Food Service Operations, Food Production, Food Safety and HACCP, Purchasing and Procurement, Financial Management, or Menu Planning.
Experience managing free and reduced-price meal eligibility applications.
Proficiency in Microsoft Office or Google Suite.
Dedicated to supporting the school’s mission and values, particularly in a faith-based educational setting.

Responsibilities

Administer and oversee all USDA Child Nutrition Programs (NSLP, SBP, SFSP) operated by the school.
Ensure full compliance with federal, state, and local regulations governing school nutrition programs.
Prepare and maintain all required documentation for USDA Administrative Reviews and state monitoring visits.
Maintain accurate program records including production records, temperature logs, and meal documentation.
Oversee accurate point-of-service (POS) meal counting and submit monthly reimbursement claims per USDA regulations.
Develop, monitor, and manage the nonprofit school food service budget; track revenues and expenditures.
Oversee all procurement activities in compliance with federal regulations, including competitive bidding (IFB/RFP).
Manage vendor relationships, USDA Foods (commodity) ordering, and the free and reduced-price meal eligibility process.
Establish and maintain a School Food Safety Program based on HACCP principles.
Recruit, hire, train, supervise, and evaluate food service staff; maintain required USDA Professional Standards training hours.
Promote the school nutrition program and support healthy eating initiatives to increase student participation.
Performs other duties and special projects as assigned by the Vice President of Finance & Operations.