School Nutrition Manager

Contact:  Heather Calhoun hcalhoun@mhslive.net; 828-766-2240

Position begins August 2026, but some training days in May 2026 are required

This is an ever-changing, fast-paced environment that requires excellent supervisory skills, organization, leadership, and great customer service.

Qualifications:

• High School Diploma or equivalent
• Ability to organize, instruct, supervise, and evaluate staff
• Read, write, and utilize basic math skills
• 2 years food service experience with 2 years managerial experience and 2 years in School Nutrition preferred not required
• Software knowledge of MS-Excel and MS-Word.
• Computer and ability to run cash register if needed
• Physical ability to lift up to 50 pounds occasionally, stand for 6 continuous hours.
• Food Safety Certification preferred

Essential Functions for Success:

• Manage food service operation to include staff supervision, food production and service, sanitation, and marketing.
• Maintain a positive working relationship with other employees and staff.
• Creates an upbeat, positive, efficient, and successful business with site team
• Respectfully, and politely serve students, staff, and guests.
• Perform assigned task with minimal supervision.
• Accepts responsibility for multiple tasks without supervision.
• Follows a work schedule, plans ahead.
• Implements planned menus incorporating time-saving production techniques.
• Orders, receives, stores, handles, prepares, and serves food according to established standards.
• Assures sanitation and safety practices comply with federal, state, and local regulations.
• Maintains required system of accountability
• Plans production schedules and work assignments
• Maintains daily production record of food, meal counts, daily deposits, HACCP, and other required documentation.
• Trains, supervises and evaluates staff according to established procedures.
• Promotes student and staff satisfaction by merchandising and serving meals in an attractive manner.
• Communicates concerns to the appropriate supervisor about policies and procedures relating to School Nutrition.
• Manages program in accordance with all federal, state, and local requirements.
• Attends job-related training classes and workshops as requested by supervisors.
• Performs other duties and responsibilities as assigned by the supervisor.
• Successful completion of a Food Safety Certification, kept current at all times.

Physical Requirements*:

• Work involves sustained standing and frequent lifting, bending, and pulling.
• Medium work exerting up to 50 pounds occasionally and 20 pounds frequently
• Frequent movement at a fast pace.
• Repetitive motions
• Stand for 6 continuous hours
• Stoop, squat, kneel and/or bend in a manner that allows the palms to touch the floor. (example includes cleaning of baseboards)
• Bend from a standing position in a manner that allows the palms to touch the knees. (example includes washing in triple sinks.)
• Bend from the waist in a standing position with outstretched arms for an extended amount of time. (example includes service of food)
• Twist, turn, and/or stretch from side to side that allows the shoulders to be perpendicular to the hips. ( example includes mopping, sweeping, stocking, removing items from ovens)
• Lift, carry, and/or support 30 pounds from shoulder level to head. (example includes placing food in ovens, stock on shelves.)
• Perform duties requiring non-repetitive motion with hands and wrists. ( example includes counting money, serving, slicing, dicing, writing)
• Stock, wash, prepare, serve, and handle all types of food. (caution that food allergies can worsen by exposure to menu items.)
• Work with caustic and non-caustic chemicals. (Asthma and other physical ailments may worsen by exposure to chemicals. Gloves are available.)
• Work in a very hot and humid environment.
• Maintain a high standard of personal hygiene.