The position of Manager-Nutrition Services Area works under the direction of the Manager-School Operations to supervises Nutrition Services cafeteria staff and is responsible for managing a portfolio of school sites’ operational budget to ensure business strategies and objectives are met according to Nutrition Services.

1. Manages a designated number of school sites, programs, and staff within Nutrition Service operations according to federal, state, local and board regulations and policies.
2. Hires, trains, motivates, delegates, disciplines, monitors and evaluates performance of staff to ensure targets and goals are met.
3. Conducts site visits during preparation times for special programs (Fresh Fruit and Vegetable Programs, Afterschool Supper, and Snack Programs, etc.) to ensure compliance with the program regulations; and conducts yearly required TN Department of Education Administrative Reviews of the cafeteria operations.
4. Provides direct supervision, guidance and assistance to Nutrition Service School Supervisors, Supervisor Trainees and cafeteria staff; and assist with training of all Nutrition staff as needed.
5. Ensures cafeteria financial goals of cafeteria operation remain within the yearly planned budget by reviewing meal participation, meal costs, labor costs, and inventory.
6. Implements corrective action plans as necessary to ensure productivity and cost-efficiency within cafeteria operations.
7. Meets frequently with principals at school sites to review concerns regarding cafeteria operations.
8. Inspects cafeteria operations regularly to evaluate staffing, food preparation and service, record-keeping, organization, sanitation and other factors that impact the provision of a safe environment for staff and customers.
9. Ensures staff is following health and safety regulations; enforcing safety policies and procedures to eliminate workplace hazards and injuries.
10. Provides support to School Supervisors with Production Records, Edit Checks, Grocery Orders, Inventory, and Reporting with regards to the Food Management Software system.
11. Reviews meal participation reports, production records, edit checks, time sheets, health reports to ensure compliance with federal, state, local and board regulations and policies.
12. Receives and responds to school supervisor’s requests for substitute workers, extra hours, training, additional foods, new equipment, maintenance and repairs.
13. Performs routine administrative tasks as required, including but not limited to preparing reports and correspondence, copying and filing documents, answering the telephone, entering and retrieving computer data.
14. Executes responsibilities according to lawful and ethical standards; uses professional and personal judgment and initiative to develop effective and constructive solutions to challenges and obstacles.
15. Serves as a Compliance Monitor for the Summer Food Program.
16. Performs other related duties as assigned or directed.

Requires a Bachelor’s degree in Hospitality Management, Food and Nutrition, Business or any related field of study plus an additional three (3) years of food service operations related experience, or equivalent, for a total education and experience of 7 years.  Must be able to travel to school sites and other locations using self-provided reliable transportation.  Possession of ServSafe certification highly preferred.

Degree Equivalency Formula:

Bachelor’s Degree= 4 years plus required years of experience.

Master’s Degree= 2 years plus required years of experience. Where Master’s degrees are required, years for Bachelor’s degrees must be included.