Job Description


CATEGORY: Classified

TITLE: Nutrition Manager 1


Manage a cafeteria providing food service for students and staff. Set up, prepare and serve meals.
Maintain a sanitary, safe and high quality food service program using County, State and Federal
guidelines. Supervise assigned staff.


1. Education and/or experience equivalent to a High School Diploma or GED
2. Three (3) years high volume food service experience (preferred)
3. Food Service Manager’s License
4. State of Arizona Level 1 Fingerprint Clearance Card

ESSENTIAL FUNCTIONS: (Essential functions, as defined under the Americans with Disabilities Act,
may include any of the following tasks, knowledge, skills, and other characteristics. This list is
ILLUSTRATIVE ONLY, and is not a comprehensive listing of all duties and responsibilities performed by
incumbents of this class.)


- Supervise and evaluate assigned staff; may recommend disciplinary actions as appropriate; train
employees in food preparation, sanitation, and the safe and proper use of tools and equipment.
- Prepare and complete documentation of orders, inventory, menus, production records, and other
- Follow all standard operating procedures for food safety and sanitation; maintain equipment
cleaning schedules; ensure that staff follows appropriate food and sanitation protocols; maintain
clean and sanitary serving and dining areas.
- Oversee food service staff in preparation of meals; proper storage of food items; quality control of
food production and meal service.
- Utilize computerized systems for ordering and inventory management, student database
management, POS operations, and other applications
- Prepare meals according to menus and recipes; implements all federal, state, and district
requirements for breakfast, lunch, and snack programs.
- Assist in food production, food service, and cashiering as needed.
- Order, receive and verify food and supplies from warehouse, central kitchen, and vendors; cleans
and organizes dry and walk-in storage.
- Control food production and minimize food waste.
- Train employees in new methods of food preparation, sanitation or on new equipment.
- Assign daily task schedules for employees.
- Oversee and follow all cash handling, accounting, and deposit protocols.
- Provide quality customer service.
- Attend and facilitate meetings.
- Implements new policies and procedures as appropriate.
- Perform other duties as assigned.


- Knowledge of principles and practices of supervision - Knowledge of principles, practices and methods of the food service industry
- Knowledge of sanitation and food quality standards
- Knowledge of proper food handling techniques
- Knowledge of computer applications
- Knowledge of district policies and procedures affecting assigned work
- Skill preparing food in large quantities
- Skill controlling food production and waste
- Skill establishing and maintaining effective working relationships
- Skill communicating verbally, in writing, and through computer applications


Work is performed around dangerous machinery
Exposure to infectious disease
May be exposed to hazardous chemicals


Bending, stooping, standing, lifting
May be required to lift up to 45 lbs. infrequently

WORK YEAR: 209 Days

DEPARTMENT/SCHOOL: Elementary School


REPORTS TO: Director/Supervisor/Trainer of Nutrition Services

EVALUATION: Classified Personnel Evaluation

SUPERVISES: Assigned cafeteria staff

PREPARED: March 2000

REVISED: November 2019

Application Instructions

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