School Nutrition Supervisor for the 2026-2027 School Year

School Nutrition Supervisor

An employee in this class provides support to the Director by supervising a group of school cafeterias. The employee participates in the development, implementation, and oversight of the policies and procedures that govern the school system's school nutrition program. The employee exercises discretionary judgment within board policies and procedures. Errors by the employee could result in serious disruption of the food service program, undesirable facilities, and/or loss of money. The employee receives general direction. The employee may provide general supervision to several site managers.

Knowledge of quantity food production including preparation and service, storage, sanitation, and safety. Basic knowledge of nutrition as it applies to school age children. Knowledge in the application, care, and maintenance of food service equipment. Knowledge of principles and practices for supervision and training. Oral and written communication skills. Apply and implement record keeping techniques, using a variety of software programs. Ability to operate district or personal vehicle to travel independently and continually to district sites to inspect and conduct work or respond to emergencies. Ability to apply professional knowledge and administrative ability to assist in implementing a district-wide school nutrition program. Supervise the preparation of large quantities of food in a sanitary and safe manner. Reason logically and respond independently and creatively. Provide skilled leadership in food service operations. Establish and maintain cooperative working relationships with administrators, teachers, pupils, subordinate personnel, and the general public. Train, supervise, and evaluate the performance of assigned personnel effectively in order to motivate to maximum productivity. Analyze situations accurately and adopt a decisive, appropriate, course of action. Communicate effectively, both orally and in writing.

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel objects, tools, or controls; talk or hear; and taste or smell. The employee is occasionally required to reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. The employee must regularly lift or move up to 25 pounds and occasionally lift or move up to 40 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. The selected candidate must be able to perform the duties of a rigorous work schedule which includes lifting, loading, and unloading, and pass a physical examination and drug screen certifying this ability.

Required High School Diploma. Associate's Degree in food services management, nutrition, or a related field preferred. At least three years of experience in food service management or a related field, with some experience in a leadership role preferred. Must possess and maintain a food protection manager certification recognized by the North Carolina Health Department. Knowledge of the USDA regulations and guidelines required.

12 months

Salary Grade 61 FLSA Status: Exempt

Human Resource Management: Considerable knowledge of the principles of leadership, organization and administration. Ability to lead cafeteria managers to provide quality meals and friendly service appropriate to a public school environment. Assist managers in work organization, preparation of work schedules, food & supply orders. Ability to build team spirit, inspire cooperation in others and to encourage team members to accomplish work assignments even under difficult conditions. Ability to motivate cafeteria staff members to follow school, local, state and federal rules, regulations, policies and procedures and in ensuring cafeteria managers meet expectations. Monitor meals per labor hours and suggest adjustments in labor. Completes required reports and employee relations. Supervises school nutrition managers. Identifies problems and counsels managers regarding possible solutions. Determines school nutrition staffing needed in the schools. Recommends hiring and disciplining of employees. Provides on-the-job training. Approves or disapproves requests for annual and sick leave, appraises and recommends discipline for subordinate staff, and submits such records and reports as required by department management. Assist with training of new managers and employees; following procedures outlined in District training manuals. Performs or participates in job performance evaluation of assigned cafeteria managers. Assists with staff development.

Financial Reporting and Recordkeeping: Ability to set goals, strategies, and priorities that are clear, challenging and relevant to purpose. Optimum knowledge of the use of computers to process, record, transmit and analyze data. Implements financial control procedures. Monitors expenditure of funds. Trains managers to complete reports. Monitors compliance to state and federal regulations. Perform on site reviews twice a year Facilitates visits of USDA and other auditors. Ability to fluently operate point of sale software.

Purchasing/Inventory Control: Verifies quality of products received. Reviews product storage and inventories. Monitor frozen food and dry food inventory. Facilitates "choice menus" to reduce inventories.

Equipment/Facility Management: General knowledge of the use and care of large kitchen equipment. Inspects for proper equipment maintenance. Assesses major equipment needs. Recommends major equipment purchases. Provides training in equipment use. Is on-call to handle emergency situations, including emergency feeding operations; and evaluate kitchens and report repairs after weather emergency.

Sanitation and Safety: Assure all sanitation standards are maintained. Inspects facilities for cleanliness, health, and safety. Follows-up on sanitation, health and safety reports. Distributes written rules on sanitation.

Food Production and Service: Knowledge of the principles and practices of food service administration team building and customer service. Assist staff with production records, recipes, and product development. Monitor food production daily for quality control purposes. Assures that planned menus are followed. Enforces standardized recipes. Nutrition Education/Public Relations: General knowledge of the nutritional and dietary needs of school children. Ability to exercise independent judgment and to use initiative when responding to emergencies, resolving problems and making improvements in the cafeteria operation. Ability to set priorities and allocate time so that tasks are completed and deadlines are met in a timely manner. Markets/promotes the school lunch program. Leads managers to establish effective communication with principals, faculty and staff to improve cafeteria customer service. Participates in manager meetings to disburse and gather information, and to identify means to improve the effectiveness of individual cafeterias. Ability to travel to and from schools and administrative offices independently. Attends seminars, conferences, workshops, classes, lectures, etc., as appropriate, to enhance and maintain knowledge of trends and developments in the field of food services administration; reviews professional journals, attends association and professional meetings, and otherwise maintains contacts with food service professionals to facilitate exchange of information. All other duties as assigned or required.