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School Nutrition Roles and Responsibilities

School Nutrition Professionals: Roles & Responsibilities

School Foodservice/Nutrition Directors:
In school districts, the foodservice/nutrition director oversees all aspects of foodservice in all schools or sites, administering the school meal program in accordance to local, state and federal policies. The director reports to the superintendent, and in some districts, the director may act as an assistant superintendent with responsibilities unrelated to foodservice.

School Foodservice/Administrative Assistant
Some school districts that require more localized management may have administrative support staff who support the director. These individuals may oversee procurement, financial administration, menu planning, recipe development, nutrition education, warehouse management, training coordination or more.

School Foodservice/Warehouse Associate/Inventory Specialist

In most districts, this position is a dual employee from maintenance that oversees the USDA warehouse. This role has the responsibility of monitoring food received from USDA that is transported to each school site/cafeteria.

School Foodservice/Nutrition Manager/Assistant Manager
Managers may assist in overseeing the day-to-day operations at an individual school or feeding site. Foodservice managers must ensure high standards for safety/sanitation and meal quality. In addition, they supervise site employees, place food/supply orders, account for meal service and a la carte sales and ensure adequate inventory is available.School Foodservice /Assistant Manager Assistant managers assist with day to day operations, such as ensuring POS, accuracy of record keeping, and inventory. Other duties may include the manager role while they may be incapacitated for an extended amount of time.

School Foodservice/Nutrition Employee
School foodservice employees in an individual school are responsible for the preparation and serving of all menu items. Additional responsibilities include cleaning and dishwashing, as well as the care of some equipment. Employees in cafeterias and kitchens include cooks, bakers, dishwashers and cashiers. School nutrition employees also may work at the district level as bookkeepers, secretaries, drivers and production/warehouse facility workers.