164 Nutrition Program Manager jobs in the United States

• Supervise child nutrition program worker/assistants and child nutrition cashier's in the child nutrition program school food service operation: including USDA breakfast and lunch, after school snacks, food for special needs children, approved special functions or other food service as indicated in writing from the child nutrition program director.
• Supervise the preparation of menus as directed or approved by the child nutrition program director and assists in meal preparation when necessary.
• Order food and supplies (except milk, fresh produce, bread, ice cream, fountain drinks, and merchandized foods tor any other foods and supplies approved by the child nutrition program director) through the central office. Orders all exceptions listed above directly from approved companies. Files inventories, as required, on commodities, purchased foods and supplies with the director's office at the end of school year.
• Approve or assign a worker/assistant or assistant manager to approve all shipment of goods received for the child nutrition program at assigned school.
• Maintain records involved with meal production and program operation on forms approved by the director and/or the state and federal school food authority.
• Train and evaluate child nutrition program staff at the direction and/or approval of the child nutrition program director.
• Ensure compliance with safety and health regulations as established by federal, state, and local agencies.
• Coordinate with principal, secretary, bookkeeper regarding required forms for any financial or management information as specified by the state or local food service authority.
• Participate in all manager training programs and staff meetings.
• Collaborate with the principal and child nutrition program director in personnel matters.
• Follow recommendations of child nutrition program director in matters of program operations.
• Working knowledge of computer system or manual register at assigned school.
• Assist in the planning of school menus for managers' choice and any recommendations for the monthly menu.
• Obtain approved substitutes for staff on leave.
• Interview and recommend candidates for employment as child nutrition program assistant manager, worker/assistant and cashier.
• Responsible for supervising the cleaning of the kitchen, serving line, storage, and dining areas; checks all cafeteria equipment for safety and cleanliness and notifies appropriate authorities when repairs and/or replacements are needed.
• Evaluate child nutrition program staff according to criteria and documents approved by the Board of Education.
• Ensure all child nutrition program staff (manager, assistant manager, worker/assistants and cashiers) wears the selected uniform for their school.
• Performs other duties as assigned.

• Ability to compile and analyze data, interpret the laws, policies, and regulations pertaining to the work.
• Strong knowledge of Microsoft Office, including Word, Excel, and Outlook.
• Effective oral and written communication.

• High School Diploma or GED required.
• Experience in institutional food preparation, including one year supervisory experience; or any equivalent combination of training and experience.
• Possess or be able to obtain a Serv-Safe Certification according to the requirements set forth by the Jefferson County Health Department.

• Completed Application (Teach in Alabama)
• Resume (uploaded to application)
• Three (3) returned References (Teach in Alabama)

Non-Exempt

General Definition of Work

Performs intermediate skilled human support work planning, coordinating, assigning, overseeing and participating as required in the preparation, cooking and serving of food, preparing and maintaining necessary records and files, and related work as apparent or assigned. Continuous supervision is exercised over SNP Assistants.

Qualification Requirements

• High School Diploma or GED required.
• ServSafe certification If not currently certified, must successfully complete ServSafe certification within 6 months of hire.
• Minimum one year of experience in institutional food service required.
• School Nutrition experience preferred.
• Current SNP Manager or SNP Manager Trainee preferred.

• Prepare quality food according to standardized recipes in accordance with the planned menu.
• Serve food according to planned menus, standardized recipes, program policies and procedures.
• Direct cashier responsibilities, following proper cash handling procedures.
• Open and close cafeteria.
• Maintain records required by local, state and federal auditors as well as health inspectors.
• Plan, coordinate and prepare a variety of special food service, banquet, snack and catered programs.
• Perform daily activities in the kitchen and cafeteria.
• Supervise food production, ensuring the safety and quality of food in accordance to policies, procedures and program requirements.
• Ensure food items are stored in a safe and hazard- free environment using the FIFO method.
• Submit appropriate supply and food orders.
• Maintain appropriate inventory control.
• Prepare and maintain detailed and current work schedules for staff.
• Prepare accurate meal forecasting.
• Provide staff with appropriate standardized recipes.
• Maintain accurate daily, weekly and monthly financial and meal production records.
• Establish and enforce standards of cleanliness, health and safety in accordance with HACCP.
• Maintain a safe and hazard-free work environment.
• Provide staff training.
• Promote teamwork among all SNP employees.
• Perform personnel management responsibilities and maintain detailed SNP employee documentation as needed.
• Attend all trainings and meetings scheduled by the School Nutrition Program.
• Develop and maintain professional working relationships with all SNP personnel along with school administration and staff.
• Work independently with minimal supervision and direction.
• Direct and supervise SNP Assistants working:

• General knowledge of the preparation, cooking and serving of food in large quantities.
• General knowledge of food quality and values.
• Some knowledge of special dietary requirements.
• General knowledge of the practices used in receiving and storing food in large quantities.
• General knowledge of kitchen sanitation and safety measures used in food handling and in the operation, cleaning and care of utensils, equipment and work area.
• Ability to supervise the work of others.
• Ability to prepare reports.
• Ability to establish and maintain effective working relationships with associates, students and school staff.

• Requires the regular exertion of up to 10 pounds of force, frequent exertion of up to 50 pounds of force and occasional exertion of up to 25 pounds of force.
• Frequently requires standing, walking, sitting, speaking or hearing, using hands to finger, handle or feel, climbing or balancing, stooping, kneeling, crouching or crawling, reaching with hands and arms, tasting or smelling, pushing or pulling, lifting and repetitive motions.
• Work has standard vision requirements.
• Vocal communication is required for expressing or exchanging ideas by using the spoken word and conveying detailed, important instructions to other accurately, loudly or quickly.
• Hearing is required to receive detailed information at normal spoken word levels, to receive detailed information through oral communications and/or to make fine distinctions in sound.
• Requires visual inspection involving small defects and/or small parts.
• Requires use of measuring devices.
• Requires preparing and analyzing written or computer data.
• Occasionally requires working near moving mechanical parts.
• May be exposed to the risk of electrical shock and blood borne pathogens.
• Occasionally may be exposed to wet or humid conditions (non-weather), to extreme hot and/or cold (non-weather), to fumes or airborne particles, and to toxic or caustic chemicals.
• May be required to wear specialized personal protective equipment.
• Must be able to work in a moderately noisy location (e.g. business office, light traffic).

Non-Exempt

General Definition of Work

Performs intermediate semiskilled work preparing to become an effective School Nutrition Manager and learning all facets of the USDA Child Nutrition Program. In the absence of the manager, the trainee may be responsible for or may assist in food production and service, cash and inventory accountability as well as facility maintenance. The work may also involve supervision of SNP Assistants.

Qualification Requirements

• High School Diploma or GED required.
• ServSafe certification If not currently certified, must successfully complete ServSafe certification within 6 months of hire.
• Minimum one year of experience in institutional food service required.
• School Nutrition experience preferred.
• SNP Assistant III, preferred.
• Must successfully complete an entrance examination.

• Prepare quality food according to standardized recipes in accordance with the planned menu.
• Serve food according to planned menus, standardized recipes, program policies and procedures.
• Perform cashier responsibilities, following proper cash handling procedures.
• Assist management with daily activities in the kitchen and cafeteria.
• Assist management with supervising food production, ensuring the safety and quality of food in accordance to policies, procedures and program requirements.
• Ensure food items are stored in a safe and hazard- free environment using the FIFO method.
• Assist management with supply and food orders.
• Assist management with inventory control.
• Assist management in preparing and maintaining detailed work schedules for staff.
• Assist management in completing accurate meal production records.
• Assist management with meal forecasting.
• Assist management in ensuring staff accurately complete daily meal production records.
• Assist management in providing staff with appropriate standardized recipes.
• Assist management with maintaining accurate daily, weekly and monthly financial and production records.
• Operates dishwasher, dryer, and other food service mechanical equipment.
• Assist management with establishing and enforcing standards of cleanliness, health and safety in accordance with HACCP.
• Assist management with maintaining a safe and hazard-free work environment.
• Assist management with providing staff training.
• Promote teamwork among all SNP employees.
• Assist with directing and supervising SNP assistants.
• Assist with personnel management responsibilities and maintaining detailed SNP employee documentation as needed.
• Attend all trainings and meetings scheduled by the School Nutrition Program.
• Develop and maintain professional working relationships with all SNP personnel along with school administration and staff.
• Work independently with minimal supervision and direction.

• Ability to understand and effectively perform food preparation and safety instructions.
• Working knowledge of kitchen equipment and food production procedures.
• Ability to operate commercial grade large and small kitchen equipment.
• Ability to perform basic arithmetic operations.
• Basic computer/technology knowledge.
• Effective planning and organizational Ability to effectively manage personnel.
• Must possess basic writing and grammar skills.
• Ability to effectively communicate both written and orally.

• Requires the regular exertion of up to 10 pounds of force, frequent exertion of up to 50 pounds of force and occasional exertion of up to 25 pounds of force.
• Frequently requires standing, walking, sitting, speaking or hearing, using hands to finger, handle or feel, climbing or balancing, stooping, kneeling, crouching or crawling, reaching with hands and arms, tasting or smelling, pushing or pulling, lifting and repetitive motions.
• Work has standard vision requirements.
• Vocal communication is required for expressing or exchanging ideas by using the spoken word.
• Hearing is required to receive detailed information at normal spoken word levels.
• Requires visual inspection involving small defects and/or small parts.
• Requires use of measuring devices.
• Requires preparing and analyzing written or computer data.
• Requires assembly or fabrication of parts within arm's length.
• Occasionally requires working near moving mechanical parts.
• May be exposed to the risk of electrical shock and blood borne pathogens.
• Occasionally may be exposed to wet or humid conditions (non-weather), to extreme hot and/or cold (non-weather), to fumes or airborne particles, and to toxic or caustic chemicals.
• May be required to wear specialized personal protective equipment.
• Must be able to work in a moderately noisy location (e.g. business office, light traffic).

• Provide direction on priorities, procedures, and expectations.
• Establish clear goals for the team aligned with CAP's mission and strategic plan.
• Performance management: providing ongoing feedback, conducting employee
  • evaluations, team development, and handling progressive performance issues.
• Recruits, interviews, hires, and trains new staff.
• Provides coaching, guidance, and performance management to staff.

• Oversee the planning and delivery of all SNAP-Ed activities.
• Conduct assessment and evaluations to track demographics and program outcomes.
• Collect and analyze data on participants, program effectiveness, and impact.
• Develop and implement standard operating procedures.
• Support department with caseload assignments and provide coverage when necessary.

• Serve as the lead on all PSE changes strategies.
• Design PSE interventions that are low-cost, scalable, and sustainable.
• Provide technical assistance and consultation to community partners including schools, food pantries, nonprofit service providers, and other community partners.
  • Build partner capacity to maintain PSE changes independently by providing tools, training, and implementation support tailored to their long-term goals.
  • Represent organization in community conversations, coalitions, and committees.

• Build relationships with community leaders, schools, and health organizations to promote the program.
• Manage and track agreements with eligible community partners.
• Cultivate internal and external partnerships, support, or alternative funding streams (e.g., local health initiatives, school wellness grants, private foundations) that could sustain or expand nutrition education efforts
• Document and communicate success stories, outcomes, and return-on-investment of nutrition education programming.

• Ensure compliance with SNAP-Ed grant requirements, including allowable activities, documentation standards, and reporting.
• Monitor program outputs and outcomes using state-required reporting systems.
• Track expenditures and ensure alignment with grant-approved budget.

• Bachelor's degree required; nutrition science or dietetics emphasis.
• Bilingual English/Spanish preferred.
• 2-5 years' experience with program management and operations, including budget management and reporting preferred.

• Sign-on Bonus, offered to external candidates only
• Benefits: Medical, Dental & Vision Coverage / 403(b) Plan / Life Insurance / EAP Program
• Generous number of PTO Days banked annually
• Paid Parental Leave
• Tuition Reimbursement
• Employer- Assisted First Time Homebuyer Program

• Conduct thorough nutritional assessments for individuals, identifying dietary needs, health goals, and lifestyle factors.
• Develop personalized, evidence-based nutrition plans and meal strategies to support client objectives.
• Provide one-on-one nutritional counseling and ongoing support to clients.
• Design and deliver engaging educational workshops, seminars, and presentations on various nutrition topics.
• Create educational materials, including handouts, guides, and online content.
• Stay current with the latest research and advancements in nutrition science and public health.
• Collaborate with healthcare professionals to provide integrated patient care.
• Track client progress and adjust nutrition plans as needed.
• Promote healthy eating habits and disease prevention strategies.
• Contribute to the development and expansion of the organization's wellness offerings.

• Master's degree in Nutrition, Dietetics, Public Health, or a related field.
• Registered Dietitian (RD) or Registered Nutritionist (RN) certification required.
• Minimum of 5 years of clinical or community nutrition experience.
• Proven experience in developing and delivering nutrition education programs.
• In-depth knowledge of dietetics, physiology, and public health principles.
• Excellent communication, interpersonal, and motivational skills.
• Ability to build rapport and trust with diverse client populations.
• Proficiency in creating clear, accessible educational materials.
• Experience with telehealth platforms and virtual client interaction is essential for this remote role.
• Strong organizational and time management skills.

• Design, develop, and manage a wide range of wellness programs and activities focused on physical fitness, mental health, nutrition, stress management, and mindfulness.
• Create engaging content for wellness newsletters, social media, and educational materials.
• Plan and coordinate virtual wellness events, workshops, and speaker sessions.
• Develop and implement strategies to encourage participation and promote healthy behaviors across the community.
• Research and stay informed about the latest trends and best practices in wellness, health promotion, and behavior change.
• Collaborate with internal stakeholders to integrate wellness into various aspects of community life.
• Track and analyze program outcomes, gather feedback, and make data-driven adjustments to improve effectiveness.
• Manage the wellness program budget, ensuring efficient allocation of resources.
• Build and maintain relationships with external wellness providers and community partners.
• Advocate for policies and initiatives that support a culture of well-being.
• Provide guidance and support to individuals seeking to improve their health and well-being.
• Develop and oversee online platforms and resources dedicated to wellness education and support.

• Master's degree in Public Health, Health Promotion, Psychology, Exercise Science, or a related field.
• Minimum of 7 years of experience in designing, implementing, and managing wellness programs.
• Demonstrated expertise in various aspects of health and well-being, including physical, mental, and emotional health.
• Strong program development, project management, and organizational skills.
• Excellent communication, presentation, and interpersonal skills, with the ability to inspire and engage diverse audiences.
• Proficiency in using digital platforms for program delivery and communication.
• Experience in data analysis and outcome measurement for health programs.
• A deep understanding of behavior change theories and motivational techniques.
• Ability to work independently and collaboratively in a remote environment.
• Passion for promoting health and wellness.

• Develop and oversee the strategic direction and operational management of holistic wellness programs, encompassing areas such as nutrition, fitness, mindfulness, stress management, and preventive care.
• Design innovative and evidence-based wellness curricula, workshops, and digital resources.
• Manage program budgets, ensuring efficient resource allocation and financial sustainability.
• Collaborate with healthcare professionals, wellness coaches, and subject matter experts to deliver high-quality programming.
• Develop and implement strategies to promote program awareness, participation, and long-term engagement.
• Evaluate program effectiveness through data collection and analysis, making data-driven recommendations for improvement.
• Stay abreast of the latest trends and research in holistic health, wellness, and preventive medicine.
• Build and maintain relationships with community partners and external stakeholders.
• Lead and mentor a team of wellness professionals, fostering a collaborative and supportive work environment.
• Develop and manage online platforms and communication channels for program delivery and member interaction.
• Ensure compliance with relevant health and privacy regulations.
• Create compelling content for educational materials, presentations, and marketing collateral.

• Master's degree in Public Health, Health Promotion, Kinesiology, Psychology, Nutrition, or a related field. Advanced certifications in wellness coaching or specific modalities are highly desirable.
• A minimum of 7 years of progressive experience in developing, managing, and evaluating health and wellness programs.
• Demonstrated expertise in holistic health principles and various wellness modalities.
• Strong understanding of behavior change theories and motivational strategies.
• Proven experience in program development, curriculum design, and implementation.
• Excellent leadership, team management, and interpersonal skills.
• Exceptional communication, presentation, and writing abilities, tailored for remote engagement.
• Proficiency in data analysis and program evaluation techniques.
• Experience with digital wellness platforms and virtual program delivery.
• Ability to work independently and proactively in a remote setting.
• Passion for promoting health and well-being through a holistic approach.