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Child Nutrition Manager Jobs in Indiana (NOW HIRING)

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Child Nutrition Manager information

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$12

$18

$27

How much do child nutrition manager jobs pay per hour?

As of Aug 21, 2026, the average hourly pay for child nutrition manager in Indiana is $18.62, according to ZipRecruiter salary data. Most workers in this role earn between $15.58 and $21.06 per hour, depending on experience, location, and employer.

What does a child nutrition manager do?

As a child nutrition manager, you oversee day-to-day operational aspects of the school nutrition program at a single school. Your duties including managing finances for food services, checking the safety and quality of meals, and promoting participation in nutrition programs at schools. Your responsibilities include menu planning, budgeting, purchasing and obtaining the proper foods and ingredients, monitoring sanitation, marketing, recordkeeping, inventory, and preparation of food. As a child nutrition manager, you also write schedules, supervise staff at the school, and report to the school nutrition director.

What are the key skills and qualifications needed to thrive as a child nutrition manager, and why are they important?

To thrive as a Child Nutrition Manager, you need expertise in nutrition, menu planning, and food safety, often supported by a degree in nutrition or dietetics and relevant certifications. Familiarity with food service management software, inventory systems, and compliance with USDA and local health regulations is crucial. Strong leadership, organization, and communication skills help effectively manage staff and interact with students and school administrators. These skills are vital for ensuring healthy, compliant, and efficient meal programs that support student well-being and meet regulatory standards.

What are some common challenges faced by child nutrition managers, and how can they effectively address them?

Child Nutrition Managers often encounter challenges such as managing tight budgets, adhering to evolving nutrition regulations, and ensuring meals appeal to students while meeting dietary guidelines. Effective managers stay updated on federal and state policies, foster strong relationships with suppliers, and encourage feedback from students and staff to improve menu offerings. Additionally, leveraging technology for inventory and menu planning can help streamline operations and reduce waste, contributing to a more efficient program.

What is the difference between Child Nutrition Manager vs School Food Service Worker?

Child Nutrition ManagerSchool Food Service Worker
Oversees meal programs, manages staff, plans menus, ensures compliance with regulations, and handles administrative tasks.Prepares and serves meals, maintains cleanliness, assists with food service, and supports daily operations in the cafeteria.

The Child Nutrition Manager typically holds certifications like ServSafe and has responsibilities that include managing staff and ensuring regulatory compliance, while the School Food Service Worker focuses on food preparation and service. Both roles work in school meal programs, but the manager has a broader administrative and supervisory role compared to the hands-on food service worker.

More about Child Nutrition Manager jobs

What are the most commonly searched types of Child Nutrition jobs in Indiana?

The most popular types of Child Nutrition jobs in Indiana are:

What cities in Indiana are hiring for Child Nutrition Manager jobs?

Cities in Indiana with the most Child Nutrition Manager job openings:

Child Nutrition Manager jobs near you

Substitute Child Nutrition Worker

Perry Township School District

Indianapolis, IN • On-site

$15.75/hr

Other

Re-posted 4 days ago

Perry Township Schools rating

5.1

Company rating: 5.1 out of 10

Based on 6 frontline employees who took The Breakroom Quiz

559th of 634 rated elementary and secondary schools

Job description

Position Type:
Child Nutrition Services/SUB CHILD NUTRITION
Date Posted:
6/9/2026
Location:
Perry Township Education Center
Substitute Child Nutrition Worker
Position Purpose
Perform assigned job responsibilities in the kitchen, including food preparation, serving, cashiering, cleaning and record keeping. In addition, perform assigned tasks with a positive and productive attitude that creates a safe environment for both students and staff.
Essential Functions
  • Prepares or assists in the preparation of food for students and staff. Preparation includes assembling various food items and ingredients for recipes, heating foods to proper temperatures, and packaging and serving food items according to established procedures and portion control standards
  • Follows standardized recipes with no deviation
  • Serves meals or meal components to students in accordance with federal guidelines
  • Supplies and replenishes food items for the serving line(s) as needed
  • Labels and stores or disposes of excess food properly in accordance with HACCP standards
  • Operates and cleans standard food service equipment such as warmers, microwaves, ovens, combis, steamers, dish machines, coolers, racks and carts
  • Cleans and sanitizes smallwares, including hand washing of pots and pans and operating dish machine
  • Assists in the receiving and storing of food deliveries
  • Correctly completes necessary paperwork, including but not limited to the perpetual inventory, HACCP records, production records
  • Adheres to all sanitation regulations
  • Follow procedures and instructions as assigned
  • Fills in where needed to ensure efficient operations
  • Complies with work schedule and follows call-in procedures
  • Performs all other duties as assigned by supervisor
Equipment
N/A
Travel Requirement
Travel to school district buildings and professional meetings as required
Pay Rate
$15.75 per hour
Work Schedule
As needed; less than 20 hours per week
Knowledge, Skills and Abilities
  • Ability to understand and follow detailed written and oral instructions
  • General knowledge of basic culinary and sanitation skills
  • Ability to read and follow standardized recipes, including weights and measurements
  • Ability to learn prescribed food preparation methods and school nutrition operations
  • Ability to prepare food with reasonable speed and accuracy
  • General knowledge of the use and care of food preparation equipment
  • Ability to prioritize tasks and manage time effectively in a fast-paced environment
  • Ability to communicate effectively and tactfully with students and school staff
  • Ability to establish and maintain effective working relationships with a wide diversity of associates, students and school staff
  • Ability to remain flexible and open to changes in regulations, duties, policies, procedures, etc.
  • Ability to maintain confidential information
  • Ability to maintain Professional Standards continuing education by attending conferences and workshops when requested
  • Basic proficiency in English is required for safety and communication of work instructions
Physical and Mental Demands, Work Hazards
Seldom = Less than 25% Occasional = 26 to 50% Often = 51 to 75% Very Frequent = Greater than 75%
Physical Requirement
Percentage of Time
Ability to stand for extended periods of time.
Very Frequent
Ability to lift 25 pounds.
Often
Ability to carry 25 pounds.
Often
Ability to work at a desk, conference table or in meetings of various configurations.
Seldom
Ability to see for the purpose of reading laws and codes, rules and policies and other printed matter.
Very Frequent
Ability to communicate so others will be able to clearly understand a normal conversation.
Very Frequent
Ability to operate job-related equipment.
Very Frequent
Ability to reach in all directions.
Very Frequent
License/ Registration/ Certification
  • N/A
Education
  • Ability to read and write
Experience
  • Previous experience is preferred

FLSA Status: Non-Exempt

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