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How much do child nutrition manager jobs pay per hour?

As of Aug 7, 2026, the average hourly pay for child nutrition manager in the United States is $19.57, according to ZipRecruiter salary data. Most workers in this role earn between $16.35 and $22.12 per hour, depending on experience, location, and employer.

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.

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.

More about Child Nutrition Manager jobs
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What states have the most Child Nutrition Manager jobs? States with the most job openings for Child Nutrition Manager jobs include:
Child Nutrition Manager jobs near you

Child Nutrition-Manager-HS

Region 11 Education Service Center

Lake Dallas, TX • On-site

Other

Posted 7 days ago

Job description

Job Title: Child Nutrition Manager Exemption Status: Nonexempt
Reports to: Director/Supervisor of Child Nutrition Pay Grade: Aux-3 183 Days
Dept./School: Child Nutrition
Primary Purpose:
Responsible for on-site leadership of campus child nutrition operations. Ensure appropriate quantities of food are prepared and served. Meet time constraints set by menu requirements established by Central Office administration. Ensure all operations follow safe food handling standards.
Qualifications:
Education/Certification:
High school diploma or GED
Certified Food Manager (CFM)
Special Knowledge/Skills:
Knowledge of methods, materials, equipment, and appliances used in food preparation
Knowledge of food handler safety
Ability to manage personnel
Effective organizational, communication, and interpersonal skills
Experience:
____ years experience in institutional food service operations
Major Responsibilities and Duties:
Cafeteria Management and Food Preparation
  1. Develop work schedules, assign work to campus child nutrition workers, and oversee completion of duties.
  2. Maintain all serving schedules and serve all food items according to menu specifications defined by departmental policies and procedures.
  3. Work cooperatively with campus principal to accommodate temporary schedule changes, special serving requirements and to resolve personnel problems.
Safety and Sanitation
  1. Ensure food is produced safely and is of high quality according to policies, procedures, and department requirements. Store and handle food items and supplies safely following health and safety codes and regulations.
  2. Conduct food handler safety training at the campus level and enforce standards of cleanliness, health, and safety.
  3. Operate tools and equipment according to prescribed safety standards, and follow established procedures to meet high standards of cleanliness, health, and safety.
  4. Correct unsafe conditions in work area and promptly report any conditions that are not immediately correctable to supervisor.
  5. Follow established procedures for locking, checking, and safeguarding facilities.
Inventory and Equipment
  1. Ensure appropriate quantities of food and supplies are available through daily orders and periodic inventories.
  2. Maintain a clean and organized storage area. Keep garbage collection containers and areas neat and sanitary.
  3. Maintain logs on all equipment maintenance required within campus child nutrition department. Perform preventive maintenance and report needed equipment repairs. Recommend replacement of existing equipment to meet department needs.
  4. Conduct regular physical equipment and supplies inventory.
Policy, Reports, and Law
  1. Compile, maintain, and file all reports, records, and other documents including reports of daily and monthly financial, production, and activity records.
  2. Review and submit accurate time and attendance records for payroll reporting purposes.
  3. Complete annual continuing education requirements.
  4. Follow district safety protocols and emergency procedures.
  5. Perform other duties as assigned.

Supervisory Responsibilities:
Monitor the work and issue work assignments to campus child nutrition workers.
Mental Demands/Physical Demands/Environmental Factors:
Tools/Equipment Used: Standard large and small kitchen equipment and tools including electric slicer, mixer, pressure steamer, deep-fat fryer, sharp cutting tools, stove, oven, dishwasher, and food/utility cart
Posture: Prolonged standing; frequent kneeling/squatting, bending/stoop, pushing/pulling, and twisting
Motion: Continual walking; frequent climbing (ladder), grasping/squeezing, wrist flexion/extension, reaching/overhead reaching
Lifting: Frequent moderate lifting and carrying (15-44 pounds)
Environment: Work inside in commercial kitchen environment; exposure to extreme hot and cold temperatures, extreme humidity, noise, vibration, microwaves, biological hazards (bacteria, mold, fungi), chemical hazards (fumes, vapors, gases), electrical hazards; work with hands in water; work around machinery with moving parts; work on slippery surfaces
Mental Demands: Work with frequent interruptions; maintain emotional control under stress
This document describes the general purpose and responsibilities assigned to this job and is not an exhaustive list of all responsibilities and duties that may be assigned or skills that may be required.
Employee Signature: Date
Supervisor Signature: Date

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