Kitchen Design Manager Jobs in Lexington, SC (NOW HIRING)

Position Type:
ADMINISTRATION/ADMINISTRATION
Date Posted:
7/21/2026
Location:
NUTRITION SERVICES
Richland County School District One, South Carolina
Classification Description
Classification Title: Director of Nutrition Services
FLSA Status: Exempt
Days: 240
Salary Range: $90,542.21 - $142,460.50 (Bachelors - Doctorate)
General Statement of Job
Under limited supervision, supervises, plans and directs the activities of Student Nutritional Services in order to ensure the proper provision of quality student meals that meet nutritional requirements, federal guidelines and budgetary constraints. Promotes good nutrition. Oversees food quality control. Ensures staff is properly trained in safety and sanitation protocol. Develops and assumes responsibility for the department budget. Supervises professional, clerical and managerial staff. Reviews work of subordinates for completeness and accuracy. Reports to the Senior Associate for Business Services.
Specific Duties and Responsibilities
Essential Functions:
Supervises the Student Nutritional Services Department, including the areas of nutrition, business and operations, ensuring that all students are provided well-balanced, nutritious meals that meet applicable government guidelines.
Directs and supervises duties of assigned staff. Supervisory duties include instructing; assigning, reviewing and planning work of others; maintaining standards; coordinating activities; allocating personnel; selecting new employees; acting on employee problems; and recommending employee transfers, promotions, discipline and discharge. Directs the personnel administration of the department and identifies training needs.
Reviews the work of subordinates for completeness and accuracy. Evaluates and makes recommendations as appropriate; offers advice and assistance as needed.
Develops, recommends and implements various programs and goals for the Student Nutrition Program to maximize the effectiveness and efficiency of services and operations.
Develops and submits the department's budget, and exercises control over the adopted budget.
Develops specifications and oversees the procurement of food, supplies and equipment as needed.
Inspects individual school cafeterias to verify compliance with district and regulatory agency standards of quality, safety and sanitation.
Determines maintenance needs and coordinates related activities with appropriate personnel; assists facilities personnel with kitchen design.
Develops and oversees the implementation of an effective marketing program for the department.
Provides assistance and advice to all levels of district management in areas of student nutrition.
Meets with students, parents, teachers, consultants and administrators to discuss program goals and expectations. Receives, investigates and resolves complaints regarding food services.
Performs computer data entry to record and retrieve various information and to prepare reports and correspondence.
Performs general administrative tasks, including but not limited to, answering the telephone, typing reports and correspondence, filing, copying documents, attending meetings, etc.
Attends seminars, conferences, workshops, classes, etc., as appropriate to enhance and maintain knowledge of trends and developments in the field of food services administration. Represents the District at conferences and seminars.
Receives, reviews, prepares and/or submits various records and reports, including budget reports, job applications, performance appraisals, financial reports, USDA reports, contracts, surveys, production records, menus, nutrition analyses, bids, personnel forms, statistical analyses, operations manual, memos, correspondence, etc.
Operates a variety of equipment, such as a computer, printer, calculator, telephone, copier, fax machine, audio-visual equipment, kitchen appliances, etc.
Interacts and communicates with various groups and individuals, such as District and school administrators, teachers, co-workers, subordinates, students, parents, State Department of Education, DHEC personnel, etc.
Additional Duties:
Assists subordinate managers with daily operational duties as needed, including preparing and serving food.
Performs related duties as required.
Minimum Education and Training
Requires a Master's degree in food services management, human nutrition, business management or related field supplemented by three to five years of experience in food service administration, restaurant management or business administration, some of which has been in a supervisory capacity, or an equivalent combination of education, training and experience that provides the required knowledge, skills and abilities. Must possess certification as a school nutrition director.
Minimum Qualifications and Standards Required
Physical Requirements:
Must be physically able to operate a variety of machines and equipment, including a computer, calculator, telephone, etc. Must be able to exert up to ten pounds of force occasionally and/or a negligible amount of force frequently or constantly to lift, carry, push, pull or otherwise move objects. Physical demands are in excess of those for sedentary work; must be able to remain on feet for periods of time, stoop, kneel, push, pull, etc. Must be able to lift and/or carry weights of up to forty pounds.
Data Conception:
Requires the ability to compare and/or judge the readily observable functional, structural or compositional characteristics (whether similar to or divergent from obvious standards) of data, people or things.
Interpersonal Communications:
Requires the ability of speaking and/or signaling people to convey or exchange information. Includes training employees, giving assignments and/or directions to subordinates and receiving assignments and/or directions from supervisor.
Language Ability:
Requires the ability to read a variety of policy and procedures manuals, food manuals, regulations, recipes, specifications, statistical reports, etc. Requires the ability to prepare records, analyses, reviews, budget documents, performance appraisals, memos, correspondence, etc., with proper format, punctuation, spelling and grammar, using all parts of speech. Requires the ability to speak with and before others with poise, voice control and confidence.
Intelligence:
Requires the ability to apply principles of logical or scientific thinking to define problems, collect data, establish facts and draw valid conclusions, and to deal with several abstract and concrete variables. Requires the ability to apply influence systems in managing a staff; to learn and understand relatively complex principles and techniques, to make independent judgments in absence of supervision, and to acquire knowledge of topics related to primary occupation. Must have the ability to comprehend and interpret received information.
Verbal Aptitude:
Requires the ability to record and deliver information, to explain procedures, to follow and give verbal and written instructions, and to counsel and teach employees. Must be able to communicate effectively and efficiently with persons of varying educational backgrounds and in a variety of technical and/or professional languages, including dietetics, budgeting, marketing, food preparation, etc.
Numerical Aptitude:
Requires the ability to add and subtract totals, to multiply and divide, to utilize mathematical formulas, to determine percentages and decimals, and to determine time. Must be able to use practical applications of statistics.
Form/Spatial Aptitude:
Requires the ability to inspect items for proper length, width and shape; identify creative mixes and matches as in designs, blends, mixes, form, etc.; and visually read various information.
Motor Coordination:
Requires the ability to coordinate hands and eyes using office machinery and to operate motor vehicles.
Manual Dexterity:
Requires the ability to handle a variety of items, keyboards, office equipment, control knobs, buttons, switches, catches, etc. Must have minimal levels of eye/hand/foot coordination.
Color Discrimination:
Requires the ability to differentiate colors and shades of color.
Interpersonal Temperament:
Requires the ability to deal with people beyond giving and receiving instructions. Must be adaptable to performing under stress when confronted with emergency situations or tight deadlines. The worker may be subject to danger or risk to a slight degree, or to tension as a regular, consistent part of the job.
Physical Communications:
Requiresthe ability to talk and/or hear (talking: expressing or exchanging ideas by means of spoken words; hearing: perceiving nature of sounds by ear).
Performance Evaluation Criteria
Job Knowledge:
Has thorough knowledge of the methods, procedures and policies of the Student Nutrition Services Department as they pertain to the performance of duties of the Director II. Has thorough knowledge of local, state and federal rules and regulations regarding the preparation and delivery of meals to school children. Has considerable knowledge of the nutritional and dietary needs of children. Has considerable knowledge of the principles and practices of food service administration. Has considerable knowledge of the fiscal regulations regarding accounting of public nutrition programs. Has considerable knowledge of current literature, trends, methods and developments in the area of food service administration, nutrition and dietetics. Has considerable knowledge of the formal bidding process and of local, state and federal guidelines for food purchasing. Has general knowledge of the principles and practices of public relations work. Has thorough knowledge of the organization of the Department and of related departments and agencies. Has considerable knowledge of the functions and interrelationships of Richland District One and other governmental agencies. Is able to ensure departmental compliance with all laws and regulations and control the activities of the department through effective supervision. Knows how to plan, organize and direct a student nutrition services staff. Is able to perform employee evaluations and to make recommendations based on results. Knows how to apply supervisory and managerial concepts and principles. Has the ability to offer training and assistance to co-workers and employees of other departments as required. Has the ability to offer instruction and advice to subordinates regarding departmental policies, methods and regulations. Has the ability to use independent judgment as needed in performing routine and non-routine tasks. Is able to take the initiative to complete the duties of the position without the need of direct supervision. Is able to read and interpret various technical manuals, budgets, policies and related materials pertaining to the responsibilities of the job. Knows how to prepare analytical reports, inspection reports, budget documents, performance appraisals, memos, correspondence, etc. Has a comprehensive knowledge of the terminology and various professional languages used within the department. Knows how to maintain effective relationships with personnel of other departments, professionals and members of the public through contact and cooperation. Knows how to react calmly and quickly in emergency situations. Knows how to make public presentations. Has the mathematical ability to handle required calculations. Has the ability to plan, organize and prioritize daily assignments and work activities. Has good organizational, technical and human relations skills. Has the ability to learn and utilize new skills and information to improve job performance and efficiency. Has skills in the use of computers. Has knowledge of the standard tools, materials and practices of the trade. Has knowledge of the occupational hazards and safety precautions of the trade.
Quality of Work:
Maintains high standards of accuracy in exercising duties and responsibilities. Exercises immediate remedial action to correct any quality deficiencies that occur in areas of responsibility. Maintains high quality communication and interaction with all District departments and divisions, co-workers and the public.
Quantity of Work:
Performs described "Specific Duties and Responsibilities" and related assignments efficiently and effectively in order to produce quantity of work which consistently meets standards and expectations of the District.
Dependability:
Assumes responsibility for completing assigned work. Completes assigned work within deadlines in accordance with directives, District policy, standards and prescribed procedures. Remains accountable to assigned responsibilities in the technical, human and conceptual areas.
Attendance:
Attends and remains at work regularly and adheres to District policies and procedures regarding absences and tardiness. Provides adequate notice to higher management with respect to vacation time and time-off requests.
Initiative and Enthusiasm:
Maintains an enthusiastic, self-reliant and self-starting approach to meet job responsibilities and accountability. Strives to anticipate work to be done, and initiates proper and acceptable direction for the completion of work with a minimum of supervision and instruction.
Judgment:
Exercises analytical judgment in areas of responsibility. Identifies problems or situations as they occur, and specifies decision objectives. Identifies or assists in identifying alternative solutions to problems or situations. Implements decisions in accordance with prescribed and effective policies and procedures and with a minimum of errors. Seeks expert or experienced advice where appropriate and researches problems, situations and alternatives before exercising judgment.
Cooperation:
Accepts supervisory instructi