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Nutrition Project Manager information

What does a nutrition project manager do?

A nutrition project manager oversees planning, implementation, and evaluation of nutrition programs and initiatives. They coordinate teams, manage budgets, ensure compliance with regulations, and use data to improve project outcomes, often utilizing tools like project management software. Strong communication, organizational skills, and knowledge of nutrition science are essential for this role.

What is a nutrition project manager?

A Nutrition Project Manager oversees nutrition-related programs and initiatives, ensuring they are effectively planned, implemented, and evaluated. They manage project timelines, budgets, and stakeholder communication while ensuring compliance with health regulations and organizational goals. Responsibilities often include coordinating with nutritionists, healthcare professionals, and community groups to improve dietary health outcomes. This role requires strong leadership, analytical, and communication skills to drive successful project execution.

What are the typical daily responsibilities of a nutrition project manager?

A Nutrition Project Manager’s day often involves coordinating project timelines, collaborating with dietitians and program staff, overseeing nutrition program implementation, setting and tracking goals, and ensuring compliance with industry regulations. You’ll communicate with internal teams as well as external partners, prepare reports, analyze project data, and troubleshoot any challenges that may arise. The role requires balancing administrative duties with hands-on project oversight, making it dynamic and engaging. You’ll also contribute to continuous improvement efforts to optimize program outcomes and client satisfaction.

What are the key skills and qualifications needed to thrive in the nutrition project manager position, and why are they important?

To thrive as a Nutrition Project Manager, you need a solid background in nutrition science, project management experience, and preferably a degree in dietetics, nutrition, public health, or a related field. Familiarity with project management software (like Asana or Microsoft Project), nutrition analysis tools, and certifications such as PMP or RD credential are often required. Strong leadership, teamwork, communication, and problem-solving skills distinguish top performers in this role. These competencies are crucial for effectively organizing initiatives, leading teams, and ensuring nutrition projects are delivered on time and within scope.

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Infographic showing various Nutrition Project Manager job openings in Colorado as of August 2026, with employment types broken down into 1% As Needed, 85% Full Time, 13% Part Time, and 1% Contract. Highlights an 93% Physical, 3% Hybrid, and 4% Remote job distribution.

Nutrition Services Facility and Equipment Manager

27J Schools - Brighton, Thornton & Commerce City

Brighton, CO • On-site

$61K/yr

Full-time

Re-posted 9 days ago

Job description

Position Type:
Operations, Facilities, Maintenance, Construction
Date Posted:
7/20/2026
Location:
Nutrition Services Annex
Closing Date:
08/10/2026
SUMMARY: Direct and perform maintenance repair and replacement of all district commercial refrigeration food service equipment. Schedule general maintenance and repair for all commercial food service equipment and facilities district-wide. Coordinate new construction and remodel projects with Directors of Facilities and Nutrition Services.
SALARY: Admin/Professional/Technical Pay Schedule, Range 1, starting at $5,094.66 per month (equivalent to $61,136.00 annually), depending on recent relevant experience. 8 hours per day, Monday through Friday on the 12-month work schedule. Position is eligible for benefits.
ESSENTIAL FUNCTIONS:
  • Nutrition Services Equipment Management - Create and maintain databases for the purpose of tracking fixed asset inventory, history, location, model number, replacement part numbers, etc. Oversees and coordinates the disposition of equipment. Approve or deny fixed asset transfer requests from different schools or locations. Develop criteria and analyze data as required to determine the cost effectiveness of maintaining or replacing equipment. Approve, deny or recommend equipment replacement or repair based on the data. Initiate and manage work orders as appropriate. Write specifications for all new equipment purchases. Coordinate purchase of equipment, as needed, to phase out equipment that is no longer useful. Develop maintenance/repair procedures and plan a preventive maintenance schedule on all refrigeration and food equipment to insure a safe operable condition and compliance with District, local, state and federal codes and regulations. Implement/maintain records and procedures to satisfy federal, state, District and departmental policies.
  • Support and Coordinate Nutrition Spaces in New Builds and Remodels - Visit construction projects to ensure that projects are being completed according to approved specifications and in compliance with building codes. Coordinate with contractors, architects, project managers and others regarding lack of compliance with project parameters. Meet with construction or project manager and principal to discuss progress of projects. This position is the primary contact on any new NS equipment purchases or construction issues. Represent Food Service's needs for budgeting development and accountability as it relates to the department equipment purposes, including negotiating bond projects. Analyze kitchen blueprints to ensure compliance with NS requirements. Assist with kitchen design. Write and review equipment specifications and determine equipment for new construction. Meet with District architects and outside consultants and architects to design, review and approve construction remodels. Coordinate budget-based discussion and decision for scope of project.
  • Support Nutrition Special Activities - Support special projects within the Nutrition Services program. May include delivery of equipment and food for special events. May also include Local Foods delivery functions.

COMPENTENCIES:
  • Must have ability to manage the maintenance and repair operations of a large scale kitchen, food services operation at 30+ kitchen sites.
  • Responsibility includes central kitchen production, facility and warehouse refrigeration and freezer facilities.
  • Essential qualifications include a working knowledge of all types of refrigeration systems, food equipment, mechanical, electrical and plumbing systems.
  • Requires ability to analyze available data and make decisions regarding cost effectiveness of repair vs. rebuild or replace.
  • Work is self-assigned based on staff requests. Requires ability to make independent decisions by utilizing technical knowledge and knowledge of mechanical, electrical, plumbing, EPA, and health department codes and regulations.
  • Must have knowledge of district and departmental policies.
  • Ability to compile and interpret data, possess understanding of mechanical systems and codes/regulations, and effectively communicate with others (e.g. architects, principals, facilitators, kitchen managers, maintenance personnel, etc.)
  • Knowledge of computers (Google suite).
  • Ability to operate delivery vehicles and warehouse equipment safely.
  • Satisfactory driving record and ability to follow directions.
  • Ability to work with people of various personality types and interact with other departments throughout the district.
  • Ability to perform all the functions of the position.

PHYSICAL DEMANDS:
  • Upper body strength to lift, load and unload up to 75 pounds.
  • Ability to bend, stoop and twist throughout the day.
  • Lower body strength to stand and walk throughout the workday on a concrete floor.
  • Ability to drive delivery vehicles.
  • Ability to climb ladders.
  • Ability to lift overhead up to 25 lbs.
  • Ability to lead and direct multiple tasks during the day.
  • Visual acuity and stamina to work at a computer monitor for 2 hours of the workday.

REQUIRED EDUCATION & EXPERIENCE:
  • Minimum of 2years of experience purchasing and troubleshooting commercial food service equipment. ? High school diploma or GED equivalent.
  • Current Colorado driver's license.
  • Meet current district vehicle insurance qualifications for driving coverage.

Additional Qualifications
  • One year of computer/warehouse experience preferred.
  • Previous experience with commercial kitchen equipment.
  • Previous warehouse/delivery driver experience (within last 3 years).
  • Or any other combination of education and training which provides the knowledge to perform the tasks required.

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice
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