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Nutritional Manager Jobs (NOW HIRING)

Hitchcock ISD, TX

Child Nutrition Manager

Hitchcock, TX · On-site

Child Nutrition Manager Job Posting ID: 98 Location(s): CHILD NUTRITION Employment Type: Full Time Job Type: Hourly Posted Date: 04/04/2026 Deadline: Until Filled Pay: $29,904.00 - $38,944.00 Hours ...

BMC Software

Ambulatory Nutrition Manager

Boston, MA · On-site

... nutritional services to patients, and to assist the clinic in providing high-quality nutritional ... Creates and manages scheduling for the registered dietitian and collaborates with clinics for ...

Compass Group

Clinical Nutrition Manager

Pikeville, KY · Hybrid

$87K - $90K/yr

Assesses the nutritional status of patients through documentation in the medical record * Hires ... Manager and the Director of Clinical and Wellness Support * Complies with regulatory standards ...

Compass Group

Clinical Nutrition Manager

Pikeville, KY · On-site

$87K - $90K/yr

Assesses the nutritional status of patients through documentation in the medical record * Hires ... Manager and the Director of Clinical Support * Complies with regulatory standards, including ...

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Nutritional Manager information

What is the difference between Nutritional Manager vs Nutritionist?

AspectNutritional ManagerNutritionist
CredentialsOften requires a degree in nutrition or dietetics, plus management experienceTypically holds a degree or certification in nutrition or dietetics
Work EnvironmentOversees dietary programs in healthcare, wellness, or institutional settingsProvides individual or group nutritional counseling, often in clinics or private practice
Employer & IndustryHospitals, wellness centers, food service organizationsPrivate practices, clinics, community health programs
Search & Comparison IntentYesYes

The main difference between a Nutritional Manager and a Nutritionist is that the Nutritional Manager typically oversees dietary programs and manages teams within healthcare or institutional settings, requiring management skills and relevant credentials. In contrast, a Nutritionist primarily provides direct nutritional counseling and education to individuals or groups. Both roles require a background in nutrition, but their responsibilities and work environments differ.

What are the key skills and qualifications needed to thrive as a nutritional manager?

To thrive as a Nutritional Manager, you need a solid background in nutrition science, dietetics, and food service management, typically supported by a relevant degree and, in some cases, Registered Dietitian (RD) credentials. Familiarity with menu planning software, food safety regulations, and inventory management systems is often required. Strong leadership, communication, and organizational skills help you effectively manage teams and coordinate with other departments. These skills and qualifications ensure the delivery of safe, nutritious meals that meet regulatory standards and client needs.

How does a nutritional manager typically collaborate with other departments in a healthcare facility?

A Nutritional Manager frequently works alongside medical staff, such as doctors, nurses, and dietitians, to develop and oversee patient meal plans that meet specific health requirements. They also coordinate with kitchen staff to ensure food safety standards are maintained and dietary guidelines are followed. Regular communication with administration is important for budgeting, compliance, and implementing new nutrition programs. This collaborative approach ensures patients receive optimal nutritional care within the facility.

What is a nutritional manager?

Nutritional Managers are professionals responsible for overseeing food service operations and ensuring that meals meet nutritional standards in various settings such as hospitals, schools, and long-term care facilities. They develop meal plans, supervise staff, manage budgets, and ensure compliance with health and safety regulations. Nutritional Managers often collaborate with dietitians and healthcare professionals to create menus that address specific dietary needs. Their role is crucial in promoting healthy eating habits and ensuring safe food preparation and delivery.
What cities are hiring for Nutritional Manager jobs? Cities with the most Nutritional Manager job openings:
What are the most commonly searched types of Nutritional jobs? The most popular types of Nutritional jobs are:
What states have the most Nutritional Manager jobs? States with the most job openings for Nutritional Manager jobs include:
Nutritional Manager jobs near you

Child Nutrition Manager

Hitchcock ISD, TX

Hitchcock, TX • On-site

Other

Posted 4 days ago

Job description

Child Nutrition Manager
Job Posting ID: 98 Location(s): CHILD NUTRITION Employment Type: Full Time Job Type: Hourly Posted Date: 04/04/2026 Deadline: Until Filled Pay: $29,904.00 - $38,944.00 Hours per Day: 8:00:00
Summary
This position is for the Child Nutrition Manager for the Hitchcock Independent School District.
Child Nutrition Manager
Job Title: Child Nutrition Manager Exemption Status/Test: Nonexempt
Reports to: Director of Child Nutrition Date Revised:
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:
2 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.

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.

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