Nutrition Manager, Food and Nutrition Services

DIVISION: Operations

OFFICE: Food & Nutrition Services

TEAM: Operations

REPORTS TO: Executive Director

NON-ACADEMIC

POSITION OVERVIEW:

Nutrition Manager resides in Food & Nutrition Services (FNS) within the Operations division of the Boston Public Schools, reporting to the Director of Operations. The Nutrition Manager is responsible for developing and managing district-wide school menus for breakfast, lunch, snack, after school meal and summer programs, ensuring all menus are compliant with USDA, state, and district guidelines. This position will lead the Menu Development Committee and work in collaboration with other FNS leaders to create appealing, cost-effective, and culturally relevant menus. The Nutrition Manager also coordinates all aspects of special dietary needs for students, including allergen management and dietary modifications. The Nutrition Manager will serve in a mid-level role within FNS. The Nutrition Manager will also be responsible for having expertise in child nutrition, school food programs, and special diets and the ability to translate regulations into practical, student-centered solutions.

RESPONSIBILITIES:

Menu Development

• Lead and manage the Menu Development Committee, facilitating input from students, staff, and families and incorporating Good Food Purchasing Program goals.
• Develop, evaluate, and refine menus for all food service programs (NSLP, NSBP, FFVP, CACFP, SFSP) for all grade levels that meet federal, state, and local nutrition standards.
• Ensure that all recipes and production guidelines align with operational capacity and culinary best practices.
• Perform nutrient analysis and ensure accurate documentation for regulatory compliance.
• Gather and incorporate feedback from student and family engagement efforts into menu cycles.
• Calculate and maintain menu costs within budget constraints, working closely with the finance and procurement teams.
• Collaborate with the Culinary, Operations and Procurement teams to support product testing and implementation.
  
  

Special Diets Management

• Develop and maintain individualized menus and procedures for students requiring special dietary accommodations, including but not limited to allergies, celiac disease, and medical conditions.
• Maintain records and ensure compliance with USDA and local requirements for medical documentation.
• Support sourcing of special diet ingredients and menu items
• Train school-based staff on proper food handling, preparation, and service procedures for students with special dietary needs.
• Serve as the central point of contact for parents, school nurses, and administrators regarding dietary accommodations and food safety.
  
  

Policy, Communication, and Training

• Maintain and update relevant district policies and department standard operating procedures related to menu planning and dietary accommodations.
• Deliver and coordinate training sessions related to menu changes, nutrition standards, special diet protocols, and food safety compliance.
• Provide support to the Culinary and Field Operations teams on proper implementation of menus and dietary accommodations.
• Serve as a liaison to external partners, vendors, and community organizations regarding menu-related initiatives.
• Provide nutrition education to FNS staff and students to grow food literacy in BPS.
  
  

QUALIFICATIONS - REQUIRED:

• Bachelor’s degree in Food and Nutrition, Dietetics, Food Systems, or a related field from an accredited institution.
• Registered and licensed Dietitian.
• ServSafe Food Safety Manager Certification.
• Allergen Certified
• Three to five years of experience in food service or nutrition program management.
• Knowledge of federal school meal regulations and school nutrition best practices.
• Strong leadership, communication, and analytical skills.
• Proficiency in Microsoft Office Suite and nutrition analysis software.
• Demonstrated ability to manage multiple projects in a complex environment.
• Ability to work collaboratively across teams and with a diverse group of stakeholders.
• Current authorization to work in the United States
• An understanding of and commitment to gain greater understanding of what is necessary for an urban school system to enjoy continuous improvement in an increasingly complex and competitive environment.
• A deeply held and unyielding belief in the overarching mission of public education.
  
  

QUALIFICATIONS - PREFERRED:

• Culinary degree
• Master’s degree in Nutrition, Food Service Management, or Business Administration.
• Five or more years of school nutrition experience. Experience with point-of-sale and menu management systems
• Bilingual skills (e.g., Spanish, Haitian Creole).
• Familiarity with Boston and Boston Public Schools
  
  

MANAGERIAL

COMPENSATION RANGE:

The Boston Public Schools, in accordance with its nondiscrimination policies, does not discriminate in its programs, facilities, employment, or educational opportunities on the basis of race, color, age, criminal record (inquiries only), disability, homelessness, sex/gender, gender identity, religion, national origin, ancestry, sexual orientation, genetics or military status and does not tolerate any form of retaliation, or bias-based intimidation, threat or harassment that demeans individuals’ dignity or interferes with their ability to learn or work.