Roanoke County Public Schools is currently seeking a Nutrition Field Manager - School Based for the 2026-27 school year.  This position is a full-time, 260-day contract, 8 hours/day, eligible for benefits on the RCPS Pay Plan Grade 119.

The Nutrition Field Manager – School Based will perform the essential job functions detailed below to help plan, administer, and evaluate the operational, financial, and reporting needs of the Roanoke County Public Schools Nutrition Program. The program supports the nutritional needs of all students in the division by promoting healthy food habits, while complying with strict state and federal regulations, and ensuring financial sustainability and customer satisfaction.

Program Management

· Respond to inquiries from employees, parents, and community members in a prompt and courteous manner

· Evaluate cafeteria sites for proper food handling, service methods, and operational activities

· Conduct site training activities, including HACCP, wellness, food safety, sanitation, nutrition education, point-of-sale, and basic computer training

· Evaluates condition of equipment and smallwares and recommends replacement when needed

· Reviews and analyzes school reports, records, and key performance indicators

· Coordinates and conducts annual Accountability Reviews

· Provides onsite technical assistance for school staff

· Monitors refrigeration as part of an on-call rotation

· Assists with planning and implementation of promotions, marketing, and student feedback events

· Provides school and department administrators with employee performance feedback

Other

· Transports school deposits to the bank on a regular basis

· Transports food and supplies to schools when needed

· Attends various informational meetings and professional development

· Practices, implements and promotes good customer service standards

· Assume job duties at school sites when needed

· Conduct research and prepare analyses, as needed

· Other program-related duties assigned by the Supervisor of Nutrition Services

QUALIFICATIONS

 Experience in

· Knowledgeable of program requirements for National School Lunch Program and School Breakfast Program

· Leadership and supervision, preferably in the area of school nutrition

Ability to

· Communicate effectively orally and in writing

· Prepare and present clear and concise analyses, correspondence, complex reports, and policy recommendations

· Organize conflicting work priorities while coordinating multiple projects with deadlines

· Demonstrate teamwork, flexibility, and ability to adapt to new ideas and situations

· Be dependable, self-motivated, and enjoy performing a wide array of duties

· Exhibit interpersonal sensitivity and deal effectively with employees, parents, and community members

· Practices confidentiality always

· Works independently or collaboratively with others in a wide variety of circumstances

· Demonstrates good safety habits and response to emergency situations

· Exercises sound judgment in decision making

Requirements

· High School Diploma or GED required, higher education in the fields of business management, dietetics or food and nutrition, preferred

· Must have five (5) years of food service experience

· Possesses computer skills with knowledge in Microsoft Office (Word, Excel, PowerPoint, and Outlook)

· Possess and maintain a ServSafe Certification for Managers from the National Restaurant Association (must be obtained within one year of hire)

· Must have a valid Virginia Driver’s License and be able to follow the School Board Policies as outlined in Policy 9.19 and Admin Regulations 9.19bAR and 9.19cAR.

Working Conditions & Physical Requirements:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Must have the ability to walk and stand for extended periods of time; exhibit manual dexterity to perform all aspects related to food preparation and equipment use. Ability to see and read a computer screen and printed material with or without vision aids; hear and understand speech at normal levels; physical agility to lift/carry up to 50 pounds; to bend, to stoop, to climb stairs, to walk, to reach overhead, and to use repetitive motion in the same position for extended periods of time. Must have the ability to wear protective attire in the food service operation. Ability to work in kitchens that exhibit moist and hot environments. Must have the ability to drive a vehicle.

These requirements are representative, but not all-inclusive of the knowledge, skill and ability required to perform this job. Reasonable accommodation may be made to enable qualified individuals with disabilities to perform essential functions.