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Job ID:

5861547\n

Application Deadline:

Posted until filled\n

Posted:

Yesterday\n

Starting Date:

Aug 14, 2026\nJob Description\n

Title:

Elementary Unit Manager\n

Calendar/Contract:

181 Days\n

Salary Schedule:

Lane 3 of the Nutrition Service Worker Salary Schedule\n

Hours:

8.0 hours/day | 40.0 hours/week

Benefits-Eligible:

As outlined in the Benefits Guide\n•

INTERESTED INTERNAL APPLICANTS OF WEBER SCHOOL DISTRICT

ENSURE

YOU ARE MARKED AS AN INTERNAL CANDIDATE TO HAVE ACCESS TO THE INTERNAL APPLICATION. CLICK HERE FOR A GUIDE

(WSD

SSO REQUIRED

)•

Application Note:

\nThis position will remain open until filled after a minimum of five (5) working days. Applications will be reviewed prior to scheduling interviews.\nJob Overview\nThe job of Unit Manager was established for the purpose/s of managing and overseeing the preparation and serving of food items that meet mandated nutritional requirements; overseeing that the facilities of the kitchen are maintained in a safe and sanitary condition; instruct and assist food service personnel; order food items for meals based on production records, maintain a budget, and maintain financial and daily records. This position is also responsible for supervising employees.\nEssential Duties and Responsibilties\nBakes one or more items for the purpose of meeting projected meal requirements.\nCarry frequently up to 25 pounds a distance of 6 feet (e.g. food, supplies and equipment) for the purpose of stocking, storing, preparing and serving food and cleaning and storing equipment.\nChecks students and staff through food line for the purpose of recording food purchased and collecting money.\nCleans utensils, equipment, and storage, food preparation and serving areas for the purpose of maintaining required sanitary conditions.\nCooks food, prepared and/or from scratch, for the purpose of meeting mandated requirements and/or projected meal requirements.\nInspects food items and/or supplies for the purpose of verifying quantity and specifications of orders and/or complying with mandated health standards.\nLift occasionally up to 50 pounds to a height of 36 inches and frequently up to 40 pounds to a height of 48 inches and frequently up to 15 pounds to height of 80 inches. (e.g. food, supplies, equipment) for the purpose of stocking, storing, preparing and serving food and cleaning and storing equipment.\nMonitors kitchen and cafeteria areas for the purpose of ensuring a safe and sanitary working environment.\nPush, Pull Or otherwise move a wheeled appliance occasionally up to 75 pounds a distance of 36 inches, frequently a cart up to 50 pounds a distance of 10 feet (e.g. food, supplies and equipment) for the purpose of stocking, storing, preparing and serving food and cleaning and storing equipment.\nReports equipment malfunctions to the unit manager for the purpose of maintaining equipment in safe working order.\nCommunicate appropriately and professionally with students, staff and parents. .\nServes one or more items of food for the purpose of meeting mandated nutritional requirements and/or requests of students and school personnel.\nStocks food, condiments and supplies for the purpose of maintaining adequate quantities and security of items.\nAccounts for accurate daily record keeping (e.g. daily production records, edit checks, financial reconciliation and basic computer skills, etc.) for the purpose of meeting mandated regulations and maintaining a budget.\nAssists other personnel as may be required for the purpose of supporting them in the completion of their work activities.\nDisplays high moral character and integrity for the purpose of supervision and keeping confidences.\nEstimates food preparation amounts for the purpose of meeting projected meal requirements and minimizing waste.\nFollows district, state, and federal regulations for the purpose of maintaining the standards of the child nutrition programs.\nInspects food items and/or supplies for the purpose of verifying quantity and quality.\nInventories food, condiments and supplies for the purpose of ensuring availability of items.\nLifts up to 60 pounds (e.g. food, supplies, equipment) for the purpose of stocking, storing, preparing and serving food and cleaning and storing equipment.\nPush, Pull Or otherwise move an item up to 75 pounds a distance of 36 inches, frequently a cart up to 75 pounds a distance of 10 feet (e.g. food, supplies and equipment) for the purpose of stocking, storing, preparing and serving food and cleaning and storing equipment.\nManages and Instructs food service employees and student workers for the purpose of maintaining effective working relationships with coworkers, school staff, students, and community.\nMonitors and Evaluates the preparation and service of foods for flavor, appearance, and temperature for the purpose of providing items that will be accepted by students and/or staff.\nMonitors kitchen and cafeteria areas for the purpose of ensuring a safe and sanitary working environment.\nOversees the cleaning and care of equipment, storage, food preparation, and serving areas for the purpose of maintaining required sanitary conditions.\nReports equipment malfunctions for the purpose of maintaining equipment in safe working order.\nResponds to inquiries of students, staff and the public for the purpose of providing information and/or direction regarding the type and/or cost of meals.\nTrains staff to monitor students and adults through the food service line for the purpose of recording food purchased and collecting monies.\nUtilizes knowledge of various nutrition standards, specialized menu development and procedures associated with meal preparation and standardized recipes for the purpose of maintaining the standards of the child nutrition programs.\nOther duties as assigned by the administrator.\nAttendance is an Essential Function of this

Position:

Physical presence at the worksite is an essential function of this position. The role requires in-person collaboration, direct interaction with team members, other staff, students, and/or guardians, and access to on-site equipment and resources.\nOther Duties and Responsibilties\nAssists other personnel as may be required for the purpose of supporting them in the completion of their work activities.\nPhysical Demands and Working Environment\nThe physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.\nMobility and Posture\n

Standing and Walking:

Must be able to stand and walk on hard, potentially slippery surfaces for the majority of the scheduled shift.\n

Bending and Reaching:

Frequent stooping, bending, kneeling, and reaching above the shoulders and below the waist to access ovens, walk-in freezers, and storage shelving.\nLifting and Carrying\nMedium to

Heavy Work:

Ability to frequently lift, carry, push, and pull items weighing up to 25 pounds, and occasionally lift up to 50 pounds (e.g., cases of produce, bulk canned goods, large pots, and milk crates).\n

Team Lifting:

Items heavier than 50 pounds require a team lift or the use of material handling equipment (e.g., utility carts or dollies).\nDexterity and Sensory\n

Manual Dexterity:

Requires the ability to safely operate commercial food service equipment, utilize sharp knives, and perform continuous repetitive hand movements.\n

Vision and Hearing:

Close visual acuity is required to inspect food quality, read recipes, and enter data into inventory software. Sufficient hearing is required to communicate safely in a busy, noisy kitchen and cafeteria environment.\nWorking Conditions\n

Temperature Extremes:

Frequent exposure to extreme temperature changes, ranging from the heat of commercial ovens and dishwashers to the cold of walk-in refrigerators and freezers.\n

Environment:

The environment is often fast-paced, noisy, and occasionally humid, with exposure to common cleaning chemicals and sanitizers.\nQualifications\nApplicant will be offered the position contingent upon successfully meeting the requirements of a physical ability assessment and background check.\nMust have a current Food Handler's permit from the Health Department to be eligible to work.\nServSafe Certification must be obtained within 60 days of the first day worked. Once certification has been obtained Unit Manager must maintain this certification.\nMust be able to communicate to staff, students, and parents.\nMust be able to adhere to health standards, safety practice, and hazards.\nMust be able to read, and comprehend food production records in relation to preparing meals for students.\nMust have knowledge of quantity cooking; and safe usage of food preparation equipment. safety practices and procedures; basic computer usage appropriate and safe usage of food preparation equipment; and health standards and hazards.\nMust be able to adapt to changing work priorities; meeting deadlines and schedules; working as part of a team; and working with school age children.\nMust have basic computer knowledge.\n

Experience:

Previous job-related experience is preferred. No job related experience is required.\n

Education:

High school diploma or equivalent is required.\nAttendance to work is an essential function for this position.\nWeber School District has the right to revise this position description at any time.\n

WEBER SCHOOL DISTRICT IS AN EQUAL OPPORTUNITY

(EEO)

EMPLOYER

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Find & Apply For Nutrition / Dietetic Technician Jobs in Ogden, Utah

Washington Terrace Elementary - Nutrition Service Unit Manager (29228)