School Nutrition Managers Recognized for Dedication & Compassion

School nutrition managers are an integral part of a nutrition team. Hands-on in the school kitchen and cafeteria, these individuals excel in providing high-quality, nutritious meals to students throughout the school year. The School Nutrition Association’s Manager of the Year award recognizes the dedication, ingenuity and compassion shown by cafeteria managers in regions across the country.

Luana Adams, Nutrition Business Manager, Hobbs Municipal Schools, New Mexico: Southwest Region Manager of the Year 

Luana Adams frequently visits cafeterias to interact with students and ensure things are running smoothly for them and the nutrition staff, even though her job duties are primarily behind the scenes. Adams is a critical management team member, handling all employee needs, catering billing and scheduling, office supplies and time-off requests. She is also quick to fill in for other staff members and performs a variety of tasks during staff shortages, no matter the size or scope of the job.

Adams is known to take a hands-on approach and was instrumental in developing a free pantry for food-insecure students. She communicated with school counselors and community stakeholders and showed care and compassion in helping students discreetly access free food in the pantry.  

Overseeing after-school feeding and the Supper Program for 13 school campuses, Adams interacts with parents and students regarding menu options, concerns and suggestions. She uses the school district’s social media platforms to publicize menu offerings and other program initiatives. 

Adams plays a critical role in the professional development of nutrition department staff and uses her knowledge and experience to train and mentor others. She familiarizes herself with the individual skill levels of employees and routinely leads and assists group training sessions. Her knowledge of sign language allows her to effectively communicate with a deaf staff member, helping them to feel engaged and supported. 

Adams is Level 4 certified and recently joined the New Mexico SNA board as region chairperson. She looked for ways to grow with the organization and volunteered to teach a class at the state conference. She brings the knowledge gained from state and national SNA conferences back to the staff and stresses the importance of involvement with SNA. 

Sandra Hirdler, Nutrition Manager,  Brooklyn Middle STEAM School, Osseo Area Schools ISD 279, Minnesota: Midwest Region Manager of the Year 

Sandra Hirdler is dedicated to serving students high-quality, healthy meals that are both nutritious and delicious, whether grab-and-go salads and sandwiches or colorful fruits and vegetables beautifully arranged. She works tirelessly to get to know each student by name and learn about them to better gauge their eating habits and help lunch line behavior.

Hirdler’s efforts and kindness reach beyond the cafeteria. She stepped up to help a new family in the school community obtain warm clothes and generously donated to organized food drives to assist families during school breaks. She also makes extra efforts to coordinate with food vendors for the school’s annual multicultural fair, plating and arranging the food for all to enjoy, and managing staff and volunteers for the special event.

Empowering her staff and coordinating team-building initiatives are integral to Hirdler’s effective leadership. She organizes staff-wide programs including arts and crafts projects and encourages conversations to find common ground amongst staff. Hirdler strongly advocates for cooperation between co-workers so they can work as a cohesive team when problems arise. 

Hirdler oversees the local SNA chapter’s annual fundraiser and gives a presentation on the benefits of SNA membership at the start of each school year. She patiently explains pay incentives associated with each SNA level and brings knowledge gained from SNA events back to school to improve kitchen and cafeteria operations. 

Valerie Moore, Nutrition Services Supervisor, Tigard-Tualatin School District, Oregon: Western Region Manager of the Year

Valerie Moore is described as a true professional, always putting her students, the staff and the school nutrition department first. She is positive and kind and meets challenges with an optimistic attitude, finding ways to improve difficult situations such as staff or food shortages. She is excellent at navigating daily challenges and is an incredible supervisor and model for customer service, working with a smile and calm demeanor each day.

To improve systems and processes, Moore changed serving lines and the production of food to better serve students and staff. She works hard to lower the cost of preparing meals, for example, utilizing U.S.-grown commodity tomatoes to make fresh salsa for nacho days at school.

Moore consistently trains school district staff members on ordering, production records, and how to cook, organize and prepare for each school day. She is active at job fairs to recruit employees and attends school community events to build bridges with the schools’ nutrition teams. Moore also works to promote the nutrition program to school staff, students and the community. 

Always aiming to improve professionally, Moore attends local and national SNA professional development events and renews her SNA credentials each year. She earned her Associate of Arts degree in hospitality management.

Rommel Ongaco, Child Nutrition Manager, Phillis Wheatley Elementary School, Woodbridge School District, Delaware: Mid-Atlantic Region Manager of the Year

Rommel Ongaco consistently goes above and beyond what is asked of him, providing a safe and healthy environment for students and getting them excited to be in the cafeteria. He strives to provide students with a dining experience, not just a meal, and his efforts have consistently increased student meal participation. Dedicated to using quality ingredients, Rommel worked with another Child Nutrition manager to help create the district’s first-ever child nutrition garden. Fruits, vegetables, and herbs grow throughout the year and are used as fresh ingredients at each school to give students a chance to taste freshly grown produce with their entrees.  

He commissioned the transformation of the serving line to an Under the Sea theme, complete with a naming competition and prizes for students. Full of school spirit, Rommel ensures his cafeteria is decorated for all holidays. He goes above and beyond, bringing his culinary expertise by baking bread cornucopias and fall-themed desserts for the Thanksgiving meal which both parents and students enjoy. He encourages his staff to dress up for events such as National School Lunch and Breakfast Weeks and occasionally dresses as a Marvel character himself for School Lunch Hero Day. 

Named the district’s Educational Support Professional of the Year, Rommel’s selfless determination is evident to staff and administrators. His leadership skills are seen through his commitment to staff training and professional development. He is a certified ServSafe instructor and can proctor the course and certify staff members at any given time, saving his department time and money. He leads brainstorming sessions to uncover new recipes and staff discussions on approaches to minimize and control stress at work. Rommel also taught Hazard Analysis and Critical Control Point (HACCP) methods as a preventive approach to enhance food safety, providing practical and technical information needed to develop, implement and maintain the current HACCP-based food safety plan.

Rommel always encourages his staff to continue to learn and grow professionally. He shares the benefits of being involved with SNA and brings ideas back from conferences he attends. His constant reminder of the importance of educational and professional development resulted in a 30% increase in staff participation in Delaware’s SNA chapter. 

Maggie Oswalt, Cafeteria Manager, Great Crossing High School, Scott County Schools, Kentucky: Southeast Region Manager of the Year 

Maggie Oswalt embodies the qualities of a true leader who consistently goes above and beyond to make sure everyone entering the cafeteria feels welcomed and valued. Oswalt promotes the food service program in a variety of ways, including hosting engaging Taste-It-Tuesday events where students sample creative new-made-from-scratch menu options and provide their feedback. She actively seeks to make genuine connections with students, joining them at lunch to chat about their day and make the cafeteria a hub for community conversation.

Addressing staff concerns with empathy and efficiency, Oswalt collaborates with kitchen staff to maintain high standards of food quality and safety, and she values their input and contributions. She welcomes brainstorming sessions on menu developments and new ideas for scratch-made items. A role model for the team, Oswalt leads by example with professionalism and commitment to excellence, inspiring staff to take pride in their work. The school won the Kentucky Department of Education’s Tray of the Month competition three times, a testament to the dedication and expertise of Oswalt and her team. 

Fostering a collaborative atmosphere is important to Oswalt. She meets with teachers and administrators to integrate nutrition education into the curriculum and school activities, including themed lunches tied to classroom lessons. These include a cultural food day to complement social studies units and a “Math in the Kitchen” day to reinforce math concepts. These initiatives create a school-wide culture that values nutrition and supports the food service program. She also supports educational assemblies to teach students about nutrition and healthy eating. 

Actively seeking out opportunities for advanced training and mentorship, Oswalt supports her kitchen to remain at the forefront of innovation and excellence in school nutrition management. She promotes numerous SNA professional development initiatives, participating in webinars and enriching summer training programs. Oswalt recently requested and was approved for three SNA off-site training programs to ensure the team is equipped with the latest industry knowledge and practices. Oswalt also plans specialized chef training sessions and visits from industry experts to enhance her team’s culinary skills as well as inspire a culture of lifelong learning and professional growth. 

Kathleen Schneider, Nutrition Services Manager, Vista Ridge High School, El Paso County School District 49, Colorado: Mountain Plains Region Manager of the Year 

Kathleen Schneider is known for her meticulous attention to food presentation, which enhances the dining experience for students and staff. She encourages students to make healthy food choices and creates a welcoming atmosphere in the cafeteria. Schneider demonstrates a calming and proactive approach to problem-solving when issues arise, and is quick to respond with solutions that prioritize a positive cafeteria experience for all.

Schneider worked with the school’s transition program to help special needs students learn life skills, prepare them for post-school employment and gain confidence in their abilities. She also collaborated with the school’s business department to provide students with hands-on experience in operating a coffee cart business and led a culinary internship program for high school students. Those programs provided students with on-the-job work experience and the development of financial management and customer service skills. 

Schneider also serves as a community liaison, consistently sharing information about the food service program, menu updates and events with parents and the public. She hosts the school district’s annual food show, a public event allowing students, parents, staff and community members to learn all that the food service program has to offer. 

By frequenting state and national SNA conferences, Schneider is allowed to share knowledge and resources gained from those events with her staff. She actively participates in staff discussions to support the professional development of her colleagues and encourages them to attend future SNA events to stay current with industry trends. 

The Manager of the Year Award is given in honor of Louise Sublette, a leader in school nutrition in her state and the national School Nutrition Association. During her 43 years in the profession, Sublette worked in many areas of food service—public schools, colleges, hospitals, and elderly feeding programs. Sublette dedicated her career to honoring school nutrition professionals and ensuring those who work in school cafeterias have access to professional development opportunities, empowering them to help their school meal programs flourish.  

The regional Managers of the Year were announced during an online awards ceremony on April 30 in advance of School Lunch Hero Day, celebrated on May 3, 2024, to honor all of America’s dedicated school nutrition professionals. The accomplishments of all SNA award winners will also be highlighted in a special digital publication and promoted in SNA’s annual Hero Day social media campaign on Facebook.com/TrayTalk and TrayTalk.org.

About School Nutrition Association:
The School Nutrition Association (SNA) is a national, non-profit professional organization representing 50,000 school nutrition professionals across the country. Founded in 1946, SNA and its members are dedicated to making healthy school meals and nutrition education available to all students. For more information on school meals, visit www.SchoolNutrition.org/SchoolMeals.