Child Nutrition Manager

Bertie County School District•Windsor, NC

1d•Onsite

About The Position

BERTIE COUNTY SCHOOLS Child Nutrition Manager Job Description (Class descriptions are written as a representative list of the ADA essential duties performed by the entire classification. They cannot include, and are not intended to include, every possible activity and task performed by every specific employee) JOB TITLE: CHILD NUTRITION MANAGER DEPARTMENT: Child Nutrition GRADE: 58 FLSA: Non-Exempt REPORTS TO: Director of Child Nutrition/Principal SUPERVISES: Child Nutrition Assistants and Assistant Managers TERMS OF EMPLOYMENT: 10 months QUALIFICATIONS: __Possession of a valid TB test and health examination issued by the local county board of health or recognized medical authority __High School Diploma or GED or higher __One year school food service experience or related experience ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. This list is meant to be representative, not exhaustive. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Manages food service operations including staff supervision, food production and service, marketing and sanitation Maintains a working relationship with other employees and staff Politely and respectfully serves students, staff, parents, and others Performs tasks assigned with minimal supervision Accepts responsibility for multiple tasks without supervision Follows a work schedule, plans ahead, and helps others on the child nutrition team Implements planned quality menus incorporating time-saving production techniques, effective merchandising and nutrition education activities Receives, stores, handles, prepares and serves food according to established standards Assures that sanitation and safety practices comply with federal, state and local regulations Maintains required system of accountability Plans production schedules and work assignments Trains, supervises and evaluates staff according to established procedures Promotes student and staff satisfaction by merchandising and serving meals in an attractive manner Communicates concerns to appropriate supervisor about policies and procedures relating to all food service Directs preparing and serving meals for special functions and community activities Manages program in accordance with all federal, state and local requirements Attends job-related training classes and workshops Practices procedures in food preparation, use and care of equipment and personal habits to assure that sanitation standards are met Maintains daily production record of food, meal counts, daily deposits and other required documentation Performs other duties and responsibilities as assigned by the Child Nutrition Director PHYSICAL AND COGNITIVE REQUIREMENTS The major physical and cognitive requirements listed below are applicable to the Child Nutrition Manager job classification within Bertie County Schools. Work in this classification is considered medium physical work requiring the exertion of up to 50 pounds of force occasionally and up to 30 pounds of force frequently, and up to 10 pounds of force constantly to move objects. Must be able to: Stand for six continuous hours Stoop, squat, kneel and/or bend in a manner that allows the palms to touch the floor (as in cleaning of baseboards, equipment, etc.) Bend from a standing position in a manner that allows the palms to touch the knees (as in washing of pots and pans in deep sinks and cleaning milk boxes) Bend from the waist in a standing position with arms outstretched for an extended period of time (as in service of food) Twist, turn, and/or stretch from side to side that allows the shoulders to be perpendicular to the hips (as in mopping, sweeping, stocking shelves, removing food from ovens, etc.) Lift, carry, and/or support 30 pounds from shoulder level to above the head (as in placing food in ovens, freezers, stockroom shelves, etc.) Perform duties requiring non-repetitive motions with hands and wrists (as in slicing, dicing, washing, counting money, writing, scrubbing, scraping, etc.) Stock, wash, prepare, serve, and handle all types of foods (be aware that some food allergies can be worsened by exposure to menu items containing those foods) Work with caustic and non-caustic chemicals (be aware that skin allergies and sensitivities can be worsened by exposure to some cleaning chemicals; be aware that some breathing difficulties, such as asthma or emphysema, can be worsened by exposure to cleaning chemicals; rubber gloves and plastic serving gloves are available) Work in very hot, humid environment (no air conditioning) Maintain high standards of personal cleanliness (bathe daily and use deodorant, wear clean and pressed uniform and apron, wear clean and polished shoes, wear hairnet) Learn food preparation, serving, and clean-up procedures Learn sound sanitation principles Understand and follow oral and written directions Read and follow recipes and adjust amounts needed Learn foods, equipment and techniques used in food preparation, service, and clean-up Read, write, and utilize basic math skills (multiplication, division, fractions, and decimals) Use or learn basic computer skills The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee regularly works indoors. The noise level in the work environment is usually moderate. The work is performed in the school kitchen/cafeteria.

Requirements

Possession of a valid TB test and health examination issued by the local county board of health or recognized medical authority
High School Diploma or GED or higher
One year school food service experience or related experience

Responsibilities

Manages food service operations including staff supervision, food production and service, marketing and sanitation
Maintains a working relationship with other employees and staff
Politely and respectfully serves students, staff, parents, and others
Performs tasks assigned with minimal supervision
Accepts responsibility for multiple tasks without supervision
Follows a work schedule, plans ahead, and helps others on the child nutrition team
Implements planned quality menus incorporating time-saving production techniques, effective merchandising and nutrition education activities
Receives, stores, handles, prepares and serves food according to established standards
Assures that sanitation and safety practices comply with federal, state and local regulations
Maintains required system of accountability
Plans production schedules and work assignments
Trains, supervises and evaluates staff according to established procedures
Promotes student and staff satisfaction by merchandising and serving meals in an attractive manner
Communicates concerns to appropriate supervisor about policies and procedures relating to all food service
Directs preparing and serving meals for special functions and community activities
Manages program in accordance with all federal, state and local requirements
Attends job-related training classes and workshops
Practices procedures in food preparation, use and care of equipment and personal habits to assure that sanitation standards are met
Maintains daily production record of food, meal counts, daily deposits and other required documentation
Performs other duties and responsibilities as assigned by the Child Nutrition Director