Manager-In-Training, School Nutrition

Fulton Schools•Atlanta, GA

About The Position

The Manager-In-Training, School Nutrition completes training to improve previously learned skills and develop new skills in preparation for independently managing the School Nutrition Program as a Food Service Manager. The program must be managed in compliance with federal, state, local, and FCBOE policies and procedures. The role communicates professionally with customers, staff, and administrators; follows verbal and written instructions; and adheres to classified employee work rules and School Nutrition personnel and uniform standards. It maintains sanitary cafeteria conditions by following HACCP procedures for employee cleanliness and food handling, receiving, storage, preparation, and cooling. The position completes required manager training, maintains current ServSafe certification, supports student and adult participation, promotes the School Nutrition Program, and serves as acting Manager when the SNP Manager is absent.

Requirements

High school diploma or GED equivalent.
National Restaurant ServSafe certification is required.
At least 1 year of food service work or management experience.
Ability to understand and follow verbal and written instructions.
Manual dexterity.
Ability to learn and adapt quickly.
Good communication and interpersonal skills.
Ability to manage time effectively.
Moderate proficiency in computer skills.
Ability to travel throughout the District.
Ability to lift and carry at least 50 pounds.
Ability to lift using a ladder in high places.
Ability to lift heavy items properly from a stooping position.

Nice To Haves

School nutrition food service management experience.
Knowledge of basic food service concepts and school nutrition foodservice concepts.

Responsibilities

Communicate effectively and professionally with customers, staff, and administrators in a tactful, considerate, and cooperative manner.
Follow verbal and written instructions.
Adhere to Classified Employee Work Rules and School Nutrition Personnel and Uniform Standards, including reporting absences in advance to the Supervisor, School Nutrition Training, Area Supervisor, and the Principal at the training school.
Maintain sanitary cafeteria conditions by implementing HACCP procedures for employee cleanliness and food handling, receiving, storage, preparation, and cooling.
Improve job-related skills and take pride in serving students.
Complete required manager training, including monthly Managers’ Meetings, MIT classes, Training-in-Depth courses, 12 hours of annual in-service, and the 30-hour Orientation for Nutrition Employees.
Maintain current ServSafe certification.
Create a cafeteria atmosphere that encourages a high percentage of student and adult participation.
Support activities that complement the total educational process of the school.
Promote the School Nutrition Program and foster good public relations.
Act as Manager in the absence of the SNP Manager.
Perform other duties and responsibilities as assigned.