Manager: School Nutrition Level 1 (7.00 Hours) - Cape St Claire Elementary

Anne Arundel County Public Schools•Annapolis, MD

1d•Onsite

About The Position

Manages and participates in the operation of a school restaurant providing meals in an elementary school. Work involves overall responsibility for transportation of food and supplies, food preparation, meal service, cashiering, ordering, cleaning kitchen equipment and facilities, and maintaining required sanitation standards. Provides instruction and work assignments for School Nutrition Associates. Employee(s) must be capable of performing any and all of the listed duties individually or independently which may vary based upon their work location/assignment and available staffing. Additional Work Days/Hours Based on the assignment, the following additional work days and/or hours may be required as needed: Ability to work flexible schedules Emergencies Extended hours Outside of negotiated hours Overtime as needed

Requirements

High School Diploma or Equivalency Certificate required.
Six (6) months food service experience with demonstrated “back-up” managerial experience required; Or an equivalent combination of education and experience which provides the required knowledge, skills, and abilities deemed sufficient to prepare the applicant to successfully perform the duties of the position.
Demonstrates sound decision making and problem solving techniques.
Considerable knowledge of quantity food preparation; sanitation and safety regulations; methods and procedures of school food service operation.
Skill in the care, maintenance, sanitation and operation of equipment.
Ability to complete all job responsibilities despite frequent interruptions and without close supervision.
Ability to delegate and to motivate personnel.
Ability to maintain harmonious relations with students, school staff, vendors and volunteer(s).
Ability to effectively work and communicate with diverse populations.
Ability to accept changes in responsibilities and incorporate new goals into the restaurant operation.
Possesses good written and verbal communication skills.
Ability to follow written and verbal directions.
Demonstrated ability to effectively work and communicate with diverse populations.
Demonstrated proficiency with business technology applications (e.g. Video/Web Conferencing, Microsoft Office Suite -Word, Excel, Outlook, and/or PowerPoint preferred).
Satisfactory score on any test required.
Upon hire, ServSafe Manager Certificate issued by National Restaurant Association required.
Upon hire, Driver's License (DL) Class C Non-Commercial issued by Maryland or State of Legal Residence (MVA/DMV) required.
Daily access to reliable transportation.

Responsibilities

Adheres to all U.S. Department of Agriculture (USDA) guidelines established for the Child Nutrition Program, and all AACPS policies, procedures and division memoranda.
Assures that meals meet the meal requirements specified by the U.S. Department of Agriculture.
Maintains optimum standards of food quality through effective supervision of restaurant operation and assures that standardized recipes, portion controls and procedures for us of leftovers are followed.
Monitors and maintains food quality standards including temperature, appearance, and taste from point of delivery through point of service.
Participates and plans preparation, cooking and serving of food.
Assures that established standard operating procedures are followed.
Orders, assembles, and transports appropriate quantities of food and supplies.
Assures authorized use and proper storage of products.
Maintains inventories of food, supplies, and equipment.
Checks food supplies and equipment deliveries for quantity and compliance with specifications.
Initiates request for equipment repairs.
Manages and participates in approved cleaning and safety practices to ensure that sanitary and safe conditions are maintained.
Adheres to sanitation standards as outlined in COMAR and Hazard Analysis Critical Control Points (HACCP).
Reconciles money and register receipts from sales, maintains necessary records, and conducts banking according to procedures.
Implements security measures to prevent theft.
Follows prescribed procedures to protect the anonymity of students who qualify for free and reduced-price meals.
Manages food service employees by preparing work schedules, assigning and directing work.
Verifies and maintains records of hours worked by employees and controls extra time.
Provides supervision of kitchen use for outside and special events.
Provides orientation and ongoing in-service training to all employees.
Prepares, forwards, and maintains files of records and reports required by the Division of Food & Nutrition Services.
Performs other related duties as assigned within the same classification or lower.