Manager: School Nutrition Level 2 to 9 (7.5 Hours) - Bates Middle

Anne Arundel County Public Schools•Annapolis, MD

1d•Onsite

About The Position

Under supervision, manages and participates in the operation of a school restaurant providing meals to one or more elementary or secondary schools. Work involves overall responsibility for supervision of food preparation and meal service, ordering supplies, cleaning kitchen and maintaining required sanitation standards. Provides instruction and work assignments for School Nutrition Associates and School Nutrition Assistant Managers. 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. The overall responsibilities of School Nutrition Managers at all levels are generally the same; specific duties may vary depending upon volume and diversity of the food service program. The levels of School Nutrition Managers are distinguished on the basis of the criteria listed under Grade Placement. A school's combine gross income from the elementary and secondary schools that report to the School Manager Site determine the level of manager classification. 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 Overtime as needed

Requirements

High School Diploma or Equivalency Certificate required.
Six (6) months for a School Nutrition Manager Level 2 - 6: food service experience as a School Nutrition Manager Level 1 or a School Nutrition Assistant Manager or School Nutrition Associate or an outside equivalent job with demonstrated "back up" managerial experience. or required; One (1) year for a School Nutrition Manager 7 - 9: food service experience as a School Nutrition Manager Level 1 - 6 or any equivalent combination of education and work in a food service operation. 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.
Demonstrated sound decision making and problem-solving techniques.
Ability to maintain harmonious relations with students, school staff, vendors and volunteers.
Excellent oral and written communication skills.
Knowledge of quality food preparation; sanitation and safety regulations; methods and procedures of school food service operation.
Demonstrated care, maintenance, sanitation and operation of all equipment.
Ability to complete all job responsibilities despite frequent interruptions and without close supervision.
Ability to delegate and to motivate personnel.
Ability to accept changes in responsibilities and incorporate new goals into the daily operation.
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).
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; and Daily access to reliable transportation.
Driving is required to conduct bona fide Board business that is within the scope of employment in this position.

Responsibilities

Adheres to all U.S. Department of Agriculture (USDA) guidelines established for the Child Nutrition Program, assures meals meet the meal requirements and all AACPS policies and procedures and division standard operating procedures.
Maintains optimum standards of food quality through effective supervision of restaurant operation and assures that standardized recipes, portion controls and procedures for use of leftovers are followed.
Monitors and maintains food quality standards including temperature, appearance, and taste, from point of delivery through point of service.
Supervises and participates in the preparation, cooking and serving of food.
Assures that all established Department of Health and Standard Operating Procedures are understood and followed.
Orders 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 requests 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 received 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 services employees by preparing work schedules, assigning and directing work. Verifies and maintains records of hours worked by employees and controls extra time. Supervises, trains and completes ongoing in-service training to all employees. Provides supervision of kitchen use for outside and special events.
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.