Nutrition Services Elementary Manager

Fargo Public Schools•Fargo, ND

1d•Onsite

About The Position

Oversee the staff and daily production of high-quality food under sanitary conditions. Ensure customer satisfaction through exemplary service and appealing food.

Requirements

Upon hire or within 60 days, completes approved 8-hour food safety and sanitation training course for lead kitchen employees required by food code and USDA SNP. Must complete an approved refresher course every 5 years.
One year experience with food preparation in a commercial kitchen
Knowledge of common food preparation tools, terms, and measurements.
Ability to add and subtract 3-digit numbers, multiply and divide
Ability to read and interpret information such as safety and procedure instructions
Ability to communicate and interact appropriately with coworkers and students
Ability to use computer or phone to access district email, foodservice software programs and other online resources

Nice To Haves

One year of experience supervising personal
Experience working with menu management software
One year experience following the guidelines of a USDA SNP regulated food program

Responsibilities

Places and retrieves ingredients from storage areas and reach-in and/or walk-in coolers and freezers following First-In-First-Out and labeling procedures. Assesses and determines quality of inventory. Determines when items are unusable due to deficiencies in quality or food safety. Performs food preparation such as peeling, cutting, panning, scooping, mixing, and assembling using hands, kitchen tools and motorized equipment such as food processors. Properly uses and maintains food preparation equipment such as combi and convection ovens, steam kettles, microwaves, and heat sealers. Prepares hot entrees (1-2), cold entrees, all side items and beverages for students ranging in quantity from 150 – 550. Transfers prepared foods from ovens and warmers to serving stations and documents temperatures when required. Portions food into specified quantities to ensure compliance with nutrition requirements and cost parameters. Sets up serving stations such as salad bars, condiment stations and steam-tables with food, serving utensils and supplies such as disposable wares. Ensures prepared foods are safe for consumption. Prepares food to be appealing and good quality by following recipes and batch-cooking throughout meal service. Minimizes waste. Prepares alternative food items, as instructed by the dietitian, to accommodate students with diet-related disabilities such as allergies. Uses cleaning chemicals, 3-compartment sinks, and gloves/hairnets/aprons correctly to ensure food contact surfaces are sanitized to prevent contamination and foodborne illness.
Instructs and oversees foodservice workers in assigned kitchen. Assigns duties and work timelines to kitchen workers ranging from 1 to 4 employees. Ability to perform all tasks needed in the kitchen and responsible to train others. Monitors work performance of kitchen staff and provides corrective coaching and verbal warnings as needed for issues such as attendance, adhering to dress code or performing tasks correctly. More severe or persistent performance issues are reported to and addressed under the direction of supervisor. Works with supervisor to solve unexpected shortages in staffing or resources. Responsible for ordering all food and supplies for operating with estimated expenditures between $90,000 and $350,000 annually. Uses department software to create production records by planning quantities of food to produce based on historical data, place orders and record food usage and inventory. Adheres to strict guidelines for managing resources for cost control. Works with building administration to set meal service schedules and to make minor changes to serving procedures to address concerns including timing and student behaviors. Responsible for the proper daily use and maintenance of kitchen equipment including coolers, freezers, disposals, booster heaters, chemical dispensers, ovens, and steam tables. Reports malfunctioning equipment to the supervisor. Maintains routine cleaning schedule. Ensures kitchen is compliant with local, state, and federal food code guidelines and must pass (2) unannounced health inspections annually performed by the Cass County Health department. Ensures required information is recorded daily including temperatures for heated and chilled foods, coolers, freezers, and chemical dispensers for documenting food was stored, prepared, and served safely as required by food codes. Responsible for assisting kitchen staff with minor injuries and make initial assessment if ailing employees demonstrate symptoms which precludes them from working with food as outlined in the food code. Writes and gives performance evaluations to kitchen staff.
Serves, assists, and guides students on their selection of food items to comply with reimbursable meal requirements in an efficient and timely fashion. Provide students with direction on moving through the serving line, explanation of food items and encouragement to try foods. Ensures students with diet-related disabilities are served the correct food items without overt identification. Consistent awareness and observation of students and other customers in the cafeteria. Urgently responds to students in distress by notifying building staff and/or taking action as able. Examples include allergic reactions and choking. Addresses minor student behaviors such as shoving other students, throwing inappropriate items, using loud disruptive voices or other minor actions. Works with building paras, teachers or administration to address repeated or more severe behaviors. Addresses individuals who are not approved to be in the kitchen or are non-compliant with food safety and sanitation protocols. Supports building staff in accurately recording meals served for the generation of claims and receiving reimbursement funding. Failure to follow program rules for recording meals could result in over or underpayment from students and/or loss of federal funding. Maintains confidentiality of student's payment status regarding Free, Reduced or Full Pay, as well as diet-related disabilities or conditions.
Completes annual training required by USDA SNP of 12 hours documented in topics of the administration of federally funded food programs, Civil Rights, food safety and sanitation, required menu meal patterns, accommodating allergies and other disabilities and meal requirements to receive reimbursement funding. Responsible for the knowledge of position-related district and departmental policies and procedures including Safety Data Sheets (use of chemicals), building wide alert codes, and fire extinguishers. Participates in staff meetings and mandatory training appropriate to the position and as directed by the district. Substitutes for other Foodservice Workers or Elementary Kitchen Managers when needed.