Nutritional Services Manager FLOAT (F/T) - District Wide (24258)

Scottsdale USD 48•Scottsdale, AZ

About The Position

Serves as departmental float that often supervises the operations of a school site kitchen and its personnel in the absence of the site manager. Incumbents purchase inventory directly from suppliers, audit and maintain related records, inventory levels, supplies, and production, and oversee the activities, scheduling, and training of workers. Position may also cover absences of Nutrition Services Workers and Senior Nutrition Service Workers. Must have the ability to float throughout the district and report to various sites as needed.

Requirements

High School Diploma or G.E.D., and two years of food handling, service, preparation and/or cashiering experience and one year of lead or supervisory experience; or, an equivalent combination of education and experience sufficient to successfully perform the essential duties of the job such as those listed above.
Food Services Manager Certificate. (Serve, Safe or equivalent) Must acquire within 30 days of employment.
Valid Arizona Driver’s License
Knowledge of: Supervisory principles.
Operational aspects of a high school or multiple school kitchen(s);
Inventory control techniques.
Nutrition principles.
Bookkeeping principles.
Safe work practices.
Principles of health, sanitation, and safety involved in the preparation of food on a large scale;
Methods, equipment, and ingredients used in preparing and cooking foods;
Use, care, and cleaning of kitchen equipment and utensils;
Applicable Federal and State regulations regarding food safety and sanitation.

Responsibilities

Supports the supervisor to include: prioritizing and assigning work; providing input on performance evaluations; ensuring staff are trained; and participating in disciplinary recommendations.
Reports to Operations managers the site operational activities, including performance, budgetary information, staff and operational concerns, and works to maintain efficiency and integrity at the site and with Federal requirements.
Manages the day-to-day operations a of a school site kitchen, which includes: ensuring proper sanitation procedures are utilized and adhered to; planning and directing the preparation of food; preparing the kitchen for daily use; closing down the kitchen for the day; and, performing other related activities.
Oversees the collection of cafeteria revenues and that the budget is met; reconciles cafeteria revenue account; closes out cash register at the end of each day; verifies money, plate count, and food serving balance; prepares related daily reports.
Works closely with school administrators, parents, and children to resolve issues, communicate procedures and policies, and provide customer service to all cafeteria users.
Assists in the day-to-day activities of the site kitchen, which includes preparing, serving, and replenishing food and drink.
Adheres to the developed menus for school cafeteria accommodating the needs of elementary or middle school students; calculates appropriate volumes of food required for daily meals and snacks and maintains a high level of food quality and appearance.
Monitors inventory levels; orders food and supply items at appropriate times; ensures food and supplies are rotated and stored in safe and sanitary conditions.
Floats to various sites on a daily basis to cover vacancies in both management positions, as well as prep, cook, and cashier positions as needed.
Performs other duties of a similar nature or level.