Nutritional Services Manager - Cheyenne TS (31518)

Scottsdale USD 48•Scottsdale, AZ

18h•Onsite

About The Position

Supervises the operations of a school site kitchen and its personnel. 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. This role reports to Operations managers and is responsible for site operation activities including performance, budgetary information, staff and operational concerns, and works to maintain efficiency and integrity at the site and with Federal requirements. The manager oversees the day-to-day operations of a school site kitchen, including ensuring proper sanitation, planning and directing food preparation, preparing and closing down the kitchen, and managing cafeteria revenues and budgets. They also work with school administrators, parents, and children to resolve issues and provide customer service. Assists in daily kitchen activities, prepares and serves food, and adheres to developed menus, calculating appropriate food volumes while maintaining quality. Monitors inventory, orders food and supplies, and ensures proper storage. Performs other related duties as assigned.

Requirements

High School Diploma or G.E.D.
Two years of food handling, service, preparation and/or cashiering experience.
One year of lead or supervisory experience.
An equivalent combination of education and experience sufficient to successfully perform the essential duties of the job.
Food Services Manager Certificate (Serve Safe or equivalent). Must acquire within 30 days of employment.
Knowledge of supervisory principles.
Knowledge of operational aspects of a high school or multiple school kitchen(s).
Knowledge of inventory control techniques.
Knowledge of nutrition principles.
Knowledge of bookkeeping principles.
Knowledge of safe work practices.
Knowledge of principles of health, sanitation, and safety involved in the preparation of food on a large scale.
Knowledge of methods, equipment, and ingredients used in preparing and cooking foods.
Knowledge of use, care, and cleaning of kitchen equipment and utensils.
Knowledge of applicable Federal and State regulations regarding food safety and sanitation.

Responsibilities

Prioritizing and assigning work to kitchen personnel.
Providing input on performance evaluations.
Ensuring staff are trained.
Participating in disciplinary recommendations.
Reporting site operation activities, performance, budgetary information, and staff/operational concerns to Operations managers.
Maintaining efficiency and integrity at the site and with Federal requirements.
Managing the day-to-day operations of a school site kitchen.
Ensuring proper sanitation procedures are utilized and adhered to.
Planning and directing the preparation of food.
Preparing the kitchen for daily use and closing down the kitchen for the day.
Overseeing the collection of cafeteria revenues and budget reconciliation.
Closing out the cash register at the end of each day.
Verifying money, plate count, and food serving balance.
Preparing related daily reports.
Working closely with school administrators, parents, and children to resolve issues and communicate procedures and policies.
Providing customer service to all cafeteria users.
Assisting in the day-to-day activities of the site kitchen, including preparing, serving, and replenishing food and drink.
Adhering to developed menus for school cafeterias.
Calculating appropriate volumes of food required for daily meals and snacks.
Maintaining a high level of quality and appearance of food.
Monitoring inventory levels.
Ordering food and supply items at appropriate times.
Ensuring food and supplies are rotated and stored in safe and sanitary conditions.