School Nutrition Assistant Manager

Scott County School District•Georgetown, KY

1d•Onsite

About The Position

Assist Site Manager in managing and coordination of the day-to-day food service operations of an assigned school site. Assure compliance with District, State and Federal requirements and laws regarding nutrition, sanitation, safety and record-keeping. Assists with LOCAL DISTRICT CLASSIFICATION PLAN Class Code: 7212 CLASS TITLE: School Nutrition Site Manager BASIC FUNCTION: Manage and coordinate the day-to-day food service operations of an assigned school site; assure compliance with District, State and federal requirements and laws regarding nutrition, sanitation, safety and record-keeping; select, assign, schedule, supervise, direct and evaluate assigned food service personnel; serve students attractive and nutritious meals in an inviting atmosphere of efficiency and cleanliness; will report to the School Nutrition Director. Treat all children’s and other information with utmost confidentiality. DISTINGUISHING CHARACTERISTICS: School Nutrition Services Site Manager manages and coordinates the day-to-day food service operations in an assigned school site.

Requirements

Any combination equivalent to: high school diploma or G.E.D. Certificate.
Experience in food service management operations, preferably school nutrition.
Must complete training course for certification of beginning school food service personnel as prescribed in 702 KAR 6:045.
Must become SNA member and Certified

Nice To Haves

Experience in food service management operations, preferably school nutrition.

Responsibilities

Manage, coordinate and oversee the day-to-day school nutrition operations at an assigned school site.
Inspect kitchen area daily to assure compliance with District, State and Federal laws and health, safety and sanitation requirements and regulations.
Recommend food service employees for permanent placement.
Direct, assign, schedule and evaluate nutrition services personnel.
Conduct on-site job training for new employees.
Plan work schedules and coordinate daily work for efficient use of labor.
Receive calls from employees and call substitutes as necessary.
Supervises and instructs kitchen personnel in the safe, proper and efficient use of all kitchen equipment.
Supervises the daily cleaning of all kitchen equipment and the washing and sterilizing of all dishes, cookware and utensils.
Maintains the highest standards of safety and cleanliness in the kitchen.
Guarantees accurate size of serving to meet the necessary age requirements.
Forecast quantities of food based on cycle menus and production records.
Supervises food preparation and production by utilizing standardized recipes.
Orders on-line weekly for all necessary supplies.
Checks food shipments into the school, signing and recording invoices only after each order has been verified.
Maintains an accurate perpetual inventory.
Oversees the locking of kitchen doors.
Plan and coordinate for additional catering events assigned at the school site.
Coordinate promotional activities with school to improve school and community relations and increase student participation.
Communicate with students, staff, faculty, and outside organizations to exchange information, receive suggestions, and resolve issues related to food service.
Maintain and supervise all records pertaining to inventories, logs and reports.
Responsible for financial management of individual facility.
Confers with the school nutrition department director regarding any personnel problems.
Reports to the Director any equipment malfunction, inferior quality food, maintenance requests as needed.
Participate in, schedule and attend in-service meetings and workshops.
Perform related duties as may be assigned.
Assist in other food service areas as needed.
Perform related duties as assigned and deemed necessary by School Nutrition Director.
Operate a variety of commercial kitchen equipment safely.
Lift heavy objects.
Walk and stand continually on a variety of surfaces, stoop, push and lift trays and pans of food.
Train others in the preparation and serving of food in large quantities.
Read, interpret, apply and explain rules, regulations, policies and procedures.
Schedule, supervise and evaluate staff.
Documentation of unacceptable employee behavior and job performance according to procedure.
Reports immediately to the Director and Principal any problem or accident occurring in the kitchen or the cafeteria premises in absence of the manager.
Analyze situations accurately and adopt an effective course of action.
Meet schedules and time lines.
Operate a computer system.
Maintain records and prepare reports.
Communicate effectively both orally and in writing.
Work independently with little direction.