School Nutrition Assistant Manager

Scott County School District•Georgetown, KY

About The Position

Assist the Site Manager in managing and coordinating the day-to-day food service operations of an assigned school site. Ensure compliance with District, State, and Federal requirements and laws regarding nutrition, sanitation, safety, and record-keeping. The role supports the preparation and service of attractive, nutritious meals in a clean and inviting environment and requires handling children’s and other information with the utmost confidentiality. The position reports to the School Nutrition Director and is evaluated annually by the School Nutrition Services Director. Responsibilities include overseeing site operations, personnel, food preparation and production, ordering and receiving supplies, inventory, financial management, records, safety, sanitation, and communication with students, school staff, and outside organizations. The position may also assist in other food service areas as needed.

Requirements

High school diploma or GED certificate, or equivalent combination.
Experience in food service management operations; school nutrition experience is preferred.
Must complete the training course for certification of beginning school food service personnel as prescribed in 702 KAR 6:045.
Must become an SNA member and Certified; the description does not specify the certification name.
Must be able to handle money.
Knowledge of meal production planning and scheduling; applicable District, Federal, and State food-service laws and regulations; quantity food preparation and merchandising; nutrition, sanitation, and operating requirements; institutional equipment and utensils; purchasing, receiving, storing, and inventory procedures; menu planning within a fixed budget; food-establishment health and safety rules; budget preparation and control; record-keeping; supervision and training; communication; interpersonal skills; and inventory methods.
Ability to operate commercial kitchen equipment safely; lift 35 pounds and occasionally lift up to 50 pounds with help; walk and stand continually on varied surfaces; stoop; and push and lift food trays and pans.
Ability to schedule, supervise, and evaluate staff; document unacceptable employee behavior and job performance according to procedure; maintain records and prepare reports; communicate effectively; and work independently with little direction.

Nice To Haves

Experience in school nutrition.

Responsibilities

Manage, coordinate, and oversee day-to-day school nutrition operations at an assigned school site.
Inspect the kitchen daily for compliance with District, State, and Federal requirements and health, safety, and sanitation regulations; report concerns to the appropriate department.
Recommend food service employees for permanent placement and direct, assign, schedule, supervise, and evaluate nutrition services personnel.
Conduct on-site job training for new employees and train others in preparing and serving food in large quantities.
Plan work schedules and coordinate daily work to use labor efficiently; receive employee calls and arrange substitutes as necessary.
Instruct kitchen personnel in the safe, proper, and efficient use of kitchen equipment.
Supervise daily cleaning of kitchen equipment and the washing and sterilizing of dishes, cookware, and utensils; maintain kitchen safety and cleanliness.
Ensure serving sizes meet age requirements.
Forecast food quantities based on cycle menus and production records, and supervise food preparation and production using standardized recipes.
Order necessary supplies online weekly; verify food shipments before signing and recording invoices; maintain a perpetual inventory.
Oversee the locking of kitchen doors.
Plan and coordinate additional catering events assigned at the school site.
Coordinate promotional activities with the 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 food-service issues.
Maintain and supervise records relating to inventories, logs, and reports; manage the finances of the facility.
Consult with the School Nutrition Director about personnel problems and report equipment malfunctions, inferior food quality, and maintenance needs.
Participate in, schedule, and attend in-service meetings and workshops.
Immediately report kitchen or cafeteria problems or accidents to the Director and Principal when the manager is absent.
Read, interpret, apply, and explain rules, regulations, policies, and procedures; analyze situations and choose an effective course of action.
Meet schedules and timelines, operate a computer system, maintain records, prepare reports, communicate effectively orally and in writing, and work independently with little direction.
Perform related assigned duties and assist in other food service areas as needed.