School Nutrition Manager I

Loudoun County Public Schools•Waterford, VA

23h•$23 - $29•Onsite

About The Position

The School Nutrition Manager coordinates food and supply orders and deliveries; provides comprehensive training of all food service staff; supervises food services activities at assigned sites; organizes food preparation activities; assists food service workers with food preparation and serving; confirms quantities and quality of food items available for use; provides written reports; and complies with mandated health requirements. This job reports to the assigned School Nutrition Services Specialist/Coordinator. The following information is intended to describe the overall nature and scope of the work being performed. This is not a comprehensive listing of all responsibilities or tasks; work may differ and other work may be assigned when deemed appropriate. Responsible for the production of less than 200 meal equivalents per day. Assists in maintaining a disciplined work group, deals fairly with staff without discrimination. Communicates fairly and pleasantly with district personnel, students, and the community. Supports the value of continuing education by attending meetings, classes, in-services and workshops as required by the School Nutrition Service Administration. Supports the Mission Statement of Loudoun County Public Schools, the assigned school, and the Nutrition Services Department. Follows Division and School Nutrition Services policies and procedures. Reports to work as designated in the employee handbook &/or manager’s handbook. Demonstrates the willingness to work as a team with kitchen, school, and administrative staff. Identifies personal goals for upcoming appraisal period and works toward the achievement of these goals. Assists food service personnel in identifying goals for upcoming appraisal period and provides opportunity for achieving these goals. Establishes and maintains a line of communication with building Principal. Works with school staff and students to promote healthy food choices for all. Maintains an accurate inventory of all kitchen supplies. Follows all established guidelines as identified in the School Nutrition Services employee handbook. Performs other duties as needed to accomplish department goals. Supervises the work of any substitute staff assisting in the service of meals. Completes daily reports and submits by established deadlines. Follows established price list for all sales to students, staff and patrons. Works with food service associates to assure accurate and timely daily reporting. Strives to achieve established goals for food and labor by utilizing labor and resources efficiently. Demonstrates understanding of finance and manages a financially solvent unit meeting key performance indicators. Processes receipts for completing and documenting transactions and/or preparing deposits for bank drop. Merchandises and markets the school food service program to schools and the community. Orders weekly supplies by established due dates based on resources on hand and forecast production requirements. Establishes forecasting, sets production needs, and plans employee work schedules, to ensure each meal meets requirements as established by USDA and LCPS School Nutrition Services. Assists in selecting ala carte items and menu choices, for breakfast/lunch/snacks which meet USDA guidelines. Maintains high standards of sanitation and safety according to guidelines of State and Local authorities, and LCPS. Follows menus using standardized recipes. Oversees foods being prepared are accurately weighed, measured, and portioned, according to recipe or portion chart. Maintains high quality of product, storage, and preparation techniques. Inventories food, condiments, supplies and equipment at specified intervals for the purpose of ensuring availability of items and limiting losses.

Requirements

High School diploma or equivalent.
Job related experience with increasing levels of responsibility is required.
Food Safety and Sanitation Certificate.
Maintains SNA Level 1 Certification.
Ability to learn and follow USDA regulations governing multiple programs.
Ability to promote and market the school nutrition program to students and the community.
Ability to maintain confidentiality of student records.
Ability to comprehend and execute appropriate health order for modified diets (e.g. gluten free, diabetic, texture).
Ability to understand importance of food allergy awareness and communicate potential allergen via school nutrition supplied information.
Ability to manage non-traditional meal service programs including CACFP (snack, supper), Provision II (Universal Free - Breakfast in the Classroom), Breakfast after the Bell, Grab & Go Breakfast, etc.
Knowledge and ability to work all areas and phases of operation to include computers and POS terminals.
Regularly talking, expressing, or exchanging ideas by means of the spoken word.
Must convey detailed or important spoken instructions to other workers accurately, loudly, or quickly.
Must possess normal cognitive abilities including the ability to learn, recall and apply certain practices and policies.
Frequently sitting and/or remaining in a stationary position for long periods of time.
Exerting up to 40 pounds of force occasionally and/or negligible amount of force frequently or constantly to lift, carry, push, pull or otherwise move objects.

Responsibilities

Coordinates food and supply orders and deliveries.
Provides comprehensive training of all food service staff.
Supervises food services activities at assigned sites.
Organizes food preparation activities.
Assists food service workers with food preparation and serving.
Confirms quantities and quality of food items available for use.
Provides written reports.
Complies with mandated health requirements.
Assists in maintaining a disciplined work group, deals fairly with staff without discrimination.
Communicates fairly and pleasantly with district personnel, students, and the community.
Supports the value of continuing education by attending meetings, classes, in-services and workshops as required by the School Nutrition Service Administration.
Supports the Mission Statement of Loudoun County Public Schools, the assigned school, and the Nutrition Services Department.
Follows Division and School Nutrition Services policies and procedures.
Reports to work as designated in the employee handbook &/or manager’s handbook.
Demonstrates the willingness to work as a team with kitchen, school, and administrative staff.
Identifies personal goals for upcoming appraisal period and works toward the achievement of these goals.
Assists food service personnel in identifying goals for upcoming appraisal period and provides opportunity for achieving these goals.
Establishes and maintains a line of communication with building Principal.
Works with school staff and students to promote healthy food choices for all.
Maintains an accurate inventory of all kitchen supplies.
Follows all established guidelines as identified in the School Nutrition Services employee handbook.
Performs other duties as needed to accomplish department goals.
Supervises the work of any substitute staff assisting in the service of meals.
Completes daily reports and submits by established deadlines.
Follows established price list for all sales to students, staff and patrons.
Works with food service associates to assure accurate and timely daily reporting.
Strives to achieve established goals for food and labor by utilizing labor and resources efficiently.
Demonstrates understanding of finance and manages a financially solvent unit meeting key performance indicators.
Processes receipts for completing and documenting transactions and/or preparing deposits for bank drop.
Merchandises and markets the school food service program to schools and the community.
Orders weekly supplies by established due dates based on resources on hand and forecast production requirements.
Establishes forecasting, sets production needs, and plans employee work schedules, to ensure each meal meets requirements as established by USDA and LCPS School Nutrition Services.
Assists in selecting ala carte items and menu choices, for breakfast/lunch/snacks which meet USDA guidelines.
Maintains high standards of sanitation and safety according to guidelines of State and Local authorities, and LCPS.
Follows menus using standardized recipes.
Oversees foods being prepared are accurately weighed, measured, and portioned, according to recipe or portion chart.
Maintains high quality of product, storage, and preparation techniques.
Inventories food, condiments, supplies and equipment at specified intervals for the purpose of ensuring availability of items and limiting losses.