SN Manager at River Bend Middle

Catawba County Schools•Newton, NC

4d•Onsite

About The Position

Under general supervision, performs a variety of duties in the direct supervision of the food service program in one of the schools. Directly supervises other employees in the school cafeteria. Reports to the Child Nutrition Director and/or the school principal.

Requirements

Graduation from high school or equivalent
Three years of experience in food service, or two years of formal training in food service and one year of experience in food service.
Managers are also required to obtain and keep current ServSafe Certification.
Must be physically able to operate cooking and kitchen equipment.
Must be able to exert up to 25 pounds of force occasionally and lift and carry boxes up to fifty pounds.
Considerable knowledge of food preparation and standards of sanitation and safety.
Working knowledge of basic arithmetic.
Skill in the use of food preparation equipment and cleaning equipment and ability to perform basic cleaning operation (sweeping, moping, etc.).
Ability to develop schedules for the use of personnel and material resources.
Ability to train personnel in equipment use and care, food production and presentation, sanitation, storage and record keeping.
Ability to coordinate various activities in the preparation and serving process.
Ability to inventory and record information accurately.
Ability to comprehend and apply written and verbal guidelines and directions, and explain these to others.
Ability to establish and maintain positive working relationships.
Ability to use and comprehend basic computer software as it relates to food service operations.

Responsibilities

Schedules work to be done.
Follows planned menus with occasional substitutions as allowed.
Applies prescribed quality standards and quantity controls.
Observes food preparation and line service to assure quality and proper presentation of food.
Displays food to reflect school and seasonal activities.
Plans use of left-over foods.
Requisitions foods and supplies as needed.
Verifies cost, quantity and quality of items received.
Advises supervisor concerning improper quality/condition of items received.
Sets up and ensures proper storage of all items according to prescribed standards.
Inventories items according to established system.
Rotates stock in a timely manner.
Oversees the use of equipment.
Requests repairs and replacement of equipment as needed.
Maintains a constant check of conditions of sanitation and safety and makes needed corrections.
Oversees use of facility by other groups.
Assigns work to staff.
Maintains time sheets and leave records.
Provides on-the-job training in equipment use and care, food production and presentation, sanitation, storage and record keeping.
Evaluates performance of each employee.
Counsels employees to maintain productive working relationships.
Recommends hiring and disciplining of employees.
Conducts staff meetings.
Prepares purchase records and reports.
Prepares free/reduced/full-price lunch records and reports.
Submits reports on a timely basis.
Develops and implements cleaning schedule.
Enforces employee sanitation procedures.
Enforces dress/personal hygiene codes.
Follows established procedures to avoid food contamination.
Provides information on food service program to students, parents and school staff.
Responds to customer concerns and complaints.
Assists in the planning and production of special functions involving child nutrition program.
Performs other related duties as assigned by the Child Nutrition Director and/or school principal.