School Nutrition Manager

Stanly County Schools • Norwood, NC

3d

About The Position

The School Nutrition Manager performs a variety of duties in the direct supervision of the food service program in a school. Tasks are performed according to established guidelines and procedures. The manager is expected to resolve most problems that arise in the operation of a school cafeteria and also for learning and understanding federal, state, and local regulations governing the school food service. The manager must maintain good communication with the school’s administration, staff, students and parents.

Requirements

• Skill in operation and maintenance of food preparation equipment
• Ability to schedule tasks for self and others
• Ability to establish and maintain an efficient operation
• Ability to establish and maintain positive working relationships
• Considerable knowledge of Meals Plus Point of sale software; NutriKids menu planning software; Microsoft Word and Excel; and Google mail, docs, and calendar
• Ability to train and monitor personnel in equipment use and care, food production and presentation, sanitation, storage and recordkeeping
• Ability to communicate positively with school staff, students, parents, and visitors
• Significant attention to detail in order to maintain accurate records
• Considerable knowledge of USDA meal patterns
• Thorough knowledge of food preparation and standards of sanitation and safety
• Ability to work in a standing position with exposure to frequent noise and heat and repetitive motions
• Ability to lift up to 50 pounds
• High School diploma or equivalent
• ServSafe Manager Certification (will be provided upon employment)
• Requires the regular exertion of up to 10 pounds of force, frequent exertion of up to 50 pounds of force and occasional exertion of up to 25 pounds of force.
• Frequently requires standing, walking, sitting, speaking or hearing, using hands to finger, handle or feel, climbing or balancing, stooping, kneeling, crouching or crawling, reaching with hands and arms, tasting or smelling, pushing or pulling, lifting and repetitive motions.
• Work has standard vision requirements.
• Vocal communication is required for expressing or exchanging ideas by using the spoken word.
• Hearing is required to receive detailed information through oral communications and/or to make fine distinctions in sound.
• Requires visual inspection involving small defects and/or small parts.
• Requires use of measuring devices.
• Occasionally requires working near moving mechanical parts.
• May be exposed to the risk of electrical shock and blood borne pathogens.
• Occasionally may be exposed to wet or humid conditions (non-weather), to fumes or airborne particles, to toxic or caustic chemicals, to extreme cold (non-weather), and to extreme heat (non-weather).
• May be required to wear specialized personal protective equipment.
• Must be able to work in a moderately noisy location (e.g. business office, light traffic).

Responsibilities

• Food Production and Service
• Schedules work to be done
• Follows planned menus and manages substitutions
• Applies prescribed quality standards and quantity controls
• Observed food preparation and line service to assure quality and proper presentation of food
• Displays food to reflect school and seasonal activities
• Plans use of leftover food
• Purchasing, Storage, and Inventory
• 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
• Prepares purchase records and reports
• Submits reports and requisitions to central office on a timely basis
• Equipment and Facility Management
• Oversees proper 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
• Additional assignments as assigned by the supervisor.
• Personnel Management and Supervision:
• Assigns work to staff
• Monitors time and leave
• Trains employees on equipment use and care, food production and presentation, sanitation, storage, and recordkeeping
• Evaluates performance of each employee
• Counsels employees to maintain productive working relationships
• Recommends hiring and disciplining of employees
• Conducts staff meetings
• Serves at other school locations as needed
• Sanitation and Safety
• Develops and implements cleaning schedule according to HACCP requirements and facility needs
• Trains employees and enforces sanitation procedures
• Follows established HACCP procedures to avoid food contamination and maintain safety and sanitation
• Public Relations
• Provides information on School Nutrition program to students, parents, and school staff
• Responds positively to customer concerns and complaints
• Assist in the planning and production of special functions involving School Nutrition program

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: High school or GED