STE SNP Manager (Current Gadsden ISD Employees Only)

Gadsden Independent School District•Santa Teresa, NM

12d•Onsite

About The Position

This position supervises and coordinates the activities of workers engaged in preparing, cooling, and serving food in school cafeterias. The role involves ensuring the food service operation is supportive of instructional goals, maintaining good relations with various stakeholders, and promoting student and staff satisfaction through attractive and tasty meal preparation and service. The manager is responsible for training, documenting, disciplining, and evaluating kitchen staff, as well as ordering food and supplies, maintaining storeroom security, and verifying deliveries. Additionally, the role involves managing cash handling, accounting for cafeteria items, preparing accurate records and reports, verifying personnel time and attendance, and enforcing sanitation and safety regulations. The manager communicates concerns to the Student Nutrition Director and initiates requests for equipment repairs. This role also requires attending job-related meetings and developing professional growth plans. The STE SNP Manager supervises a total of 6-14 employees, including SNP Assistant Managers, Cooks, Clerk/Cooks, and Servers, and is responsible for their overall direction, coordination, and evaluation.

Requirements

High School Diploma or GED
Minimum of one (1) to two (2) years related experience and/or training
Knowledge of word processing, database and spreadsheet software
Ability to work with mathematical concepts such as probability and statistical inference, and fundamentals of plane and solid geometry and trigonometry.
Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.
Student Nutrition Association Certification or obtain certification within a year of appointment
Must be a member of the Student Nutrition Association Certification
Must complete each year 10 hours of annual continuing education/training topics as determined by Food and Nutrition Service.
Must have and maintain an active Sevsafe Manager Certification
As per the USDA Food Code and the New Mexico Environment Department of Health regulation 7.6.2.8 NMAC all food permit sites must have a Certified Food Protection Manager.
GISD requires that all managers/assistant managers in the nutritional program must have the manager certification card from New Mexico.
Employee is responsible for maintaining certification and ensuring the certification is obtained from an accredited program.
Employees are given 30 calendar days from the beginning of employee’s employment to obtain the Certified Food Protection Manager certification.
Certification should be valid for 5 years.
Should employee fail to obtain or maintain their certification, or attend required training, reassignment and/or salary adjustment consistent with certifications if any may result or their employment may be terminated .
SNP Kitchen manager’s pay is determined based on the total number of meals served together with the level of SNA (School Nutrition Association) certification the manager holds.
Membership in SNA (which is paid by SNP) and Certified Food Protection Managers certification through SNA are requirements for all SNP Kitchen Managers.
Employee is responsible for obtaining and maintaining appropriate certification.
All documents verifying certification must be submitted to the SNP office within 30 days of employment or within 30 days of renewal, but no later than each year by October.
Should employee fail to obtain or maintain their certification, or attend required training, reassignment and/or salary adjustment consistent with certifications if any may result or their employment may be terminated .
Salary determinations are completed once per year applicable for the following school year
Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations.
Ability to write reports, business correspondence, and procedure manuals.
Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.
Ability to define problems, collect data, establish facts, and draw valid conclusions.
Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.
Regularly required to stand; walk; and use hands to finger, handle, or feel.
Must frequently lift and/or move up to 50 pounds.
Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
Must be able to stand on feet 6 to 8 hours per day.
Maintains emotional control under stress.

Nice To Haves

Three professional reference letters, all dated within the last 12 months.
If a current district employee, one reference letter must be from your current supervisor.

Responsibilities

Supervises and coordinates activities of workers engaged in preparing, cooling, and serving food in school cafeterias.
Complies with the Code of Ethics of the Education Profession; upholds and enforces rules, administrative directives, regulations, GISD school board policies, as well as local, state and federal regulations.
Ensures the food service operation is supportive of the instructional goals and objectives of the assigned location.
Maintains good relations with principals, teachers, cafeteria personnel, other district personnel, parents and students.
Promotes student and staff satisfaction by preparing, merchandising and serving meals in an attractive manner that meets local taste preferences, and tastes good.
Participates in and supervises assigned personnel in the preparation and service of authorized food for assigned location by preparing work schedules, assigning, and directing work.
Enforces work production standards (by use of: District menus, standardized recipes, portion control), food appearance, taste, proper storage techniques (before, during and after cooking).
Responsible for training assigned personnel.
Documents, disciplines and evaluates work performance of all kitchen staff and recommends growth and disciplinary action as necessary.
Orders food and supplies in quantities to meet meal pattern and menu requirements assuring proper storage, use and disposal by properly converting recipes and using Food Buying Guide to determine amounts needed.
Maintains and enforces security of storeroom, supplies and kitchen equipment, ensuring that the cafeteria equipment, supplies, foods, and prepared items are removed only with proper authorization.
Checks, verifies, signs for food and supplies received at time of delivery against orders, warehouse, delivery slips, and vendor invoices, correcting errors with warehouse personnel or direct delivery vendors.
Checks, verifies and initials all monies to be deposited by clerk.
Supervises the issuance, selling and for proper accounting of cafeteria prepared items, meals, cash handling, banking of deposits, following federal, state, and district guidelines to protect the anonymity of student meal status.
Maintains required system of accountability.
Prepares, forwards, and maintains accurate records and reports which may be required by the federal, state, and district and are subject to periodic audit by federal, state, and district auditors. This may include, but is not exclusive of: Menu record books for breakfast, lunch and snacks, commodity and purchased inventories, plate counts for meals and snacks.
Verifies personnel time and attendance information for accuracy and completeness and forwards to the cafeteria office according to schedule.
Follows and enforces sanitation regulations as defined in the New Mexico regulations for food service establishments currently in effect.
Follows and enforces safety procedures and safe work practices throughout the food service facilities.
Follows district procedures for accident prevention and preparation of accident reports.
Communicates concerns with Student Nutrition Director about policies and procedures relating to food service, personnel issues, production problems, delivery, staffing requirements, and equipment needs.
Notifies supervisor of food shortages and instances of failure to produce sufficient quantities to serve student.
Initiates requests for equipment repairs and replacements.
Attends job related meetings, training, classes and workshops.
Develops and implements professional growth plans.
Agrees to fulfill performance responsibilities in location assigned.
Performs other duties as assigned.
Supervises a total of 6-14 employees in the SNP Assistant Managers, Cooks, Clerk/Cooks, and Servers.
Is responsible for the overall direction, coordination, and evaluation of these units.