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School Nutrition Manager

1 month ago

New Bern, North Carolina, United States Craven County School District Full time
Job Title: School Nutrition Manager

Craven County Schools is seeking a highly skilled and experienced School Nutrition Manager to join our team. As a key member of our school nutrition department, you will be responsible for overseeing the food service program in one or more schools.

Key Responsibilities:
  • Implement procedures for collecting, counting, and auditing monies/lunch balances.
  • Maintain accurate reports and balance worksheets.
  • Communicate with parents on account balances.
  • Follow designated procedures for making bank deposits and preparing daily deposit slips.
  • Execute designated procedures for handling receipts and disbursements.
  • Maintain a financial profit year-to-date.
  • Read and interpret financial monthly data.
  • Use data as a basis for management decisions.
  • Prepare accurate time sheets and daily records of employee attendance.
  • Submit payroll information to the school office.
  • Record and report compliance with federal, state, and local regulations.
  • Maintain sanitation reports and grades.
  • Post required materials on bulletin boards.
  • Follow collection procedures and approved Free & Reduced Pricing policy.
  • Be knowledgeable of all state, federal, and local compliance areas.
  • Maintain and submit all required records and reports on time.
  • Maintain records in proper place for required time.
  • Maintain complete and up-to-date records.
  • Maintain records on a daily basis.
  • Maintain copies of all data.
  • File records in an organized manner.
  • Maintain all records for 5 years.
  • Operate all aspects of the School Nutrition computer software program.
  • Have an understanding of data collected.
  • Assure computer information is transferred to the central office daily.
  • Maintain Free and Reduced rosters.
  • Contact the central office promptly with any siblings to match or other student differences.
  • Keep accurate records and reports changes in a timely manner.
  • Submit Transfers/Withdrawal forms when participants transfer and withdraw from school.
  • Keep track of temporarily approved students that includes students not in power.
  • Understand confidentiality requirements.
  • Know when and what records can and cannot be released.
  • Get prior approval from the School Nutrition director to release information.
  • Supervise the preparation of meals.
  • Follow planned menus with substitutes only after contacting the School Nutrition Director/Supervisor.
  • Establish work schedules daily.
  • Schedule use of proper equipment for jobs.
  • Make appropriate use of left-over foods within 3 days.
  • Assure that the last child served has the same choices as the first child served.
  • Supervise the serving of meals.
  • Serve meals on schedule.
  • Monitor the food service line for efficiency and attractiveness.
  • Assure portion control on serving line.
  • Assure acceptable quality meals.
  • Assure meals are nutritious and attractive.
  • Assure foods are acceptable quality.
  • Assure proper food preparation and utilization of standardized recipes.
  • Assure foods are maintained at proper temperatures.
  • Record daily temperature data and maintain record accountability.
  • Assure that the food, supplies, and equipment are adequate to manage an effective cafeteria.
  • Check purchase orders.
  • Check invoices.
  • Enter food orders into computer software in a timely manner.
  • Maintain adequate inventory.
  • Maintain an up-to-date and accurate inventory of all products.
  • Maintain accurate, complete, and current inventory list.
  • Cost and date all inventory items.
  • Take a physical count of inventory on the last working day of each month.
  • Enter inventory into computer software monthly.
  • Submit a copy of the monthly inventory to the central office and keep a copy at the school level.
  • Receive and store supplies, food, and equipment in accordance with local, state, and federal regulations.
  • Maintain neat and orderly storeroom.
  • Store food off the floor; food separate from hazardous items.
  • Check, change, and sign invoices.
  • Mailing invoices to the central office with purchase orders weekly.
  • Check products for cost and quality.
  • Supervise staff to assure efficient operation.
  • Use work schedules.
  • Keep time sheets.
  • Provide for substitutes.
  • Supervise food production activities.
  • Evaluate and document performance of staff.
  • Use accepted evaluation procedures.
  • Have copies of periodic evaluations.
  • Document improvement suggestions.
  • Provide training experiences for staff.
  • Plan meetings for staff improvement.
  • Conferences with staff on strengths and needs.
  • Provide needed materials.
  • Provide on-the-job training.
  • Provide mid-year and end-of-year staff evaluations on all full and part-time employees.
  • Document personnel action improvement plans.
  • Collect data needed for personnel action.
  • Promote and maintain high standards of sanitation.
  • Follow recommended sanitary procedures.
  • Maintain a high sanitary Grade A rating of 97 or above.
  • Complete and record all HACCP records daily, weekly, monthly.
  • Promote and maintain high standards of safety.
  • Post safety rules.
  • Assure first aid equipment is stocked properly and is easily available.
  • Conduct safety training sessions.
  • Assure MSDS book is maintained, easily accessible, and all employees are informed of where it is located.
  • Demonstrate acceptable personal grooming and dress practices which promote sanitation and safety.
  • Wear proper attire.
  • Practice adequate personal hygiene.
  • Wear proper hair restraint.
  • Maintain neat, clean appearance.
  • Attend all sanitation and safety required training classes.
  • Maintain Serve Safe.
  • Maintain equipment and facilities in an operable condition.
  • Monitor function of equipment.
  • Survey condition of facility.
  • Communicate needs for maintenance on an immediate basis.
  • Maintain inventory and assume proper accountability of equipment.
  • Keep up-to-date inventory list.
  • Visually inspect equipment.
  • Keep list of equipment checkouts.
  • Assure that the cafeteria has a positive image and is a pleasant place.
  • Display student artwork and seasonal decorations.
  • Promote seasonal and monthly themes on the serving line.
  • Use bulletin boards.
  • Display posters.
  • Manager and staff display positive professional appearance.
  • Assure that food is served.
  • Display pleasant smile.
  • Be courteous.
  • Assure that appearances of serving line and staff are neat, clean, and well-groomed.
  • Assure proper handling of food.
  • Maintain a positive attitude, being supportive and flexible.
  • Effectively communicate with the school system and community to share information about the program.
  • Keep central office/School Nutrition Director informed.
  • Keep principal informed.
  • Keep faculty, staff, and students informed.
  • Use written and oral instructions that are understandable.
  • Inform community about the program.
  • Communicate through email.
  • Provide customer surveys two times a year.
  • Provide nutrition education experiences for teachers and staff.
  • Conduct cafeteria tours.
  • Provide tasting parties.
  • Use materials and resources to promote nutrition education.
  • Identify heart-healthy items on the serving line on a daily basis.
  • Be up-to-date on developments in school food.
  • Attend monthly manager meetings, workshops, seminars, classes.
  • Provide up-to-date information to staff.
  • Keep current by reading professional journals and other publications.
  • Encouraged to participate in professional associations and encouraged to be certified by professional organizations.
  • Assist other managers and cafeterias on an as-needed basis.
  • Fills in other duties on an as-needed basis.
  • Prepares and serves whenever needed.
  • Includes other duties such as dishwasher room, pots and pans, and backup.
  • Acknowledge the responsibility for other duties assigned.
  • Acknowledge extra assignments in a professional manner.

Considerable knowledge of the principles and practices of food service administration, team building, and customer service.

Considerable knowledge of the principles of supervision, organization, and communication.

Considerable knowledge of the methods, tools, techniques, and practices of sanitation, food preparation, and food storage.

General knowledge of the principles of bookkeeping and accounting.

Some knowledge of USDA meal patterns and dietary guidelines and rules and regulations regarding federal meal programs.

Some knowledge of federal, state, and school system regulations and requirements regarding bookkeeping and accounting of funds collected in school.

Some knowledge of the maintenance needs of large kitchens.

Skilled in motivating staff to follow schools, local, state, and federal rules, regulations, policies, and procedures and in ensuring that staff members meet expectations.

Skilled in leading staff to provide quality meals and friendly service appropriate to a public school.

Skilled in projecting amounts of food to be prepared based on previous school history and to order sufficient quantities of necessary supplies.

Skilled in maintaining complete and accurate records and in developing simple reports from those records.

Ability to comprehend written and verbal correspondence and to respond.

Ability to plan and implement operational policies, procedures, and standards.

Ability to set priorities and allocate time so that tasks are completed and deadlines are met in a timely manner.

Ability to exercise independent judgment and to use initiative when responding to emergencies, resolving problems, and making improvements in the cafeteria.

Ability to communicate effectively both orally and in writing.

Ability to exercise tact, courtesy, and firmness in frequent contact with co-workers, vendors, customers, and subordinates.

Ability to establish and maintain effective working relationships as necessitated by work assignments.

The major physical and cognitive requirements listed below are applicable to the Cafeteria Manager job classification within the School Nutrition Department of Craven County Schools.

Work in this classification is considered medium physical work requiring the exertion of up to 50 pounds of force occasionally and up to 30 pounds of force frequently and up to 10 pounds of force constantly to move objects.

Must be able to:

Stand for six continuous hours.

Stoop, squat, kneel, and/or bend in a manner that allows the palms to touch the floor.

Bend from a standing position in a manner that allows the palms to touch the knees.

Bend from the waist in a standing position with arms outstretched for an extended period of time.

Twist, turn, and/or stretch from side to side that allows the shoulders to be perpendicular to the hips.

Lift, carry, and/or support 30 pounds from shoulder level to above the head.

Perform duties requiring non-repetitive motions with hands and wrists.

Stock, wash, prepare, serve, and handle all types of foods.

Work with caustic and non-caustic chemicals.

Work in very hot humid environment (no air conditioning).

Maintain high standards of personal cleanliness.

Learn food preparation, serving, and clean-up procedures.

Learn sound sanitation principles.

Understand and follow oral and written directions.

Read and follow recipes and adjust amounts needed.

Learn foods, equipment, and techniques used in food preparation, service, and clean-up.

Read, write, and utilize basic math skills (multiplication, division, fractions, and decimals).

Use or learn basic computer skills.

Special Requirements:

NA

*In compliance with Federal Law, Craven County Schools administers all education programs, employment activities, and admissions without discrimination against any person on the basis of sex, race, color, religion, national origin, age, or disability. Craven County School District