Mgr Nutrition Services IV

Mgr Nutrition Services IV (SY 2024 -2025)-(24004986) Description Job Title: Manager - Nutrition Svc FLSA/Exemption Code (if exempt): Exempt Job Code & Family 86348; Food & Nutrition Svcs Revision Date: 03.26.2014 Salary Plan & Pay Grade: Support; SCH009 Revised By: Braina Corke EEO & SOC Codes: 501: Officials, admin & mgrs Comp Reviewed By: Sheila Armstrong Grant Funded? Local 10-, 11- or 12-mo? 10-mos; 201 days JOBSUMMARY & PRIMARY JOB FUNCTIONS REPORTSTO: AssistantDirector and Field Manager DEPARTMENTNAME: Nutrition Services JOB SUMMARY (2-3 sentences): Manages the day-to-day operations of a schoolcafeteria serving over 1000 meals per day in accordance with the departmentpolicies and procedures. Performs the duties of food service staff wheneverneeded to stay on schedule with students’ meal breaks. PRIMARYJOB FUNCTIONS: List, inthe order of time spent, the essential tasks performed by the position. Employees may be assigned additional dutiesby management as required: Job Responsibility 1: Determines staffing needs and supervises cafeteria employees to ensure department is operating in accordance with policies and procedures. Job Responsibility 2: Supervises employees, trains new employees, prepares and conducts annual employee reviews, and mediates and resolves employee disagreements. Job Responsibility 3: Prepares weekly and monthly reports; takes inventory; prepares food and supply orders, cash records, milk & ice cream reports, and commodity usage forms. Approves time sheets to ensure proper documentation of the cafeteria’s operation. Job Responsibility 4: Coordinates school breakfast and lunch programs; administers school meal benefits programs, and answers parent/guardian inquiries regard these programs ensuring that federal nutrition guidelines are being met. Job Responsibility 5: Compiles daily “sales” data, prepares daily bank deposit slips, and makes daily bank deposits. Job Responsibility 6: Submits work orders and repairs to ensure a safe working environment for employees. Job Responsibility 7: Plans promotions and marketing of services and events. Job Responsibility 8: Keeps current with federal, state and local regulations related to school nutrition services. GENERALRESPONSIBILITIES, REQUIREMENTS, AND IMPACTS DATARESPONSIBILITY : “ DataResponsibility” refers to information, knowledge, and conceptions obtained byobservation, investigation, interpretation, visualization, and mentalcreation. Data are intangible andinclude numbers, words, symbols, ideas, concepts, and oral verbalizations. Abilityto think quickly and solve mathematical problems with ease. Abilityto handle multiple tasks simultaneously with constant interruptions. Abilityto work independently. PEOPLERESPONSIBILITY : “ PeopleResponsibility” refers to individuals who have contact with or are influencedby the position. Abilityto establish and maintain effective working relationships with others. Abilityto provide leadership and guidance to subordinates. Abilityto work with children, parents and teachers, custodians and administrators. Abilityto communicate clearly, both verbally and in writing. ASSETSRESPONSIBILITY : “ AssetsResponsibility” refers to the responsibility for achieving economies orpreventing loss within the organization. Abilityto operate a profitable school café. MATHEMATICALREQUIREMENTS : “ Mathematics”deals with quantities, magnitudes, and forms and their relationships andattributes by the use of numbers and symbols. Abilityto add, subtract, multiply, divide and use Excel computations COMMUNICATIONSREQUIREMENTS : “ Communications”involves the ability to read, write, and speak. Abilityto communicate clearly, both verbally and in writing. COMPLEXITY OFWORK : “ Complexityof Work” addresses the analysis, initiative, ingenuity, creativity, andconcentration required by the position and the presence of any unusualpressures. IMPACT OFDECISIONS : “ Impact of Decisions” refers toconsequences such as damage to property, loss of data or property, exposure ofthe organization to legal liability, or injury or death to individuals. EQUIPMENT USAGE : “EquipmentUsage” refers to inanimate objects such as substances, materials, machines,tools, equipment, work aids, or products. A thing is tangible and has shape, form, and other physicalcharacteristics. Kitchenequipment including but not limited to steamers, ovens, tilt skillets, milkboxes and all other necessary kitchen equipment SAFETY OF OTHERS : “ Safety of Others”refers to the responsibility for other people’s safety, either inherent in thejob or to assure the safety of the general public. Abilityto follow all Health and Sanitation Rules, work place safety rules, all otherDistrict and Department rules pertaining to safety. EDUCATION ANDEXPERIENCE REQUIREMENTS EDUCATIONREQUIREMENTS : “ EducationRequirements” refers to job specific training and education required for entryinto the position. Highschool or GED required. LICENSES,CERTIFICATIONS, AND REGISTRATIONS REQUIRED : “ Licenses,Certifications, and Registrations” refers to professional, state, or federallicenses, certifications, or registrations required to enter the position. CurrentServSafe certification required. EXPERIENCEREQUIREMENTS : “ ExperienceRequirements” refers to the amount of work experience that is required forentry into the position that would result in reasonable expectation that theperson can perform the tasks required by the position. Minimumof 3 to 5 years’ experience in quantity food preparation including one years’experience supervising others and the successful completion of the ManagerIntern Training class. AMERICANS WITHDISABILITIES REQUIREMENTS PHYSICAL DEMANDS :“ Physical Demands” refers to the requirements forphysical exertion and coordination of limb and body movement. Standing and walking: generally 5+ hours per day (full duty) Lifting and carrying: frequently, with loads generally 20 – 50 pounds (medium) Push and pull: frequently,with loads 20 -50 pounds (medium) Dexterity: ability to operate machines, tools or officeequipment Additional demands: UNAVOIDABLEHAZARDS : “ UnavoidableHazards” refers to unusual conditions in the work environment that may causeillness or injury. extreme heat/cold: regularly wet or humid conditions: regularly bright/dim lights: regularly vibration:regularly moving hazards: regularly moving mechanical parts: regularly electrical shock: regularly fumes or noxious odors: regularly toxic or caustic chemicals: regularly Other exposures: SENSORY (ADA)REQUIREMENTS : “ SensoryRequirements” refers to hearing, sight, touch, taste, and smell necessary toperform the tasks required by the position efficiently. Theposition requires normal visual acuity and field of vision, hearing, speaking,color perception, sense of smell, and texture perception. AMERICANS WITHDISABILITIES ACT COMPLIANCE Metropolitan NashvillePublic Schools is an Equal Opportunity Employer. ADA requires MNPS to provide adequateaccommodations to qualified persons with disabilities. Prospective and currentemployees are encouraged to discuss ADA accommodations with management. Qualifications See Job Description. Primary Location :Nashville-Southwest-Eakin Elementary Work Locations :Eakin Elementary2500 Fairfax AvenueNashvilleTN Job :Nutrition ServicesJob Schedule:Full-Time