School Nutrition Manager
2 days ago
BASIC FUNCTION:
Manage and coordinate the day-to-day food service operations of an assigned school site; assure compliance with District, State and federal requirements and laws regarding nutrition, sanitation, safety and record-keeping; select, assign, schedule, supervise, direct and evaluate assigned food service personnel; serve students attractive and nutritious meals in an inviting atmosphere of efficiency and cleanliness; will report to the School Nutrition Director. Treat all children's and other information with utmost confidentiality.
DISTINGUISHING CHARACTERISTICS:
School Nutrition Services Site Manager manages and coordinates the day-to-day food service operations in an assigned school site.
REPRESENTATIVE DUTIES:
- Manage, coordinate and oversee the day-to-day school nutrition operations at an assigned school site.
- Inspect kitchen area daily to assure compliance with District, State and Federal laws and health, safety and sanitation requirements and regulations. Report any concerns to proper department.
- Recommend food service employees for permanent placement.
- Direct, assign, schedule and evaluate nutrition services personnel.
- Conduct on-site job training for new employees.
- Plan work schedules and coordinate daily work for efficient use of labor.
- Receive calls from employees and call substitutes as necessary.
- Supervises and instructs kitchen personnel in the safe, proper and efficient use of all kitchen equipment.
- Supervises the daily cleaning of all kitchen equipment and the washing and sterilizing of all dishes, cookware and utensils.
- Maintains the highest standards of safety and cleanliness in the kitchen.
- Guarantees accurate size of serving to meet the necessary age requirements.
- Forecast quantities of food based on cycle menus and production records.
- Supervises food preparation and production by utilizing standardized recipes.
- Orders on-line weekly for all necessary supplies.
- Checks food shipments into the school, signing and recording invoices only after each order has been verified. Maintains an accurate perpetual inventory.
- Oversees the locking of kitchen doors.
- Plan and coordinate for additional catering events assigned at the school site.
- Coordinate promotional activities with school to improve school and community relations and increase student participation.
- Communicate with students, staff, faculty, and outside organizations to exchange information, receive suggestions, and resolve issues related to food service.
- Maintain and supervise all records pertaining to inventories, logs and reports. Responsible for financial management of individual facility.
- Confers with the school nutrition department director regarding any personnel problems.
- Reports to the Director any equipment malfunction, inferior quality food, maintenance requests as needed.
- Participate in, schedule and attend in-service meetings and workshops.
- Perform related duties as may be assigned.
- Assist in other food service areas as needed.
- Perform related duties as assigned and deemed necessary by School Nutrition Director.
KNOWLEDGE OF:
- Meal production planning and scheduling.
- Applicable District, Federal and State laws, rules and regulations related to food service.
- Quantity food preparation and food merchandising.
- Nutrition, sanitation and operation regulations and requirements. Use and care of institutional equipment and utensils.
- Procedures used in purchasing, receiving, storing and inventorying food and supplies.
- Knowledge of planning nutritional and appetizing menus within a fixed budget.
- Health and safety rules and regulations pertaining to food establishments, including sanitation and maintenance regulations.
- Budget preparation and control.
- Record-keeping techniques.
- Principles and practices of supervision and training.
- Oral and written communications skills.
- Interpersonal skills using tact, patience and courtesy.
- Inventory methods and practices.
- Operate a variety of commercial kitchen equipment safely.
- Lift heavy objects. Must be able to lift 35 lbs. Occasionally lifts up to 50 lbs. Employee has been instructed to lift 50 lbs. with help.
- Walk and stand continually on a variety of surfaces, stoop, push and lift trays and pans of food.
- Manage and coordinate the day-to-day food service operation at an assigned school site.
- Assure compliance with District, State and federal requirements.
- Train others in the preparation and serving of food in large quantities.
- Read, interpret, apply and explain rules, regulations, policies and procedures.
- Schedule, supervise and evaluate staff. Documentation of unacceptable employee behavior and job performance according to procedure.
- Reports immediately to the Director and Principal any problem or accident occurring in the kitchen or the cafeteria premises in absence of the manager.
- Analyze situations accurately and adopt an effective course of action.
- Meet schedules and time lines.
- Operate a computer system.
- Maintain records and prepare reports.
- Communicate effectively both orally and in writing.
- Work independently with little direction.
- Perform related duties as assigned and deemed necessary by School Nutrition Director.
EDUCATION AND EXPERIENCE:
- Any combination equivalent to: high school diploma or G.E.D. Certificate. Experience in food service management operations, preferably school nutrition.
- Will be responsible for handling money.
LICENSES AND OTHER REQUIREMENTS:
- Must complete training course for certification of beginning school food service personnel as prescribed in 702 KAR 6:045.
- Must become SNA member and Certified
EVALUATION: Annually by School Nutrition Services Director/
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