School Child Nutrition Manager

Reports to:  School Nutrition Supervisor and/or Director

Terms of Employment:  10 months

Salary:  Salary Grade 59-10

Nature of Job: 

Under limited supervision, performs supervisory and administrative work directing operations of an assigned school cafeteria responsible for serving nutritious and attractive meals in a clean and caring atmosphere in compliance with Untied States Department of Agriculture and other federal, state, and local rules and regulations.  Employees must exercise considerable independent judgment and initiative in planning, developing, coordinating, and overseeing physical and human resources needed to effectively prepare and serve nutritious meals in pleasant eating environments.  Employee is responsible for ordering and maintaining appropriate food and supply inventories, recoding purchases, food production, program participation and revenues, and for administering the Free and Reduced Priced Meal Program in accordance with applicable regulations.  Employee is responsible for developing and supervising team of skilled and professional cafeteria staff members, including performance of all routine personnel administration functions.  Employee serves as the primary liaision between School Nutrition and individual school communities and promotes school meal programs through participation in various activities and events.  Reports to a School Nutrition Supervisor and/or Director.

Qualifications:

• Graduation from high school supplemented by training in culinary arts, food service management, home economics, nutrition or a related field, and 3 to 5 years of experience in the preparation of food in quantity lots, including supervisory experience and preferably in an institutional setting; or any equivalent combination of training and experience which provides the required knowledge, skills and abilities.

• Must have Serve Safe Manager Certification

• Work requires use of a personal computer on a daily basis to process, record and transmit data.

Essential Functions:

• Supervise all food production activities to ensure a fiscally sound program.  Plans, implements, maintains and supervises operation of an assigned school cafeteria for preparation and servics of meals and other foods using batch cooking or other established procedures.

• Follows and ensures adherence to established Schools, local, state and federal regulations and requirements as well as sanitation, food production and nutritional guidelines.  Establishes and ensures adherence to procedures and standards which are in agreement with these regulations, requirements and guidelines.

• Ensures administration of federal meal programs in accordance with local, state and federal rules and regulations.

• Adheres to established procedures for collection, reporting and accounting of fees for purchase of meals and other food products.

• Serves meals on time; provides quick, pleasant service to customers; works with principal to provide pleasant eating environment.

• Determines amount of food necessary for preparation of daily meals; determines and maintains proper inventories of necessary food supplies and materials and prepares requisitions and/or orders; checks deliveries to ensure compliance with orders, and contacts appropriate persons to resolve discrepancies, as necessary.  Maintains financial integrity for their cafeteria operation.

• Prepares production reports; ensures that staff follows standardized recipes and proper food production procedures; ensures that sufficient quantities of food are available for customers; obtains and records the amount of food items prepared, served and discarded each day.
• Ensures that HACCP, and TPHC procedures are followed by all personnel to ensure safe food preparation and service of all menu and a la carte items.
• Maintains the cleanliness and organization of food production and storage areas; conducts monthly physical inventory of food and supplies.
• Completes and submits accurate invoices, inventories, market orders, participation records and other records on time.
• Monitors Health or Fire Department inspections of cafeteria and related facilities, implementing procedures to resolve identified problems or deficiencies, as necessary; may confer with Healh or Fire Department officials to clarify extent of problems, resolution procedures, preventative measures, etc.
• Overses use of kitchen equipment, establishing and overseeing adherence to cleaning schedules, and chemicals and requesting repair service as appropriate; assists in development and implementation of kitchen floor plans and layout to improve eas of operations and efficiency.
• Utilizes a computer using current software to order all foods and supplies according to established specifications and procedures when needed.  Inputs data and generates various daily, weekly and monthly computer reports, such as cash and other financial reports, purchase orders, inventories, free and reduced rosters and meal participation; verifies cash and checks received; monitors and collects charge balances; prepares and makes bank deposits.
• Administers federal Free and Reduced-Price Meal Program in accordance with local, state and federal rules and regulations; reviews meal applications, compares cafeteria and master rosters of eligible students, and confers with School Nutrition Services, Principal, parents and teachers to resolve discrepancies.  Works with school Data Manager and attendance office and School Nurition Services on a daily basis to maintain accurate student attendance and eligibility data.
• Assigns, directs and supervises cafeteria staff, ensuring adherence to established policies, procedures and standards; assists and advises subordinates, as necessary, resolving problems as non routine situations arise; monitors job performance and provides fair, timely feedback regarding performance strengths and weaknesses.
• Determines staff assignments in accordance with Schools requirements and administers or makes recommendations for routine personnel matters affecting subordinates, including modifying current positions, recruiting, interviewing as needed training, assigning, scheduling, granting leave, appraising and disciplining, etc., submitting such records and reports as required by Schools management.
• Completes daily work schedules for all cafeteria staff, ensuring that all team members' work is appropriate.  Ensure employees are using assigned hours to meet program needs and maintain fiscally sound practices.
• Obtains temporary personnel as necessary to substitute for absent workers; reviews time sheets and submits required documents for processing of payroll; ensures that subordiantes receive orientation and training necessary to perform job functions, including training in use of automated information systems.
• Assists in the preparation and service of breakfasts, lunches and other foods, as appropriate.
• Assist in the development of product specification, test new products and/or recipes and recommend purchases.
• Provides feedback on product quality issues, for price adjustments or reimbursements.
• Provides input in the development of school district breakfast and lunch menus, assists in modifying menus to meet special dietary needs of individual students based on requests from medical doctors, coordinating activities with School Nutrition Services, school nurses, teachers and parents, as necessary.
• Shares appropriate information with the school community through personal conversations, by meeting with the principal, attending faculty meetings, through school newsletters or other means.
• May supervise meal production and delivery of meals to students at locations without an open kitchen, i.e. early/middle college high schools, alternative schools and schools under new construction and/or during a renovation process.
• Attends seminars, conferences, workshops, classes, lectures, etc., as appropriate, to enhance and maintain knowledge of trends and developments in the fields of food services administration and operations, nutrition and education; reviews professional journals, attends association and professional meetings, and otherwise maintains contacts with school and food service professionals to facilitate exchange of information.  Encourages staff members to attend training and develops work schedules that incorporate training subject matter.
• Attends approved food safety and sanitation training and must pass required tests on training material to meet standards for health department certification credit.
• Attends scheduled meetings, reads memos and other correspondence and communicates appropriate information to cafeteria staff in a timely manner.  Informs staff of changes needed to facilitate training and to improve program effectiveness.
• Employees must follow workplace safety procedures.

Additional Job Functions:

Performs other related work as required.

Special Requirements:

Managers must pass required tests on training material to meet standards for health department certification credit.  Managers who do not pass the initial test will be given the opportunity to retrain and be retested once.  Failure to pass the test a second time will result in the employee being relieved of this position.

Must possess a valid North Carolina driver's license and maintain a good driving record.

Minimum Qualifications to perform Essential Job Functions:

Physical Requirements:

• Must be physically able to operate a variety of commercial equipment including ovens, steamers, combi ovens, braising pans, and all types of kitchen utensils and tools pertaining to food service, etc.
• Must be able to lift up to 50 pounds on occasion, exert up to 25 pounds of force regularly, or 10 pounds of force constantly to move objects.  Physical demand requirements are in excess of those for Light Work.
• Must be able to stand for hours.  Must be able to bend, twist, lift, stoop, reach overhead to perform assigned tasks.

Data Conception:

• Requires the ability to compare and/or judge the readily observable, functional, structural or composite characteristics (whether similar or divergent from obvious standards) of data, people, or things.

Interpersonal Communication:

• Requires the ablility to speak and/or signal people to convey or exchange information.
• Requires the ability to receive instructions, assignments or directions from superiors.
• Requires the ability to work cooperatively with coworkers to complete group tasks and to serve customer needs.

Language Ability:

• Requires the ability to read and understand a variety of correspondence, menus, recipes, work schedule and productions sheets, etc.
• Requires the ability to prepare simple reports, logs, and lists.
• Requires the ability to speak to people with poise, voice control, self-control and confidence.

Intelligence:

• Requires the ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagrammatic form; to deal with problems involving several concrete variables in or from standardized situations.

Verbal Aptitude:

• Requires the ability to record and deliver information, to explain procedures, and to follow oral and written instructions.
• Must be able to communicate effectively and efficiently in standard English.

Numerical Aptitude:

• Rquires the ability to correctly utilize mathematical formulas while following standardized recipes; to add and subtract; multiply and divide; to work with fractions, utilize decimals and percentages, and to complete their timesheet correctly.

Form/Spatial Aptitude:

• Requires the ability to inspect items for proper length, width, and shape.

Motor Coordination:

• Requires the ability to coordinate hands and eyes rapidly and accurately in using kitchen equipment.
• Requires the ability to use two hands simultaneously to pan food items and otherwise increase work speed.

Manual Dexterity:

• Requires the ability to handly a variety of items such as kitchen equipment.
• Must have minimal levels of eye/hand/foot coordination.

Color Discrimination:

• Requires the ability to differentiate between colors and shades of color.

Interpersonal Temperament:

• Requires the ability to deal with people beyond giving and receiving instructions.
• Must be adaptable to performing under stress and when confronted with emergency situations.
• Must be courteous and respectful of coworkers and customers.

Physical Communication:

• Requires the ability to talk and hear.  Employees should wear all prescription glasses and hearing aids when necessary to perform work assignments in a safe atmosphere.  Store and take prescribed medication appropriately.

Knowledge, Skills and Abilities:

• 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 administration.
• Considerable knowledg of the methods, tools, techniques and practices of sanitation, food preparation and food storage, HACCP and TP HC.
• General knowledge of the principles of bookkeeping and accounting of funds.
• General knowledge of current literature, trends and developments in the field of food service administration.
• Knowledge of USDA meal pattern and dietary guidelines and rules and regulations regarding federal meal programs.
• Knowledge of federal, state and school system regulations and requirements regarding bookkeeping and accounting of funds collected in school cafeterias.
• Knowledge of the maintenance needs of large kitc...