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Position Title: School Nutrition Program Manager - School Based
Salary Schedule: PCSD Classified
Department: School Nutrition Department
Job Code: 647800
Reports To: Director of School Nutrition Program
Work Schedule: 189 days per year/ 8 hours per day
Grade/Level: F-1
FLSA: Non-Exempt
Primary Function: Plan, organize, supervise, and direct the food service operations at an assigned school site. Assure compliance with established safety and sanitation rules and regulations. Train, supervise, and evaluate performance of assigned staff. Knowledge of principals and methods of quantity food service preparation, serving and storage. Knowledge of health, sanitation and safety practices for handling, cooking, baking, and serving food. Ability to read, write and communicate effectively in English. Possess basic math skills (addition, subtraction, multiplication, division, fractions, and percentages) to measure, count, calculate recipes & time, etc. Cashier skills.
Working Conditions: Physical Demands:
Food Service Environment
Dexterity of hands and fingers to operate nutrition service equipment
Work extended periods in temperatures ranging from sub-zero to extremely hot.
Hearing and speaking to exchange information, seeing to monitor food quality and quantity.
Exposure to very hot foods, equipment, and metal objects; operate equipment that poses risk, loss, or injury.
Ability to repetitively lift items weighing up to 50 lbs.
Working around knives, slicers, or other sharp objects
Walk and stand on cement floor for extended periods of time
Exposure to cleaning chemicals in solution, aerosol, and powder/granular forms. Exposure to all types of foods.
Lifting, carrying, pushing, or pulling moderately heavy food trays, carts, materials and supplies as assigned by position
Reaching overhead, above shoulders and horizontally
Bending at waist, kneeling or crouching, stoop, climb ladder
Qualifications:
Minimum of high school diploma or GED, preferred
Three (3) years increasingly responsible school food service experience
Serv Safe Certified
Completed Manager-In-Training (MIT) Program. Completion of CORE TID within 5 years. On-going training/professional standards requirements.
The Board of Education and the Superintendent may accept alternatives to some of the above requirements.
Essential Functions:
Plan, organize, supervise, and direct the food service operations at an assigned school site
Supervise the preparation, serving and storage of food in accordance with established guidelines and procedures
Assure meals are served in a timely manner
Train and evaluate the performance of assigned staff through monthly journal entries and annual evaluations.
Interview and select employees and recommend for transfers, reassignments, termination, and disciplinary action
Maintain appropriate labor hours by utilizing employee schedules. Review and monitor employee time sheets for accuracy.
Inspect and review the food preparation and serving areas to assure appropriate health, safety and sanitation standards are maintained
Oversee the cleaning of facilities through monitored cleaning schedules.
Plan meal according to established menus, utilizing standardized recipes and production software/records.
Estimate and order food, equipment and supplies needed. Maintain appropriate inventory levels.
Receive, inspect, verify, and accept delivery of food and supplies and maintain appropriate records.
Oversee, participate in, and assure accuracy of daily and monthly inventories.
Assure effective and timely communications: proper grammar, printed signage, check email min 2x/day.
Observe quality and quantity of food served according to established procedures
Assure accuracy of meal counts, claims and daily paperwork.
Assure accuracy of daily cash handling procedures including bank deposits.
Open and close cafeteria being responsible for kitchen equipment, operations, and security.
Assure proper temperatures of freezers, refrigerators, equipment, and foods are recorded and maintained. Assure Health Dept and HACCP/Food Sanitation & Safety guidelines are followed, and corrective actions are implemented and recorded.
Assures excellent food presentation. Lead and participate in portion control and the wrapping, assembly and arranging of foods.
Prepare and maintain various manual or automated records and reports related to daily cash receipts, sales, orders, inventory, personnel and assigned activities
Operates and trains others to operate various office and kitchen equipment and assigned software/POS systems. Implement a trained Key Person.
Plans and participates in program promotions/marketing activities Provides and assures excellent customer service.
Communicate with District personnel and outside agencies to exchange information, coordinate activities and resolve issues of concern related to menus, inventory, and assigned activities
Meets USDA's Professional Standards training requirements. Participates in and attends all assigned in-service/training programs annually.
Other duties as assigned by the Superintendent or designee
All other users, please click on the Apply For This Position link on the right side of this webpage to complete an employment application.
Position Title: School Nutrition Program Manager - School Based
Salary Schedule: PCSD Classified
Department: School Nutrition Department
Job Code: 647800
Reports To: Director of School Nutrition Program
Work Schedule: 189 days per year/ 8 hours per day
Grade/Level: F-1
FLSA: Non-Exempt
Primary Function: Plan, organize, supervise, and direct the food service operations at an assigned school site. Assure compliance with established safety and sanitation rules and regulations. Train, supervise, and evaluate performance of assigned staff. Knowledge of principals and methods of quantity food service preparation, serving and storage. Knowledge of health, sanitation and safety practices for handling, cooking, baking, and serving food. Ability to read, write and communicate effectively in English. Possess basic math skills (addition, subtraction, multiplication, division, fractions, and percentages) to measure, count, calculate recipes & time, etc. Cashier skills.
Working Conditions: Physical Demands:
Food Service Environment
Dexterity of hands and fingers to operate nutrition service equipment
Work extended periods in temperatures ranging from sub-zero to extremely hot.
Hearing and speaking to exchange information, seeing to monitor food quality and quantity.
Exposure to very hot foods, equipment, and metal objects; operate equipment that poses risk, loss, or injury.
Ability to repetitively lift items weighing up to 50 lbs.
Working around knives, slicers, or other sharp objects
Walk and stand on cement floor for extended periods of time
Exposure to cleaning chemicals in solution, aerosol, and powder/granular forms. Exposure to all types of foods.
Lifting, carrying, pushing, or pulling moderately heavy food trays, carts, materials and supplies as assigned by position
Reaching overhead, above shoulders and horizontally
Bending at waist, kneeling or crouching, stoop, climb ladder
Qualifications:
Minimum of high school diploma or GED, preferred
Three (3) years increasingly responsible school food service experience
Serv Safe Certified
Completed Manager-In-Training (MIT) Program. Completion of CORE TID within 5 years. On-going training/professional standards requirements.
The Board of Education and the Superintendent may accept alternatives to some of the above requirements.
Essential Functions:
Plan, organize, supervise, and direct the food service operations at an assigned school site
Supervise the preparation, serving and storage of food in accordance with established guidelines and procedures
Assure meals are served in a timely manner
Train and evaluate the performance of assigned staff through monthly journal entries and annual evaluations.
Interview and select employees and recommend for transfers, reassignments, termination, and disciplinary action
Maintain appropriate labor hours by utilizing employee schedules. Review and monitor employee time sheets for accuracy.
Inspect and review the food preparation and serving areas to assure appropriate health, safety and sanitation standards are maintained
Oversee the cleaning of facilities through monitored cleaning schedules.
Plan meal according to established menus, utilizing standardized recipes and production software/records.
Estimate and order food, equipment and supplies needed. Maintain appropriate inventory levels.
Receive, inspect, verify, and accept delivery of food and supplies and maintain appropriate records.
Oversee, participate in, and assure accuracy of daily and monthly inventories.
Assure effective and timely communications: proper grammar, printed signage, check email min 2x/day.
Observe quality and quantity of food served according to established procedures
Assure accuracy of meal counts, claims and daily paperwork.
Assure accuracy of daily cash handling procedures including bank deposits.
Open and close cafeteria being responsible for kitchen equipment, operations, and security.
Assure proper temperatures of freezers, refrigerators, equipment, and foods are recorded and maintained. Assure Health Dept and HACCP/Food Sanitation & Safety guidelines are followed, and corrective actions are implemented and recorded.
Assures excellent food presentation. Lead and participate in portion control and the wrapping, assembly and arranging of foods.
Prepare and maintain various manual or automated records and reports related to daily cash receipts, sales, orders, inventory, personnel and assigned activities
Operates and trains others to operate various office and kitchen equipment and assigned software/POS systems. Implement a trained Key Person.
Plans and participates in program promotions/marketing activities Provides and assures excellent customer service.
Communicate with District personnel and outside agencies to exchange information, coordinate activities and resolve issues of concern related to menus, inventory, and assigned activities
Meets USDA's Professional Standards training requirements. Participates in and attends all assigned in-service/training programs annually.
Other duties as assigned by the Superintendent or designee
- Applicants will be selected for interview. Please do not contact local schools.
- It is the policy of the Paulding County School District not to discriminate on the basis of race, color, sex, religion, national origin, age, or disability in any employment practice, educational program, or any other program, activity, or service.
- Vacancies posted for a minimum of ten (10) calendar days. Emergency vacancies posted for a minimum of five (5) calendar days.
- The Paulding County School District uses the E-Verify system to verify eligibility for employment in the United States.
