8 hours daily/ 10 months

 

Must be willing and eligible to obtain a bus driver's license and sub as needed on the bus

 

#357700

 

 

POSITION TITLE	School Nutrition Manager
SCHOOL/DEPARTMENT	Assigned school
SALARY	Salary Grade 56 plus supplement
FLSA STATUS	Non-exempt
REPORTS TO	Director of School Nutrition Services
SUPERVISES	School Nutrition Assistants
WORK WEEK SCHEDULE	Monday - Friday
WORK HOURS	35-40
NUMBER OF MONTHS PER YEAR	9.5-10

 

POSITION PURPOSE:  

 

Under limited supervision performs supervisory and administrative work directing operations of an assigned school cafeteria in compliance with United States Department of Agriculture and other federal, state, and local rules and regulations. Employee 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, recording 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 a team of skilled and professional cafeteria staff members, including performance of all routine personnel administration functions.  Employee serves as the primary liaison between School Nutrition Services and individual school communities and promotes school meal programs through participation in various activities and events. Reports to School Nutrition Director, Assistant Director and/or Supervisor.

 

MINIMUM QUALIFICATIONS:

 

KNOWLEDGE, SKILLS, AND ABILITIES

• Plans, implements, maintains and supervises operation of an assigned school cafeteria for preparation and service of all meal and a la carte items.
• General knowledge of food quality and values
• Some knowledge of special dietary requirements
• General knowledge of the practices used in receiving and storing food in large quantities
• General knowledge of kitchen sanitation and safety measures used in food handling and in operation, cleaning and care of utensils, equipment and the work area
• General knowledge of the free and reduced lunch program available for students and the ability to be sensitive to the needs of the students who qualify for assistance
• General knowledge of financial management
• Ability to supervise the work of others
• Ability to establish and maintain effective working relationships with associates, students and school staff
• Ability to maintain self-control
• Ability to work with others in a close, fast paced environment
• Ability to address customers and staff in a pleasant, courteous manner
• Ability to be organized and able to manage multiple responsibilities simultaneously and correctly complete reports and documents in a timely manner

EDUCATION, TRAINING, AND EXPERIENCE

• High School diploma or GED
• Considerable experience in commercial food service management
• Any equivalent combination of training and experience that provides the required knowledge, skills and abilities

CERTIFICATION AND LICENSE REQUIREMENTS

• ServSafe or equivalent certification
• Must possess a valid driver’s license issued by the NC Department of Motor Vehicles

 

PREFERRED QUALIFICATIONS:

 

• School Nutrition management experience
• Able to obtain a North Carolina Class A or Class B Commercial Driver’s License with school bus certification and P&S endorsements

 

ESSENTIAL DUTIES AND RESPONSIBILITIES:

 

• Plan, coordinate, assign, oversee and participate as required in the preparation, cooking and serving of food
• Prepare and maintain necessary records and files
• Identify problems and suggest changes regarding methods and procedures
• Train personnel in operational procedures
• Maintain consistency in food preparation and service to students and school employees
• Order cafeteria food and supplies as needed
• Prepare USDA inventory and production records
• Set up monies for cash registers
• Count and balance cash received, prepare deposit slips and deposit monies in bank
• Prepare work details for next day; secure kitchen for next day and when not in use
• Ensures HACCP procedures are followed to ensure safe food preparation and service of all menu and a la carte items.
• Compile reports, bills, deposit slips and cash register reports
• Receive, check and sign for food delivered to school
• Review work schedule with employees
• Review pay roll with secretary/treasurer
• Prepare food production reports
• Maintain correct student rosters
• Attend required meetings and staff development

• Perform other duties as assigned by the Director of School Nutrition

 

 

WORKING CONDITIONS
PHYSICAL DEMANDS	Work is considered moderate to heavy physical work requiring the exertion of up to 50 pounds of force.  Must be able to withstand heat and standing for long periods of time.  Some walking, moving, climbing, carrying, bending, kneeling, crawling, reaching, handling, pushing, and pulling can be involved.
WORK ENVIRONMENT	Employees in this position are required to work in indoor and outdoor environments, and come into direct contact with RCSS staff, students and the public.
ACKNOWLEDGEMENTS
The following signatures acknowledge that the supervisor has verified the accuracy of the position description, has discussed position requirements with the employee, and has advised the employee of work performance expectations
Reviewed by:  Employee's Signature	Date
Approval by:  Supervisor's Signature	Date
The completed and signed position description shall be maintained at the employee’s work location, shall be reviewed with the employee by his or her immediate supervisor, should be revised as required, and shall serve as the basis for all required evaluations.

 

DISCLAIMER:  The above statements are intended to describe the general purpose and responsibilities assigned to this position.  They are not intended to contain or be interpreted as a comprehensive inventory of all duties, responsibilities, and skills that may be required of the employees assigned to this position.  This description may be revised by the supervisor, with HR review and approval, any time.