The posting
Job Description: School Nutrition Manager
Wage/Hour Status: Non Exempt
Reports to: School Nutrition Director
Pay Grade: AUX PG 4
Dept./School: Nutrition Department
Date Revised: 4.1.24
Annual Work Days: 184
Primary Purpose: Responsible for on-site leadership of school nutrition operations. Ensure appropriate quantities of food are prepared and served. Meet time constraints set by menu requirements established by Central Office administration. Ensure all operations follow safe food handling standards.
Qualifications:
Education/Certification:
High school diploma or GED
Certified Food Manager (CFM)
Special Knowledge/Skills:
Knowledge of methods, materials, equipment, and appliances used in food preparation
Knowledge of food handler safety
Ability to manage personnel
Effective organizational, communication, and interpersonal skills
Experience:
5 years experience in institutional food service operations
Major Responsibilities and Duties:
Cafeteria Management and Food Preparation
- Develop work schedules, assign work to school nutrition workers, and oversee completion of duties.
- Maintain all serving schedules and serve all food items according to menu specifications defined by departmental policies and procedures.
- Work cooperatively with campus principal to accommodate temporary schedule changes, special serving requirements and to resolve personnel problems.
Safety and Sanitation
- Ensure food is produced safely and is of high quality according to policies, procedures, and department requirements. Store and handle food items and supplies safely following health and safety codes and regulations.
- Conduct food handler safety training at the campus level and enforce standards of cleanliness, health, and safety.
- Operate tools and equipment according to prescribed safety standards, and follow established procedures to meet high standards of cleanliness, health, and safety.
- Correct unsafe conditions in the work area and promptly report any conditions that are not immediately correctable to the supervisor.
- Follow established procedures for locking, checking, and safeguarding facilities.
Inventory and Equipment
- Ensure appropriate quantities of food and supplies are available through daily orders and periodic inventories.
- Maintain a clean and organized storage area. Keep garbage collection containers and areas neat and sanitary.
- Maintain logs on all equipment maintenance required within the School nutrition department. Perform preventive maintenance and report needed equipment repairs. Recommend replacement of existing equipment to meet department needs.
- Conduct regular physical equipment and supplies inventory.
Policy, Reports, and Law
- Compile, maintain, and file all reports, records, and other documents including reports of daily and monthly financial, production, and activity records.
- Review and submit accurate time and attendance records for payroll reporting purposes.
- Complete annual continuing education requirements.
- Follow district safety protocols and emergency procedures.
Supervisory Responsibilities:
Monitor the work and issue work assignments to school nutrition workers.
General Employee Requirements:
- Quality of Work – complete assignments meeting quality standards, to include accuracy, neatness, thoroughness and adherence to standards and safety rules.
- Quantity of Work – demonstrate the ability to manage several responsibilities simultaneously, perform work in a productive and timely manner, and meet work schedules.
- Work Habits – display a positive, cooperative attitude toward work assignments, working diligently to accomplish tasks assigned.
- Communication – communicate in a positive manner with others, to include listening and responding appropriately, expressing ideas orally and in writing in a manner that helps build a positive climate for the organization.
- Dependability – adhere to time frames, monitor projects and exercise follow-through, be on time for meetings and appointments, and respond appropriately to instructions and procedures.
- Cooperation – work well with co-workers and supervisors as a contributing team member, demonstrate consideration of and maintain rapport with others, and help others willingly.
- Initiative – seek and assume greater responsibility, monitor projects independently as required, and follow through appropriately.
- Adaptability – adjust well to any change in duties, procedures, supervisors or work environment, accept new ideas and approaches to work, and respond appropriately to constructive criticism and suggestions for work improvement.
- Judgment – effectively analyze problems, determine appropriate action for solutions, and use logical thinking to exhibit timely and decisive action.
- Attendance – attend work on a consistent basis, taking care to consider the use and number of absences in accordance with policy so that the organization is not negatively impacted.
- Punctuality – arrive to work and depart from work according to department and district requirements
Mental Demands/Physical Demands/Environmental Factors:
Tools/Equipment Used: Standard large and small kitchen equipment and tools including electric slicer, mixer, pressure steamer, deep-fat fryer, sharp cutting tools, stove, oven, dishwasher, and food/utility cart
Posture: Prolonged standing; frequent kneeling/squatting, bending/stoop, pushing/pulling, and twisting
Motion: Continual walking; frequent climbing (ladder), grasping/squeezing, wrist flexion/extension, reaching/overhead reaching
Lifting: Frequent moderate lifting and carrying (15–44 pounds)
Environment: Work inside in commercial kitchen environment; exposure to extreme hot and cold temperatures, extreme humidity, noise, vibration, microwaves, biological hazards (bacteria, mold, fungi), chemical hazards (fumes, vapors, gasses), electrical hazards; work with hands in water; work around machinery with moving parts; work on slippery surfaces
Mental Demands: Work with frequent interruptions; maintain emotional control under stress
The foregoing statements describe the general purpose and responsibilities assigned to this job and are not an exhaustive list of all responsibilities and duties that may be assigned or skills that may be required.
