Manager: School Nutrition Level 1 (7.0 Hours) - George Cromwell Elementary

Title Code:

Manager: School Nutrition Level 1

JOB SUMMARY
Manages and participates in the operation of a school restaurant providing meals in an elementary school. Work involves overall responsibility for transportation of food and supplies food preparation meal service cashiering ordering cleaning kitchen equipment and facilities and maintaining required sanitation standards. Provides instruction and work assignments for School Nutrition Associates. Employee(s) must be capable of performing any and all of the listed duties individually or independently which may vary based upon their work location/assignment and available staffing.

Additional Work Days/Hours
Based on the assignment the following additional work days and/or hours may be required as needed:

• Ability to work flexible schedules
• Emergencies
• Extended hours
• Outside of negotiated hours*
• Overtime as needed

ESSENTIAL DUTIES/RESPONSIBILITIES

• Adheres to all U.S. Department of Agriculture (USDA) guidelines established for the Child Nutrition Program and all AACPS policies procedures and division memoranda. Assures that meals meet the meal requirements specified by the U.S. Department of Agriculture.
• Maintains optimum standards of food quality through effective supervision of restaurant operation and assures that standardized recipes portion controls and procedures for us of leftovers are followed. Monitors and maintains food quality standards including temperature appearance and taste from point of delivery through point of service.
• Participates and plans preparation cooking and serving of food. Assures that established standard operating procedures are followed.
• Orders assembles and transports appropriate quantities of food and supplies. Assures authorized use and proper storage of products.
• Maintains inventories of food supplies and equipment. Checks food supplies and equipment deliveries for quantity and compliance with specifications. Initiates request for equipment repairs.
• Manages and participates in approved cleaning and safety practices to ensure that sanitary and safe conditions are maintained. Adheres to sanitation standards as outlined in COMAR and Hazard Analysis Critical Control Points (HACCP).
• Reconciles money and register receipts from sales maintains necessary records and conducts banking according to procedures. Implements security measures to prevent theft.
• Follows prescribed procedures to protect the anonymity of students who qualify for free and reduced-price meals.
• Manages food service employees by preparing work schedules assigning and directing work. Verifies and maintains records of hours worked by employees and controls extra time. Provides supervision of kitchen use for outside and special events. Provides orientation and ongoing in-service training to all employees.
• Prepares forwards and maintains files of records and reports required by the Division of Food & Nutrition Services.
• Performs other related duties as assigned within the same classification or lower.

MINIMUM QUALIFICATIONS
To perform this job successfully an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge skills and/or abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education

• High School Diploma or Equivalency Certificate required.

Experience

• Six (6) months food service experience with demonstrated back-up managerial experience required;
• Or an equivalent combination of education and experience which provides the required knowledge skills and abilities deemed sufficient to prepare the applicant to successfully perform the duties of the position.

Knowledge Skills Abilities and Other Characteristics

• Demonstrates sound decision making and problem solving techniques.
• Considerable knowledge of quantity food preparation; sanitation and safety regulations; methods and procedures of school food service operation.
• Skill in the care maintenance sanitation and operation of equipment.
• Ability to complete all job responsibilities despite frequent interruptions and without close supervision.
• Ability to delegate and to motivate personnel.
• Ability to maintain harmonious relations with students school staff vendors and volunteer(s).
• Ability to effectively work and communicate with diverse populations.
• Ability to accept changes in responsibilities and incorporate new goals into the restaurant operation.
• Possesses good written and verbal communication skills. Ability to follow written and verbal directions.
• Demonstrated ability to effectively work and communicate with diverse populations.
• Demonstrated proficiency with business technology applications (e.g. Video/Web Conferencing Microsoft Office Suite -Word Excel Outlook and/or PowerPoint preferred).
• Satisfactory score on any test required.

Licenses and Certifications
Employee must retain active licenses certifications and enrollment as a condition of employment.

• Upon hire ServSafe Manager Certificate issued by National Restaurant Association required.
• Upon hire Drivers License (DL) Class C Non-Commercial issued by Maryland or State of Legal Residence (MVA/DMV) required.
• Daily access to reliable transportation.

Driving Requirements

• Driving is required to conduct bona fide Board business that is within the scope of employment in this position.
• Personal Vehicle

LEADERSHIP ROLE

• First level supervisor

People Management

• This position acts as the manager for 1 to 5 direct staff.
• This position manages departments.

Management Duties/Responsibilities

• Interviews selects and trains employees.
• Directs the work of employees.
• Maintains records for use in supervision.
• Assess employees performance (productivity/efficiency) to make promotional recommendation/other status changes.
• Handles employee complaints/grievances.
• Plans the work.
• Determines the techniques to use.
• Apportions the work among the employees.
• Controls the flow and distribution of materials or merchandise and supplies.
• Provides for the safety and security of the employees or the property.
• Monitors and implements legal compliance measures.

PHYSICAL DEMANDS/WORKING CONDITIONS
The physical demands and working conditions described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Physical Demands

• Standing: over 2/3 percent of the time
• Walking: between 1/3 and 2/3 percent of the time
• Sitting: under 1/3 percent of the time
• Using hands to handle or feel: between 1/3 and 2/3 percent of the time
• Pinching (fine motor skills): under 1/3 percent of the time
• Wrist deviation: between 1/3 and 2/3 percent of the time
• Keyboarding: between 1/3 and 2/3 percent of the time
• Pushing: between 1/3 and 2/3 percent of the time
• Pulling: between 1/3 and 2/3 percent of the time
• Reaching (with hands and/or arms): between 1/3 and 2/3 percent of the time
• Climbing (Ascend/Descend): under 1/3 percent of the time
• Balancing: over 2/3 percent of the time
• Stooping: under 1/3 percent of the time
• Kneeling: under 1/3 percent of the time
• Crouching: under 1/3 percent of the time
• Bending: between 1/3 and 2/3 percent of the time
• Twisting: over 2/3 percent of the time
• Squatting: under 1/3 percent of the time
• Talking: over 2/3 percent of the time
• Hearing: over 2/3 percent of the time
• Tasting: under 1/3 percent of the time
• Smelling: over 2/3 percent of the time
• Repetitive Motions: over 2/3 percent of the time
• Eye/Hand/Foot Coordination: over 2/3 percent of the time
• Driving: under 1/3 percent of the time
• As required by the duties and responsibilities of the position.

Vision
The vision demands with correction described here are representative of those that must be met to successfully perform the essential functions of this job.

• No special vision requirements

Work Environment
Location

• Office school or similar indoor environment: over 2/3 percent of the time
• Outdoor environment: under 1/3 percent of the time
• Temperature Change: over 2/3 percent of the time

Exposure

• Outdoor weather conditions: under 1/3 percent of the time
• Extreme cold (below 32 degrees): between 1/3 and 2/3 percent of the time
• Extreme heat (above 100 degrees): between 1/3 and 2/3 percent of the time
• Communicable diseases: between 1/3 and 2/3 percent of the time

Noise Level

• Loud: over 2/3 percent of the time

Weight & Force
Lifting and carrying requirements

• Up to 35 pounds: over 2/3 percent of the time

Travel Requirements

• 10% daily day travel within the community to pick up food and supplies and to the bank.

Employee Safety Statements

• The employee is required to use safety devices and protective equipment in order to minimize the frequency and severity of work-related accidents.
• Adheres to safe practices and methods in the operation of equipment and supplies related to the job.
• The employee is responsible for correcting and/or reporting any conditions within an AACPS building or grounds that may be hazardous to employees and students.

JOB INFORMATION

ORGANIZATION

HR JOB INFORMATION

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