Nutrition Services Assistant Manager - Secondary 7 hours/day

Qualifications:

1. High school diploma required; 2-year college degree or certification in food and nutrition preferred.

2. Completion of Level 2 of the Specialized Training Requirements for the SNA Certification Program within two years of employment or post- secondary education in related fields.

3. Ability to safely lift up to 40 pounds stand on a hard surface up to 8 hours bending twisting repetitive motions.

4. Experience in institutional food service for one year or more School Nutrition Services experience preferred.

5. Experience preferred with working and leading a team.

6. Experience preferred with food service inventory ordering receiving and point of sale systems.

7. Comfortable using Microsoft Office and Google Suite Products.

8. ServSafe Certification within one year of employment.

9. Minnesota Food Manager Certificate in one year.

10. Demonstrated experience and proficiency working with a culturally ethnically racially and socioeconomically diverse school community is preferred.

Job Summary:

1. Assist Nutrition Services Site Manager with daily operations.

2. Assist with coordination of staffing schedule to assure correct preparation and service of food in accordance with the USDA School Breakfast and Lunch programs.

3. Ensures the use of standardized recipes in food preparation to maintain consistency and quality.

4. Effectively utilizes food leftovers to minimize waste and maximize resources.

5. Assist with accurately and consistently ordering food and supplies for individual school needs using a computerized food service management system.

6. Inspects/records merchandise received and notifies the Nutrition Services Supervisor of shortages or inadequate quality.

7. Assists with the perpetual inventory using computerized food service management information system and conducts physical inventory monthly and rotates inventory weekly.

8. Follow procedures for maintaining federal state and local safety and sanitation regulations in the storage preparation and service of food.

9. Maintains accurate daily food production and temperature records daily sales reports and other required reports using a computerized food service management system.

10. Understand and train others in the proper operation and maintenance of kitchen equipment.

11. Model and monitor professional appearance and conduct fostering a culture of respect and courtesy among students staff and parents.

12. Assists with site staff hours and absences using District software and provides training in food preparation safety sanitation and equipment use.

13. Trains employees in food preparation safety sanitation and use/maintenance of equipment.

14. Assists with school meals and a la carte sales cash receipts and deposits using a computerized food service management system.

15. Models respect courtesy and cooperative interactions with all District staff students and parents.

16. Promotes and maintains effective communication among all employees and building administration.

17. Reports accidents incidents and potential safety hazards to the coordinator and/or supervisors of Nutrition Services.

18. Call substitutes when needed.

19. Participates in District 196 Nutrition Services committees building and manager meetings when requested.

20. Supervise and coordinate the preparation service and delivery of food for special catering events and functions.

21. Promotes nutrition education within school and community.

22. Comply with Federal State and District continuing education requirements. Seek involvement with district and state professional school nutrition organizations.

23. Serve as interim manager at any school district kitchen as needed.

24. Perform other duties as assigned.