Nutrition Services Operations Manager (11724)

Purpose Statement

The job of Nutrition Services Operations Manager is done for the purpose/s of providing operation support to ensure the daily activities of all National School Lunch Program and School Breakfast Program regulations through planning delivery and service support operations.

This job reports to Director of Nutrition Services.

Essential Functions

• Visits with managers and others. Identifies issues concerns and/or problems with vendors suppliers and/or other services. Works with vendors supplies and others to resolve issues concerns and problems.

• Contacts vendors to receive quotes and places orders for kitchen equipment and supplies. Identifies and contacts potential new vendors and/or suppliers. Completes annual bids for food and supplies.

• Assists with providing professional development to personnel and assists with developing training curriculum for the managers.

• Works closely with Nutrition Supervisors to develop and implement processes and/or activities.

• Assists with providing guidance to schools and evaluates current food sales to ensure Smart Snack Regulations are met.

• Provides content for social media and marketing of the program.

• Coordinates and promotes summer feeding program with other departments and community.

• Monitors the districts school lunch and breakfast programs to ensure regulatory and nutritional requirements are met.

• Communicates with a variety of personnel (e.g. kitchen staff administrators other staff parents outside agencies and vendors etc.) for the purpose of exchanging information coordinate activities respond to inquiries and resolving issues and concerns regarding Food and Nutrition Services policies and procedures.

• Completes site reviews for assigned schools for the purpose of providing guidance and training to other managers.

• Assists with nutrition program marketing and promotion for the purpose of meeting USDA requirements and ensuring increased accessibility sales and connectedness with students.

• Monitors equipment safety repair and use; and arranges for repairs as necessary for the purpose of assuring school kitchen equipment preventative maintenance schedules are met in accordance with established timelines.

• Collaborates with others (e.g. district administration food service managers community organizations etc.) for the purpose of implementing and maintaining nutrition services and/or programs.

• Performs other duties as assigned or required.

Other Functions

• Assists other personnel as may be required for the purpose of supporting them in the completion of their work activities.
• Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of the work unit.

Job Requirements: Minimum Qualifications

Skills Knowledge and Abilities

SKILLSare required to perform multiple technical tasks with a need to occasionally upgrade skills in order to meet changing job conditions. Specific skill based competencies required to satisfactorily perform the functions of the job include: operating standard office equipment; planning and managing projects; and preparing and maintaining accurate records.

KNOWLEDGE is required to perform basic math including calculations using fractions percents and/or ratios; read a variety of manuals write documents following prescribed formats and/or present information to others; and solve practical problems. Specific knowledge based competencies required to satisfactorily perform the functions of the job include: applicable Federal state county and city statutes rules policies and procedures; applicable grants management; District and departmental policies and procedures; National School Lunch Program regulations; food safety and sanitation procedures; and accounting.

ABILITY is required to schedule activities meetings and/or events; often gather collate and/or classify data; and consider a number of factors when using equipment. Flexibility is required to work with others in a wide variety of circumstances; work with data utilizing defined but different processes; and operate equipment using standardized methods. Ability is also required to work with a diversity of individuals and/or groups; work with data of varied types and/or purposes; and utilize job-related equipment. Problem solving is required to analyze issues and create action plans. Problem solving with data requires analysis based on organizational objectives; and problem solving with equipment is moderate. Specific ability based competencies required to satisfactorily perform the functions of the job include: adapting to changing work priorities; communicating with diverse groups; working with children; setting priorities; building collaborative relationships; and working with constant interruptions.

Work Environment - The usual and customary methods of performing the jobs functions require the following physical demands: occasional lifting carrying pushing and/or pulling some climbing and balancing some stooping kneeling crouching and/or crawling and significant fine finger dexterity. Generally the job requires 40% sitting 30% walking and 30% standing. The job is performed under minimal temperature variations.

Experience Job related experience is required in One (1) year of relevant purchasing procurement clerical accounting or closely related experience are preferred one (1) year of supervisory experience in the food service industry preferably in a school setting.

Education (Minimum) Targeted job related education with study in job-related area.Equivalency Associates degree in public dietetics nutrition food management or accounting related major preferred.

Requirements

• High School diploma or equivalent
• Criminal Justice/fingerprint background clearance
• Valid Drivers License & Evidence of Insurability
• Ability to read write and communicate clearly in English
• Certified Professional Food Manager (CPFM) certification must be obtained within three months of hire

This is a 12-month position.

Required Experience:

Manager