Nutrition Manager 2 Connolly Middle School

TITLE: Nutrition Manager 2

JOB DESCRIPTION:

Manage a cafeteria providing food service for students and staff. Maintain a sanitary safe and high quality food service program using county state and federal guidelines.

QUALIFICATIONS:

1. Education and/or experience equivalent to a High School Diploma or GED
2. Five (5) years large-scale food production including three (3) years lead and/or supervisory experience (Preferred)
3. Food Service Managers License (Required)
4. State of Arizona Identity Verified (IVP) Fingerprint Clearance Card (Required)

ESSENTIAL FUNCTIONS:

(Essential functions as defined under the Americans with Disabilities Act may include any of the following tasks knowledge skills and other characteristics. This list is ILLUSTRATIVE ONLY and is not a comprehensive listing of all duties and responsibilities performed by incumbents of this class.)

DUTIES AND RESPONSIBILITIES:

• Oversee food service staff and assess the needs of various school sites to implement and maintain quality control of food production waste management and proper storage of food items.
• Train staff and follow all standard operating procedures related to food preparation sanitation safe and proper use of tools and equipment.
• Maintain and provide staff training for consistency of high standards for food safety sanitation temperature control.
• May supervise any site to best support the department and programmatic needs.
• Prepare and complete documentation of orders inventory menus production records and various reports as needed.
• Prepare meals according to menus and recipes; implements all federal state and district requirements for all meal programs.
• Order receive and verify food and supplies from warehouse central kitchen and vendors.
• Evaluate and implement kitchen inventory management and efficient storage organization.
• Evaluate assigned staff; document and recommend disciplinary actions as appropriate.
• Assist in food production food service and meal accounting.
• Lead and carry out department pilot programs recipe testing and student taste testings.
• Create and assign daily task lists for staff.
• Oversee and manage staffs time related to specified work hours.
• Oversee and follow all cash handling accounting and deposit protocols.
• Communicate daily with various department positions using email and phones.
• Communicate frequently with school administration and support staff involved in meal service.
• Provide quality customer service to students parents and school staff.
• Attend and participate in advisory meetings.
• Attend required department meetings and training.
• Attend school meetings as requested by the site administrator.
• Facilitate onsite staff meetings to provide training and department updates.
• Implements new policies and procedures as appropriate.
• Perform other duties as assigned.

KNOWLEDGE SKILLS AND OTHER CHARACTERISTICS:

• Knowledge of principles and practices of supervision
• Knowledge of principles practices and methods of the food service industry
• Knowledge of proper food handling techniques
• Knowledge of computer applications including Google Chrome Applications Websmartt Kronos time clock and others as needed
• Knowledge of district policies and procedures affecting assigned work
• Knowledge of various USDA program requirements including but not limited to National School Breakfast National School Lunch Breakfast in the Classroom After School Snack Supper Curbside Meals Pre-K
• Skill preparing food in large quantities
• Skill controlling food production and waste
• Skill establishing and maintaining effective working relationships with various school and kitchen staffs
• Skill communicating verbally in writing and through computer applications
• Ability to effectively problem solve and adapt to new situations
• Ability to demonstrate consistent high standards of sanitation and food quality standards
• Ability to demonstrate leadership in progressive departmental initiatives and promoting the District in a positive manner.

WORKING CONDITIONS:

Work is performed around dangerous machinery

Exposure to infectious disease

May be exposed to hazardous chemicals

May be exposed to outside working conditions

PHYSICAL EFFORT:

Position may require repetitive bending stooping standing climbing and walking

Pushing and pulling equipment and food items

Required to lift up to 45 lbs. frequently

Please note that the closing date for this posting may be changed at any time without prior notice.

CATEGORY: Classified

WORK YEAR: 209 Days

DEPARTMENT/SCHOOL: Elementary and Middle Schools

REPORTS TO: Trainer Supervisor or Director of Nutritional Services

EVALUATION: Classified Personnel Evaluation

SUPERVISES: Assigned cafeteria staff

Required Experience:

Manager