The School Nutrition Manager performs a variety of duties in the direct supervision of the food service program in a school. Tasks are performed according to established guidelines and procedures. The manager is expected to resolve most problems that arise in the operation of a school cafeteria and also for learning and understanding federal state and local regulations governing the school food service. The manager must maintain good communication with the schools administration staff students and parents.
Essential Job Functions
Illustrative Examples of Work:
Food Production and Service
Schedules work to be done
Follows planned menus and manages substitutions
Applies prescribed quality standards and quantity controls
Observed food preparation and line service to assure quality and proper presentation of food
Displays food to reflect school and seasonal activities
Plans use of leftover food
Purchasing Storage and Inventory
Requisitions foods and supplies as needed
Verifies cost quantity and quality of items received
Advises supervisor concerning improper quality/condition of items received
Sets up and ensures proper storage of all items according to prescribed standards
Inventories items according to established system
Rotates stock in a timely manner
Prepares purchase records and reports
Submits reports and requisitions to central office on a timely basis
Equipment and Facility Management
Oversees proper use of equipment
Requests repairs and replacement of equipment as needed
Maintains a constant check of conditions of sanitation and safety and makes needed corrections
Oversees use of facility by other groups
Additional assignments as assigned by the supervisor.
Personnel Management and Supervision:
Assigns work to staff
Monitors time and leave
Trains employees on equipment use and care food production and presentation sanitation storage and recordkeeping
Evaluates performance of each employee
Counsels employees to maintain productive working relationships
Recommends hiring and disciplining of employees
Conducts staff meetings
Serves at other school locations as needed
Sanitation and Safety
Develops and implements cleaning schedule according to HACCP requirements and facility needs
Trains employees and enforces sanitation procedures
Follows established HACCP procedures to avoid food contamination and maintain safety and sanitation
Public Relations
Provides information on School Nutrition program to students parents and school staff
Responds positively to customer concerns and complaints
Assist in the planning and production of special functions involving School Nutrition program
Knowledge Skills and Abilities
Skill in operation and maintenance of food preparation equipment
Ability to schedule tasks for self and others
Ability to establish and maintain an efficient operation
Ability to establish and maintain positive working relationships
Considerable knowledge of Meals Plus Point of sale software; NutriKids menu planning software; Microsoft Word and Excel; and Google mail docs and calendar
Ability to train and monitor personnel in equipment use and care food production and presentation sanitation storage and recordkeeping
Ability to communicate positively with school staff students parents and visitors
Significant attention to detail in order to maintain accurate records
Considerable knowledge of USDA meal patterns
Thorough knowledge of food preparation and standards of sanitation and safety
Ability to work in a standing position with exposure to frequent noise and heat and repetitive motions
Ability to lift up to 50 pounds
Minimum Training and Experience
High School diploma or equivalent.
ServSafe Manager Certification (will be provided upon employment)
Minimum Qualifications or Standards Required to Perform Essential Job Functions
Requires the regular exertion of up to 10 pounds of force frequent exertion of up to 50 pounds of force and occasional exertion of up to 25 pounds of force.
Frequently requires standing walking sitting speaking or hearing using hands to finger handle or feel climbing or balancing stooping kneeling crouching or crawling reaching with hands and arms tasting or smelling pushing or pulling lifting and repetitive motions.
Work has standard vision requirements.
Vocal communication is required for expressing or exchanging ideas by using the spoken word. Hearing is required to receive detailed information through oral communications and/or to make fine distinctions in sound.
Requires visual inspection involving small defects and/or small parts.
Requires use of measuring devices.
Occasionally requires working near moving mechanical parts.
May be exposed to the risk of electrical shock and blood borne pathogens.
Occasionally may be exposed to wet or humid conditions (non-weather) to fumes or airborne particles to toxic or caustic chemicals to extreme cold (non-weather) and to extreme heat (non-weather).
May be required to wear specialized personal protective equipment.
Must be able to work in a moderately noisy location (e.g. business office light traffic).
Disclaimer
The preceding job description has been designed to indicate the general nature and level of work performed by employees within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties responsibilities and qualifications required of employees to this job.
Required Experience:
Manager
Position Title: School Nutrition ManagerTerm of Employment: Full Time; 10 monthsReports To: School Nutrition Supervisor/Director Pay Information: NC06General Statement of JobThe School Nutrition Manager performs a variety of duties in the direct supervision of the food service program in a school. ...
Position Title: School Nutrition Manager
Term of Employment: Full Time; 10 months
Reports To: School Nutrition Supervisor/Director
Pay Information: NC06
General Statement of Job
The School Nutrition Manager performs a variety of duties in the direct supervision of the food service program in a school. Tasks are performed according to established guidelines and procedures. The manager is expected to resolve most problems that arise in the operation of a school cafeteria and also for learning and understanding federal state and local regulations governing the school food service. The manager must maintain good communication with the schools administration staff students and parents.
Essential Job Functions
Illustrative Examples of Work:
Food Production and Service
Schedules work to be done
Follows planned menus and manages substitutions
Applies prescribed quality standards and quantity controls
Observed food preparation and line service to assure quality and proper presentation of food
Displays food to reflect school and seasonal activities
Plans use of leftover food
Purchasing Storage and Inventory
Requisitions foods and supplies as needed
Verifies cost quantity and quality of items received
Advises supervisor concerning improper quality/condition of items received
Sets up and ensures proper storage of all items according to prescribed standards
Inventories items according to established system
Rotates stock in a timely manner
Prepares purchase records and reports
Submits reports and requisitions to central office on a timely basis
Equipment and Facility Management
Oversees proper use of equipment
Requests repairs and replacement of equipment as needed
Maintains a constant check of conditions of sanitation and safety and makes needed corrections
Oversees use of facility by other groups
Additional assignments as assigned by the supervisor.
Personnel Management and Supervision:
Assigns work to staff
Monitors time and leave
Trains employees on equipment use and care food production and presentation sanitation storage and recordkeeping
Evaluates performance of each employee
Counsels employees to maintain productive working relationships
Recommends hiring and disciplining of employees
Conducts staff meetings
Serves at other school locations as needed
Sanitation and Safety
Develops and implements cleaning schedule according to HACCP requirements and facility needs
Trains employees and enforces sanitation procedures
Follows established HACCP procedures to avoid food contamination and maintain safety and sanitation
Public Relations
Provides information on School Nutrition program to students parents and school staff
Responds positively to customer concerns and complaints
Assist in the planning and production of special functions involving School Nutrition program
Knowledge Skills and Abilities
Skill in operation and maintenance of food preparation equipment
Ability to schedule tasks for self and others
Ability to establish and maintain an efficient operation
Ability to establish and maintain positive working relationships
Considerable knowledge of Meals Plus Point of sale software; NutriKids menu planning software; Microsoft Word and Excel; and Google mail docs and calendar
Ability to train and monitor personnel in equipment use and care food production and presentation sanitation storage and recordkeeping
Ability to communicate positively with school staff students parents and visitors
Significant attention to detail in order to maintain accurate records
Considerable knowledge of USDA meal patterns
Thorough knowledge of food preparation and standards of sanitation and safety
Ability to work in a standing position with exposure to frequent noise and heat and repetitive motions
Ability to lift up to 50 pounds
Minimum Training and Experience
High School diploma or equivalent.
ServSafe Manager Certification (will be provided upon employment)
Minimum Qualifications or Standards Required to Perform Essential Job Functions
Requires the regular exertion of up to 10 pounds of force frequent exertion of up to 50 pounds of force and occasional exertion of up to 25 pounds of force.
Frequently requires standing walking sitting speaking or hearing using hands to finger handle or feel climbing or balancing stooping kneeling crouching or crawling reaching with hands and arms tasting or smelling pushing or pulling lifting and repetitive motions.
Work has standard vision requirements.
Vocal communication is required for expressing or exchanging ideas by using the spoken word. Hearing is required to receive detailed information through oral communications and/or to make fine distinctions in sound.
Requires visual inspection involving small defects and/or small parts.
Requires use of measuring devices.
Occasionally requires working near moving mechanical parts.
May be exposed to the risk of electrical shock and blood borne pathogens.
Occasionally may be exposed to wet or humid conditions (non-weather) to fumes or airborne particles to toxic or caustic chemicals to extreme cold (non-weather) and to extreme heat (non-weather).
May be required to wear specialized personal protective equipment.
Must be able to work in a moderately noisy location (e.g. business office light traffic).
Disclaimer
The preceding job description has been designed to indicate the general nature and level of work performed by employees within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties responsibilities and qualifications required of employees to this job.
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