Mgr 2, SNS

Has attended HCPS training

Summary:

Responsibilities:
Follows all United States Department of Agriculture (USDA) Florida Agriculture Department Hillsborough County Health Department and district rules regulations and procedures to prepare and serve nutritious appealing meals and snacks to the students and staff of the assigned school.

Ensures food quality and food safety of all meals produced in the kitchen.

Ensures all record keeping is complete accurate and up to date on a daily basis.

Trains supervises and delegates work assignments to and evaluates job performance of all staff in the kitchen.

Promotes good public relations with all groups including but not limited to students teachers administrators and parents.

Arranges schedules and assigns responsibilities to SNS personnel.

Reviews work of SNS personnel and provides guidance clarification and motivation.

Maintains accurate records as required by Student Nutrition Services Florida Department of Agriculture Hillsborough County Department of Health and the USDA.

Plans and supervises food preparation based on sound principles of nutrition Hazard Analysis and Critical Control Points (HACCP) and culinary techniques to ensure food quality.

Ensures full compliance with all federal state local and district regulations.

Ensures all food supplies and equipment are ordered and received on a timely basis.

Communicates with principals staff at base school and satellite sites to ensure a quality program at all sites.

Performs any other duties as assigned.

Responsibilities and tasks outlined in this document are not exhaustive and may change as determined by the needs of the district.

Other information:
Cost Consciousness: Works within approved budget. Conserves organizational resources. Develops and implements cost saving measures. Contributes to profits and revenue.

Planning & Organization: Prioritizes and plans work activities. Uses time efficiently. Plans for additional resources. Integrates changes smoothly. Sets goals and objectives. Works in an organized manner.

Managing People: Provides direction and gains compliance. Includes subordinates in planning. Takes responsibility for subordinates activities. Makes self available to subordinates. Provides regular performance feedback. Develops subordinates skills and encourages growth.

Project Management: Develops project plans coordinates projects. Communicates changes and progress. Completes projects on time and on budget. Manages project team activities.

Quality Management: Fosters quality focus in others. Sets clear quality requirements. Measures key outcomes. Solicits and applies customer feedback. Improves processes products and services.


NOTE: School Board Policy ensures equal opportunity for all in its personnel policies and practices and does not discriminate on the basis of race color gender religion national origin marital status sexual orientation gender preference political beliefs social/family background disability or age.

The district accords preference in selection retention and promotion procedures to certain veterans and spouses of veterans who are Florida residents.


Experience: Five (5) years of increasingly responsible experience in food service with three (3) years of related management or supervisory experience required. Verified experience as described above may substitute on a basis of two (2) years of experience for each year of the educational requirement. A postgraduate (masters or higher) degree in food service or related field may substitute for one (1) year of the experience requirement.

Certificates/Licenses/Registrations: Selected applicants must pass and maintain Serv-Safe certification.

Language Skills: Reads and interprets general business and professional journals technical procedures or regulations. Writes reports correspondence and manuals. Effectively presents and responds to questions from managers and the public. Must possess basic comprehensive skills of the working English language.

Mathematical Skills: Calculates figures and amounts such as discounts interest commissions proportions percentages area circumference and volume. Applies concepts of basic algebra and geometry.

Reasoning Ability: Solves practical problems and deals with a variety of concrete variables in situations where only limited standardization exists. Interprets a variety of instructions furnished in written oral diagram or schedule form.

Computer Skills: Knowledge of relevant and current computer software programs.

PHYSICAL DEMANDS:

Physical Activities: Standing walking sitting handling smelling tasting keyboarding talking and hearing.

Lifting Demands: Up to 35 pounds.

Reaching Activities: Both dominant and non-dominant hand; overhead.

Environmental Conditions: Noise Intensity: 4 loud; extreme cold and heat and proximity to moving mechanical parts.

OTHER REQUIREMENTS: All cafeteria managers must pass the HCPS Cafeteria Manager Intern Program. All cafeteria managers are considered essential personnel and are subject to being held over or called back to a district location at all times.