Mgr, Stdt Nutr Intern

Summary:
The Student Nutrition Intern Manager prepares for the position of Student Nutrition Services Manager by learning all aspects of the Student Nutrition Services program.

DISTRICT EXPECTATIONS: All district employees must:

Demonstrate regular and predictable attendance. Physical presence is expected as part of a reliable and predictable pattern of attendance.

Support the districts vision mission goals and Strategic Plan.

Engage in civility respect and professionalism.

Maintain the professional knowledge and skills necessary to perform the essential duties and responsibilities of their positions.

Responsibilities:
Attends district held training classes per the established schedule.

Rotates among scheduled school sites to gain management skills and hands on experience in the program. Assumes the managers responsibilities in the event the manager is not present.

Accomplishes a passing grade on all written tests quizzes evaluations and assessments of position knowledge and management techniques.

Attends and participates in all scheduled classes meetings and on-site training.

Participates in classroom discussions. Completes all projects homework assignments etc. Passes all quizzes and tests on material covered.

Assists the Student Nutrition Manager at scheduled rotation school sites in the daily operation of the SNS program. Duties will include but are not limited to: Key Performance Indicators (KPIs) record keeping and production records preparation of work schedules supervision and training of employees food preparation and culinary techniques Hazard Analysis and Critical Control Points (HACCAP) ordering and receiving of food and supplies inventory and other management duties as required.

Achieves successful evaluations from the SNS Training Managers.

Completes successfully the Manager Intern Program to be considered for a Student Nutrition Manager position.

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.

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

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.

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.

Education: A bachelors degree. Degree or formal training in food service preferred.

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 two for one basis for the college education 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: Microsoft Office

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.