Position Type:
School Nutrition/Manager/Assistant
Date Posted:
7/19/2024
Location:
Concord High School
Date Available:
To be determined
Closing Date:
07/26/2024
District:
Brandywine School District Terms of Employment: 10 Months/Year Benefits Type: Benefited - Regular Full-Time Reports To: School Nutrition Field Manager Salary: Commensurate with the Brandywine School District's Cafeteria Manager Salary Schedule To Apply: Click "Apply" designated near the Job ID on the main employment web page for complete application instructions.
Job Goal: In cooperation with the School Nutrition Supervisor, the School Nutrition Senior Operations Specialist, and the School Nutrition Field Manager, the Cafeteria Manager is responsible for the management of all food production and distribution as related to: conducting and monitoring requirements as outlined in the Coordinated Review Effort (CRE), ensuring HACCP regulations, training School Nutrition staff in various areas, ensure compliance with federal, state and local regulations of the National School Breakfast and Lunch Programs, support consistency of product, growth of participation, and team culture within school kitchens.
Job Qualifications:

1. Previous experience as a School Nutrition general worker, cook, or lead worker, and/or general experience in School Nutrition management in a retail or non-profit setting.
2. Knowledge of meal pattern requirements for the school breakfast and lunch meals as specified by the USDA Child Nutrition Program.
3. Previous experience with and working knowledge of the Titan computerized system or willingness to learn.
4. Shall believe that proper nutrition plays an integral part in the health and well-being of individuals.
5. Mental demands include the ability to manage multiple priorities, to communicate effectively with students and staff, to deal with unexpected stressful situations, to remain calm in emergencies and to have good organizational skills.
6. Physical demands include the ability to withstand having hands in water, soap and bleach. Must be able to tolerates extremes in temperature. Must be able to lift up to 50 pounds and stand on cement floors for up to six hours.
7. Must be HACCP (Hazardous Analytical Critical Control Points)/ ServSafe Certified or will to become HACCP Certified (or willing to complete within 3 years) plus Meets State Standard Certification requirements in terms of training via DOE/Del Tech School Nutrition Unit Courses.

DELAWARE STANDARD CERTIFICATION FOR SCHOOL NUTRITION MANAGER TRAINING:
Associate Degree in School Nutrition or Food Service Management from a regionally accredited college; OR,
High School Graduate and has completed the four-unit School Nutrition Training Courses under the sponsorship of the Department of Education; OR, High School Graduate and has training equivalent to the above as evaluated by the Department of Education.
Essential Functions:

1. Primary responsibility is to ensure that students and staff are served breakfasts and lunches that are nutritionally sound and meet USDA meal requirements
2. Shall be responsible for the proper ordering, receiving, handling and storage of appropriate foodand supplies. Shall be responsible to properly check-in deliveries from vendors to verify items ordered and delivered in proper amount and condition.
3. Shall supervise all food preparation to ensure high standards of quality, appearance and acceptability. Shall maintain safe food handling practices, including, but not limited, the taking of food temperatures,daintaining standards of health, sanitation and safety. Shall keep the kitchen, dining and managers office area organized and clean.
4. Shall maintain quality and quantity of food items through the use of standardized recipes. Shall conside the effects of menu substitutions with regards to nutritionally equivalent items and shall oversee portion control measures. Shall assess food acceptability and food waste.
5. Shall be responsible for cost control measures with regards to food and other supply purchases and use.These measures will also apply to equipment care and regular maintenance, employee labor costs, leftovers, meal counts, statistics, and all other financial considerations of the District School Nutrition Program.
6. Shall be responsible for maintaining records pertinent to both purchased and USDA government food and supplies used in the School Nutrition Program. These include maintaining inventories (both perpetual and physical), production records, time sheets and Titan POS reports.
7. Attend meetings as convened by the School Nutrition Supervisor/Specialists. Holds meetings for employees as appropriate. Attends in-service and classes to foster professional and personal growth.
8. Shall coordinate the overall workflow of the assigned kitchen(s). Shall develop and post individual employee job duties and work schedules for all employees in assigned work location(s). Delegate responsibilities as appropriate.
9. Shall be responsible for the orientation, training, supervision and evaluation of all employees in assigned building(s). These include the work categories of cook, general worker and satellite meal handler.
10. Displays and enforces approved standards of personal hygiene and grooming, including appearance, cleanliness and appropriate dress code.
11. Shall instruct and supervise personnel in the safe, proper and efficient operation, care and maintenance of kitchen equipment.
12. Shall be an active participant in the promotion and marketing of the Brandywine School District Food Service Program with an emphasis on National School Breakfast and Lunch Week and decorating the cafeteria for holidays and special events.
13. Shall be responsible for informing the Building Principal or District School Nutrition Field Manager of all problemsconcerning School Nutrition operations, personnel concerns and/or any necessary food, supplies, equipment,repairs, and pest control problems, safety hazards and any services needed on a daily basis.
14. Shall establish, in the interest of good public relations, a healthy, positive, cooperative relationship with the building administration, staff, vendors, students to whom or from whom services are rendered or received.
15. Shall cooperate with the instructional staff in the development of nutrition education programs.
16. Shall always act professionally and ethically in the performances of management duties.
17. Shall attend all open house functions and coordinate catering requests when necessary.
18. Demonstrates knowledge of the Brandywine School Nutrition Association Agreement.
19. Shall perform other tasks and assume other responsibilities as needed or as the School Nutrition Supervisor/Specialist may assign.