Job Title: Nutrition Services Manager II FLSA/Exemption Code (if exempt): Non-Exempt Job Code & Family Revision Date: October, 2013 Salary Plan & Pay Grade: Support; Grade 0 Revised By: Dr. Braina Corke EEO & SOC Codes: Comp Reviewed By: Grant Funded? No=Local 10-, 11- or 12-mo? 10-mo
JOB SUMMARY & PRIMARY JOB FUNCTIONS
REPORTS TO: Dr. Braina Corke
DEPARTMENT NAME: Nutrition Services
JOB SUMMARY (2-3 sentences):

Under the supervision of the Assistant Director and field manager; manages the day to day operations of school cafeterias serving 601 to 1000 equivalent meals per day in accordance with the department policies and procedures

PRIMARY JOB FUNCTIONS: List, in the order of time spent, the essential tasks performed by the position. Employees may be assigned additional duties by management as required:
Job Responsibility 1:
Prepares weekly work schedules, plans daily menus and manages the day to day operations of a school cafeteria serving 601-1000 equivalent meals per day
Job Responsibility 2:
Supervises cafeteria employees to ensure department is operating in accordance with policies and procedures
Job Responsibility 3:
Trains new employees, prepare and conducts annual employee reviews, mediates employee disagreements
Job Responsibility 4:
Prepares weekly and monthly reports, inventory, food and supply orders, cash records, milk & ice cream reports, commodity usage forms and time sheets to ensure proper documentation of the cafeteria's operation
Job Responsibility 5:
Plans promotion and marketing operation
Job Responsibility 6:
Order food and supplies, supervises food preparation
Job Responsibility 7:
Assists in food preparation or cashiering as needed to ensure department is operating in accordance with policies and procedures
Job Responsibility 8:
Submits work orders and repairs to ensure a safe working environment for employees
Job Responsibility 9:
Coordinates school breakfast and lunch program with principal to ensure that federal nutrition guidelines are being met
Job Responsibility 10:
Administers the school meal benefits program in accordance with federal guidelines
Job Responsibility 11:
Answers parent inquiries regarding the school breakfast and lunch program in a timely manner
Job Responsibility 12:
Gathers employee feedback to ensure that daily reports are prepared and submitted on time
Job Responsibility 13:
Performs other duties as assigned
GENERAL RESPONSIBILITIES, REQUIREMENTS, AND IMPACTS
DATA RESPONSIBILITY : " Data Responsibility" refers to information, knowledge, and conceptions obtained by observation, investigation, interpretation, visualization, and mental creation. Data are intangible and include numbers, words, symbols, ideas, concepts, and oral verbalizations.
Ability to think quickly and solve mathematical problems with ease.
Ability to handle multiple tasks simultaneously with constant interruptions.
Ability to work independently.

PEOPLE RESPONSIBILITY : " People Responsibility" refers to individuals who have contact with or are influenced by the position.
Ability to establish and maintain effective working relationships with others.
Ability to provide leadership and guidance to subordinates.
Ability to work with children, parents and teachers, custodians and administrators.
Ability to communicate clearly, both verbally and in writing.

ASSETS RESPONSIBILITY : " Assets Responsibility" refers to the responsibility for achieving economies or preventing loss within the organization.

Ability to operate a profitable school café.
MATHEMATICAL REQUIREMENTS : " Mathematics" deals with quantities, magnitudes, and forms and their relationships and attributes by the use of numbers and symbols.

Ability to add, subtract, multiply, divide and use excel computations.

COMMUNICATIONS REQUIREMENTS : " Communications" involves the ability to read, write, and speak.

Ability to communicate clearly, both verbally and in writing.
COMPLEXITY OF WORK : " Complexity of Work" addresses the analysis, initiative, ingenuity, creativity, and concentration required by the position and the presence of any unusual pressures.

IMPACT OF DECISIONS : " Impact of Decisions" refers to consequences such as damage to property, loss of data or property, exposure of the organization to legal liability, or injury or death to individuals.

EQUIPMENT USAGE : "Equipment Usage" refers to inanimate objects such as substances, materials, machines, tools, equipment, work aids, or products. A thing is tangible and has shape, form, and other physical characteristics.

Kitchen equipment including but not limited to steamers, ovens, tilt skillets, milk boxes and all other necessary kitchen equipment.
SAFETY OF OTHERS : " Safety of Others" refers to the responsibility for other people's safety, either inherent in the job or to assure the safety of the general public.

Ability to follow all Health and Sanitation Rules, work place safety rules, all other District and Department rules pertaining to safety.
EDUCATION AND EXPERIENCE REQUIREMENTS
EDUCATION REQUIREMENTS : " Education Requirements" refers to job specific training and education required for entry into the position.

Graduation from high school or equivalent, 5 years of experience in quantity food preparation with one year supervisory experience and successful completion of the Manager Intern Training class.

LICENSES, CERTIFICATIONS, AND REGISTRATIONS REQUIRED : " Licenses, Certifications, and Registrations" refers to professional, state, or federal licenses, certifications, or registrations required to enter the position.

ServSafe Certified
EXPERIENCE REQUIREMENTS : " Experience Requirements" refers to the amount of work experience that is required for entry into the position that would result in reasonable expectation that the person can perform the tasks required by the position.

5 years of experience in quantity food preparation with one year supervisory experience and successful completion of the Manager Intern Training class.
AMERICANS WITH DISABILITIES REQUIREMENTS
PHYSICAL DEMANDS : " Physical Demands" refers to the requirements for physical exertion and coordination of limb and body movement.

Ability to lift and carry up to 50 pounds.
Ability to sit/stand for eight hour intervals.
Ability to work effectively at a computer for up to two hours
Precise hand-eye coordination.
UNAVOIDABLE HAZARDS : " Unavoidable Hazards" refers to unusual conditions in the work environment that may cause illness or injury.

The environmental characteristics described are representative of those an employee encounters while performing the essential functions of this job.
Usually performs work in a food service kitchen setting. The noise level in the work environment is usually moderate. Ability to work with cleaning chemicals.
SENSORY (ADA) REQUIREMENTS : " Sensory Requirements" refers to hearing, sight, touch, taste, and smell necessary to perform the tasks required by the position efficiently.
Qualifications:
See Job Description.