School Nutrition Assistant Program Manager

Non-Exempt

12 Month Position

Report to: School Nutrition Director

Supervises: Assists School Nutrition Director in Supervision School Nutrition Staff

NATURE OF WORK 

Under the direction of the School Nutrition Director, assists in managing the district wide School Nutrition Program, helping to ensure the program complies with all applicable state and federal regulations and standards.

ESSENTIAL JOB FUNCTIONS

• Provides technical assistance to the director, school cafeteria managers, and staff to implement program goals and objectives.
• Competent in Microsoft Word, Excel, Works, Google, etc.
• Working knowledge of accounting procedures and practices, such as, accounts payable and receivable, budgets, and bank reconciliations.
• Coordinates individual school reports to assist in compilation for reimbursement.
• Knows, understands and assists in implementing the requirements of the School Nutrition Program.
• Create and adjust items and recipes in the school nutrition software.
• Assists director in menu planning to ensure that all meals served meet USDA standards.
• Assists in preparing school production records and ensures accuracy of production records.
• Assists in menu nutritional analysis processes.
• Participates in the free and reduced price meal applications and collections procedures and process.
• Communicates with the director on a continual basis the findings, problems and successes observed in individual schools and documents findings.
• Participates in planning, preparation, delivery, clean-up and billing of catering activities.
• Responsible for payroll of the School Nutrition department.
• Assists in developing and implementing professional growth and certification activities for staff.
• Assists in new employee orientation and yearly start-up training.
• Assists in the management of accurate personnel data.
• Provides direct assistance to the cafeteria managers.
• Provides on-the-job training in work scheduling, equipment use and care, food production, nutrition, sanitation, storage, recordkeeping, nutrition education, procurement, and human relations.
• Monitors working conditions in all facilities and recommends methods for increasing efficiency.
• Participates in the hiring and evaluation of employees.
• Assists in planning and conducting staff meetings and workshops for food service personnel.
• Procures food and supplies following established procedures.
• Processes and validates purchases of food and supplies.
• Works directly with vendors and managers in evaluating price and quality of food and supplies.
• Responsible for ensuring completion of USDA inventory as well as food, supply and chemical inventories for warehouse and schools.
• Assists in determining specifications for purchase of equipment and assists in providing for equipment maintenance and repair.
• Complies with federal, state, and local safety and sanitation regulations.
• Assists in the adherence of safety standards for individual schools.
• Assists in implementation of safety training programs.
• Assists in emergency and accident reporting and prevention.
• Assists in maintaining an effective insect and rodent control program.
• Considerable knowledge of the requirements of the School Nutrition Program.
• Working knowledge of equipment use and care in food service cafeterias.
• Working knowledge of institutional packaging of food products.
• Ability to compute servings per purchased unit.
• Ability to communicate well with parents, school/program staff, vendors, and the general public.
• Working knowledge of Education Management Systems Cafeteria Manager Program.
• Working knowledge of payroll, deductions, insurance, etc.
• ServSafe, NC Safe Plate certification, or related sanitation certification.
• Performs other duties and responsibilities as assigned by supervisor.

KNOWLEDGE, SKILLS AND ABILITIES 

• Nutrition service and commodity purchasing and procurement principles, practices and procedures. 
• Type and sources of supplies, materials and equipment utilized in a school district Nutrition service operation. 
• Nutritional requirements of school-aged children and menu preparation. 
• Budget preparation and control. 
• Oral and written communication skills. 
• Health and safety regulations. 
• Inventory methods and practices. 
• Principles and practices of supervision and training. 
• Applicable laws, codes, regulations, policies and procedures. 
• Interpersonal skills using tact, patience and courtesy. 
• Operation of a POS system, computer and assigned software. 
• Communicate effectively both orally and in writing. 
• Interpret, apply and explain rules, regulations, policies and procedures. 
• Establish and maintain cooperative and effective working relationships with others. 
• Observe health and safety regulations. 
• Operate a computer and assigned office equipment. 
• Analyze situations accurately and adopt an effective course of action. 
• Meet schedules and timelines. 
• Work independently with little direction. 
• Plan and organize work. 
• Prepare comprehensive narrative and statistical reports.

SUGGESTED TRAINING AND EXPERIENCE 

High school diploma or GED minimum, prefer 2 or 4 year college degree.

Minimum 3 years’ experience in commercial or institutional food service, preferably in a school setting, or an equivalent combination of education and experience. 

MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED TO PERFORM ESSENTIAL JOB FUNCTIONS

Physical Requirements:

Must be physically able to operate a variety of equipment including computers, copiers, laminators, etc. Must be able to exert a negligible amount of force constantly to move objects. Physical requirements are consistent with those for Sedentary Work.

Data Conception:

Requires the ability to compare and/or judge the readily observable, functional, structural, or composite characteristics (whether similar to or divergent from obvious standards) of data, people or things.

Interpersonal Communication:

Requires the ability to speak and/or signal people to convey or exchange information. Includes receiving instructions, assignments, and/or directions from superiors.

Language Ability:

Requires the ability to read a variety of correspondence, reports, forms, student records, etc. Requires the ability to prepare correspondence, simple reports, forms, etc., using prescribed format.

Intelligence:

Requires the ability to apply rational systems to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists; to interpret a variety of instructions furnished in written, oral, diagrammatic, or schedule form.

Verbal Aptitude:

Requires the ability to record and deliver information, to explain procedures, to follow oral and written instructions. Must be able to communicate effectively and efficiently in Standard English.

Numerical Aptitude:

Requires the ability to utilize mathematical formulas; to add and subtract; multiply and divide; and to determine percentages and decimals.

Form/Spatial Aptitude:

Requires the ability to inspect items for proper length, width, and shape.

Motor Coordination:

Requires the ability to coordinate hands and eyes rapidly and accurately in using automated office equipment.

Manual Dexterity:

Requires the ability to handle a variety of items, office equipment, control knobs, switches, etc. Must have minimal levels of eye/hand/foot coordination.

Interpersonal Temperament:

Requires the ability to deal with people beyond giving and receiving instructions. Must be adaptable to performing under stress and when confronted with persons acting under stress.

Physical Communication:

Requires the ability to talk and hear : (Talking: expressing or exchanging ideas by means of spoken words. Hearing: perceiving nature of sounds by ear). Must be able to communicate via telephone.

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.