School Nutrition Manager

NATURE OF WORK

An employee in this class performs a variety of duties in the direct supervision of the food service program in one or more schools. Tasks are performed according to established guidelines and procedures. The employee is expected to resolve most problems that arise in the operation of a school cafeteria. Errors by the employee may result in serious disruption of the food service or loss of time and money. The employee receives general supervision. The employee directly supervises other employees in the school cafeteria.

MINIMUM TRAINING AND EXPERIENCE

High school diploma and two years experience in commercial or institutional food service, preferably in a school setting, or an equivalent combination of education and experience.

PERFORMANCE RESPONSIBILITIES

1. Schedules work to be done.
2. Follows planned menus with occasional substitutions as allowed.
3. Applies prescribed quality standards and quantity controls.
4. Observes food preparation and line service to assure quality and proper presentation of food.
5. Displays food to reflect school and seasonal activities.
6. Plans use of left-over foods.
7. Requisitions foods and supplies as needed.
8. Verifies cost, quantity, and quality, of items received.
9. Advises supervisor concerning improper quality/condition of items received.
10. Sets up and ensures proper storage of all items according to prescribed standards.
11. Inventories items according to established system.
12. Rotates stock in a timely manner.
13. Oversees the use of equipment.
14. Requests repairs and replacement of equipment as needed.
15. Maintains a constant check of conditions of sanitation and safety and makes needed corrections.
16. Oversees use of facility by other groups. 
17. Assigns work to staff.
18. Maintains time sheets and leave records.
19. Provides on-the-job training in equipment use and care, food production and presentation, sanitation, storage, and recordkeeping.
20. Evaluates performance of each employee.
21. Counsels employees to maintain productive working relationships.
22. Recommends hiring and disciplining of employees.
23. Conducts staff meetings.
24. Prepares purchase records and reports.
25. Prepares free/reduced/full-price lunch records and reports.
26. Submits reports on a timely basis.
27. Develops and implements cleaning schedule.
28. Enforces employee sanitation procedures.
29. Enforces dress/personal hygiene codes.
30. Follows established procedures to avoid food contamination.
31. Provides information on food service program to students, parents, and school staff.
32. Responds to customer concerns and complaints.
33. Assists in the planning and production of special functions involving child nutrition program.

MINIMUM STANDARDS REQUIRED TO PERFORM RESPONSIBILITIES

Physical Requirements: Must be physically able to operate a variety of automated office machines including computers, calculators, ovens and stoves, meat slicers, shredders, can openers, kitchen utensils, etc.  Must be able to exert up to 80 pounds of force occasionally, up to 30 pounds of force frequently and/or a negligible amount of force frequently or constantly to lift, carry, push, pull or otherwise move objects. 

Data Conception: Requires the ability to compare and/or judge the readily observable, functional, structural or composite characteristics (whether similar 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. Requires an ability to read a variety of correspondence, reports, forms, market orders, program applications, etc.  Requires the ability to prepare correspondence, reports, forms, purchase orders, etc. using prescribed format and conforming to all rules of punctuation, grammar, and style. 

Language Ability: Requires the ability to read a variety of correspondence, menus, etc. Requires the ability to speak to people with poise, voice control and confidence.

Intelligence: Requires the ability to apply common sense understanding to carry out instructions furnished in written, oral or diagrammatic form; to deal with problems involving several concrete variables in or from standardized situations.  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 and oral 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.

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 kitchen equipment.

Manual Dexterity: Requires the ability to handle a variety of items such as kitchen equipment. Must have minimal levels of eye/hand/foot coordination.

Color Discrimination: Requires the ability to differentiate between colors and shades of color.

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 emergency situations.

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.)

KNOWLEDGE, SKILLS, AND ABILITIES

1. Considerable knowledge of food preparation and standards of sanitation and safety.
2. Working knowledge of basic arithmetic.
3. Skill in the use of food preparation equipment.
4. Ability to develop schedules for the use of personnel and material resources.
5. Ability to train personnel in equipment use and care, food production and presentation, sanitation, storage, and recordkeeping.
6. Ability to coordinate various activities in the preparation and serving process.
7. Ability to inventory and record information accurately.
8. Ability to comprehend and apply written and verbal guidelines and directions, and explain these to others.
9. Ability to establish and maintain positive working relationships.

TERMS OF EMPLOYMENT

Full-time for ten months

Salary: Child Nutrition Manager I (0-400 Students): Grade 61

Child Nutrition Manager II (401-600 Students): Grade 62

Child Nutrition Manager III (601-800 Students): Grade 63

Child Nutrition Manager IV (801 Students): Grade 64

DISCLAIMER

This specification has been designed to represent the general nature and level of work found in positions in this class. As such, it is not intended to contain all of the duties and qualifications required of an employee in a single position (job). Consequently, it is not to be perceived as a position (job) description or as identification of essential functions as required by ADA.