POSITION PURPOSE:  

The School Nutrition Manager is responsible for planning, managing, monitoring, supervising and providing assistance in the provisioning, operation, and functions of the school food service facility (cafeteria) with a staff serving breakfast and lunch with additional ala carte sales.

MINIMUM QUALIFICATIONS:   

• High School diploma or GED
• Any equivalent combination of training and experience that provides the required knowledge, skills and abilities

 KNOWLEDGE, SKILLS, AND ABILITIES:

• Thorough knowledge of the preparation, cooking and serving of food in large quantities
• General knowledge of food quality and values
• Some knowledge of special dietary requirements
• General knowledge of the practices used in receiving and storing food in large quantities
• General knowledge of kitchen sanitation and safety measures used in food handling and in operation, cleaning and care of utensils, equipment and the work area
• General knowledge of the free and reduced lunch program available for students and the ability to be sensitive to the needs of the students who qualify for assistance
• General knowledge of financial management, recording, and receipting
• Ability to supervise the work of others
• Ability to prepare reports
• Ability to establish and maintain effective working relationships with associates, students and school staff
• Ability to maintain emotional control
• Ability to work with others in a close, fast paced environment
• Ability to address customers and staff in a pleasant, courteous manner
• Ability to be organized and able to manage multiple responsibilities simultaneously and correctly complete reports and documents in a timely manner

EDUCATION, TRAINING, AND EXPERIENCE:

• High School diploma or GED
• Must have successfully completed the manager training class and successfully performed responsibilities while training as an on the job manager
• Considerable experience in school food services or other food services
• Relevant training in Nutrition, Operations, Administration and Communications and Marketing per the USDA Professional Standards
• Any equivalent combination of training and experience that provides the required knowledge, skills and abilities

CERTIFICATION AND LICENSE REQUIREMENTS:

• Continued participation in food service continuing education courses as required by the USDA
• Must possess a valid driver’s license issued by the NC Department of Motor Vehicles

PREFERRED QUALIFICATIONS:

• Associate’s or Bachelor’s degree from an accredited institution in food services management or related area
• Advanced training in USDA Professional Standard requirements

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Plan, coordinate, assign, oversee and participate as required in the preparation, cooking and serving of food
• Prepare and maintain necessary records and files
• Identify problems and suggest changes regarding methods and procedures
• Open kitchen, set up equipment, and prepare cafeteria for serving
• Train personnel in operational procedures
• Maintain accurate food service records
• Maintain consistency in food preparation and service to students and school employees
• Prepare equipment for food preparation and monitor refrigeration equipment
• Order cafeteria supplies and prepare food orders as needed
• Prepare food as needed
• Prepare USDA inventory and production records
• Set up monies for cash registers
• Count and balance cash received, prepare deposit slips and deposit monies in bank
• Prepare work details for next day; secure kitchen for next day and when not in use
• Supervise cleaning and sanitizing of eating utensils, counters and equipment
• Compile reports, bills, deposit slips and cash register reports
• Receive, check and sign for food delivered to school
• Prepare work schedule and keep worker time sheets
• Prepare food production reports
• Prepare roster sheets
• Coordinate efforts with school staff, faculty and support personnel that include delivery, maintenance, security, custodial activities
• Collaborate with administration and school Test Coordinator regarding meal service schedule during end of course and end of year assessments
• Prepare bag lunches for students as necessary
• Attend required meetings
• Perform other duties as assigned by the Principal or the Director of School Nutrition

Dress Code:

The Alamance Burlington Schools School Nutrition dress code must be followed at all times. SN employees are provided approved uniforms. Employees are responsible for purchasing slip resistant closed toed shoes (solid black or white) and hairnets/caps which are to be worn daily.

Reporting to Work:

Employees are to report to work at designated time and work hours assigned. If an employee can’t report to work, they need to notify Supervisor day before or by 6:00 am day of. 

DISCLAIMER:  The above statements are intended to describe the general purpose and responsibilities assigned to this position.  They are not intended to contain or be interpreted as a comprehensive inventory of all duties, responsibilities, and skills that may be required of the employees assigned to this position.  This description may be revised by the supervisor, with HC review and approval, any time.