Food & Nutrition Manager

Description

Lincoln Academy Foods and Nutrition Service Team

Foods and Nutrition Service Manager , Full Time  

Overview:

The role of the Foods and Nutrition Service Manager is to supervise Foods and Nutrition workers as they prepare, cook, and serve meals to students, parents, and staff. Responsible for the preparation of nutritious and safe meals. Is also responsible for the care and proper functioning of kitchen facilities, equipment and supplies, and oversees and ensures proper clean up. Will report to the Foods and Nutrition Service Director. 

Specific Duties Include:

• Oversee meal preparation and serving for breakfast, snacks, and lunches daily; while maintaining food quality and freshness.  Understands special student diet requirements and oversees preparation of special diet student meals. 
• Ensures that standardized recipes and menus are followed and consistently produce required results for breads, desserts, main dishes and ala carte items. 
• Puts away deliveries twice a week (early mornings Mondays and Thursdays) 6:00 a.m. 
• Oversee food and supply inventory and storage in a safe and efficient manner. Operate required software for production records and inventory control. This includes freezer and dry storage. 
• Oversee approximately 5-6 foods and nutrition service workers in all areas of food preparation, safety and sanitation. Arrange for substitutes as needed. 
• Evaluate employee performance with Foods and Nutrition Service Director
• Ensure uniform guidelines are followed for uniforms, shoes, hairnets, non-slip shoes, aprons, piercings, rings, nails, lashes. 
• Maintain a safe and clean kitchen environment. Maintain ServSafe standards for food safety. Ensure all equipment is properly maintained, sanitized and in working order. 
• Assist in interviewing foods and nutrition employees.
• Understand and follow regulations from USDA, federal and local governments for NSLP and NSBP.
• Approve all free and reduced applications as confirming official. 
• Record temperatures for all coolers, and freezers at the end of each shift. 
• Set up accounts on the computer for students and faculty. 
• Reconcile meal counts with computer and tray counts and balances production records at the end of day. 
• Monitor trays to ensure compliance with Federal guidelines (e.g ensure tray has correct components for reimbursable meal).
• Assist Foods and Nutrition Director in processing paperwork for breakfast and lunch programs. 
• Follow all safety guidelines (SOP and HACCP).
• This position requires punctuality and regular daily attendance.  
• Observe strict personal hygiene procedures and wear approved uniform, non-slip shoes and hat or hairnet. Follows procedures to maintain a safe and clean kitchen environment. 
• Follow basic cost control and inventory control procedures to minimize waste.
• Maintain a positive demeanor in stressful situations, communicate in a positive manner and maintain a positive attitude while dealing with change. 
• Assist Foods and Nutrition Service Director as needed.
• Understand federal guidelines as they pertain to meal preparation and service. 
• Practice good communication skills with co-workers
• Participate in cafeteria food promotions, dress up days and special holiday decorating. 
• Complete all department required training and follow department safety guidelines. 
• Attend weekly Operations Meetings. 
• Shop when needed for allergy  food, shortages, decorations. 
• Print labels if needed. 
• Communicate with the Director in regards to menu changes, product shortage and substitution alternatives.

Qualifications

 Required Skills/Abilities:

• Must acquire and maintain a current Food Handler’s Permit or ServSafe certification prior to beginning work. 
• Requires three years of successful related work experience in a food service environment. 
• Knowledge and skill  with routine basic equipment operation, cleaning and maintenance. 
• Requires strong interpersonal skills with the ability to cooperate with staff. 
• Requires references demonstrating personal integrity and dependability. 
• Must be attentive to detail and accuracy. 
• Must be self-motivated and proactive in competing tasks with minimal direction.
• Must work quickly and accurately to meet daily deadlines. 
• Ability to maintain a positive demeanor in stressful situations and work under pressure to consistently meet tight deadlines and guidelines. 
• Requires basic computer skills. Competent in reading, writing, and basic math. 
• Ability to read, understand and follow standard operating procedures (SOP).
• Ability to follow standardized recipes, menus and perform all meal preparation tasks, including ability to weigh, measure and consistently produce required results for breads, desserts, main dishes, ala carte items, etc. 
• Ability to follow strict personal hygiene standards, bathe daily, wear clean uniforms, wash hands properly and wear gloves as necessary. 

Machines, Tools, and Equipment Used:

• Kitchen equipment (e.g. ovens, steamers, kettle pots, fryers, proofers, stove/oven, dishwashers, refrigerators, freezers, slicers, processors, milk coolers, etc.) 
• Computer, calculator and cash register/point of sale system, scanners.
• Cleaning supplies and chemicals as needed. 

Education and Experience:

• High school diploma GED, or equivalent preferred.
• Requires three years of successful related work experience in a food service environment. Associates degree or equivalent in related courses of study preferred, but experience may be accepted in lieu of degree. 

Physical Requirements:

• Requires occasional lifting from floor to waist up to 70 pounds: lifting floor to shoulder up to 45 pounds; lifting overhead up to 20 pounds; lifting awkward items up to 50 pounds; carrying up to 40 pounds; single bucket carry up 52 pounds; pushing/pulling product on a cart. 
• Requires constant standing and/or walking. Requires occasional sustained bending and reaching. Requires occasional squatting, kneeling or half-kneeling. 
• Requires occasional balancing while walking on slick or wet surfaces. 
• Requires occasional talking and listening, including verbal communication with students, co-workers, managers, staff, and parents. 
• Requires frequent Near Visual Acuity to safely operate equipment and occasional color vision to monitor freshness and doneness of food during prep and serving and view of computer monitor. 
• Requires frequent tasting and smelling of foods produced.
• Requires frequent repetitive gripping/pinching/handling and manual dexterity. 
• Must endure high heat and potentially dangerous equipment. 
• Must be able to lift up to 15 pounds at times
• Be able to endure temperature changes. Oven to deep freezer temperatures.

Salary: Depends on certification and experience

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Health insurance
• Life insurance
• Paid time off
• Vision insurance

Work Location: In person

Salary : $30,000