School Nutrition Manager (Continuous Recruitment)

Position Title: School Nutrition Program Manager – School Based

Salary Schedule: PCSD Classified

Department: School Nutrition Department

Job Code:  647800

Reports To: Director of School Nutrition Program

Work Schedule: 189 days per year/ 8 hours per day

Grade/Level:  F-1

FLSA: Non-Exempt

Primary Function:   Plan, organize, supervise, and direct the food service operations at an assigned school site. Assure compliance with established safety and sanitation rules and regulations.  Train, supervise, and evaluate performance of assigned staff.  Knowledge of principals and methods of quantity food service preparation, serving and storage.  Knowledge of health, sanitation and safety practices for handling, cooking, baking, and serving food.  Ability to read, write and communicate effectively in English.  Possess basic math skills (addition, subtraction, multiplication, division, fractions, and percentages) to measure, count, calculate recipes & time, etc.  Cashier skills.                   

Food Service Environment

Dexterity of hands and fingers to operate nutrition service equipment

Work extended periods in temperatures ranging from sub-zero to extremely hot.

Hearing and speaking to exchange information, seeing to monitor food quality and quantity.

Exposure to very hot foods, equipment, and metal objects; operate equipment that poses risk, loss, or injury.

Ability to repetitively lift items weighing up to 50 lbs.

Working around knives, slicers, or other sharp objects

Walk and stand on cement floor for extended periods of time

Exposure to cleaning chemicals in solution, aerosol, and powder/granular forms.  Exposure to all types of foods.

Lifting, carrying, pushing, or pulling moderately heavy food trays, carts, materials and supplies as assigned by position

Reaching overhead, above shoulders and horizontally

Bending at waist, kneeling or crouching, stoop, climb ladder

Minimum of high school diploma or GED, preferred

Three (3) years increasingly responsible school food service experience

Serv Safe Certified

Completed Manager-In-Training (MIT) Program.  Completion of CORE TID within 5 years.  On-going training/professional standards requirements.

Plan, organize, supervise, and direct the food service operations at an assigned school site

Supervise the preparation, serving and storage of food in accordance with established guidelines and procedures

Assure meals are served in a timely manner

Train and evaluate the performance of assigned staff through monthly journal entries and annual evaluations.

Interview and select employees and recommend for transfers, reassignments, termination, and disciplinary action

Maintain appropriate labor hours by utilizing employee schedules.  Review and monitor employee time sheets for accuracy.

Inspect and review the food preparation and serving areas to assure appropriate health, safety and sanitation standards are maintained

Oversee the cleaning of facilities through monitored cleaning schedules.

Plan meal according to established menus, utilizing standardized recipes and production software/records.

Estimate and order food, equipment and supplies needed.  Maintain appropriate inventory levels.

Receive, inspect, verify, and accept delivery of food and supplies and maintain appropriate records.

Oversee, participate in, and assure accuracy of daily and monthly inventories.

Assure effective and timely communications: proper grammar, printed signage, check email min 2x/day.

Observe quality and quantity of food served according to established procedures

Assure accuracy of meal counts, claims and daily paperwork.

Assure accuracy of daily cash handling procedures including bank deposits.

Open and close cafeteria being responsible for kitchen equipment, operations, and security.

Assure proper temperatures of freezers, refrigerators, equipment, and foods are recorded and maintained.  Assure Health Dept and HACCP/Food Sanitation & Safety guidelines are followed, and corrective actions are implemented and recorded.

Assures excellent food presentation.  Lead and participate in portion control and the wrapping, assembly and arranging of foods.

Prepare and maintain various manual or automated records and reports related to daily cash receipts, sales, orders, inventory, personnel and assigned activities

Operates and trains others to operate various office and kitchen equipment and assigned software/POS systems.  Implement a trained Key Person.

Plans and participates in program promotions/marketing activities  Provides and assures excellent customer service.

Communicate with District personnel and outside agencies to exchange information, coordinate activities and resolve issues of concern related to menus, inventory, and assigned activities

Meets USDA's Professional Standards training requirements.   Participates in and attends all assigned in-service/training programs annually.

Other duties as assigned by the Superintendent or designee