School Nutrition - Packaging Manager

Official Title: Packaging Manager

Department: School Nutrition

FLSA Status:  Non-Exempt

Terms:  190 days

Grade: 50

Reports To: Site Support Manager-Inventory and Ordering Manager

Evaluation:  BEI

Minimum Qualification Standards

1.    Supervises staff and all operations of the Central Kitchen Packaging Services section.

2.    Oversees Ordering, Receiving, Production, Personnel, Training, Computer Operations, and Inventory in the section.

3.    Follows all standardized recipes in preparing and packaging meals for use in schools School Breakfast, National School

       Lunch, After School, Summer Feeding and Head Start Programs.

4.    Assures only established recipes and products are used to produce all products for the schools.

5.    Assures maintenance of cleanliness and sanitation standards (HACCP, ServSafe, Local health Department, throughout

       the central kitchen.

6.    Assures the cleanliness and sanitation of equipment and machines in accordance with manufacturer instructions, as

       well as SN Plant Manager guidance.

7.    Trains staff to operate all manual and automated equipment provided in the central kitchen.

8.    Trains staff in food handling, food production and preparation of menu items for use in packing, packaging, and

       shipping to schools.

9.    Optimizes the use of the food production software system, in reviewing menus, developing food quantities of product

       needed, pulling recipes, scheduling production, completing production, submitting food orders, conducting and

       tracking

       inventory for the specific area, product identification and financial reporting and employee timesheets.

10.  Develops production staffing levels, schedules, and other materials for the central kitchen area of responsibility.

11.  Coordinates with the Supervisor Inventory and Ordering to assure the needs of each school site are met.

12.  Works with the Inventory and Ordering Manager, Warehouse Manager, Cook Chill Manager and Shipping/Dispatch

       Manager to ensure correct product and packed items are available, ready, and packed for delivery to schools.

13.  Work with the Culinary Chef Manager on review and quality assurance of items prepped (sliced, cooked, assembled,

       etc.) in the packaging area for cupping and packaging.

14.  Participates in meetings, discussions, and other communication sessions with the entire management team (Executive

       Director, Director II, Plant Manager, Culinary Chef, Inventory and Ordering Manager, others) on menus for School               Breakfast, Lunch, After School, Summer Feeding and Head Start.

15.  Develops daily production plans to assure all production requirements are met on schedule.

16.  Coordinates the production flow between the ingredient room, and production areas.

17.  Evaluates the day to day, mid-year and annual performance of all personnel working in the packaging services

       production area.

18.  Abides by and facilitates adherence to all applicable laws, rules, regulations, policies, procedures from USDA,

       ServSafe, HACCP, Health Department and departmental safety and sanitation processes and procedures.

19.  Maintains professional ethical standards; maintains high level of professional development/knowledge. Attend relevant

       conferences and visits to other locations to observe new and innovative practices.

Ability:

1.   Prompt and regular attendance. Report at early hours regular scheduled as 6:00 AM

2.   Work efficiently throughout the day.

3.   Ability to prepare and supervise the production and presentation of a wide variety of foods in volume quantities.

4.   Ability to carry out oral and written instructions and to plan and organize work to meet deadlines.

5.   Demonstrate organizational and analytical skills, project quantity preparation, staffing levels, etc.

6.   Make manual adjustments to the machine’s functionality, speeds, and tweak troubleshooting steps.

7.   Ability to be flexible with scheduling and work hours and tasks assigned.

8.   Speak at meetings, training sessions for employees.

9.   Ability to lift 50 pounds on a consistent basis.

10. Ability to travel as needed to conference and network with packaging personnel in other Districts as needed for training.

Knowledge of:

1.   Culinary HACCP, USDA K-12 program nutrition requirements.

2.   New food trends and product/marketing programs are essential.

3.   Cultural foods, plant-based foods and culinary nutrition required.

4.   Food production techniques, culinary methods, and operation of equipment used in the preparation, production, and presentation of large quantities of foods.

5.   Large packaging equipment preferred.

6.   Safety practices relating to the handling, storage and use of food products.

7.   Cleaning, sanitation, disinfecting and health standards.

8.   Current work methods, procedures and equipment, utilization of new equipment.

9.   Food allergies and protocol for response.

Education:

1.   High School Graduate or Equivalent required.

2.   Certificate or Degree in Food Science, Food Production, or related field preferred.

Experience:

1.   Three (3) years’ experience in Quantity Food Production. Production in a packaging facility preferrable.

2.   Three years in supervision overseeing and responsible for a team of individuals with proven outcomes required.

3.   Experience in operating packaging equipment preferred. 

Physical Demands:

1.   Continuous walking, standing, bending, turning of the head neck and trunk, lifting, and carrying 35 to 50 pounds of equipment or supplies periodically during the day. Carts and equipment available for moving.

2.   Continuous use of feet, hands, arms, hands, and fingers to grip and grasp.

3.   Continuous pushing and pulling carts and equipment.

4.   Use of large kitchen equipment.

Work Environment:

1.   Working in a warehouse and production facility environment where occasional temperature may reach 80 degrees,

      slippery surfaces, medium to high noise level (equipment, doors opening and closing, forklift warnings signals, etc.

2.   Work area requires multiple PPE Equipment as customary in production facilities.

3.   Early morning work hours.

4.   Normal work hours 8 hours per day and 40 hours per week. May require additional hours and occasional weekend

      work.

5.   Employee works a 190-day calendar year during the traditional school year.

6.   Work during Summer is scheduled based on application to work and Service Agreements.

Salary/Terms/Benefits:

1.   190 day contract year; 8 hours per day

2.   Salary Range: GR50 (placement on salary schedule based on years of related experience). Up

      to ten years allowed.  The stated salary range reflects the opportunity for pay over the course of the employee's

      tenure. For external candidates, the top pay is not a potential starting salary.

3.   Excellent benefits package:  includes health insurance; dental and life insurance; employee assistance program;

      personal, and sick leave.

Special Requirements:

1.   Valid Driver’s License and Insurance; Use of an automobile daily.