Nutrition Manager (Kitchen Manager)

POSITION TITLE:

Nutrition Manager (Kitchen Manager)

FLSA:

Non-Exempt

SALARY:

$19.01 hourly

WORK DAYS:

190

LOCATION:

To Be Determined

REPORTS TO:

Area Manager

REQUIREMENTS:

1. Educational Level:

High School Diploma/GED

2. Certification/License Required:

Must be ServSafe Certified or equivalent of National Sanitation Foundation (NSF) Course. Must meet minimum training for school nutrition manager required by Georgia State Standards to include successful completion of Manager and Culinary Pathway courses within first year of employment and a minimum of 10 hours of annual continuing education/training. School Nutrition Association Certification preferred

3. Experience:

Completion of a minimum of five years’ experience in food services and 1-2 years supervisory experience preferred.

4. Physical Activities:

The usual and customary methods of performing the job's functions require the following physical demands: occasional lifting, carrying, pushing, and/or pulling, some climbing and balancing, some stooping, kneeling, crouching, and/or crawling and significant fine finger dexterity. Generally the job requires 50% sitting, 25% walking, and 25% standing. The job is performed under minimal temperature variations and in a generally hazard free environment.

5. Knowledge, Skills, & Abilities:

Written and oral communication

1.

Demonstrates prompt and regular attendance.

2.

Accesses and maintains food service equipment for the purpose of maintaining safe operating conditions.

3.

Directs assigned personnel for the purpose of guiding the individuals in performing their functions in a safe and efficient manner.

4.

Implements and evaluates HAACP guidelines (e.g. menu plans, etc.) for the purpose of ensuring food preparation and storage are in compliance with the Food Code and Federal Regulations.

5.

Implements menu plans for the purpose of meeting students' mandated daily nutritional requirements. 

6.

Inspects food items and/or supplies for the purpose of verifying quantity and specifications of orders and/or complying with mandated health standards.

7.

Inventories food, condiments and supplies for the purpose of ensuring availability of items.

8.

Maintains a program that is fiscally responsible for the purpose of maintaining a balanced budget.

9.

Maintains food service equipment for the purpose of maintaining safe operating conditions.

10.

Manages site operations for the purpose of providing safe and efficient food services at the assigned site in compliance with mandated nutritional requirements and health standards.

11.

Performs functions as required of another position within area of responsibility (e.g.in staffing shortages, may handle cash receipts and/or make bank deposits, etc.) for the purpose of providing overall coverage of food service operations.

12.

Prepares documentation for the purpose of providing written support and/or conveying information.

13.

Prepares food and beverage items for the purpose of meeting mandated nutritional requirements and projected meal requirements.

14.

Responds to inquiries of students, staff and the public for the purpose of providing information and/or direction regarding the type and/or cost of meals.

15.

Stocks food, condiments and supplies for the purpose of maintaining adequate quantities and security of items.

16.

Trains employees and evaluates job performance for the purpose of achieving success in the child nutrition program.

17.

Attends assigned meetings and training classes for the purpose of obtaining and/or providing information.

18.

Participates in staff development training for the purpose of obtaining new ideas

19.

Performs other related duties, as assigned, for the purpose of ensuring the efficient, effective functioning  of the work unit.