8 hrs/day Nutrition Manager II

QUALIFICATIONS:

1. Must have minimum one year’s experience in food service production management; institutional facility experience preferred.

2. High school diploma.

3. Sound knowledge of food service preparation, service, sanitation, and safety standards.

4. Must be able to supervise and manage a diverse group of individuals.

5. Effective oral and written communication skills.

6. Able to handle personnel issues or building specific issues with confidentiality.

7. Computer skills for completing reports, records and other forms.

8. Knowledge of Nutrition Services software programs, or ability to learn, including back of the house programs for ordering and other production needs along with point-of-sale software for meal service needs.

9. Must be able to pivot frequently to address concerns; such as staffing changes or shortages as well as menu changes or food shortages, to meet the daily meal timelines and unique needs of our students.

10. Valid driver’s license and vehicle for required travel.

11. Complete training needed to become a Certified Food Protection Manager (CFPM).

12.  Must be able to stand for extended periods of time, work in warm surroundings and lift up to forty-five (45) pounds.

13. Such alternatives to the above qualifications as the District may find appropriate and acceptable.

REPORTS TO:  Nutrition Services Director

SUPERVISES:   Nutrition Services employees in satellite production kitchens and elementary/satellite buildings.     

JOB GOALS:  Plans, organizes, and directs all school meal programs in the assigned building.  Guarantees and monitors compliance with all federal, state, and local regulations pertaining to the operation of school nutrition programs.  Complies with guidance set forth in the U.S. Public Health Service Food Code in order to enhance student learning, promote the overall efficiency of the school system, and maximize the educational opportunities available to each child.

PERFORMANCE RESPONSIBILITIES:

1. Follows, monitors and ensures staff adherence to: federal Child Nutrition, district and department policies and procedures, the Negotiated Agreement between the SEIU and the district, the Food Code and local Department of Health guidelines. 

2. Has a working knowledge of every department and all duties assigned to that area. Able to perform all necessary tasks in every department.

3. Participates in menu and recipe development.  All menus must follow USDA Child Nutrition guidelines.

4. Oversees and participates in the preparation, cooking and serving of food and beverage items for the purpose of meeting projected meal quantities and mandated nutritional and health standards and ensuring appealing presentation. Ensures standardized recipes are followed with fidelity to ensure nutritional information, including allergens, are correct.

5. Works with satellite locations to ensure all provided meals and food items are served correctly and in accordance with all federal, state, and local regulations.

6. Responsible for ensuring all reimbursable meals claimed follow USDA guidelines.

7. Directs and monitors staff in preparation, delivery, and service of school meals and a la carte items to students and staff. This includes, but is not limited to:

1. Directing and assigning all daily assignments for staff. 

2. Monitoring time in and out for staff to make sure they are working contracted schedules and ensuring they follow proper absence notification procedures.

3. Providing documentation and disciplinary action for employees found in violation of established policies and procedures.

4. Keeping accurate and current observation notes for all staff members regarding job performance. Responsible for all staff evaluations and completed within the district and Negotiated Agreement timelines. 

5. Documenting conflicts, confrontations, personnel issues, and any areas of concern, along with counseling or discipline provided. Works with the Director and HR team to resolve these issues and concerns.       

6. Providing on the job training for new staff to include use of equipment and production procedures (SOP’s). Additional training provided to existing staff as needed. 

7. Supervising staff adherence to sanitation and safety standards as established in Food Code.  Is the Person in Charge (PIC) for the production kitchen as the Certified Food Protection Manager (CFPM).

8. Completing the supervisor’s form regarding any workplace accident.  Assist’s injured employee with completing an accident report form.  Evaluates and corrects any situation which resulted in an accident and shares these findings with the director.

8. Works with the Director and other Managers to develop menus for students.

9. Works with the Nutrition Office and school nurse to identify students with allergies and intolerances and make sure they are served appropriate substitutions. Train cashiers to do the same. Oversee preparation of specialty diets and items. 

10. Keeps accurate production records for the kitchen and monitors production records of each department.

11. Keeps accurate satellite production records, including portion sheets, and ensures they are consistently used.

12. Must know and use “back of the house” software to forecast daily participation, record actual food production/usage, order needed food and supplies and accurately maintain inventory levels.

13. Must know and use “front of the house” software for cashiering and student accounts. 

14. Responsible for weekly ordering of all food and non-food items based on current inventory per established timeline. Provides invoices to Procurement Coordinator per established timelines.

15. Receives and checks all deliveries; reports irregularities to Procurement Coordinator and vendor.

16. Follows department work order protocol for equipment repairs, technology issues or other needed repairs.            

17. Communicates with school administration regarding any building concerns, including meal schedules and student behavior.  

18. Responsible for daily deposits and reconciliation of all point of service stations.

19. Works with Nutrition Data Senior Specialist to address accounts with negative balances or student status changes/concerns.

20. Works with building administration and Student Family Advocates to monitor free or reduced meal status and aid students/families with reminders to complete a new application each year.

21. Responds to inquiries of students, staff and the public for the purpose of providing information regarding student accounts.

22. Other duties as assigned. 

TERMS OF EMPLOYMENT:  187 days Department and District Required Training. Work year as established by the Board of Directors.  Wage established by district adopted salary schedules.  

 EVALUATION: Performance of this job will be evaluated in accordance with provisions of the District’s policy on Evaluation.

Salary : $22