School Nutrition Services Manager III

High school diploma or GED required; experience in food preparation & serving practices; computer skills & cash handling experience; ability to accurately complete and submit food service reports; experience in food service management, personnel management and supervision desired; considerable knowledge in food safety and sanitation standards/ServSafe certification desired; ability to lift 25 lbs. or more. This position is 8.0 hours per day for the 25-26 school year. Please apply online by Sunday, April 13, 2025.

YANCEY COUNTY SCHOOLS

SCHOOL NUTRITION JOB DESCRIPTION CAFETERIA MANAGER

GENERAL STATEMENT OF JOB

Under limited supervision, performs supervisory and administrative work directing operations of a school cafeteria in compliance with USDA and other federal, state, and local rules and regulations. Employee must exercise considerable independent judgment and initiative in planning, developing, coordinating, and overseeing physical and human resources needed to effectively prepare and serve nutritious meals in a pleasant eating environment. Employee is responsible for ordering and maintaining appropriate food and supply inventories, food production, program participation, and for administering the Free and Reduced Priced Meal Program in accordance with regulations. Employee is responsible for developing and supervising a team of cafeteria staff members, including performance of all routine personnel administration functions. Employee reports to the school nutrition director.

SPECIFIC DUTIES AND RESPONSIBILITIES ESSENTIAL JOB FUNCTIONS

• Plans, implements, maintains and supervises operation of the school cafeteria for preparation and service of meals and other foods.
• Follows and ensures adherence to established local, state and federal regulations and requirements as well as sanitation, food production and nutritional guidelines.
• Establishes and ensures adherence to procedures and standards which are in agreement with these regulations, requirements and guidelines.
• Ensures administration of the federal meal programs in accordance with local, state and federal rules and regulations.
• Adheres to established procedures for collection and accounting of monies for the purchase of meals and supplemental sales.
• Serves meals according to the meal schedule, provides pleasant service to customers; works with the school principal to provide a welcoming eating environment.
• Determines the amount of food necessary for preparation of daily meals; determines and maintains proper inventories of necessary food supplies and materials, prepares food/supply orders; checks deliveries to ensure compliance with orders/invoices, and contacts the appropriate persons to resolve discrepancies.
• Prepares production records; ensures that staff follows standardized recipes and proper food production procedures; ensures that sufficient quantities of food are available for customers; obtains and records amount of food items prepared, served and discarded each day.
• Ensures that HAACP procedures are followed by all personnel to ensure safe food preparation and service of all menu and a la carte items.
• Maintains the cleanliness and organization of food production and storage areas; conducts monthly physical inventory of food and supplies.
• Completes and submits correct required reports; submits accurate invoices, inventories, orders, participation records and other records on time.
• Oversees the use of kitchen equipment, establishing and overseeing adherence to cleaning schedules, and requests repair service as needed.
• Inputs data and generates various daily, weekly and monthly reports, such as cash and other financial reports, orders, inventory, and meal participation; verifies cash and checks received; monitors and collects charge balances; prepares and makes bank deposits according to cash handling procedures.
• Uses computer, e-mail, voicemail and other communication technology.
• Administers federal Free and Reduced Price Meal Program in accordance with local, state and federal rules and regulations.
• Assigns, directs and supervises cafeteria staff, ensuring adherence to established policies, procedures and standards; monitors job performance and provides fair, timely feedback regarding performance strengths and weaknesses.
• Determines staff assignments in accordance with cafeteria requirements and provides input for routine personnel matters affecting cafeteria staff, including modifying current positions, interviewing, training, assigning, scheduling, granting leave, and appraising, etc.
• Assigns daily work schedules for all cafeteria staff. Obtains substitute personnel as necessary for absent workers; reviews time sheets; ensures that subordinates receive orientation and training necessary to perform job functions.

• Assists in the preparation and service of breakfasts, lunches and other foods, as appropriate. • Assists in the testing of new products and/or recipes and provides feedback.

• Assists in meeting special dietary needs of individual students based on requests from medical doctors, coordinating with the director, school nurses, teachers and parents, as necessary.
• Participates in required professional development to enhance and maintain knowledge of food service administration / operations and nutrition education. Attends approved food safety and sanitation training and must pass required test on training material to meet standards for health department certification credit.
• Attends scheduled meetings, reads correspondence and communicates appropriate information to cafeteria staff in a timely manner; follows workplace safety procedures; Operates a successful school food service program.
• Performs other related work as required. Employee must demonstrate a proven track record of critical thinking, self-reliance, self-assessment, problem solving ability; decision making capabilities, and strong leadership especially in stressful situations; demonstrates strength in human resource matters, fiscal integrity and ethics; displays complete understanding and adherence to state/federal/local program guidelines; proven computer skills; written and verbal communication; professional appearance/demeanor; outstanding attendance record.

MINIMUM TRAINING AND EXPERIENCE

• A high school diploma or GED and experience in food service, including supervisory experience, or any equivalent combination of training and experience which provides the required knowledge, skills and abilities. Work requires use of a computer on a daily basis to process, record and transmit data.
• Managers must pass required test on training material to meet standards for health department certification credit (ServSafe or equivalent).

KNOWLEDGE, SKILLS AND ABILITIES

• Considerable knowledge of the principles and practices of food service administration, team building and customer service. Considerable knowledge of the principles of supervision, organization and administration. Considerable knowledge of the methods, tools, techniques and practices of sanitation, food preparation/food storage, and HACCP. General knowledge of the principles of bookkeeping and accounting of funds.
• Knowledge of USDA meal pattern and dietary guidelines and rules / regulations regarding federal meal programs. Knowledge of federal, state and school system regulations and requirements regarding bookkeeping and accounting of funds collected in school cafeterias.
• Knowledge of the maintenance needs of large kitchen equipment. Knowledge of the use of a computer to process, record and transmit data.
• Skilled in motivating staff to follow school, local, state and federal rules, regulations, policies and procedures and in ensuring that staff members meet expectations. Skilled in leading staff to provide quality meals and friendly service appropriate to a public school environment.
• Generally skilled in conflict management; able to address situations in a timely manner involving subordinates who do not follow policies and procedures to avoid larger conflicts requiring intervention later. Skilled in allocating and organizing physical and human resources needed to effectively prepare and serve nutritious meals in a pleasant eating environment.
• Skilled in projecting amounts of food to be prepared based on previous school history and to order sufficient quantities of necessary ingredients.
• Skilled in maintaining complete and accurate records and in developing simple reports from those records. Ability to comprehend written and verbal correspondence and to respond appropriately. Ability to plan and implement operational policies, procedures and standards.
• Ability to set priorities and allocate time so that tasks are completed and deadlines are met in a timely manner. Ability to plan and assign employee work schedules for daily production using knowledge of food production practices to determine the time needed for each task. Ability to record meals and sale of food items in the point-of-sale software provided.
• Ability to exercise independent judgment and to use initiative when responding to emergencies, resolving problems and making improvements in the cafeteria operation. Ability to build team spirit, inspire cooperativeness in others and to encourage team members to accomplish work assignments even under difficult conditions.
• Ability to communicate effectively both orally and in writing. Ability to exercise tact, courtesy and firmness in frequent contact with co-workers, vendors, customers and subordinates. Ability to establish and maintain effective working relationships as necessitated by work assignments.

DISCLAIMER

The preceding job description has been designed to indicate the general nature and level of work performed by employees within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities, and qualifications required of employees to this job