School Nutrition Manager at Craven County Schools

CRAVEN COUNTY SCHOOLSSchool Nutrition ManagerJobDescriptionPosition: School Nutrition ManagerReports to: Director of School Nutrition School Nutrition Supervisor Principal Terms of Employment: 10 monthsPay Grade : 10D- 25DFLSA Stat us: ExemptNature of WorkAn employee in this class performs a variety of duties in the direct supervision of the food service program in one or more schools. Tasks are performed according to established guidelines and procedures. 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 pleasant eating environments. Employee is responsible for ordering and maintaining appropriate food and supply invent ories recording purchases food production program participation and revenues. The employee directly supervises other employees in the school cafet eria.Education and ExperienceGraduation from high school supplemented with 3 to 5 years of experience in the preparat ion of food in quantity lots.Certification and Licensure Requirements (if applicable): Essential Functions/Typical TasksA. MAJOR FUNCTION: Fiscal ManagementImplements procedures for collecting counting and auditing monies/lunch balances.maintains accurate reportsbalances worksheetcommunicates with parents on account balancesFollows designated procedures for making bankprepares daily deposit slips and deposits funds dailysends in duplicate slips to central office on last day of each week and last day of each monthExecutes designated procedures for handling receipts and disbursements.properly documents transactions for daily depositssubmits payroll information to school office on timeinforms school payroll secretary in writing of any employee leaving their position or on a long term absenceThe manager will maintain a financial profit year to date (June 30th).reads and interprets financial monthly datauses data as a basis of management decisionsB.MAJOR FUNCTION: Reports/Record KeepingPrepares accurate time sheets.prepares daily records of employee attendancesubmits payroll information to school officeRecords and reports comply with federal state and localmaintains sanitation reports and gradeposts required materials on bulletin boards (Equal Opportunity Employer information Civil Rights Poster)follows collection procedures and approved Free & Reduced Pricing policyIs knowledgeable of all state federal and local compliance areasMaintains and submits all required records andsubmits records and reports on timemaintains records in proper place for required timemaintains complete and up-to-date recordsmaintains records on a daily basismaintains copies of all datafiles records in an organized mannermaintains all records for 5 yearsOperates all aspects of the School Nutrition computer software program.has an understanding of data collectedassures computer information is transferred to the central office dailyC. MAJOR FUNCTION: Free and ReducedHas a thorough working knowledge of the Free and Reduced policy.Maintains Free and Reduced ro st er.contacts central office promptly with any siblings to match or other student differencesKeeps accurate records and reports changes in a timely man ner.submits Transfers/Withdrawal forms when participants transfer and withdraw from schoolkeeps track of temporarily approved students that includes students not in powerUnderstands confidentiality requirements.knows when and what records can and can not be releasedgets prior approval from School Nutrition director to release information FUNCTION: Food Production and ServiceSupervises the preparation of mealsfollows planned menus with substitutes only after contacting the School Nutrition Director/Supervisorestablishes work schedules dailyschedules use of proper equipment for jobsmakes appropriate use of left-over foods within 3 daysassures that the last child served has the same choices as the first child servedSupervises the serving of meals.serves meals on schedulemonitors the food service line for efficiency and attractivenessassures portion control on serving lineAssures acceptable quality meals.assures meals are nutritious and attractiveassures foods are acceptable qualityassures proper food preparation and utilization of standardized recipesassures foods are maintained at proper temperaturesrecords daily temperature data and maintains record accountabilityE. MAJOR FUNCTION: Purchasing Storage and Inventory of Food and SuppliesAssures that the food supplies and equipment are adequate to manage an effective cafeteria.checks purchase orderschecks invoicesenters food orders into computer software in a timely mannermaintains adequate inventoryMaintains an up-to-date and accurate inventory of all product s.maintains accurate complete and current inventory listcosts and dates all inventory itemstakes a physical count of inventory on the last working day of each monthenters inventory into computer software monthlysubmits a copy of the monthly inventory to the central office and keeps a copy at the school levelReceives and stores supplies food and equipment in accordance with local state and federalmaintains neat and orderly storeroomstores food off the floor; food separate from hazardous itemschecks changes and signs invoicesmails invoices to the central office with purchase orders weeklycheck products for cost and qualityF. MAJOR FUNCTION: Personnel ManagementSupervises staff to assure efficient operation .uses work scheduleskeep time sheetsprovides for substitutessupervises food production activitiesEvaluates and documents performance ofuses accepted evaluation procedureshave copies of periodic evaluationsdocuments improvement suggestionsProvides training experiences forplans meetings for staff improvementconferences with staff on strengths and needsprovides needed materialsprovides on-the-job trainingprovides mid-year and end of year staff evaluations on all full and part time employees. Provides required evaluations for temporary st aff .documents personnel action improvement planscollects data needed for personnel action FUNCTION: Sanitation and Safety 1. Promotes and maintains high standards of sanitation 1. follows recommended sanitary procedures 2. maintains a high sanitary Grade A rating of 97 or above 3. completes and records all HACCP records daily weekly monthlyPromotes and maintains high standards of safety.post safety rulesassures first aid equipment is stocked properly and is easily availableconducts safety training sessionsassures MSDS book it maintained easily accessible and all employees are informed of where it is locatedDemonstrates acceptable personal grooming and dress practices which promote sanitation andwears proper attirepractices adequate personal hygienewears proper hair restraintmaintains neat clean appearanceAttends all sanitation and safety required training classes.Maintains Serve SafeH.MAJOR FUNCTION: Facility and Equipment ManagementMaintains equipment and facilities in an operablemonitors function of equipmentsurveys condition of facilitycommunicates needs for maintenance on an immediate basisMaintains inventory and assumes proper accountability ofkeeps up-to-date inventory listvisually inspects equipmentkeeps list of equipment check outsI. MAJOR FUNCTION: Public RelationsAssures that the cafeteria has a positive image and is a pleasant place.displays student artwork and seasonal decorationspromotes seasonal and monthly themes on the serving lineuses bulletin boardsdisplays postersmanager and staff display positive professional appearanceAssures that food is serveddisplays pleasant smileis courteousassures that appearances of serving line and staff are neat clean and well-groomedassures proper handling of foodmaintains a positive attitude being supportive and flexibleEffectively communicates with the school system and community to share information about the program 1.keeps central office/School Nutrition Director informed 2. keeps principal informed 3. keep faculty staff and students informed 4. uses written and oral instructions that are understandable 5. informs community about the program 6. communicates through e-mailRequired to provide customer surveys two times a year.J.MAJOR FUNCTION: Nutrition EducationProvides nutrition education experiences for teachers andconducts cafeteria toursprovides tasting partiesuses materials and resources to promote nutrition educationIdentifies heart healthy items on the serving line on a daily basisK.MAJOR FUNCTION: Professional DevelopmentIs up-to-date on developments in school foodattends monthly manager meetings workshops seminars classesprovides up-to-date information to staffkeeps current by reading professional journals and other publicationsencouraged to participate in professional associations and encouraged to be certified by professional organizations FUNCTION: Other ResponsibilitiesAssists other managers and cafeterias on an as neededFills in other duties on an as neededprepares and serves whenever neededincludes other duties such as dishwasher room pots and pans and back upAccepts the responsibility for other duties assig ned.accepts extra assignments in a professional mannerKnowledge Skills and AbilitiesConsiderable knowledge of the principles and practices of food service administration team building and customerConsiderable knowledge of the principles of supervision organization andConsiderable knowledge of the methods tools techniques and practices of sanitation food preparation and food st orage .General knowledge of the principles of bookkeeping and accounting ofSome knowledge of USDA meal pattern and dietary guidelines and rules and regulations regarding federal meal programs.Some knowledge of federal state and school system regulations and requirements regarding bookkeeping and accounting of funds collected in schoolSome knowledge of the maintenance needs of large kitchenSkilled in motivating staff to follow schools 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 schoolSkilled in projecting amounts of food to be prepared based on previous school history and to order sufficient quantities of necessarySkilled in maintaining complete and accurate records and in developing simple reports from those records.Ability to comprehend written and verbal correspondence and to respondAbility to plan and implement operational policies procedures and st andar ds.Ability to set priorities and allocate time so that tasks are completed and deadlines are met in a timely manner.Ability to exercise independent judgment and to use initiative when responding to emergencies resolving problems and making improvements in the cafeteriaAbility to communicate effectively both orally and inAbility 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.Physical/Cognitive RequirementsThe major physical and cognitive requirements listed below are applicable to the Cafeteria Manager job classification within the School Nutrition Department of Craven County Schools. Work in this classification is considered medium physical work requiring the exertion of up to 50 pounds of force occasionally and up to 30 pounds of force frequently and up to 10 pounds of force constantly to move objects.Must be able to:Stand for six continuous hoursStoop squat kneel and/or bend in a manner that allows the palms to touch the floor (as is cleaning of baseboards equipment )Bend from a standing position in a manner that allows the palms to touch the knees (as in washing of pots and pans in deep sinks and cleaning milk boxes)Bend from the waist in a standing position with arms outstretched for an extended period of time (as in service of food)Twist turn and/or stretch from side to side that allows the shoulders to be perpendicular to the hips (as in mopping sweeping stocking shelves removing food from ovens )Lift carry and/or support 30 pounds from shoulder level to above the head (as in placing food in ovens freezers stockroom shelves )Perform duties requiring non-repetitive motions with hands and wrists (as in slicing dicing washing counting money writing scrubbing scraping )Stock wash prepare serve and handle all types of foods (be aware that some food allergies can be worsened by exposure to menu items containing those foods)Work with caustic and non-caustic chemicals (be aware that skin allergies and sensitivities can be worsened by exposure to some cleaning chemicals; be aware that some breathing difficulties such as asthma or emphysema can be worsened by exposure to cleaning chemicals .Work in very hot humid environment (no air conditioning)Maintain high standards of personal cleanliness (bathe daily and use deodorant wear clean and pressed uniform and apron wear clean and polished shoes wear hairnet)Learn food preparation serving and clean-up proceduresLearn sound sanitation principlesUnderstand and follow oral and written directionsRead and follow recipes and adjust amounts neededLearn foods equipment and techniques used in food preparation service and clean-upRead write and utilize basic math skills (multiplication division fractions and decimals)Use or learn basic computer skillsSpecial RequirementsValid NC Drivers License*In compliance with Federal Law Craven County Schools administers all education programs employment activities and admissions without discrimination against any person on the basis of sex race color religion national origin age or disability.Required Experience:Manager Key Skills Change Management,Cyber Security,Access,Aircraft Operations,Freelancing,Arbitration Employment Type : Full-Time Experience: years Vacancy: 1