School Nutrition Manager II

School Nutrition Manager II

The School Nutrition Manager II coordinates food and supply orders and deliveries; provides comprehensive training of all food service staff; supervises food services activities at assigned sites; organizes food preparation activities; assists food service workers with food preparation and serving; confirms quantities and quality of food items available for use; provides written reports; and complies with mandated health requirements. This job reports to the assigned School Nutrition Services Specialist/Coordinator.

The following information is intended to describe the overall nature and scope of the work being performed. This is not a comprehensive listing of all responsibilities or tasks; work may differ and other work may be assigned when deemed appropriate.

• Responsible for the production of 201 or greater meal equivalents per day.
• Assists in maintaining a disciplined work group, deals fairly with staff without discrimination.
• Communicates fairly and pleasantly with district personnel, students, and the community.
• Supports the value of continuing education by attending meetings, classes, in-services and workshops as required by the School Nutrition Service Administration.
• Supports the Mission Statement of Loudoun County Public Schools, the assigned school, and the Nutrition Services Department.
• Follows Division and School Nutrition Services policies and procedures.
• Reports to work as designated in the employee handbook &/or manager's handbook.
• Demonstrates the willingness to work as a team with kitchen, school, and administrative staff.
• Identifies personal goals for upcoming appraisal period and works toward the achievement of these goals.
• Assists food service personnel in identifying goals for upcoming appraisal period and provides opportunity for achieving these goals.
• Establishes and maintains a line of communication with building Principal.
• Works with school staff and students to promote healthy food choices for all.
• Maintains an accurate inventory of all kitchen supplies.
• Follows all established guidelines as identified in the School Nutrition Services employee handbook.
• Performs other duties as needed to accomplish department goals.
• Supervises 1- 4 kitchen staff.
• Supervises Leads, Workers, Substitute Workers, and other personnel as assigned.
• Works with SNS leadership in training and orienting new employees.
• Keeps all staff informed and aware of matters that affect their position and work environment.
• Conducts regular school meetings to accomplish goals, share ideas, and communicate changes.
• Handles employees' complaints and grievances and maintains lines of communication with supervisor.
• Assists supervisor in evaluating kitchen staff annually as per LCPS policy.
• Provides on-going training and assistance to employees for food, production, serving and equipment use.
• Enters all professional development CEUs for staff in Nutrition Services software annually.
• Oversees employee time entry in Oracle.
• Completes daily reports and submits by established deadlines.
• Follows established price list for all sales to students, staff and patrons.
• Works with food service associates to assure accurate and timely daily reporting.
• Strives to achieve established goals for food and labor by utilizing labor and resources efficiently.
• Demonstrates understanding of finance and manages a financially solvent unit meeting key performance indicators.
• Processes receipts for completing and documenting transactions and/or preparing deposits for bank drop.
• Merchandises and markets the school food service program to schools and the community.
• Orders weekly supplies by established due dates based on resources on hand and forecast production requirements.
• Establishes forecasting, sets production needs, and plans employee work schedules, to ensure each meal meets requirements as established by USDA and LCPS School Nutrition Services.
• Assists in selecting ala carte items and menu choices, for breakfast/lunch/snacks which meet USDA guidelines.
• Maintains high standards of sanitation and safety according to guidelines of State and Local authorities, and LCPS.
• Follows menus using standardized recipes. Oversees foods being prepared…