School Nutrition Manager

School Nutrition Manager

To serve as the food service site manager providing leadership of School Nutrition staff in order to provide safe, quality, nutritious, affordable meals for students and staff while complying with local, state and federal regulations, policies and procedures. The manager safeguards School Nutrition resources of people, food and money.

School Nutrition Director

School Principal

Complies with the School Nutrition Assistant job description and this school nutrition manager job description

High school diploma, GED or more preferred

Food service experience and food service management experience may be taken into account to compensate for preferred education level not being met

A level of education necessary for reading and following written instructions, regulations, menus, recipes, work schedules, training materials and other written information related to the work

Ability to provide clear written and verbal instruction and communication to School Nutrition staff and others

Math skills are essential for job functions such as adjusting recipes, counting and reconciling deposits

Has completed and/or will complete the NRA Serv Safe course, or equivalent sanitation certification course, every three to five years, as required to function as the person in charge

Ability to learn and use computer and software applications such as: E-mail, point of sale system, ordering and inventory system and similar technology tools

Ability to be trained and function as a cashier, including counting money in coordination with others

Exhibits courtesy and tact with children and adults

Ability to work cooperatively as a team member and team leader

Visual acuity

Ability to hear and speak

Transportation to and from work

Possesses general knowledge of food preparation and safe food handling

Possession of School Nutrition Association Certification and/or credentialing is desirable

Ability to supervisor others in a positive team building manner, avoiding dictatorial leadership style and needless escalation of conflict

Ability to perform essential functions detailed in this job description

Participates in mandatory and optional training sessions and professional development opportunities, including meetings

Delegates work assignments and participates in the same as needed

Cultivates a positive work environment within the food service operation

Maintains an atmosphere that enhances good relationships between School Nutrition and others such as: teachers, students, parents, visitors, community and staff

Uses appropriate language, tone and volume in speech

Serves as a role model for School Nutrition staff and students

Organizes work, instructs, delegates to, supervisors and evaluates School Nutrition Assistants

Complies with procedures and regulations for National School Breakfast and Lunch Programs, After School Snack Program, More at 4 and other programs and functions as applicable and needed

Organizes records and maintains the same for three years past, plus the current year

Manages people, food, supplies, money and all resources in the food service operation to strive for a breakeven or better financial performance

Cooperates with principal, assistant principal, faculty, staff, students and others in the work place to facilitate the School Nutrition Program being an integral part of the total school program

Determines appropriate food production quantities following standards and monitors staff compliance to the same

Completes the daily food production record and additional forms to account for food planned, prepared, served, leftover and on inventory

Serves the planned, published menus

Shares, posts and distributes information sent from the School Nutrition Office to all School Nutrition employees

Makes sure all menu offerings are available to the first and final customers in the serving line without running out of published offerings

Monitor handling, storage and disposal of leftovers to ensure food safety

Monitors serving line set up to maintain customer appeal, quality, safety, appropriate temperatures and appearance of food and…