School Nutrition Assistant Manager

Assist Site Manager in managing and coordination of the day-to-day food service operations of an assigned school site. Assure compliance with District, State and Federal requirements and laws regarding nutrition, sanitation, safety and record-keeping.

Assists with

LOCAL DISTRICT CLASSIFICATION PLAN

Class Code: 7212

BASIC FUNCTION:

Manage and coordinate the day-to-day food service operations of an assigned school site; assure compliance with District, State and federal requirements and laws regarding nutrition, sanitation, safety and record-keeping; select, assign, schedule, supervise, direct and evaluate assigned food service personnel; serve students attractive and nutritious meals in an inviting atmosphere of efficiency and cleanliness; will report to the School Nutrition Director. Treat all children’s and other information with utmost confidentiality.

DISTINGUISHING CHARACTERISTICS:

School Nutrition Services Site Manager manages and coordinates the day-to-day food service operations in an assigned school site.

REPRESENTATIVE DUTIES:

• Manage, coordinate and oversee the day-to-day school nutrition operations at an assigned school site.
• Inspect kitchen area daily to assure compliance with District, State and Federal laws and health, safety and sanitation requirements and regulations. Report any concerns to proper department.
• Recommend food service employees for permanent placement.
• Direct, assign, schedule and evaluate nutrition services personnel.
• Conduct on-site job training for new employees.
• Plan work schedules and coordinate daily work for efficient use of labor.
• Receive calls from employees and call substitutes as necessary.
• Supervises and instructs kitchen personnel in the safe, proper and efficient use of all kitchen equipment.
• Supervises the daily cleaning of all kitchen equipment and the washing and sterilizing of all dishes, cookware and utensils.
• Maintains the highest standards of safety and cleanliness in the kitchen.
• Guarantees accurate size of serving to meet the necessary age requirements.
• Forecast quantities of food based on cycle menus and production records.
• Supervises food preparation and production by utilizing standardized recipes.
• Orders on-line weekly for all necessary supplies.
• Checks food shipments into the school, signing and recording invoices only after each order has been verified. Maintains an accurate perpetual inventory.
• Oversees the locking of kitchen doors.
• Plan and coordinate for additional catering events assigned at the school site.
• Coordinate promotional activities with school to improve school and community relations and increase student participation.
• Communicate with students, staff, faculty, and outside organizations to exchange information, receive suggestions, and resolve issues related to food service.
• Maintain and supervise all records pertaining to inventories, logs and reports. Responsible for financial management of individual facility.
• Confers with the school nutrition department director regarding any personnel problems.
• Reports to the Director any equipment malfunction, inferior quality food, maintenance requests as needed.
• Participate in, schedule and attend in-service meetings and workshops.
• Perform related duties as may be assigned.
• Assist in other food service areas as needed.
• Perform related duties as assigned and deemed necessary by School Nutrition Director.

KNOWLEDGE OF:

• Meal production planning and scheduling.
• Applicable District, Federal and State laws, rules and regulations related to food service.
• Quantity food preparation and food merchandising.
• Nutrition, sanitation and operation regulations and requirements. Use and care of institutional equipment and utensils.
• Procedures used in purchasing, receiving, storing and inventorying food and supplies.
• Knowledge of planning nutritional and appetizing menus within a fixed budget.
• Health and safety rules and regulations pertaining to food establishments, including sanitation and maintenance regulations.
• Budget preparation and control.
• Record-keeping techniques.
• Principles and practices of supervision and training.
• Oral and written communications skills.
• Interpersonal skills using tact, patience and courtesy.
• Inventory methods and practices.

RESPONSIBILITIES:

• Operate a variety of commercial kitchen equipment safely.
• Lift heavy objects. Must be able to lift 35 lbs. Occasionally lifts up to 50 lbs. Employee has been instructed to lift 50 lbs. with help.
• Walk and stand continually on a variety of surfaces, stoop, push and lift trays and pans of food.
• Manage and coordinate the day-to-day food service operation at an assigned school site.
• Assure compliance with District, State and federal requirements.
• Train others in the preparation and serving of food in large quantities.
• Read, interpret, apply and explain rules, regulations, policies and procedures.
• Schedule, supervise and evaluate staff. Documentation of unacceptable employee behavior and job performance according to procedure.
• Reports immediately to the Director and Principal any problem or accident occurring in the kitchen or the cafeteria premises in absence of the manager.
• Analyze situations accurately and adopt an effective course of action.
• Meet schedules and time lines.
• Operate a computer system.
• Maintain records and prepare reports.
• Communicate effectively both orally and in writing.
• Work independently with little direction.
• Perform related duties as assigned and deemed necessary by School Nutrition Director.

EDUCATION AND EXPERIENCE:

• Any combination equivalent to: high school diploma or G.E.D. Certificate. Experience in food service management operations, preferably school nutrition.
• Will be responsible for handling money.

LICENSES AND OTHER REQUIREMENTS:

• Must complete training course for certification of beginning school food service personnel as prescribed in 702 KAR 6:045.
• Must become SNA member and Certified

EVALUATION: Annually by School Nutrition Services Director