School Nutrition Lead

School Nutrition Program LeadThe School Nutrition Program Lead supports the manager in the management of the food service operation which includes adherence to federal and state laws and regulations for accountability of meal patterns, food safety, human resource practices, marketing of programs, and financial integrity.Roles and ResponsibilitiesThe 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.Supports the SNS Manager in the daily operations of the school cafeteria.Ability to supervise a food service operation and to train food service staff to perform carried food service work including food preparation, serving, clean up, and cashiering.Ability to learn and follow USDA regulations governing programs.Must be able to communicate effectively with staff and customers.Orders weekly supplies by established due dates based on resources on hand.Forecasts and determines production needs as requested by the School Nutrition Manager.Reads and follows standardized recipes furnished by School Nutrition.Checks quality, quantity and accuracy of weekly deliveries and invoices.Acts as manager in the manager's absence.Acts as cashier, recognizing a federal complete meal, makes change, adds money to accounts, interacts with students, staff and community members with a high level of customer service.Unpacks and stores supplies in designated storage area.Assists in completion of daily records, such as production records and closing paperwork.QualificationsBelow are the minimum qualifications for this job. Equivalent combinations of education and experience are also acceptable.EducationHigh School Diploma or GED requiredExperienceNALicenses and CertificationsMust possess a current ServSafe certificationMust obtain an SNA Level 1 Certificate within 90 days of hireKnowledge, Skills and AbilitiesKnowledge of food service methods and practices, including proper food safety and sanitation proceduresAbility to read and interpret standardized recipes and other technical documentsWork requires excellent customer relations skillsAbility to perform varied food service work including food preparation, serving, clean up, and cashieringAbility to communicate effectively with co-workers and customers and work cooperatively with othersAbility to travel between work sites throughout the workday; and reach assigned work locations in a timely manner as determined by the supervisorPhysical RequirementsThe following provides a brief description of physical requirements for this job:While performing the duties of this job, the employee is regularly talking, expressing or exchanging ideas by means of the spoken word. The employee must convey detailed or important spoken instructions to other workers accurately, loudly, or quickly. The employee must possess normal cognitive abilities including the ability to learn, recall and apply certain practices and policies. Frequently sitting and/or remaining in a stationary position for long periods of time. Exerting up to 40 pounds of force occasionally and/or negligible amount of force frequently or constantly to lift, carry, push, pull or otherwise move objects.