School Nutrition Assistant Manager

School Nutrition Assistant Manager

Responsible for the preparation, cooking, and serving of hot and cold food items to students, faculty, and staff.

Essential duties and responsibilities include the following. Other duties may be assigned.

• Wears appropriate apparel while working.
• Uses and follows standardized recipes in the preparation of all foods.
• Serves all food according to instructions
• Cleans any area of the kitchen according to sanitary regulations.
• Stores all food properly and uses all safety instructions when using equipment.
• Manages school nutrition operations and staff according to federal, state, and local district laws, regulations, policies and procedures.
• Participates in professional development training and exhibits professional behavior characteristic of a school nutrition manager.
• Conducts training sessions with staff that positively impact food service operations and meet local, state, and federal requirements.
• Adheres to professional codes of conduct for diverse staff and interpersonal relationships among teachers, principals, other school staff, and students.
• Monitors and evaluates employee performance and morale.
• Communicate with employees in a manner that promotes cooperation and reduces conflicts.
• Maintains policies and procedures to ensure quality and timeliness of work meet and/or exceed productivity standards.
• Maintains sanitation, safety, and security practices in compliance with local, state, and federal policies, procedures, and regulations.
• Maintains sanitation, safety, and security practices to protect the health and well-being of students, customers, and employees.
• Understands and implements Hazard Analysis and Critical Control Points (HACCP) and food safety practices in the school nutrition program.
• Understands and follows policies and procedures that promote and protect facility/property functions and services.
• Follows district policies related to equipment operation, safety, and maintenance practices.
• Uses preventive maintenance and equipment management practices to create a safe work environment.
• Implements energy and resource conservation practices for managing equipment and the school nutrition facility.
• Promotes a school environment that fosters positive social interaction and promotes healthy eating behaviors.
• Develops and implements best practices for providing and maintaining a quality dining experience.
• Implements customer service techniques to promote customer satisfaction.
• Utilizes communication techniques to share nutrition education information with students, teachers, and administrators.
• Utilizes forecasting methods to ensure adequate quantities of food are purchased.
• Conducts procurement procedures that follow federal, state, and local school purchasing guidelines.
• Follows approved federal, state, and local regulations for utilizing and serving United States Department of Agriculture (USDA) Foods.
• Follows proper procedures for receiving food and supplies.
• Follows procedures to ensure that appropriate storage and issuing techniques are implemented.
• Ensures all meals in the school nutrition program are prepared in compliance with federal, state, and local nutrition and wellness regulations, policies, and procedures.
• Follows school nutrition program guidelines for serving and offering meal components to students.
• Follows federal, state, and local guidelines and regulations for addressing special dietary needs in the school nutrition program.

Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

Education and/or Experience: High school education or GED; 1-2 years of related experience or food service training; or equivalent combination of education and experience. Serve-Safe is required, SNA Levels, 1, 2, and 3 are preferred.

Language Skills: Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence.

Mathematical Skills: Ability to add and subtract two-digit numbers and to multiply and divide with 10's and 100's. Ability to perform these operations using units of American money and weight measurement, volume, and distance.

Reasoning Ability: Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.

Certificates, Licenses, Registrations: Certificate from the health department permitting him/her to handle food.

Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

While performing the duties of this job, the employee is regularly required to stand; use hands to finger, handle, or feel; reach with hands and arms; and taste or smell. The employee frequently is required to walk. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, or crawl; and talk or hear. The employee must regularly lift and/or move up to 10 pounds and occasionally lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, depth perception, and the ability to adjust focus.

Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

While performing the duties of this job, the employee is frequently exposed to moving mechanical parts. The employee is occasionally exposed to the risk of electrical shock. The noise level in the work environment is usually loud.

Terms of Employment

Evaluation: Performance on this job will be evaluated in accordance with school board policy and administrative regulations on the evaluation of classified personnel.