Nutritional Services Manager at Coronado High School [35615]

School Site Kitchen Supervisor

Supervises the operations of a school site kitchen and its personnel. Incumbents purchase inventory directly from suppliers, audits and maintains related records, inventory levels, supplies, and production, and oversees the activities, scheduling, and training of workers.

Supports the supervisor to include: prioritizing and assigning work; providing input on performance evaluations; ensuring staff are trained; and participating in disciplinary recommendations. Reports to Operations managers the site operation activities including performance, budgetary information, staff and operational concerns and works to maintain efficiency and integrity at the site and with Federal requirement.

Manages the day-to-day operations of a school site kitchen, which includes: ensuring proper sanitation procedures are utilized and adhered to; planning and directing the preparation of food; preparing the kitchen for daily use; closing down the kitchen for the day; and performing other related activities.

Oversees the collection of cafeteria revenues and budget is met; reconciles cafeteria revenue account; closes out cash register at the end of each day; verifies money, plate count, and food serving balance; prepares related daily reports.

Works closely with school administrators, parents, and children to resolve issues, communicate procedures and policies, and provide customer service to all cafeteria users. Assists in the day-to-day activities of the site kitchen, which includes preparing, serving, and replenishing food and drink. Adheres to the developed menus for school cafeteria accommodating the needs of elementary or middle school students; calculates appropriate volumes of food required for daily meals and snacks; maintains a high level of quality and appearance.

Monitors inventory levels; orders food and supply items at appropriate times; and ensures food and supplies are rotated and stored in safe and sanitary conditions. Performs other duties of a similar nature or level.

High School Diploma or G.E.D., and two years of food handling, service, preparation and/or cashiering experience and one year of lead or supervisory experience; or, an equivalent combination of education and experience sufficient to successfully perform the essential duties of the job such as those listed above.

Licensing Requirements: Food Services Manager Certificate (Serve Safe or equivalent). Must acquire within 30 days of employment.

Knowledge of: supervisory principles; operational aspects of a high school or multiple school kitchen(s); inventory control techniques; nutrition principles; bookkeeping principles; safe work practices; principles of health, sanitation, and safety involved in the preparation of food on a large scale; methods, equipment, and ingredients used in preparing and cooking foods; use, care, and cleaning of kitchen equipment and utensils; applicable Federal and State regulations regarding food safety and sanitation.

Positions in this class typically require: stooping, kneeling, crouching, reaching, standing, walking, pushing, pulling, lifting, finger dexterity, grasping, talking, hearing, seeing, and repetitive motions. Medium Work: Exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects. Incumbents may be subjected to moving mechanical parts, odors, chemicals, extreme temperatures, inadequate lighting, workspace restrictions, and intense noises.