Manager: School Nutrition Level 1 (7.00 Hours) - Oakwood Elementary

Manager: School Nutrition Level 1

Manages and participates in the operation of a school restaurant providing meals in an elementary school. Work involves overall responsibility for transportation of food and supplies, food preparation, meal service, cashiering, ordering, cleaning kitchen equipment and facilities, and maintaining required sanitation standards. Provides instruction and work assignments for School Nutrition Associates. Employee(s) must be capable of performing any and all of the listed duties individually or independently which may vary based upon their work location/assignment and available staffing.

Ability to work flexible schedules

Emergencies

Extended hours

Outside of negotiated hours*

Overtime as needed

Adheres to all U.S. Department of Agriculture (USDA) guidelines established for the Child Nutrition Program, and all AACPS policies, procedures and division memoranda. Assures that meals meet the meal requirements specified by the U.S. Department of Agriculture.

Maintains optimum standards of food quality through effective supervision of restaurant operation and assures that standardized recipes, portion controls and procedures for us of leftovers are followed. Monitors and maintains food quality standards including temperature, appearance, and taste from point of delivery through point of service.

Participates and plans preparation, cooking and serving of food. Assures that established standard operating procedures are followed.

Orders, assembles, and transports appropriate quantities of food and supplies. Assures authorized use and proper storage of products.

Maintains inventories of food, supplies, and equipment. Checks food supplies and equipment deliveries for quantity and compliance with specifications. Initiates request for equipment repairs.

Manages and participates in approved cleaning and safety practices to ensure that sanitary and safe conditions are maintained. Adheres to sanitation standards as outlined in COMAR and Hazard Analysis Critical Control Points (HACCP).

Reconciles money and register receipts from sales, maintains necessary records, and conducts banking according to procedures. Implements security measures to prevent theft.

Follows prescribed procedures to protect the anonymity of students who qualify for free and reduced-price meals.

Manages food service employees by preparing work schedules, assigning and directing work. Verifies and maintains records of hours worked by employees and controls extra time. Provides supervision of kitchen use for outside and special events. Provides orientation and ongoing in-service training to all employees.

Prepares, forwards, and maintains files of records and reports required by the Division of Food & Nutrition Services.

Performs other related duties as assigned within the same classification or lower.

High School Diploma or Equivalency Certificate required.

Six (6) months food service experience with demonstrated "back-up" managerial experience required; Or an equivalent combination of education and experience which provides the required knowledge, skills, and abilities deemed sufficient to prepare the applicant to successfully perform the duties of the position.

Demonstrates sound decision making and problem solving techniques.

Considerable knowledge of quantity food preparation; sanitation and safety regulations; methods and procedures of school food service operation.

Skill in the care, maintenance, sanitation and operation of equipment.

Ability to complete all job responsibilities despite frequent interruptions and without close supervision.

Ability to delegate and to motivate personnel.

Ability to maintain harmonious relations with students, school staff, vendors and volunteer(s).

Ability to effectively work and communicate with diverse populations.

Ability to accept changes in responsibilities and incorporate new goals into the restaurant operation.

Possesses good written and verbal communication skills. Ability to follow written and verbal directions.

Demonstrated ability to effectively work and communicate with diverse populations.

Demonstrated proficiency with business technology applications (e.g. Video/Web Conferencing, Microsoft Office Suite -Word, Excel, Outlook, and/or PowerPoint preferred).

Upon hire, ServSafe Manager Certificate issued by National Restaurant Association required.

Upon hire, Driver's License (DL) Class C Non-Commercial issued by Maryland or State of Legal Residence (MVA/DMV) required.

Daily access to reliable transportation.

Driving is required to conduct bona fide Board business that is within the scope of employment in this position.

First level supervisor

This position acts as the manager for 1 to 5 direct staff.

This position manages departments.

Interviews, selects, and trains employees.

Directs the work of employees.

Maintains records for use in supervision.

Assess employees' performance (productivity/efficiency) to make promotional recommendation/other status changes.

Handles employee complaints/grievances.

Plans the work.

Determines the techniques to use.

Apportions the work among the employees.

Provides for the safety and security of the employees or the property.

Monitors and implements legal compliance measures.

Standing: over 2/3 percent of the time

Walking: between 1/3 and 2/3 percent of the time

Sitting: under 1/3 percent of the time

Using hands to handle or feel: between 1/3 and 2/3 percent of the time

Pinching (fine motor skills): under 1/3 percent of the time

Wrist deviation: between 1/3 and 2/3 percent of the time

Keyboarding: between 1/3 and 2/3 percent of the time

Pushing: between 1/3 and 2/3 percent of the time

Pulling: between 1/3 and 2/3 percent of the time

Reaching (with hands and/or arms): between 1/3 and 2/3 percent of the time

Climbing (Ascend/Descend): under 1/3 percent of the time

Balancing: over 2/3 percent of the time

Stooping: under 1/3 percent of the time

Kneeling: under 1/3 percent of the time

Crouching: under 1/3 percent of the time

Bending: between 1/3 and 2/3 percent of the time

Twisting: over 2/3 percent of the time

Squatting: under 1/3 percent of the time

Talking: over 2/3 percent of the time

Hearing: over 2/3 percent of the time

Tasting: under 1/3 percent of the time

Smelling: over 2/3 percent of the time

Repetitive Motions: over 2/3 percent of the time

Eye/Hand/Foot Coordination: over 2/3 percent of the time

Driving: under 1/3 percent of the time

As required by the duties and responsibilities of the position.

No special vision requirements

Office, school or similar indoor environment: over 2/3 percent of the time

Outdoor environment: under 1/3 percent of the time

Temperature Change: over 2/3 percent of the time

Outdoor weather conditions: under 1/3 percent of the time

Extreme cold (below 32 degrees): between 1/3 and 2/3 percent of the time

Extreme heat (above 100 degrees): between 1/3 and 2/3 percent of the time

Communicable diseases: between 1/3 and 2/3 percent of the time

Risk of electrical shock: between 1/3 and 2/3 percent of the time

Loud: over 2/3 percent of the time

Up to 35 pounds: over 2/3 percent of the time

10% daily day travel within the community to pick up food and supplies and to the bank.

The employee is required to use safety devices and protective equipment in order to minimize the frequency and severity of work-related accidents.