Nutrition Services Kitchen Manager

Nutrition Services Supervisor

Perform supervisory and operational activities related to on-site school meal preparation and presentation, staff management, and financial records management for the Nutrition Services operation. Classified Grade N, starting at $23.20 per hour based on previous applicable experience. 8.0 hours per day, Monday through Friday, on the 9-month work schedule. Eligible for benefits.

Perform and supervise activities related to food preparation per federal, state, and district guidelines. Complete, compile, and/or run various daily reports including menu worksheets, time sheets, labor sheet, banking check list, deposit slips, order forms for various supplies, enter sales from a la carte, and sales activity sheets. Ensure daily sales are deposited. Perform and/or supervise maintenance of data entered on customer accounts including receiving money, change of free and reduced status, change of address, special recommendations or restrictions from parents, setting up new accounts, assigning PIN number, refunding money to customers, and deleting customers withdrawing/leaving the district. Schedule and adjust employee hours and assignments based on staffing needs. Schedule self into rotation. Train and evaluate employees in food preparation, food handling, proper and safe use of equipment and sanitation, marketing strategies, customer relations, etc. Implement and communicate operating changes to daily routine, processes, and menus. Discuss nutrition regulations and all aspects of nutrition program with building principal, secretary, students, parents, teachers, other managers, and the community. Perform and/or supervise the collection of money from past due accounts by running Notice of Charges letter and/or by contacting parents by phone when necessary. Perform and/or supervise the completion of monthly report including CDE-13 state form and monthly labor report. Develop and implement promotions and marketing programs for the child nutrition programs. Attend and participate in manager and professional nutrition meetings as required. Physically count all food and non-food supplies and record the quantities on the inventory form.

High School diploma or equivalent. Basic math, writing, reading, communication, food preparation, customer service, negotiating, and supervisory skills. Knowledge of large quantity food preparation and health department standards of sanitary food practices. Ability to manage multiple tasks in a stressful environment and deal with difficult situations and people. Bi-lingual skills helpful. Must be able to pass a post offer, pre-employment physical. Must be able to pass a Colorado and Federal Bureau of Investigation background check. 2-3 years of experience in large quantity food preparation, and supervision. Operating knowledge of and experience with institutional food preparation equipment, microcomputers, and QSP point-of-sale system required including troubleshooting.