Child Nutrition Services Manager III

Purpose Statement

The job of CHILD NUTRITION SERVICES MANAGER III is done for the purpose/s of The job of CHILD NUTRITION SERVICES MANAGER III is done for the purpose/s of providing support to the child nutrition services staff members and activities at assigned location with specific responsibilities for directing child nutrition services staff members and activities at multiple satellite schools to perform their functions in a safe and efficient manner; meeting the mandated nutritional needs of students; ensuring availability of quantities of items; preparing entrees and side components to ensure reimbursable meals are served daily; providing written support to convey information; and complying with mandated health standards.

Essential Functions

Coordinates assigned site operations and satellite school sites (e.g. team members'' daily duties, meals, catering service requests, new product introductions and evaluations, etc.) for the purpose of providing efficient food services at the assigned site, in compliance with established nutritional health requirements, and providing coverage for special events (catering, promotional, food bars, etc.) as needed.

Evaluates prepared food for flavor, appearance and temperature for the purpose of presenting items that will be accepted by students and/or staff.

Manages multiple site operations (e.g. preparing and cooking food, serving food and beverages in adequate quantities, staffing, inspecting compliance, etc.) for the purpose of providing efficient food services at assigned sites in compliance with established nutritional and health requirements.

Monitors child nutrition services team members, kitchen, and cafeteria areas at multiple satellite sites (e.g. kitchen movement hazards, student check off process, freezer and food temperatures, equipment, storage, food preparation and serving areas, etc.) for the purpose of ensuring a safe and sanitary working and serving environment and complying with current health standards.

Oversees the preparation, cooking, serving and transportation of food and beverage items at assigned sites for the purpose of meeting projected meal quantities and mandated nutritional and health standards, and ensuring appealing presentation.

Participates in team meetings, in-service training, workshops (e.g. 10 hours Professional Standard CEU''s, district mandated trainings annually, monthly checklist, etc.) for the purpose of conveying and/or gathering information required to perform job functions.

Performs functions of other child nutritional services positions, as needed for the purpose of ensuring adequate staff coverage within site nutritional services operations.

Prepares documentation (e.g. production records, leftover reports, meal counts, money deposits, time sheets, etc.) for the purpose of providing written support and/or conveying information.

Processes payroll information and requests for reimbursement (e.g. time sheets, requests for leave, mileage reimbursement requests, etc.) for the purpose of updating information and/or authorizing timely payments.

Procures food, equipment, and supplies for the purpose of maintaining an adequate inventory for providing nutritional services efficiently at assigned site(s).

Promotes child nutrition service operations and special events for the purpose of expanding services and developing good nutrition habits in students.

Reconciles transactions (e.g. meal counts, collected and deposited monies from a la carte sales, catering payments, etc.) for the purpose of maintaining account balances in compliance with established policies and procedures.

Supervises child nutrition services team members and other personnel, as assigned (e.g. orienting, training, evaluating, etc.) for the purpose of maximizing the productivity of the work force, providing adequate coverage and ensuring adherence to health, safety and nutritional standards of food services operations.

Other Functions

Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of the work unit.

Job Requirements: Minimum Qualifications

Knowledge, Skills and Abilities

KNOWLEDGE is required to perform basic math, including calculations using fractions, percents, and/or ratios; read a variety of manuals, write documents following prescribed formats, and/or present information to others; and analyze situations to define issues and draw conclusions. Specific knowledge based competencies required to satisfactorily perform the functions of the job include: safety practices and procedures; food preparation and handling; sanitation practices; methods of batch and quantity cooking; codes/laws/rules/regulations/policies; school safety and security practices; and nutrition and food portioning standards.

SKILLS are required to perform multiple, technical tasks with a potential need to upgrade skills in order to meet changing job conditions. Specific skill based competencies required to satisfactorily perform the functions of the job include: adhering to safety practices; planning and managing projects; preparing and maintaining accurate records; operating standard office equipment; and using pertinent software applications.

ABILITY is required to schedule a number of activities, meetings, and/or events; often gather, collate, and/or classify data; and consider a number of factors when using equipment. Flexibility is required to work with others in a wide variety of circumstances; work with data utilizing defined but different processes; and operate equipment using a variety of processes. Ability is also required to work with a significant diversity of individuals and/or groups; work with a variety of data; and utilize a variety of types of job-related equipment. Independent problem solving is required to analyze issues and create action plans. Problem solving with data requires independent interpretation of guidelines; and problem solving with equipment is moderate to significant. Specific ability based competencies required to satisfactorily perform the functions of the job include: communicating with diverse groups; setting priorities; working as part of a team; working with interruptions; and working with detailed information/data.

Responsibility

Responsibilities include: working under limited supervision using standardized practices and/or methods; directing other persons within a department, large work unit, and/or across several small work units; monitoring budget expenditures. Utilization of resources from other work units is often required to perform the job's functions. There is a continual opportunity to impact the organization’s services.

Work Environment

The usual and customary methods of performing the job's functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling, some climbing and balancing, frequent stooping, kneeling, crouching, and/or crawling and significant fine finger dexterity. Generally the job requires 10% sitting, 10% walking, 80% standing. The job is performed under some temperature extremes and under conditions with some exposure to risk of injury and/or illness.

Experience: Job related experience with increasing levels of responsibility is required.

Education: Targeted job related education that meets organization’s prerequisite requirements.

Required Testing: None Specified

Certificates and Licenses: Food Handlers/ServSafe Certificate

Continuing Educ./Training: None Specified

Clearances: Criminal Background Clearance and Physical Capacities Test Clearance

FLSA Status: Non Exempt