School Nutrition Cafeteria Manager

School Nutrition Manager

The job of School Nutrition Manager is to provide support to the food service activities at assigned location with specific responsibilities for organizing food preparation activities; overseeing and assisting cafeteria workers with food preparation and serving; confirming quantities and quality of food items are available for use; providing written reports; and complying with mandated health requirements.

Essential Functions:

• Oversees implementation of local food service rules and regulations.
• Manages daily food service operations to ensure meals comply with planned menus and USDA regulations.
• Monitors food quality and temperature for the purpose of presenting items that will be accepted by students and/or staff.
• Implements planned menu for the purpose of meeting students' mandated daily nutritional requirements.
• Inspects food and/or supply deliveries for the purpose of verifying quantity, quality and specifications of orders and/or complying with mandated health requirements.
• Inventories food, supplies and equipment at specified intervals for the purpose of ensuring availability of items required for meeting projected menu requirements.
• Maintains equipment, storage, food preparation and serving areas in a sanitary condition for the purpose of complying with current health standards.
• Manages food service operations for the purpose of providing safe and efficient food services at the assigned site in compliance with mandated nutritional requirements and health standards.
• Manages assigned site operations (supervise personnel, order food and supplies, monitor meal participation and expenditures, etc.) for the purpose of providing efficient food services at the assigned site in compliance with established nutritional and health requirements.
• Monitors food service operations for the purpose of ensuring a safe, clean and sanitary working environment in compliance with standard practices and established nutritional and health standards.
• Orders food, equipment and supplies for the purpose of maintaining an adequate inventory to maintain operations within established nutritional and budget guidelines.
• Orients new employees to kitchen/cafeteria and school site processes for the purpose of providing information regarding food service operations and activities.
• Oversees the preparation, cooking, serving and transportation of food and beverage items for the purpose of meeting projected meal quantities and mandated nutritional and health standards and ensuring appealing presentation.
• Participates in unit meetings, in-service training, workshops, etc. for the purpose of conveying and/or gathering information required to perform job functions.
• Performs functions of other nutritional services positions, as needed for the purpose of ensuring adequate staff coverage within site nutritional services operations.
• Prepares a variety of documentation (meal production records, reconciliation reports, cash summary, time sheets, etc.) for the purpose of providing written support and/or conveying information.
• Processes end of day for the purpose of completing and documenting transactions and/or preparing bank deposits.
• Reconciles transactions for the purpose of maintaining account balances in compliance with established policies and procedures.
• Responds to inquiries of students, staff and the public for the purpose of providing information and/or direction regarding available food items and/or food service policies and practices.
• Schedules work assignments for food service employees for the purpose of ensuring adequate coverage for daily operations.
• Stocks food, condiments and supplies for the purpose of maintaining adequate quantities and security of items.
• Supervises food service workers and other personnel as assigned (orients, trains, evaluates, etc.) for the purpose of maximizing the efficiency of the work force and meeting shift requirements.
• Performs other related duties as assigned by the Director of School Nutrition.

Competencies:

• Skills-based Competencies
• 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 equipment found in a commercial kitchen; and using pertinent software applications.
• Knowledge-based Competencies
• Required to perform basic math, including calculations using fractions, percentages, and/or ratios; read technical information and compose a variety of documents. Specific knowledge-based competencies required to satisfactorily perform the functions of the job include: safety practices and procedures; quantify food preparation and handling; and sanitation practices.
• Ability-based Competencies
• Required to gather, collate, and/or classify data; and consider a number of factors when using equipment. Flexibility is required to work with others in a variety of circumstances; work with data utilizing defined but different processes; and operate equipment using a variety of standardized methods. Ability is also required to work with a diversity of individuals; work with a variety of data; and utilize a variety of job-related equipment. 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.

Requirements:

High school diploma or GED equivalent

3 years Food service experience (preferably in a school setting)

2 years (assistant manager or manager experience)

Physical Requirements:

The usual and customary methods of performing the job's functions require the following physical demands: some lifting (40 pounds), carrying, pushing, and/or pulling, some stooping, kneeling, crouching, and/or crawling and significant fine finger dexterity.

Generally, the job requires 10% sitting, 10% walking, and 80% standing.

Continuing Education/Training:

Maintain ServSafe Certification or SafePlate Certification

Annual USDA professional standards

Annual in-service training along with continued education during the year

Evaluation:

Performance of this position and its responsibilities will be evaluated at least annually by the Supervisor or Director of School Nutrition.