SCHOOL NUTRITION MANAGER

Craven County Schools School Nutrition Manager

An employee in this class performs a variety of duties in the direct supervision of the food service program in one or more schools. Tasks are performed according to established guidelines and procedures. Employee must exercise considerable independent judgment and initiative in planning, developing, coordinating, and overseeing physical and human resources needed to effectively prepare and serve nutritious meals in pleasant eating environments. Employee is responsible for ordering and maintaining appropriate food and supply inventories, recording purchases, food production, program participation and revenues. The employee directly supervises other employees in the school cafeteria.

Graduation from high school supplemented with 3 to 5 years of experience in the preparation of food in quantity lots.

MAJOR FUNCTION: Fiscal Management

1. Implements procedures for collecting, counting, and auditing monies/lunch balances.
2. Follows designated procedures for making bank deposits.
3. Executes designated procedures for handling receipts and disbursements.
4. The manager will maintain a financial profit year to date (June 30th).

MAJOR FUNCTION: Reports/Record Keeping

1. Prepares accurate time sheets.
2. Records and reports comply with federal, state, and local.
3. Maintains and submits all required records and.
4. Operates all aspects of the School Nutrition computer software program.

MAJOR FUNCTION: Free and Reduced

1. Has a thorough working knowledge of the Free and Reduced policy.
2. Maintains Free and Reduced roster.
3. Keeps accurate records and reports changes in a timely manner.
4. Understands confidentiality requirements.

MAJOR FUNCTION: Food Production and Service

1. Supervises the preparation of meals.
2. Supervises the serving of meals.
3. Assures acceptable quality meals.

MAJOR FUNCTION: Purchasing, Storage, and Inventory of Food and Supplies

1. Assures that the food, supplies, and equipment are adequate to manage an effective cafeteria.
2. Maintains an up-to-date and accurate inventory of all products.
3. Receives and stores supplies, food and equipment in accordance with local, state, and federal.

MAJOR FUNCTION: Personnel Management

1. Supervises staff to assure efficient operation.
2. Evaluates and documents performance of.
3. Provides training experiences for.

MAJOR FUNCTION: Sanitation and Safety

1. Promotes and maintains high standards of sanitation.
2. Promotes and maintains high standards of safety.
3. Demonstrates acceptable personal grooming and dress practices which promote sanitation and.
4. Attends all sanitation and safety required training classes.
5. Maintains Serve Safe.

MAJOR FUNCTION: Facility and Equipment Management

1. Maintains equipment and facilities in an operable.
2. Maintains inventory and assumes proper accountability of.

MAJOR FUNCTION: Public Relations

1. Assures that the cafeteria has a positive image and is a pleasant place.
2. Assures that food is served.
3. Effectively communicates with the school system and community to share information about the program.

MAJOR FUNCTION: Nutrition Education

1. Provides nutrition education experiences for teachers and.
2. Identifies heart healthy items on the serving line on a daily basis.

MAJOR FUNCTION: Professional Development

1. Is up-to-date on developments in school food.

MAJOR FUNCTION: Other Responsibilities

1. Assists other managers and cafeterias on an as needed.
2. Fills in other duties on an as needed.
3. Accepts the responsibility for other duties assigned.

Considerable knowledge of the principles and practices of food service administration, team building and customer.

Considerable knowledge of the principles of supervision, organization and.

Considerable knowledge of the methods, tools, techniques and practices of sanitation, food preparation and food storage.

General knowledge of the principles of bookkeeping and accounting of.

Some knowledge of USDA meal pattern and dietary guidelines and rules and regulations regarding federal meal programs.

Some knowledge of federal, state and school system regulations and requirements regarding bookkeeping and accounting of funds collected in school.

Some knowledge of the maintenance needs of large kitchen.

Skilled in motivating staff to follow schools, local, state and federal rules, regulations, policies and procedures and in ensuring that staff members meet expectations.

Skilled in leading staff to provide quality meals and friendly service appropriate to a public school.

Skilled in projecting amounts of food to be prepared based on previous school history and to order sufficient quantities of necessary.

Skilled in maintaining complete and accurate records and in developing simple reports from those records.

Ability to comprehend written and verbal correspondence and to respond.

Ability to plan and implement operational policies, procedures, and standards.

Ability to set priorities and allocate time so that tasks are completed and deadlines are met in a timely manner.

Ability to exercise independent judgment and to use initiative when responding to emergencies, resolving problems and making improvements in the cafeteria.

Ability to communicate effectively both orally and in.

Ability to exercise tact, courtesy and firmness in frequent contact with co-workers, vendors, customers and subordinates.

Ability to establish and maintain effective working relationships as necessitated by work assignments.

The major physical and cognitive requirements listed below are applicable to the Cafeteria Manager job classification within the School Nutrition Department of Craven County Schools. Work in this classification is considered medium physical work requiring the exertion of up to 50 pounds of force occasionally and up to 30 pounds of force frequently and up to 10 pounds of force constantly to move objects.

• Stand for six continuous hours
• Stoop, squat, kneel and/or bend in a manner that allows the palms to touch the floor (as is cleaning of baseboards, equipment, )
• Bend from a standing position in a manner that allows the palms to touch the knees (as in washing of pots and pans in deep sinks and cleaning milk boxes)
• Bend from the waist in a standing position with arms outstretched for an extended period of time (as in service of food)
• Twist, turn, and/or stretch from side to side that allows the shoulders to be perpendicular to the hips (as in mopping, sweeping, stocking shelves, removing food from ovens, )
• Lift, carry, and/or support 30 pounds from shoulder level to above the head (as in placing food in ovens, freezers, stockroom shelves, )
• Perform duties requiring non-repetitive motions with hands and wrists (as in slicing, dicing, washing, counting money, writing, scrubbing, scraping, )
• Stock, wash, prepare, serve, and handle all types of foods (be aware that some food allergies can be worsened by exposure to menu items containing those foods)
• Work with caustic and non-caustic chemicals (be aware that skin allergies and sensitivities can be worsened by exposure to some cleaning chemicals; be aware that some breathing difficulties, such as asthma or emphysema, can be worsened by exposure to cleaning chemicals.)
• Work in very hot humid environment (no air conditioning)
• Maintain high standards of personal cleanliness (bathe daily and use deodorant, wear clean and pressed uniform and apron, wear clean and polished shoes, wear hairnet)
• Learn food preparation, serving, and clean-up procedures
• Learn sound sanitation principles
• Understand and follow oral and written directions
• Read and follow recipes and adjust amounts needed
• Learn foods, equipment and techniques used in food preparation, service, and clean-up
• Read, write, and utilize basic math skills (multiplication, division, fractions, and decimals)

Craven County Schools