DeKalb County Schools

Expecting More Today.... Educating for Tomorrow

POSITION TITLE: Child Nutrition Program (CNP) - Manager

QUALIFICATIONS:

• Each manager of a food service operation at the site level must have at least a high school equivalency diploma and three years of school food service experience or related work.
• If an acceptable candidate meeting the educational requirement is not available, the governing body may employ a manager on the condition that the educational requirement be met within one year from the date of employment. A manager so employed who fails to meet the educational requirement within the prescribed time limits shall not be employed as a CNP manager.

REPORTS TO:

• Principal or Principal's designee and CNP Supervisor

SUPERVISES:

• CNP personnel at the local school.

RESPONSIBILITIES:

• Cooperates with principal, supervisor, faculty and staff in planning, developing and utilizing the dining room as a laboratory to provide positive learning experiences for pupils.
• Assists school food service staff in interpreting the goals and objectives of the school food service program to the pupils, teachers/staff, parents and the community.
• Maintains adequate and accurate records and controls to include: personnel, financial, inventories, operational reports/records, purchasing of food, supplies and equipment.
• Cooperates with Health Department officials in supporting all local, state, and federal public health laws and codes.
• Participates in and promotes in-service training, conferences and continuing educational programs for self and other CNP personnel.
• Responsible for checking the cooler and freezer units during holidays, weekends, as well as during school term.
• Post menus at least one week in advance. Menu adjustments may be made to accommodate commodity arrivals and or/vendor shortages.
• Purchases food, supplies, and equipment wisely and upon delivery, carefully check against order and invoice for quality, quantity, accurate weight and price.
• May be required to do mopping, heavy lifting, bending, squatting and twisting.
• Supervises and assists in the production, service, storage and care of food.
• Oversees the locking of the storeroom and secure the cafeteria before leaving.
• Maintains a file of standard recipes and instructs personnel in the use of the recipes.
• Outlines specific duties and work schedules for local CNP employees.
• Instructs and supervises employees on the job including the correct use and maintenance of equipment.
• Follows Board policy for guidance on appearance in uniform, hairnet and oxford type shoes with non-skid sole for safety. Appearance should be a compliment to the CNP Program.
• Post instructions for use and schedules for the maintenance of equipment.
• Assists the Principal in evaluating employee performance and makes recommendations to the Principal.
• Assists Principal in interviewing, hiring and terminating employees.
• Responsible for the cleanliness of the kitchen and dining room.
• Cleaning should be done as often as necessary to ensure the cafeteria is clean at all times.
• Assists the Assistant Manager in developing CNP Program managerial skills.
• Attends all managers' meetings, workshops and in-service meetings as requested.
• Responsible for seeing that Board policies regarding kitchen management are observed.
• Provide proof of a negative TB test as required by the state.
• Shall perform any other position related duties as assigned by the principal or designated supervisor.
• Maintain the confidentiality of student records.
• Must wear a lifting belt when performing lifting duties.

TERMS OF EMPLOYMENT:

• Salary and work year to be according to the current approved/applicable salary schedule.

EVALUATION:

• Performance of this job will be evaluated annually in accordance with provisions of the Board's policy on Evaluation of Support personnel.

NOTE: See Board policies for additional requirements.