Anticipated Vacancy 2024-2025

School Nutrition Manager at Buffalo Gap Middle School

Reports To: School Nutrition Program Supervisor

FLSA Status: Exempt

2023-2024 Salary Scales

https://core-docs.s3.us-east-1.amazonaws.com/documents/asset/uploaded_file/1890/ACPS/3461928/2023-2024_Salary_Scales_Informational_Packet_V4.pdf

Salary Scale: Support Scale F2 / 185 days @ 6.5 hrs per day

SUMMARY

The job of School Nutrition Manager was established for the purpose/s of providing supervision to the food service activities at assigned location with specific responsibilities for managing food service operations including staff supervision, food preparation and serving in a safe and sanitary facility.

SUPERVISES

School Nutrition Assistant Managers and School Nutrition Workers

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Manages all food service operations and staff
• Implements planned quality menus incorporating time-saving production techniques, effective merchandising and nutrition education activities
• Maintains required system of accountability
• Plans production schedules and work assignments
• Trains, supervises and evaluates staff according to established procedures
• Communicates concerns to appropriate supervisor about policies and procedures relating to all food service
• Manages program in accordance with all federal, state and local requirements
• Attends in-service training, workshops, etc. for the purpose of gathering information required to perform job functions.
• Evaluates prepared food for flavor, appearance, and temperature for the purpose of providing items that will be accepted by students and staff.
• Inspects food items and/or supplies for the purpose of verifying quantity, quality and specifications of orders and/or complying with mandated health standards.
• Inventories food, condiments and supplies 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.
• Maintains records and reports (e.g. counting and recording the amount of leftovers, number of opened cans, student lunch balances, collection and reconciliation of money, informing students of their lunch balances, etc. ) for the purpose of keeping an accurate record of food used and student accounts.
• Merchandises food and beverage items for the purpose of serving them to students and staff in an efficient manner.
• Monitors kitchen and cafeteria areas (e.g. proper charging procedures for items taken, employee safety, working procedures, etc.) for the purpose of ensuring a safe and sanitary working environment.
• Oversees the preparation, cooking, and serving of food (e.g. regular food items, special diets, students with allergies, etc.) for the purpose of providing students and staff with food of high nutritious quality as well as meeting individual needs.
• Performs functions of other nutritional service positions as needed (e.g. cashiering, etc.) for the purpose of ensuring adequate staff coverage within site nutritional services operations.
• Prepares food and beverage items according to standardized recipes and established food preparation procedures (e.g. regular food items, deli sandwiches, baked goods, etc.) for the purpose of meeting mandated nutritional and projected meal requirements.
• Receives food items and/or supplies and places them in designated areas utilizing temperature requirements and food spoilage guidelines for the purpose of ensuring availability of items required for meeting projected menu requirements.
• Performs other duties and responsibilities as assigned by supervisor

KNOWLEDGE, SKILLS, AND ABILITIES

SKILLS are required to perform single tasks using existing skills. Specific skill-based competencies required to satisfactorily perform the functions of the job include: adhering to safety practices; quality cooking; operating equipment such as telephones; and operating equipment found in a commercial kitchen.

KNOWLEDGE is required to perform basic math; read and follow instructions; and understand multi-step written and oral instructions. Specific knowledge-based competencies required to satisfactorily perform the functions of the job include: safety and sanitation practices and procedures; and quantity food preparation and handling.

ABILITY is required to schedule activities; collate data; and use job-related equipment. Flexibility is required to work with others; work with data utilizing specific, defined processes; and operate equipment using standardized methods. Ability is also required to work with a diversity of individuals; work with specific, job-related data; and utilize job-related equipment. Some problem solving may be required to identify issues and select action plans. Problem solving with data requires following prescribed guidelines; and problem solving with equipment is limited to moderate. Specific ability-based competencies required to satisfactorily perform the functions of the job include: working as part of a team; speaking and/or signaling people to convey or exchange information; handle a variety of items, kitchen and office equipment; and working with interruptions.

EDUCATION AND EXPERIENCE

Candidate must possess any combination of education and experience equivalent to completion of high school. Experience with food service preparation is required.

SPECIAL REQUIREMENTS

Candidate must possess good moral character.

PHYSICAL DEMANDS/REQUIREMENTS

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. The employee must frequently lift and/or move thirty (30) to fifty (50) pounds. Generally the job requires 5% sitting, 50% walking, and 45% standing. The job is performed under some temperature extremes and under conditions with some exposure to risk of injury and/or illness.

EVALUATION

Performance on this job will be evaluated the School Nutrition Program Supervisor in accordance with school board policy and administrative regulations on evaluation of classified personnel.