Qualifications:

• Associate’s Degree preferred; High school diploma or GED required
• One year of food service managerial experience preferred; One year school food service experience required
• Valid TB test and health examination issued by the local county board of health or recognized medical authority
• School Nutrition Association (SNA) membership and certification required

Supervises:

• Assigned Child Nutrition Staff

Essential Job Functions:

• Manages food service operations in accordance with NCDPI, the Child Nutrition Director, and all federal, state and local requirements
• Plans weekly work schedules for self and child nutrition staff
• Implements planned quality menus, incorporating time-saving production techniques and effective merchandising
• Trains and supervises staff in food production, presentation and service, use and care of commercial equipment, marketing, sanitation, storage and recordkeeping
• Manages and maintains meal preparation for At-Risk Allergy students
• Manages line presentation and meal service to assure quality of food and excellent customer service
• Manages food safety practices and follows HACCP guidelines
• Applies prescribed food quality standards and quantity controls to reduce food leftovers
• Plans use of leftover foods
• Manages daily food planning record and food production record
• Orders weekly menu items and maintains sufficient inventory without over-ordering
• Manages food delivery and proper storage according to established system
• Remains conscientious of food cost and inventory
• Manages clean-up and cleanliness of cafeteria kitchen, dining room and equipment
• Maintains required system of accountability
• Maintains staff timekeeper and leave records
• Maintains daily bank deposits and other Child Nutrition Program required documents
• Evaluates performance of employees
• Maintains a working relationship with child nutrition employees and other staff
• Counsels employees to maintain productive working relationships
• Recommends hiring and disciplining of employees
• Conducts staff meetings and trainings to keep staff up-to-date in Child Nutrition
• Communicates all food service concerns to the appropriate supervisor
• Reports and requests equipment repair to the appropriate Child Nutrition office staff
• Attends job-related trainings and workshops
• Oversees use of facility by other groups
• Performs tasks assigned with minimal supervision
• Accepts responsibility for multiple tasks without supervision
• Demonstrates superior customer service, communication skills, organization and integrity
• Communicates well with Child Nutrition staff, Child Nutrition Director, Child Nutrition Supervisor, Child Nutrition Office staff, school administrators, students, school staff and parents
• Assumes and performs all other duties and responsibilities as may be assigned to the position by law, by the Child Nutrition Director, the Child Nutrition Supervisor, by the Superintendent and by rules and regulations of the Department of Public Instruction, the State Board of Education and the United States Department of Agriculture (USDA) Food and Nutrition Services.

Physical and Cognitive Requirements:

The major physical and cognitive requirements listed below are applicable to the Child Nutrition

Manager job classification within the Hoke County Schools. Work in this classification is considered medium physical work requiring the exertion of up to 50 pounds of force occasionally, up to 30 pounds of force frequently and up to 10 pounds of force constantly to move objects.

Must be able to:

• Bend from a standing position in a manner that allows the palms to touch the knees (as in washing 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, etc.)
• Lift, carry, and/or support 30 pounds from shoulder level to above the head (as in placing food in ovens, freezers, stockroom shelves, etc.)
• Perform duties requiring non-repetitive motions with hands and wrists (as in slicing, dicing, washing, counting money, writing, scrubbing, scraping, etc.)
• 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; rubber gloves and plastic serving gloves are available)
• Work in very hot, humid environments
• Operate commercial kitchen equipment
• Maintain high standards of personal cleanliness
• Learn food preparation, food presentation, serving and clean-up procedures
• Practice sound sanitation principles such as safe food handling, HACCP procedures and prevention of foodborne illnesses
• Abide by Child Nutrition Regulations (USDA)
• Understand and follow oral and written directions
• Develop food production plans
• Complete production records properly
• Maintain inventory, using First-In, First-Out method of storage
• Read and follow standardized recipes and adjust amounts (increasing/decreasing) as needed
• Read, write and utilize basic math skills (addition, subtraction, multiplication, division, fractions and decimals)
• Use or learn basic computer skills (Microsoft Word, Excel and Spreadsheet)

DISCLAIMER: This job description is not a comprehensive list of all the duties, responsibilities, and skills that may be required of the employees assigned to this position. This description may be revised by the supervisor, with HR review and approval, at any time.