JOB TITLE: Child Nutrition Manager

LOCATION: Humphreys County Region

SALARY: $15.00-$20.94

WORK DAYS: 184 Days - 10 Month Employee

REPORT TO: Child Nutrition Director

FLSA STATUS: NON-EXEMPT

POSITION OVERVIEW

Under general supervision, performs semi-skilled work preparing and serving meals and other food in a school cafeteria. Employee in this class serves as a journey level cook with complete knowledge of preparation of common foods. Work involves various facets of the food preparation and serving process. Employee must read recipes, productions sheets and interpret how much food to prepare, document foods prepared and coordinate activities to meet production schedule. Employee is also responsible for assisting in cleaning tasks.

JOB RESPONSIBILITIES:

1. Coordinate Child Nutrition with school activities.

• Strive for good public relations with customers, co-workers, supervisors, and the community.
• Cooperate with the principal, faculty, students and staff to make the Child Nutrition Program an integral part of the total school program.
• Endeavor to increase participation.
• Strive to improve the Child Nutrition Program.
• Serve on School Health Council.

1. Train, supervise, direct and evaluate each employee on staff.

• Provide leadership and direction of goals for the staff.
• Train assistants in all phases of duties and function in the manager’s absence.
• Designate and instruct a specific staff employee to function in the absence of the manager and/or the assistant manager.
• Refer prospective employees to the Child Nutrition Office for interviews.
• Provide orientation and training to staff in efficient operational practices.
• Review with each employee their job description prior to opening of school in August.
• Prepare and post a master daily production schedule.
• Instruct staff in accepted food service practices.
• Inform staff of policy and procedural changes when received from the Child Nutrition Office.
• Establish and enforce standards for personal appearance and cleanliness. Review with staff often.
• Strive to resolve staff grievances.
• Evaluate and discipline employees.
• Train, monitor and evaluate all staff on following HACCP (Hazard Analysis Critical Control Point) procedures as set forth in CN Food Safety Manual.

1. Maintain an efficient, well-organized Child Nutrition Program.

• Complete the production manual daily as trained to insure adequate records of meals produced and served are maintained. Failure to complete this task as required will result in disciplinary action up to and to include termination.
• Supervise and assist in food preparation and serving. Ensure that food is prepared economically, as well as, portioned properly in the production kitchen. Ensure that food is tasty, served attractively and at the correct temperature.
• Use correct quantity cooking techniques.
• Demonstrate use and care with all equipment.
• Practice and instruct staff in safety precautions in all phases of food service operation by following HACCP guidelines.
• Use recommended sanitation measures.
• Supervise and assist in proper handling, storing, and use of leftover food.
• Prepare a ghost tray daily.
• Prepare orders (food, supply, and chemicals) according to schedule and submit to the Child Nutrition Office.
• Receive and verify deliveries and designate areas for proper storage.
• Inspect all areas of the cafeteria before dismissing the staff.
• Keep accurate inventory records of all items in cafeteria. When transferring items to another cafeteria make sure transfer sheets are signed by the individual receiving the item.

1. Administer the Child Nutrition Program

• Account for all monies and ensure monies to be deposited are accurate with reconciliation sheets.
• Notify staff of all pertinent information received from the Child Nutrition Office.
• Prepare accurate records and reports as recommended and required by the Child Nutrition Office. Turn in all paperwork on time.
• Notify Child Nutrition Director if you must leave the campus at any time.
• Maintain employee time and attendance records.
• Perform any other assignments given. This includes checking coolers and freezers daily. In the event a manager is unable to check the coolers and freezers, they will ask another employee to perform this duty.

JOB EXPECTATIONS:

• Ability to communicate in a pleasant, positive manner with students, staff, parents, and coworkers.
• Ability to read and follow written work schedules.
• Ability to set priorities and allocate time so that tasks are completed and deadlines are met in a timely manner.
• General knowledge of food preparation, standards of sanitation and safety, and HACCP procedures.
• General knowledge of proper storage methods for various foods, supplies, and equipment.
• General knowledge of how to operate and clean kitchen equipment.
• General knowledge of the importance of using standardized recipes and ability to follow them.
• Ability to exercise independent judgment, use initiative to resolve problems, and make improvements in the cafeteria operation.
• Ability to read and follow standardized recipes and written instructions.
• Ability to recognize meal components for meal eligibility.
• Ability to respond to inquiries regarding food content particularly as it relates to food allergies.
• Ability to properly clean and sanitize kitchen area, equipment, and utensils.
• Ability to calculate recipe extensions, foods needed and used, ability to calculate and correct change for a monetary transaction.
• Ability to complete basic records such as temperature logs and production sheets.
• Ability to record time worked using a computerized time management system.
• Ability to establish and maintain effective working relationships as necessitated by work assignments.
• Ability to exercise independent judgment and to use initiative to resolve problems and make improvements in the cafeteria operation.

QUALIFICATIONS:

Graduation from high school or GED preferred and some experience in food service, child care or housekeeping work; or any equivalent combination of training and experience which provides the required knowledge, skills and abilities. ServSafe Certification required.

APPLICATION PROCEDURES:

Interested individuals who meet minimum requirements should apply online at www.masd.k12.ms.us.

Questions concerning this vacancy announcement should be directed to:

Dr. Sametra Brown, Executive Director of Human Capital and Talent Management

Mississippi Achievement School District

662-746-2125

APPLICATION DEADLINE:

We are accepting applications on a rolling basis. Candidates selected for an interview will be contacted by phone.

***The Mississippi Achievement School District is an Equal Opportunity Employer***

I understand and agree to the to the terms of this job description.

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