Child Nutrition Services Manager-I

DUTIES: Under the direction of the Director of Child Nutrition Services, supervises, assigns, reviews, and participates in the work of staff responsible for providing food preparation and serving school meals and other food items. Participates in the selection of assigned staff; provides or coordinates staff training; implements discipline procedures, if needed.  Estimates food quantities; orders necessary supplies; ensures equipment and supplies are available for daily activities. Prepares and maintains records and inventory of sales, stock, and supplies. Supervises and coordinates the preparation, wrapping, heating, serving, and storing of foods and supplies; ensures compliance with health, safety, and sanitation codes and regulations. Coordinates with the custodial and maintenance staff to ensure the maintenance of food service equipment and facilities are clean and sanitary.

QUALIFICATIONS:  Completion of the twelfth grade or equivalent, supplemented by specialized training or course work in food preparation, food service management or child nutrition, required. Three years of responsible food preparation and service experience, including supervisory experience is required.  Must possess knowledge of inventory maintenance, ordering food and supplies, record keeping and reporting; ability to interpret nutritional requirements for Type A school meals; oversee and participate in the preparation and serving of meals; follow written recipes with possible conversion to accommodate the amount of food production necessary; handle money; perform mathematical computation; analyze problems, identify solutions; establish, maintain and foster positive working relationships.  Must be able to perform moderately heavy manual tasks; stand for extended periods of time; manipulate (lift, carry, move) light to heavy weights on a regular basis; stoop, kneel, crouch, twist and reach overhead on a regular basis. Skills and dexterity to operate PC applications, Microsoft Word, food service computer system applications, and other office equipment; visually capable to read a variety of documents; auditory ability to hear sounds (timers) and alarms; ability to work in extreme temperature conditions; able to effectively and tactfully communicate in both oral and written forms.  Must possess a valid California Driver’s License, tuberculosis clearance, criminal justice fingerprint clearance and certificate of completion of the Food Safety Certification Examination.