School Nutrition Manager (26-27 SY)

DIVISION:  School Nutrition

GRADE: 10

DEPARTMENT:  School Nutrition

WORK DAY:  186

REPORTS TO: Executive Director of School Nutrition

FLSA STATUS: Non Exempt

JOB CLASS: 4780

GROUP: Classified

POSITION SUMMARY 

The School Nutrition Manager plays a vital role in leading a team dedicated to preparing and serving high-quality, nutritious meals to students and staff daily. This managerial position is responsible for overseeing all food service operations at their assigned location. The manager ensures that the team effi ciently plans, organizes, and executes all aspects of food preparation and service. This includes directing and assisting in cooking, serving, cleaning, and storing activities. Additionally, the manager handles ordering to maintain adequate stock levels and follows receiving procedures to ensure quality of food items. Timely written reporting and strict adherence to all local, state, federal requirements, and Georgia Food Code food safety and sanitation guidelines are also critical components of this role. The School Nutrition Manager ensures that every aspect of the school's nutrition service runs smoothly and meets the highest standards of food quality, food safety and customer satisfaction.

MINIMUM REQUIREMENTS

EDUCATION:

• High school diploma or GED equivalent.
• Additional annual manager training including but not limited to quarterly manager meetings and assigned classes to provide at least 10 hours of professional learning annually.

CERTIFICATION/LICENSE:

• ServSafe Food Protection Manager Certification through National Restaurant Association.
• Valid Georgia Driver’s License.
• Criminal Justice Fingerprint.
• Background Clearance.

WORK EXPERIENCE:

• Food service experience, preferably in a school setting.
• Demonstrated ability to communicate and receive information both in person, in writing, and on the telephone.

KNOWLEDGE, SKILLS, & ABILITIES 

Skills-based Competencies

Required to perform multiple, technical tasks with a potential need to upgrade skills in order to meet changing job conditions. Specific skill based competencies required to satisfactorily perform the functions of the job include: adhering to safety practices; planning and managing projects; preparing and maintaining accurate records; operating standard office equipment and equipment found in a commercial kitchen; and using pertinent software applications.

Knowledge-based Competencies

Required to perform basic math, including calculations using fractions, percentages, and/or ratios; read technical information, compose a variety of documents, and/or facilitate group discussions; and solve practical problems. Specific knowledge based competencies required to satisfactorily perform the functions of the job include: safety practices and procedures; quantity food preparation and handling; and food safety and sanitation practices.

Ability-based Competencies

Required to schedule activities, meetings, and/or events; gather, collate, and/or classify data; and consider a number of factors when using equipment. Flexibility is required to work with others in a variety of circumstances; work with data utilizing defined but different processes; and operate equipment using a variety of standardized methods. Ability is also required to work with a diverse group of individuals; work with a variety of data; and utilize a variety of job-related equipment. Problem solving is required to analyze issues and create action plans. Problem solving with data requires independent interpretation of guidelines; and problem solving with equipment is moderate. Specific ability based competencies required to satisfactorily perform the functions of the job include: communicating with diverse groups; setting priorities; working as part of a team; working with interruptions; and working with detailed information/data.

ESSENTIAL DUTIES             

• Demonstrates prompt and regular attendance, communicating eff ectively and professionally with customers, staff , and administrators. 
• Actively promotes the school nutrition program while overseeing local food safety and sanitation compliance, ensuring adherence to USDA regulations. 
• Manages daily food service operations, including meal preparation and quality control, to meet district menu plans and customer expectations for appearance, texture, and flavor. 
• Monitors food quality and temperature throughout preparation and service to ensure meals are appealing and meet safety standards. 
• Maintains accurate inventory levels, oversees the receipt of deliveries to verify quality, and ensures kitchen and serving equipment are kept clean and sanitary. 
• Manages site operations, supervises staff , orders food and supplies, and monitors meal participation and expenditures in compliance with local, state, and federal standards. 
• Orients new employees, participates in managerial meetings and training sessions to convey and gather essential operational information. 
• Prepares a wide range of documentation including orders, temperature logs, meal production records, and financial reconciliations to support eff ective operations and comply with district policies.
• Responds to inquiries from students, staff , and the public regarding menu items and food service policies, schedules work assignments to ensure effi cient daily operations.
• Secures all food, condiments, and supplies to prevent contamination and maintain a safe, clean, and sanitary working environment.
• Performs other related duties as assigned for the purpose of ensuring the effi cient and eff ective functioning of the work unit.