School Nutrition Manager I

An employee in this class performs a variety of duties in the direct supervision of the school nutrition operation at one of the elementary schools. Tasks are performed according to established guidelines and procedures. Employees must exercise considerable independent judgment and initiative in planning, developing, coordinating, and overseeing physical and human resources needed to effectively prepare and serve nutritious meals in a pleasant eating environment. Employees are responsible for ordering and maintaining appropriate food and supply inventories, recording purchases, food production, program participation and revenues. The employee directly supervises other employees in the school cafeteria.

• Plans, implements and supervises operation of an assigned school cafeteria for preparation and service of meals and other foods.
• Follows and ensures adherence to established Schools, local, state and federal regulations and requirements as well as sanitation, food production and nutritional guidelines.
• Establishes and ensures adherence to procedures and standards which are in agreement with these regulations, requirements and guidelines.
• Ensures administration of federal meal programs in accordance with local, state, and federal rules and regulations.
• Serves meals on time; provides quick, pleasant service to customers; works with principal to provide a pleasant eating environment.
• Determines amount of food necessary for preparation of daily meals; determines and maintains proper inventories of necessary food supplies and materials, and prepares requisitions and/or orders; checks deliveries to ensure compliance with orders, and contacts appropriate persons to resolve discrepancies, as necessary.
• Prepares production reports; ensures that staff follows standardized recipes and proper food production procedures; ensures that sufficient quantities of food are available for customers; obtains and records amount of food items prepared, served and discarded each day.
• Maintains the cleanliness and organization of food production and storage areas; conducts monthly physical inventory of food and supplies.
• Completes and submits correct required reports, activity records, documentation and surveys; submits accurate invoices, inventories, market orders, participation records and other records on time.
• Oversees use of kitchen equipment, establishing and overseeing adherence to cleaning schedules, and requesting repair service as appropriate; assists in development and implementation of kitchen floor plans and layout to improve ease of operations and efficiency.
• Monitors Health and Fire Department inspections of cafeteria and related facilities, implementing procedures to resolve identified problems or deficiencies, as necessary; may confer with Health or Fire Department officials to clarify extent of problems, resolution procedures, preventative measures, etc.
• Administers federal Free and Reduced Price Meal Program in accordance with local, state and federal rules and regulations.
• Assigns, directs, and supervises cafeteria staff, ensuring adherence to established policies, procedures and standards; assists and advises subordinates, as necessary, resolving problems as non-routine situations arise; monitors job performance and provides fair, timely feedback regarding performance strengths and weaknesses.
• Completes daily work schedules for all cafeteria staff, ensuring that all team members’ work is appropriate.
• Assists in the preparation and service of breakfasts, lunches and other foods, as appropriate.
Performs other related work as required.

• Honesty
• Integrity
• Ethical
• Equity Minded
• Emotional Intelligence
• Cultural Competence
• Safety
• Quality

• Models Excellent Customer Service
• Thinks Strategically
• Shows Initiative
• Acts Decisively
• Communicates Effectively
• Works Collaboratively
• Resolves Conflict Proactively

• Technical Capabilities
• Computer Literacy
• Data Analysis and Management
• Fiscal Planning and Management
• Project Management
• Strategic Planning

• High school diploma or general education degree (GED)
• Minimum of three (3) years of institutional food service experience
• Servesafe certification or must obtain Servesafe certification after hire within a time frame designated by Director of School Nutrition
• Supervisory experience preferred

• Considerable knowledge of the principles and practices of food service administration, team building and customer service.
• Considerable knowledge of the principles of supervision, organization and administration.
• Considerable knowledge of the methods, tools, techniques and practices of sanitation, food preparation and food storage.
• General knowledge of the principles of bookkeeping and accounting of funds.
• General knowledge of USDA meal pattern and dietary guidelines and rules and regulations regarding federal meal programs.
• General knowledge of the maintenance needs of large kitchen equipment.
• Skilled in motivating staff to follow schools, local, state and federal rules, regulations, policies and procedures.
• Skilled in leading staff to provide quality meals and customer service to a diverse customer base.
• Skilled in projecting amounts of food to be prepared based on previous school history and to order sufficient quantities of necessary ingredients.
• Skilled in maintaining complete and accurate records and in developing simple reports from those records.
• Ability to comprehend written and verbal correspondence and to respond appropriately.
• Ability to plan and implement operational policies, procedures, and standards.
• Ability to set priorities and allocate time so that tasks are completed and deadlines are met in a timely manner.
• Ability to exercise independent judgment and to use initiative when responding to emergencies, resolving problems and making improvements in the cafeteria operation.
• Ability to communicate effectively both orally and in writing.Ability to establish and maintain effective working relationships as necessitated by work

• 1-5 School Nutrition site staff

• Regular local travel to the bank to deposit funds
• Occasional local travel to attend staff meetings and trainings