8.0 hours Daily/ 10 months

#000663

POSITION PURPOSE:  

Under limited supervision performs supervisory and administrative work directing operations of school cafeterias in compliance with United States Department of Agriculture and other federal, state, and local rules and regulations. Employee 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 pleasant eating environments. Employee is responsible for developing and supervising a team of skilled and professional cafeteria staff members, including performance of all routine personnel administration functions.  Employee serves as the primary liaison between School Nutrition Services and individual schools and promotes school meal programs through participation in various activities and events. Reports to School Nutrition Director, Assistant Director and/or Supervisor.

_{MINIMUM QUALIFICATIONS}  

 KNOWLEDGE, SKILLS, AND ABILITIES

• General knowledge of food quality and values
• Some knowledge of special dietary requirements
• General knowledge of the practices used in receiving and storing food in large quantities
• General knowledge of kitchen sanitation and safety measures used in food handling and in operation, cleaning and care of utensils, equipment and the work area
• General knowledge of the free and reduced lunch program available for students and the ability to be sensitive to the needs of the students who qualify for assistance
• General knowledge of financial management
• Ability to supervise the work of others
• Ability to establish and maintain effective working relationships with associates, students and school staff
• Ability to maintain self-control
• Ability to work with others in a close, fast paced environment
• Ability to address customers and staff in a pleasant, courteous manner
• Ability to be organized and able to manage multiple responsibilities simultaneously and correctly complete reports and documents in a timely manner
• Ability to adapt to a variety of management levels
• Ability to work independently and manage time effectively
• Effective verbal and written communication skills
• Ability to give and receive constructive criticism

EDUCATION, TRAINING, AND EXPERIENCE

• High School diploma or GED
• Considerable experience in commercial food service management
• Minimum of three (3) years managerial experience in School Nutrition or equivalent education/experience (proven ability to successfully manage a foodservice operation).
• Any equivalent combination of training and experience that provides the required knowledge, skills and abilities

CERTIFICATION AND LICENSE REQUIREMENTS

• ServSafe or equivalent certification or ability to obtain certification
• Must possess a valid driver’s license issued by the NC Department of Motor Vehicles

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Provides leadership to ensure success for School Nutrition Managers and employees
• Provides training to School Nutrition Managers in all aspects of food service operation; travel to assigned schools daily
• Responsible for overseeing the efficient operation of food service programs in Randolph County School System
• Substitutes in management capacity as needed
• Perform all duties of a School Nutrition Manager

• Plans, implements, maintains and supervises operation of school cafeterias for preparation and service of all meal and a la carte items

• Works under the direction and guidance of the School Nutrition Administrators

• Plan, coordinate, assign, oversee and participate as required in the preparation, cooking and serving of food
• Prepare and maintain necessary records and files
• Identify problems and suggest changes regarding methods and procedures
• Train personnel in operational procedures
• Maintain consistency in food preparation and service to students and school employees
• Prepare USDA inventory and production records
• Prepare work details for next day; secure kitchen for next day and when not in use
• Ensures HACCP procedures are followed to ensure safe food preparation and service of all menu and a la carte items.
• Compile reports, bills, deposit slips and cash register reports
• Receive, check and sign for food delivered to school
• Review work schedule with employees
• Review pay roll with secretary/treasurer
• Prepare food production reports
• Maintain correct student rosters
• Attend required meetings and staff development

• Perform other duties as assigned by the Director of School Nutrition

 DISCLAIMER:  The above statements are intended to describe the general purpose and responsibilities assigned to this position.  They are not intended to contain or be interpreted as a comprehensive inventory of all 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, any time.