What are the responsibilities and job description for the Child Nutrition Manager position at Red Lion Area School District?
QUALIFICATIONS:
1. Bachelor’s Degree.
2. Minimum of two (2) years of food industry supervisory experience.
3. Knowledge of state and federal regulations relating to school district food service.
4. Safe-Serv certification or ability to acquire such certification.
5. Such alternatives or equivalents to these requirements as the Board may find acceptable.
REPORTS TO: Chief Financial and Operations Officer
JOB GOAL: Provide day-to-day leadership, oversight, and sound fiscal decisions for activities relating to food service in the School District.
ESSENTIAL FUNCTIONS:
1. Directs and manages all food service personal, including Cafeteria Managers, ensuring effective performance, accountability, and adherence to district standards.
2. Completion of all required performance evaluations.
3. Approve all purchases related to food service.
4. Serve as hiring manager for all vacant food service positions.
5. Determine the work assignments for all food service staff.
6. Monitor the fiscal performance of all food service facilities and complete a monthly review with the Business Officer Supervisor.
7. Facilitate and track completion of professional standards training to ensure staff completion.
8. Comply with federal requirements for household eligibility for federal free and reduced lunch programs.
9. Supervise the acquisition, storage, distribution, and tracking of all purchased and government food service commodities inventory.
10. Manage dedicated webpage space for the Child Nutrition Department.
11. Compile and submit mandated state food service reports and applications.
12. Act as liaison to student groups regarding issues relating to District food service.
13. Prepare and distribute monthly food service menus containing diverse and nutritious items.
14. Oversee repair and replacement of food service equipment in coordination with the Buildings and Grounds Department.
15. Make recommendations regarding personnel changes regarding hiring, firing, advancement, and promotion of District food service staff.
16. Conduct regular and periodic quality control and state-required inspections of food service facilities to ensure compliance with state and federal regulations.
17. Coordinate internal controls relating to student food allergies.
18. Perform update and maintenance of the District Point-of-Sale system as needed.
19. Perform required on-site point-of-sale audits.
20. Assist in preparation of annual food service budget.
21. Ensure compliance with federal menu certification program.
22. Provide quality customer service to all faculty, students, parents, and community members.
23. Promote positive public relations through appropriate interaction with the media, parents, taxpayers, staff, and others.
24. Comply with all rules, regulations, and policies of the District.
25. Perform all other duties as assigned by the Chief Financial and Operations Officer and other supervisory personnel.
26. Complete 12 hours of annual continuing education/training.