School Nutrition Contract Manager

School Nutrition Contract Manager

OVERVIEW

Under the supervision of the Chief Operating Officer, the School Nutrition Contract Manager provides direct administrative oversight of Rutherford County Schools' contract with a qualified Food Service Management Company ("FSMC"), ensuring that the FSMC's performance and service delivery remain consistent with the contractual standards, duties, and obligations under which it provides School Nutrition services for the school system. The Contract Manager performs a variety of managerial, supervisory, and administrative duties that ensure the implementation of the federal, state, and local laws, policies, regulations, procedures, and standards to promote and support the high performance of the School Nutrition program. The Contract Manager also exercises discretion and independent judgment in the
resolution of problems and provides administrative supervision of School Nutrition supervisors, managers, clerical staff members, and food preparation personnel in conjunction with the FSMC.

PROFESSIONAL RESPONSIBILITIES

The Contract Manager closely coordinates with appropriate staff members and designees of the FSMC to ensure the satisfactory performance of essential School Nutrition program activities:

Contract Oversight
• Monitor and support compliance with the FSMC contract by coordinating with vendor
representatives, reviewing operational performance, and ensuring contract requirements and
School Nutrition program regulations are consistently met

Program Operations
• Effectively and efficiently plan and prepare standardized recipes, cycle menus, and meals,
including the use of USDA foods, to meet all federal School Nutrition program requirements,
including the proper meal components
• Utilize resources to prepare and integrate age/grade appropriate nutrition education curriculum with the School Nutrition program
• Understand the Dietary Guidelines for Americans, USDA food guidance concepts, and general
nutrition principles
• Effectively utilize food preparation principles, production records, kitchen equipment, and food crediting to prepare foods from standardized recipes, including those for special diets

• Correctly and efficiently serve food portions to meet all USDA school meal pattern requirements and encourage healthy food selections including those for special diets
• Effectively utilize all food safety program guidelines and health department regulations to ensure optimal food safety

Financial and Eligibility Operations
• Efficiently operate and utilize a Point of Service (POS) system, ensuring correct application of
reimbursable meal components, Offer Versus Serve, and confidential student eligibility
identification in a financially responsible manner
• Effectively certify, process, and verify free and reduced-price meal eligibility benefits in
accordance with federal and state regulations for School Nutrition programs
• Manage School Nutrition budget oversight through regular review and reconciliation of monthly financial reports with cafeteria site records to ensure fiscal accountability, accuracy, and compliance with federal, state, and local requirements

Purchasing, Inventory, and Equipment
• Effectively and efficiently implement purchasing procedures and practices in order to
appropriately and best utilize supplies and USDA Foods to meet menu requirements and comply with all federal, state, and local regulations
• Ensure proper inventory management including correct delivery and storage of inventory, and that which has been placed on hold or recalled
• Assess, maintain, and manage inventories of equipment and smallwares; identify operational
needs and coordinate the timely procurement of equipment and supplies to support efficient

School Nutrition operations
• Obtain and evaluate competitive quotations for major equipment purchases in accordance with local, state, and federal procurement requirements and coordinate purchases to meet operational needs
• Maintain records of School Nutrition equipment, including repairs, preventive maintenance, and replacement needs, and coordinate timely corrective actions to ensure safe and efficient
operations

Staff Supervision, Compliance Records, and HR Practices
• Effectively manage staff and resources; emergency programs; and utilize Standard Operating
Procedures (SOP)
• Supervise and support School Nutrition personnel to ensure all documentation, reports, claims, and records required by federal, state, and local agencies are completed accurately, maintained appropriately, and submitted within established timelines
• Manage procedures and records for compliance with Resource Management with efficiency and accuracy in accordance with all federal, state, and local regulations, as well as the

Administrative Review
• Implement human resources management practices through maintenance and familiarity with current personnel policies and procedures and support employees through training and retention strategies

Facilities, Community Engagement, and Strategic Planning
• Evaluate School Nutrition program facilities to ensure maximum efficiency and availability of
healthy food choices
• Develop plans that include involvement with school and community members, empower

School Nutrition leaders, and address excellent customer service
• Develop strategic plans and marketing plans that reflect program goals and enhance interaction with stakeholders

MINIMUM QUALIFICATIONS

Applicants for the position must demonstrate:
• At least five (5) years of relevant managerial or supervisory experience in a high-performing School Nutrition program
• At least eight (8) hours of appropriate training in food safety standards and procedures

ESSENTIAL KNOWLEDGE, SKILLS, AND ABILITIES

The Contract Manager demonstrates:
Programmatic and Administrative Knowledge
• Thorough knowledge of the principles and practices of School Nutrition program administration
• Thorough knowledge of applicable federal, state, and local laws, policies, regulations, procedures,and standards
• Thorough knowledge of administrative, managerial, and supervisory practices and techniques
related to the effective management of School Nutrition programs, services, and activities

Professional and Ethical Standards
• Thorough knowledge of ethical guidelines and professional standards of conduct
Communication
• Thorough knowledge of methods and practices required for professional writing
• The ability to clearly convey information, including providing instructions, assignments, and/or directions to assistants or subordinates
• The ability to record and deliver information, explain complex procedures, and follow oral and
written instructions

Interpersonal Relations
• The ability to create and sustain effective working relationships with colleagues and members of the general public

Analytical and Technical Skills

• Ability to analyze financial and operational data; effectively utilize spreadsheet, database, point-of-sale, and other computer applications; and prepare accurate reports to support program management, compliance, and informed decision-making

EMPLOYMENT TERMS AND APPLICATION INSTRUCTIONS

This full-time position is subject to an employment contract and observes a 12-month employment calendar. The position is exempt from the overtime provisions of the Fair Labor Standards Act. Compensation for the position is made in accordance with the State salary schedule, plus an applicable local supplement. The position qualifies for standard full-time employment benefits.

Questions about the position should be directed to Mr. Kevin Bradley, Chief Operating Officer, by email to kbradley@rcsnc.org or by telephone at 828.288.2220.