What are the responsibilities and job description for the Assistant Nutrition Manager - Middle School position at Stafford County Public Schools?
Job Title: Assistant Nutrition Manager-Middle School
Department: School Nutrition Services
Pay Grade: U080
Work Calendar: Nutrition Service 183 days
FLSA Status: Non-Exempt
GENERAL PURPOSE
This position assists the School Nutrition Manager in overseeing the daily operations of the kitchen and cafeteria to ensure safe and nutritious meals are being provided to the students and staff. Duties include supervising, training, and scheduling kitchen personnel. Additionally, the Assistant Manager is responsible for managing daily cash register operations and deposits to the bank, completing daily reports, and conducting inventories.
Main Job Tasks And Responsibilities
Kitchen Responsibilities
Department: School Nutrition Services
Pay Grade: U080
Work Calendar: Nutrition Service 183 days
FLSA Status: Non-Exempt
GENERAL PURPOSE
This position assists the School Nutrition Manager in overseeing the daily operations of the kitchen and cafeteria to ensure safe and nutritious meals are being provided to the students and staff. Duties include supervising, training, and scheduling kitchen personnel. Additionally, the Assistant Manager is responsible for managing daily cash register operations and deposits to the bank, completing daily reports, and conducting inventories.
Main Job Tasks And Responsibilities
Kitchen Responsibilities
- Assists in food preparation and service to students and school employees.
- Reads and follows standardized recipes.
- Prepares daily production records and cleaning schedules for staff.
- Maintains consistency in food preparation and service to students and school employees.
- Follows all local and state food safety and sanitation guidelines.
- Performs a variety of kitchen assignments as directed by the Nutrition Manager.
- Assists in the receipt and proper storage of all kitchen deliveries.
- Ensures the cleanliness and sanitation of all areas of the kitchen while adhering to all local and state health codes.
- Assists with daily reconciliation of vendor invoices and sales reconciliation with possible delivery of bank deposits to the bank in own vehicle.
- Assist with ordering and maintenance of adequate food supplies as well as accurate forecasting of food production needs and potentially pick up product from other school locations during the work day if needed.
- Participate in the completion of daily production records.
- Assist with completion of annual staff evaluations.
- Comply with federal, state, and local regulations governing school nutrition programs.
- Provides on the job training in all facets of the operation.
- Attend mandatory departmental meetings.
- Provide faculty, staff, and students with outstanding customer service.
- Complete federally mandated professional development activities annually.
- Respond promptly and thoroughly to written and oral requests for information.
- Maintain a clean, neat appearance.
- Must adhere to departmental Dress Code and Uniform Practices.
- Maintain a record of appropriate attendance and punctuality.
- Serve as an optimal role model for students, colleagues, and the community.
- Work in close harmony with colleagues, supervisors, and co-workers.
- Comply with all district and school policies and regulations, including but not limited to guidelines for confidentiality.
- Perform other related duties as required/assigned.
- High School Diploma or its equivalent required.
- Two (2) years of professional job related experience required.
- ServSafe Certification required, or ability to obtain
- Knowledge
- Institutional food service procedures, practices, and equipment.
- Quality food production, nutritional values, and special dietary requirements.
- Kitchen sanitation and safety measures.
- Skills
- Comply with Hazard Analysis Critical Control Point (HACCP) principles and guidelines.
- Basic computer competency including but not limited to Windows, Microsoft Office, and Google Suite.
- Perform business level math and accounting computations
- Prepare food according to standardized recipes
- Abilities
- Answer phone calls, respond to emails, and exchange in face-to-face communication with professionalism.
- Demonstrate effective time management and organizational skills
- Use oral and written communication skills and thorough knowledge of English grammar and usage
- Adapt to change and maintain flexibility
- Address criticism in an appropriate manner and develop constructive outcomes
- Show sustained effort and enthusiasm in quality and quantity of work
- Work cooperatively in a team environment to meet goals
- Organize and perform work independently
- Work on multiple projects while meeting all deadlines
- Receive and process information in a timely manner while using good judgement to produce positive outcomes
- Work environment is primarily inside, where the noise and temperature levels are moderate.
- The work is medium work, which requires exerting up to 50 pounds of force occasionally, and/or up to 30 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects.
- Must possess the physical ability to work primarily with fingers, perceive the nature of sounds, make rational decisions through sound logic and deductive processes, express or exchange ideas by the spoken word, substantial movements (motions) with the hands, wrists, and/or fingers, and discern letters or numbers at a given distance.
- Additionally, the following physical abilities are required: feeling, grasping, handling, lifting, mental acuity, reaching, repetitive motion, speaking, standing, talking, visual acuity and walking.