Manager in Training, Nutrition Services - Brogan Center

TITLE: NS Manager in Training

JOB DESCRIPTION:

Assists the Nutrition Services Director and Supervisor in planning, implementing, overseeing, managing and reviewing operational and administrative elements of district-wide nutrition services programs.

QUALIFICATIONS:

• Education and/or experience equivalent to a High School Diploma or GED
• Three (3) to five (5) years progressively responsible food service experience; two (2) years food service managerial experience (required).
• Associate’s or Bachelor’s degree in food service management, culinary degree/diploma/certificate, or related field (preferred).
• State of Arizona Identity Verified (IVP) Fingerprint Clearance Card
• Possess or obtain Maricopa County Food Service Manager’s certification within ninety (90) days from date of hire.

ESSENTIAL FUNCTIONS: (Essential functions, as defined under the Americans with Disabilities Act, may include any of the following tasks, knowledge, skills, and other characteristics. This list is ILLUSTRATIVE ONLY, and is not a comprehensive listing of all duties and responsibilities performed by incumbents of this class.)

DUTIES AND RESPONSIBILITIES:

• Plans, supervises and coordinates with the Supervisor and Director daily nutrition service operations to ensure compliance with federal, state and district regulations and policies.
• Performs daily monitoring site visits to ensure appropriate food preparation, service and storage of equipment and assist in arranging for maintenance and repairs; ensures safe food handling and storage regulations are being met and enforced.
• Manages, monitors and evaluates the work of staff at school sites engaged in: setup of cafeteria, salad bars and other food stations; basic food preparation, heating and plating; food service to children; handling of food; recording meals served and collection of fees; and cleaning and sanitation of equipment, serving, and kitchen areas.
• Analyzes operations for cost effectiveness and works with staff to implement improvements and changes.
• Coordinates and participates in selection, assignment and supervision of assigned personnel at school sites; develops and reviews work schedules and standards with staff; ensures adequate staff coverage at school sites.
• Assists Supervisor in evaluating training needs and plans, and implements staff training and development programs.
• Assists Supervisor in menu and recipe development and testing.
• Conducts on-site monitoring reviews in compliance with the USDA’s National School Lunch, School Breakfast, After School Snack, and Supper Programs.
• Coordination of summer school programs and staffing requirements.
• Assists Supervisor and Director to develop and utilize procedural manuals such as Nutrition Services’ Employee Handbook, HACCP/Standard Operational Procedure manual, Recipes manual, and others.
• Supports readiness of Nutrition Services for all audits and health inspections.
• Prepares a variety of reports, records and other documents. Maintain records required by law.
• Perform other duties as assigned.

KNOWLEDGE, SKILLS AND OTHER CHARACTERISTICS:

• Knowledge of principles, practices and methods of the food service industry, sanitation and food quality.
• Knowledge of methods and techniques of overseeing and managing multi-unit nutrition service cafeteria program operations, and training methods.
• Knowledge of methods of quantity food preparation, service and storage, including safe and proper temperature of heated foods and cost controls.
• Knowledge of federal and state regulations governing child nutrition programs.
• Knowledge of principles and practices of supervision.
• Skill evaluating and controlling labor, food and supply costs.
• Skill communicating orally and in writing.
• Skill evaluating school programs for compliance with federal, state and local standards.
• Skill establishing and maintaining effective working relationships.
• Skill conducting training sessions.
• Ability to develop and utilize training materials and operating manuals.

WORKING CONDITIONS:

May require work around machinery that has potential physical harm

Exposure to infectious disease and hazardous chemicals

PHYSICAL EFFORT:

May require lifting of up to 45 lbs. infrequently

Please note that the closing date for this posting may be changed at any time without prior notice.

WORK YEAR: 12 months

DEPARTMENT/SCHOOL: Nutrition Services Department

REPORTS TO: Director and/or Supervisor of Nutrition Services

EVALUATION: Classified Personnel Evaluation

SUPERVISES: Nutrition Services Managers as assigned