Craven County Schools
School Nutrition Manager
Position Description
Position: School Nutrition Manager
Reports to: Director of School Nutrition, School Nutrition Supervisor, Principal Terms of Employment: 10 months
Pay Grade :
Pay Range: $2 ,800 - $3,816
FLSA Stat us : E xempt
Nature of Work
An employee in this class performs a variety of duties in the direct supervision of the food service program in one or more schools. Tasks are performed according to established guidelines and procedures. 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 ordering and maintaining appropriate food and supply invent ories, recording purchases, food production, program participation and revenues. The employee directly supervises other employees in the school cafet eria.
Education and Experience
Graduation from high school supplemented with 3 to 5 years of experience in the preparat ion of food in quantity lots.
Certification and Licensure Requirements (if applicable): Essential Functions/Typical Tasks
A. MAJOR FUNCTION : Fiscal Management

1. Implements procedures for collecting, counting, and auditing monies/lunch balances.
   1. maintains accurate reports
   2. balances worksheet
   3. communicates with parents on account balances

1. Follows designated procedures for making bank
   1. prepares daily deposit slips and deposits funds daily
   2. sends in duplicate slips to central office on last day of each week and last day of each month

1. Executes designated procedures for handling receipts and disbursements.
   1. properly documents transactions for daily deposits
   2. submits payroll information to school office on time
   3. informs school payroll secretary in writing of any employee leaving their position or on a long term absence

1. The manager will maintain a financial profit year to date (June 30th).
   1. reads and interprets financial monthly data
   2. uses data as a basis of management decisions

B. MAJOR FUNCTION: Reports/Record Keeping

1. Prepares accurate time sheets.
   1. prepares daily records of employee attendance
   2. submits payroll information to school office

1. Records and reports comply with federal, state, and local
   1. maintains sanitation reports and grade
   2. posts required materials on bulletin boards (Equal Opportunity Employer information, Civil Rights Poster)
   3. follows collection procedures and approved Free & Reduced Pricing policy
   4. Is knowledgeable of all state, federal and local compliance areas

1. Maintains and submits all required records and
   1. submits records and reports on time
   2. maintains records in proper place for required time
   3. maintains complete and up-to-date records
   4. maintains records on a daily basis
   5. maintains copies of all data
   6. files records in an organized manner
   7. maintains all records for 5 years

1. Operates all aspects of the School Nutrition computer software program.
   1. has an understanding of data collected
   2. assures computer information is transferred to the central office daily

C. MAJOR FUNCTION: Free and Reduced

1. Has a thorough working knowledge of the Free and Reduced policy.

1. Maintains Free and Reduced ro st er.
   1. contacts central office promptly with any siblings to match or other student differences

1. Keeps accurate records and reports changes in a timely man ner.
   1. submits Transfers/Withdrawal forms when participants transfer and withdraw from school
   2. keeps track of temporarily approved students that includes students not in power

1. Understands confidentiality requirements.
   1. knows when and what records can and can not be released
   2. gets prior approval from School Nutrition director to release information

D. MAJOR FUNCTION : Food Production and Service

1. Supervises the preparation of meals
   1. follows planned menus with substitutes only after contacting the School Nutrition Director/Supervisor
   2. establishes work schedules daily
   3. schedules use of proper equipment for jobs
   4. makes appropriate use of left-over foods within 3 days
   5. assures that the last child served has the same choices as the first child served

1. Supervises the serving of meals.
   1. serves meals on schedule
   2. monitors the food service line for efficiency and attractiveness
   3. assures portion control on serving line

1. Assures acceptable quality meals.
   1. assures meals are nutritious and attractive
   2. assures foods are acceptable quality
   3. assures proper food preparation and utilization of standardized recipes
   4. assures foods are maintained at proper temperatures
   5. records daily temperature data and maintains record accountability

E. MAJOR FUNCTION : Purchasing, Storage, and Inventory of Food and Supplies

1. Assures that the food, supplies, and equipment are adequate to manage an effective cafeteria.
   1. checks purchase orders
   2. checks invoices
   3. enters food orders into computer software in a timely manner
   4. maintains adequate inventory

1. Maintains an up-to-date and accurate inventory of all product s.
   1. maintains accurate, complete, and current inventory list
   2. costs and dates all inventory items
   3. takes a physical count of inventory on the last working day of each month
   4. enters inventory into computer software monthly
   5. submits a copy of the monthly inventory to the central office and keeps a copy at the school level

1. Receives and stores supplies, food and equipment in accordance with local, state, and federal
   1. maintains neat and orderly storeroom
   2. stores food off the floor; food separate from hazardous items
   3. checks, changes, and signs invoices
   4. mails invoices to the central office with purchase orders weekly
   5. check products for cost and quality

F. MAJOR FUNCTION: Personnel Management

1. Supervises staff to assure efficient operation .
   1. uses work schedules
   2. keep time sheets
   3. provides for substitutes
   4. supervises food production activities

1. Evaluates and documents performance of
   1. uses accepted evaluation procedures
   2. have copies of periodic evaluations
   3. documents improvement suggestions

1. Provides training experiences for
   1. plans meetings for staff improvement
   2. conferences with staff on strengths and needs
   3. provides needed materials
   4. provides on-the-job training
   5. provides mid-year and end of year staff evaluations on all full and part time employees. Provides required evaluations for temporary st aff .
   6. documents personnel action improvement plans
   7. collects data needed for personnel action

G. MAJOR FUNCTION: Sanitation and Safety
1. Promotes and maintains high standards of sanitation
1. follows recommended sanitary procedures
2. maintains a high sanitary Grade A rating of 97 or above
3. completes and records all HACCP records daily, weekly, monthly

1. Promotes and maintains high standards of safety.
   1. post safety rules
   2. assures first aid equipment is stocked properly and is easily available
   3. conducts safety training sessions
   4. assures MSDS book it maintained, easily accessible, and all employees are informed of where it is located

1. Demonstrates acceptable personal grooming and dress practices which promote sanitation and
   1. wears proper attire
   2. practices adequate personal hygiene
   3. wears proper hair restraint
   4. maintains neat, clean appearance

1. Attends all sanitation and safety required training classes.

1. Maintains Serve Safe

H. MAJOR FUNCTION: Facility and Equipment Management

1. Maintains equipment and facilities in an operable
   1. monitors function of equipment
   2. surveys condition of facility
   3. communicates needs for maintenance on an immediate basis

1. Maintains inventory and assumes proper accountability of
   1. keeps up-to-date inventory list
   2. visually inspects equipment
   3. keeps list of equipment check outs

I. MAJOR FUNCTION: Public Relations

1. Assures that the cafeteria has a positive image and is a pleasant place.
   1. displays student artwork and seasonal decorations
   2. promotes seasonal and monthly themes on the serving line
   3. uses bulletin boards
   4. displays posters
   5. manager and staff display positive professional appearance

1. Assures that food is served
   1. displays pleasant smile
   2. is courteous
   3. assures that appearances of serving line and staff are neat, clean and well-groomed
   4. assures proper handling of food
   5. maintains a positive attitude, being supportive and flexible

1. Effectively communicates with the school system and community to share information about the program

1. keeps central office/School Nutrition Director informed
2. keeps principal informed
3. keep faculty, staff and students informed
4. uses written and oral instructions that are understandable
5. informs community about the program
6. communicates through e-mail

1. Required to provide customer surveys two times a year.

J. MAJOR FUNCTION: Nutrition Education

1. Provides nutrition education experiences for teachers and
   1. conducts cafeteria tours
   2. provides tasting parties
   3. uses materials and resources to promote nutrition education

1. Identifies heart healthy items on the serving line on a daily basis

K. MAJOR FUNCTION: Professional Development

1. Is up-to-date on developments in school food
   1. attends monthly manager meetings, workshops, seminars, classes
   2. provides up-to-date information to staff
   3. keeps current by reading professional journals and other publications
   4. encouraged to participate in professional associations and encouraged to be certified by professional organizations

L. MAJOR FUNCTION: Other Responsibilities

1. Assists other managers and cafeterias on an as needed

1. Fills in other duties on an as needed
   1. prepares and serves whenever needed
   2. includes other duties such as dishwasher room , pots and pans and back up

1. Accepts the responsibility for other duties assig ned.
   1. accepts extra assignments in a professional manner

Knowledge, Skills, and Abilities

• Considerable knowledge of the principles and practices of food service administration, team building and customer
• Considerable knowledge of the principles of supervision, organization and
• Considerable knowledge of the methods, tools, techniques and practices of sanitation, food preparation and food st orage .
• General knowledge of the principles of bookkeeping and accounting of
• Some knowledge of USDA meal pattern and dietary guidelines and rules and regulations regarding federal meal programs.
• Some knowledge of federal, state and school system regulations and requirements regarding bookkeeping and accounting of funds collected in school
• Some knowledge of the maintenance needs of large kitchen
• Skilled in motivating staff to follow schools, local, state and federal rules, regulations, policies and procedures and in ensuring that staff members meet expectations .
• Skilled in leading staff to provide quality meals and friendly service appropriate to a public school
• Skilled in projecting amounts of food to be prepared based on previous school history and to order sufficient quantities of necessary
• Skilled in maintaining complete and accurate records and in developing simple reports from those records.
• Ability to comprehend written and verbal correspondence and to respond
• Ability to plan and implement operational policies, procedures, and st andar ds.
• Ability to set priorities and allocate time so that tasks are completed and deadlines are met in a timely manner.
• Ability to exercise independent judgment and to use initiative when responding to emergencies, resolving problems and making improvements in the cafeteria
• Ability to communicate effectively both orally and in
• Ability to exercise tact, courtesy and firmness in frequent contact with co-workers, vendors, customers and subordinates .
• Ability to establish and maintain effective working relationships as necessitated by work assignments.

Physical/Cognitive Requirements
The major physical and cognitive requirements listed below are applicable to the Cafeteria Manager job classification within the School Nutrition Department of Craven County Schools. Work in this classification is considered medium physical work requiring the exertion of up to 50 pounds of force occasionally and up to 30 pounds of force frequently and up to 10 pounds of force constantly to move objects.
Must be able to:

• Stand for six continuous hours
• Stoop, squat, kneel and/or bend in a manner that allows the palms to touch the floor (as is cleaning of baseboards, equipment, )
• Bend from a standing position in a manner that allows the palms to touch the knees (as in washing of pots and pans in deep sinks and cleaning milk boxes)
• Bend from the waist in a standing position with arms outstretched for an extended period of time (as in service of food)
• Twist, turn, and/or stretch from side to side that allows the shoulders to be perpendicular to the hips (as in mopping, sweeping, stocking shelves, removing food from ovens, )
• Lift, carry, and/or support 30 pounds from shoulder level to above the head (as in placing food in ovens, freezers, stockroom shelves, )
• Perform duties requiring non-repetitive motions with hands and wrists (as in slicing, dicing, washing, counting money, writing, scrubbing, scraping, )
• Stock, wash, prepare, serve, and handle all types of foods (be aware that some food allergies can be worsened by exposure to menu items containing those foods)
• Work with caustic and non-caustic chemicals (be aware that skin allergies and sensitivities can be worsened by exposure to some cleaning chemicals; be aware that some breathing difficulties, such as asthma or emphysema, can be worsened by exposure to cleaning chemicals .
• Work in very hot humid environment (no air conditioning)
• Maintain high standards of personal cleanliness (bathe daily and use deodorant, wear clean and pressed uniform and apron, wear clean and polished shoes, wear hairnet)
• Learn food preparation, serving, and clean-up procedures
• Learn sound sanitation principles
• Understand and follow oral and written directions
• Read and follow recipes and adjust amounts needed
• Learn foods, equipment and techniques used in food preparation, service, and clean-up
• Read, write, and utilize basic math skills (multiplication, division, fractions, and decimals)
• Use or learn basic computer skills

Special Requirements
NA
*In compliance with Federal Law, Craven County Schools administers all education programs, employment activities and admissions without discrimination against any person on the basis of sex, race, color, religion, national origin, age or disability.