Minimum Qualifications:
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Three (3) or more years of successful food service management experience in an institutional setting.
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School Food Service experience preferred.
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Must possess high school diploma or equivalent.
Performance Responsibilities/Essential Functions:
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Gives and receives information
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Solves problems alone and in a group setting.
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Determines when an independent decision can be made.
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Follows policies and procedures.
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Interprets policies into local procedures.
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Determines when equipment needs repair.
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Determines small equipment needs.
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Schedules regular equipment maintenance.
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Plans menu item substitutions.
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Plans menus for special diets.
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Promotes good nutrition to students, teachers, and others.
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Performs orientation for new workers.
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Performs on-the-job training.
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Completes job performance evaluations.
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Gives feedback to others on performance and encourages the use of feedback
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Increases or reduces standardized recipes.
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Determines ingredient substitution when necessary.
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Plans advance preparation.
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Develops production, work, and cleaning schedules.
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Plans serving counter arrangement.
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Checks food quality during preparation.
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Utilizes food merchandising techniques.
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Receives and responds to complaints about food and service.
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Creates good feelings about School Food Service in students, faculty,administrators, and others.
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Estimates and orders foods and supplies.
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Receives food deliveries.
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Takes physical inventories of food and equipment and maintains inventory reports.
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Determines amounts of food items to issue and issues these amounts from storeroom.
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Reports information about personnel.
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Maintains computer and handwritten reports documenting foods used, physical and perpetual inventories, participation (SFS-6, SFS-7, SFS-7a), student eligibility and student charge accounts.
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Performs data entry and exchange of money for cashier duties.
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Handles money.
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Protects food, supplies, equipment and money from theft.
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Practices safe working habits; corrects and/or reports and follows through on unsafe working conditions; enforces safety rules.
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Performs basic first aid; maintains first aid kit.
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Adheres to established personal hygiene techniques.
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Monitors sanitation techniques; corrects unacceptable personal hygiene and sanitation practices.
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Interacts with parents regarding student accounts.
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Perform all other duties assigned by the Area Manager.
Work Environment/Hours Worked:
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The Child Nutrition Manager works for seven and one half hours per day including a half hour lunch break, as scheduled. A fifteen minute break is allowed within the seven hours of work if schedule permits.
The Child Nutrition Manager is required to work in an environment that is:
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Hot, humid area
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Contact with water, detergents and sanitizers
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Drastic temperature changes (when entering and exiting
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walk-in refrigerators and freezers)
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Hard floors
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High noise level
Communication Skills:
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Ability to give written and oral instructions to Child Nutrition technicians.
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Ability to communicate in English.
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Ability to read written recipes.
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Ability to write.
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Ability to follow written and oral instructions.
Equipment Used:
Ability to use and clean institutional foodservice equipment including:
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Ovens
- Steam pressure cookers
- Freezers
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Steam jacketed kettles
- Choppers
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Steam tables
- Microware Ovens
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Warming cabinets
- Cahsier Stations
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Fryers
- Mixers
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Ranges and cook tops
- Vacuum Cleaners
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Slicers
- Floor Buffers
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Mulchers
- Dishmachines
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Disposers
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Ability to use various computer equipment including:
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Desk top computer
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Lap top computer
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Printer
Physical Involvement:
The Child Nutrition Manager must have:
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Ability to lift and carry cans, bowls, pans, cases up to
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25 pounds.
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Ability to lift cans, bowls, pans, cases up to 100 pounds
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with assistance.
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Ability to stand or walk up to 6-3/4 hours per day.
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Ability to push or pull equipment such as food carts and
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mop buckets.
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Ability to reach above head when placing pans in shelves
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of ovens, refrigerators and storerooms.
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Ability to mop, sweep, apply wax and buff floors.
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Ability to forward bend or squat when lifting bowls,
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pans or cases or using mop wringers or dustpans.
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Ability to provide own transportation to workshops and
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meeting sites.
Mental Involvement:
The Child Nutrition Manager must have:
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Ability to complete math problems involving fractions,
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decimals, addition, subtraction and multiplication and
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division.)
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Ability to do data entry and exchange of currency.
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Ability to understand and interpret written and verbal
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instructions from supervisor.
Human Relations Involvement:
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The Child Nutrition Manager must have the ability to work compatibly in group settings, to share equipment and supplies and to respond positively to supervision and accept suggestions for improvelment.
Minimum Qualifications:
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A minimum of one (1) year of successful experience as a permanent, full-time employee in a Child Nutrition program is required.
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Certification or temporary certification in Manager certification, as approved by the Board of Secondary and Elementary Education, is required.Must possess high school diploma or equivalent.
