Nutrition Service: Manager 4: North High School

Essential Performance Responsibilities

• Operates the Child Nutrition Program (CNP) within established guidelines for Nutrition Services that provides a cost effective program of high integrity.
• Observes and coordinates meal service activities to provide nutritious meals and safeguard the health of students, staff and visitors.
• Makes recommendations for staffing and schedules employee's daily jobs functions for meal service.
• Trains new employees.
• Uses professional discretion and observes procedures of confidentiality in managing staff and administrating the program.
• Uses good communication and management skills in working with other team members and students.
• Maintains accurate payroll and timecard information for each employee at their site.
• Ensures safety of food during preparation and exhibits working knowledge of Nutrition Services HACCP plan.
• Follows Standard Operating Procedures.
• Maintains on site items needed for daily meals and ala carte sales.
• Orders food and supply items needed for daily meal production from vendors, warehouse, and Food Production Center.
• Verifies the amount ordered verses received of groceries and supplies received from vendors, FPC and the central warehouse.
• Plans daily menu production based on centralized menus and maintains an inventory for onsite production.
• Conducts monthly inventory of food and supply item on site.
• Maintains free, reduced price and full paid customer accounts, charges and balances accurately.
• Checks for and restricts customer negative balances.
• Keeps accurate and timely records for Nutrition Services and KSDE.
• Maintains daily point of service sales and provides appropriate reports for the KSDE Claim for Reimbursement.
• Maintains cash reserve (hold money) and prepares accurate daily deposit.
• Prepares monthly meal accountability report, which includes accountability for ala carte items sold and accurate accounting of money collected on the line.
• Reviews and edits check for each day and includes this report in the monthly reports.
• Prepares meals in accordance with USDA guidelines and follows menus.
• Maintains Daily Production Records.

Additional Duties

• Communicates with Nutrition Services Office of issues related to daily production, health inspections and maintenance issues such as equipment repair and pest control.
• Supports the philosophy and mission of Nutrition Services.
• Establishes and develops Nutrition Advisory Council if appropriate for site.

Equipment

• This position requires the ability to use SMART boards and iPads in addition to basic office equipment such as computers, copiers, scanners, and fax machine.
• Must always comply with WPS guidelines for equipment use.

Travel

• Limited travel may be required.

Physical And Mental Demands

• Lifting of 10 lbs
• Carrying up to 25 feet of 10 lbs
• Bending and Twisting at the waist
• Rotation of head/neck, flexion (head bent down and bent back)
• Repetitive handling/grasping and fine finger manipulation
• Standing on kitchen floor
• Walking on kitchen floor
• Reaching (All levels)

Knowledge, Skills, And Abilities

• Ability to count money, make change, have basic math skills and pass a basic math quiz
• Basic computer skills including word processing and spreadsheet preferred
• Ability to follow oral and written instructions and directions as provided by Nutrition Services
• Ability to pay attention to detail and follow CNP regulations
• Displays a significant degree of professionalism and confidentiality
• Knowledge of company's mission, purpose, goals and the role of every employee in achieving each of them

Qualifications

• High School Diploma or GED
• 2 years of experience in food service
• Manager trainee or commercial experience is preferred