Nutritional Services Manager

About the Role

With supervision, functions as head of the Nutritional Services team responsible for planning and implementation of nutritional programs for all students and staff.

Responsibilities

• Serves as leader of the Nutritional Services department, administering and managing all food service programs related to students, staff, and special events.
• Ensures compliance with regulatory standards and best practices in food services, sanitation, and safety.
• Collaborates with Nutritionist/Dietician to develop healthy breakfast, lunch, dinner, and snack menus consistent with National School Breakfast and Lunch Program (NSBLP) and USDA standards.
• Ensures accurate and consistent preparation of special diets.
• Maintains records and prepares summaries of statistical data for programs and compliance with state and federal regulations.
• Trains staff in equipment care, portion control, food serving, and record-keeping.
• Manages food and labor costs.
• Supervises, develops, and coaches Nutritional Services department staff.
• Serves as head chef, including menu design and procurement of supplies, ingredients, and equipment.
• Assures effective use of food service resources to meet program goals.
• Assists in planning and implementing the transition to a new kitchen and dining room.
• Completes special projects as directed by supervisor and performs additional duties as assigned.

Requirements

• Baltimore City Health Dept. certification as Food Service Manager.
• Bachelor’s degree in Health, Nutrition, or related field preferred.
• Ten years of experience in the food service industry, including completion of courses from recognized food service programs in production and sanitation.
• Five years of supervisory/leadership experience in nutritional services.
• Comprehensive knowledge of nutritional services, city and state food service health regulations, and supervisory principles.
• General knowledge of budgeting, accounting, and computer operations.
• Basic knowledge of preparing and interpreting written and oral reports.
• After six months, requires general knowledge of modified diets, child nutrition programs, and the overall operation of the School.

Equipment Used

• Personal computer, video display terminal, keyboard, and multi-line telephone.
• Kitchen equipment, including ovens, grills, walk-in freezer/refrigerator, slicers, and kitchen utensils.

Work Environment

• Standard office conditions with overhead fluorescent lighting and 70–80 degree air temperature.
• Standard kitchen temperatures and noise conditions.
• Some travel to other parts of the campus and infrequent off-campus travel.

Schedule

• 40-hour workweek, Monday through Friday.
• Some flextime and occasional overtime, including weekend assignments.
• 12-month schedule.