Nutritional Services Manager - Cheyenne TS (31518)

Duties & Responsibilities

• Supports the supervisor to include: prioritizing and assigning work; providing input on performance evaluations; ensuring staff are trained; and participating in disciplinary recommendations.
• Reports to Operations managers the site operation activities including performance, budgetary information, staff and operational concerns and works to maintain efficiency and integrity at the site and with Federal requirements.
• Manages the day-to-day operations of a school site kitchen, which includes: ensuring proper sanitation procedures are utilized and adhered to; planning and directing the preparation of food; preparing the kitchen for daily use; closing down the kitchen for the day; and performing other related activities.
• Oversees the collection of cafeteria revenues and budget is met; reconciles cafeteria revenue account; closes out cash register at the end of each day; verifies money, plate count, and food serving balance; prepares related daily reports.
• Works closely with school administrators, parents, and children to resolve issues, communicate procedures and policies, and provide customer service to all cafeteria users.
• Aids in the day-to-day activities of the site kitchen, which includes preparing, serving, and replenishing food and drink.
• Adheres to the developed menus for school cafeteria accommodating the needs of elementary or middle school students; calculates appropriate volumes of food required for daily meals and snacks; maintains a high level of quality and appearance.
• Maintains inventory levels; orders food and supply items at appropriate times; and ensures food and supplies are rotated and stored in safe and sanitary conditions.

Education & Experience

• High School Diploma or G.E.D., and two years of food handling, service, preparation and/or cashiering experience and one year of lead or supervisory experience; or, an equivalent combination of education and experience sufficient to successfully perform the essential duties of the job such as those listed above.

Licensing Requirements

• Licenses Required: Food Services Manager Certificate (Serve Safe or equivalent). Must acquire within 30 days of employment.

Knowledge

• Supervisory principles;
• Operational aspects of a high school or multiple school kitchen(s);
• Inventory control techniques;
• Nutrition principles;
• Bookkeeping principles;
• Safe work practices;
• Principles of health, sanitation, and safety involved in the preparation of food on a large scale;
• Methods, equipment, and ingredients used in preparing and cooking foods;
• Use, care, and cleaning of kitchen equipment and utensils;
• Applicable Federal and State regulations regarding food safety and sanitation.

Physical Requirements

• Stooping, kneeling, crouching, reaching, standing, walking, pushing, pulling, lifting, finger dexterity, grasping, talking, hearing, seeing, and repetitive motions.
• Medium Work: Exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects.
• May be subjected to moving mechanical parts, odors, chemicals, extreme temperatures, inadequate lighting, workspace restrictions, and intense noises.