School Nutrition Manager III

Job Overview

The School Nutrition Manager III coordinates food and supply orders and deliveries, provides comprehensive training of all food service staff, supervises food services activities at assigned sites, organizes food preparation activities, assists food service workers with food preparation and serving, confirms quantities and quality of food items available for use, provides written reports, and complies with mandated health requirements.

Roles And Responsibilities

• Responsible for the production of 400 or greater meal equivalents per day
• Assists in maintaining a disciplined work group, deals fairly with staff without discrimination
• Communicates fairly and pleasantly with district personnel, students, and the community
• Supports the value of continuing education by attending meetings, classes, in-services and workshops as required by the School Nutrition Service Administration
• Supports the Mission Statement of Loudoun County Public Schools, the assigned school, and the Nutrition Services Department
• Follows Division and School Nutrition Services policies and procedures
• Reports to work as designated in the employee handbook &/or manager’s handbook
• Demonstrates the willingness to work as a team with kitchen, school, and administrative staff
• Identifies personal goals for upcoming appraisal period and works toward the achievement of these goals
• Affords assistance to food service personnel in identifying goals for upcoming appraisal period and provides opportunity for achieving these goals
• Establishes and maintains a line of communication with building Principal
• Works with school staff and students to promote healthy food choices for all
• Maintains an accurate inventory of all kitchen supplies
• Fulfills other duties as needed to accomplish department goals
• Supervises greater than 4 kitchen staff
• Supervises Leads, Workers, Substitute Workers, and other personnel as assigned
• Works with SNS leadership in training and orienting new employees
• Keeps all staff informed and aware of matters that affect their position and work environment
• Conducts regular school meetings to accomplish goals, share ideas, and communicate changes
• Handles employees’ complaints and grievances and maintains lines of communication with supervisor
• Affords assistance to supervisor in evaluating kitchen staff annually as per LCPS policy
• Provides on-going training and assistance to employees for food, production, serving and equipment use
• Enters all professional development CEUs for staff in Nutrition Services software annually
• Oversees employee time entry in Oracle
• Completes daily reports and submits by established deadlines
• Fulfills established price list for all sales to students, staff and patrons
• Works with food service associates to assure accurate and timely daily reporting
• Strives to achieve established goals for food and labor by utilizing labor and resources efficiently
• Demonstrates understanding of finance and manages a financially solvent unit meeting key performance indicators
• Processes receipts for completing and documenting transactions and/or preparing deposits for bank drop
• Merchandises and markets the school food service program to schools and the community
• Orders weekly supplies by established due dates based on resources on hand and forecast production requirements
• Establishes forecasting, sets production needs, and plans employee work schedules, to ensure each meal meets requirements as established by USDA and LCPS School Nutrition Services
• Affords assistance in selecting ala carte items and menu choices, for breakfast/lunch/snacks which meet USDA guidelines
• Maintains high standards of sanitation and safety according to guidelines of State and Local authorities, and LCPS
• Fulfills menus using standardized recipes
• Oversees foods being prepared are accurately weighed, measured, and portioned, according to recipe or portion chart
• Maintains high quality of product, storage, and preparation techniques
• Inventories food, condiments, supplies and equipment at specified intervals for the purpose of ensuring availability of items and limiting losses

Qualifications

• High School diploma or equivalent
• Job related experience with increasing levels of responsibility is required
• Food Safety and Sanitation Certificate
• Maintains SNA Level 1 Certification

Physical Requirements

• While performing the duties of this job, the employee is regularly talking, expressing, or exchanging ideas by means of the spoken word
• The employee must convey detailed or important spoken instructions to other workers accurately, loudly, or quickly
• The employee must possess normal cognitive abilities including the ability to learn, recall and apply certain practices and policies
• Frequently sitting and/or remaining in a stationary position for long periods of time
• Exerting up to 25 pounds of force occasionally and/or negligible amount of force frequently or constantly to lift, carry, push, pull or otherwise move objects