School Nutrition Manager ll

Job Overview

The School Nutrition Manager II 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.

This job reports to the assigned School Nutrition Services Specialist/Coordinator.

Roles And Responsibilities

• Responsible for the production of 201 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 1- 4 kitchen staff.
• Supervises Leads, Workers, Substitute Workers, and other personnel as assigned.
• Collaborates with SNS leadership in training and orienting new employees.
• Keeps all staff informed and aware of matters that affect their position and work environment.
• 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.
• Follows 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.
• Merges 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.
• Follows 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

• Educational requirement: High School diploma or equivalent.
• Experience: Job related experience with increasing levels of responsibility is required.
• Licenses and Certifications: Food Safety and Sanitation Certificate. Maintains SNA Level 1 Certification.

Knowledge, Skills And Abilities

• Ability to learn and follow USDA regulations governing multiple programs.
• Ability to promote and market the school nutrition program to students and the community.
• Ability to maintain confidentiality of student records.
• Ability to comprehend and execute appropriate health orders for modified diets (e.g. gluten free, diabetic, texture).
• Ability to understand the importance of food allergy awareness and communicate potential allergens via school nutrition supplied information.
• Ability to manage non-traditional meal service programs including CACFP (snack, supper), Provision II (Universal Free - Breakfast in the Classroom), Breakfast after the Bell, Grab & Go Breakfast, etc.
• Knowledge and ability to work all areas and phases of operation to include computers and POS terminals.

Physical Requirements

• Regularly talks, expresses or exchanges ideas by means of the spoken word.
• 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.