Applying to this job will open a new window on the employer's web site to apply there.
School Nutrition Manager
School Nutrition Director
Open Until Filled
NATURE OF WORK:
An employee in this class performs a variety of duties in the direct supervision of the food service program in one schools dining facilities. Tasks are performed according to established guidelines and procedures. The employee is expected to resolve most problems that arise in the operation of school dining. Errors by the employee may result in serious disruption of the food service or loss of time and money. The employee receives general supervision. The employee directly supervises other employees in the school cafeteria.
KNOWLEDGE, SKILLS, AND ABILITIES REQUIRED:
- Considerable knowledge of food preparation and standards of sanitation and safety.
- Working knowledge of basic arithmetic.
- Skill in the use of food preparation equipment.
- Ability to develop schedules for the use of personnel and material resources.
- Ability to train personnel in equipment use and care, food production and presentation, sanitation, storage, and recordkeeping.
- Ability to coordinate various activities in the preparation and serving process.
- Ability to inventory and record information accurately.
- Ability to comprehend and apply written and verbal guidelines and directions, and explain these to others.
- Ability to establish and maintain positive working relationships.
EDUCATION AND TRAINING:
- High school diploma and two years experience in commercial or institutional food service, preferably in a school setting, or an equivalent combination of education and experience
TERM OF EMPLOYMENT: 10 months
SALARY: Salary Grade 57
FLSA Status: Non-Exempt
Food Production and Service
- Reads recipes and directions for food production and service.
- Calculates amount of ingredients for number of portions to be served.
- Measures and mixes ingredients.
- Computes time to be used in preparing and finishing products on time.
- Proportions product into prescribed serving size.
- Assists and guides in food production and service.
- Schedules work to be done according to allotted man hours.
- Follows planned menus with occasional substitutions as allowed.
- Applies and documents prescribed quality standards and quantity controls.
- Observes food preparation and line service to assure quality and proper presentation of food.
- Displays food to reflect school and seasonal activities.
- Plans use of left-over foods.
Purchasing, Storage, and Inventory
- Requisitions foods and supplies as needed
- Verifies cost, quantity, and quality, of items received
- Advises supervisor concerning improper quality/condition of items received
- Sets up and ensures proper storage of all items according to prescribed standards
- Inventories items according to established system
- Rotates stock in a timely manner
Equipment and Facility Management
- Oversees the use of equipment
- Requests repairs and replacement of equipment as needed
- Maintains a constant check of conditions of sanitation and safety and makes needed corrections
- Oversees use of facility by other groups
Personnel Management and Supervision
- Assigns work to staff.
- Maintains time sheets and leave records.
- Provides on-the-job training in equipment use and care, food production and presentation, sanitation, storage, and recordkeeping.
- Evaluates performance of each employee.
- Counsels employees to maintain productive working relationships.
- Recommends hiring and disciplining of employees.
- Conducts staff meetings.
- Prepares purchase records and reports.
- Prepares free/reduced/full-price lunch records and reports.
- Submits reports on a timely basis.
Sanitation and Safety
- Develops and implements cleaning schedule.
- Enforces employee sanitation procedures.
- Enforces dress/personal hygiene codes.
- Follows established procedures to avoid food contamination.
- Provides information on food service program to students, parents, and school staff.
- Responds to customer concerns and complaints.
- Assists in the planning and production of special functions involving child nutrition program.
- Must be able to tolerate exposure to extreme hot and cold temperatures, either while cooking or storing/retrieving items from the freezer.
- Must be able to be continually standing, walking, pushing, and pulling; frequent stooping, bending, kneeling, and climbing (ladder), moderate lifting and carrying moderately heavy and/or bulky items.
- Must be able to tolerate loud noises, gases, and fumes.
- Must be able to maintain emotional control under stress.
- Must be able to facilitate the evacuation of students during emergency situations and/or drills.
The preceding job description has been designed to indicate the general nature and level of work performed by employees within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities, and qualifications required of employees to this job.
Onslow County Schools does not discriminate on the basis of race, color, national origin, sex, disability, or age in its programs and activities.
Education | Management