Nutritional Services Manager FLOAT

POSITION OBJECTIVE:

Supervises the operations of an elementary or middle school site kitchen and its personnel and supervisors. Incumbents purchase inventory directly from suppliers, audits and maintains related records, inventory levels, supplies, and production, and oversees the activities, scheduling, and training of workers.

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  Supervises employees to include: prioritizing and assigning work; conducting performance evaluations; ensuring staff are trained; and making hiring, termination and disciplinary recommendations.
• Manages the day-to-day operations of an elementary or middle 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 for approximately 400 to 700 students; 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.
• Assists in the day-to-day activities of the site kitchen, which includes preparing, serving, and replenishing food and drink.
• Plans three daily entrée menus for school cafeteria accommodating the needs of elementary or middle school students; calculates appropriate volumes of food required for daily meals and snacks.
• Monitors inventory levels; orders food and supply items at appropriate times; ensures food and supplies are rotated and stored in safe and sanitary conditions.
• Performs other duties of a similar nature or level.

EDUCATION & EXPERIENCE: (positions in this class typically require):

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: (positions in this class typically require):

Licensing Requirements:

• Food Services Manager Certificate.

KNOWLEDGE: (position requirements at entry):

Knowledge of:

• 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:

Positions in this class typically require: 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.

Incumbents may be subjected to moving mechanical parts, odors, chemicals, extreme temperatures, inadequate lighting, workspace restrictions, and intense noises.

NOTE:

The above job description is intended to represent only the key areas of responsibilities; specific position assignments will vary depending on the business needs of the department.

Return To Work Retirees will have an hourly rate approximately 9% lower than listed below without falling below minimum wage.