School Nutrition Manager - ULHS - Thomaston-Upson Schools

Role: School Nutrition Manager

Reports to: School Nutrition Director

FLSA Status: Non Exempt

Contract Days: 190 days

Retirement: TRS

Key Duties and Responsibilities

The School Nutrition Manager is responsible for the management of the school cafeteria, which involves organizing, directing, training, and assisting staff in the daily preparation of large quantities of food. The manager is responsible for maintaining policies and standards of the state and federal school food programs.

• Display positive attitude toward School Nutrition Program
• Exhibit leadership qualities and work well with others
• Neat and professional in appearance
• Affiliates with local, district, state and national professional organizations.
• Must display professional behavior when interacting with employees and customers.
• Must have thorough knowledge of food service operations, nutrition, sanitation, merchandising

techniques, management skills, and the food needs of young people.

Must have the ability to plan, organize, instruct, and supervise people.

• Assist other school nutrition personnel in interpreting the goals and objectives of the program to the students, teachers, parents and community.
• Maintain adequate and accurate records and controls of personnel, inventories, operational reports and records as required by the central office and the Board of Education.
• Maintain kitchen equipment in safe, orderly and sanitary condition in accordance with local and state public health laws and codes.
• Attend and participate in manager's meetings, training-in-depth courses and promote in-service conferences and continuing educational programs for personnel.
• Help plan and serve foods on menus that meet all requirements set by the State of Georgia and the United States Department of Agriculture (USDA).
• Serve as a resource person to faculty in nutrition education activities. Make plans and utilize the School Nutrition Program as a learning laboratory to support classroom activities in nutrition education.
• Order all foods and supplies according to local policy.
• Supervise the proper receipt, storage and use of all products purchased through the program.
• Establish duties and work schedules for all employees. Post and implement the schedules.
• Maintain a file of standard recipes and instruct personnel in the use of recipes and insist that specified recipes are followed.
• Instruct and supervise employees on the job, including the correct use and maintenance of equipment.
• Ensure that each worker observes high standards of grooming and work habits.
• Evaluate school nutrition workers with the assistance of the director and the principal.
• Evaluate employee's performance each year as specified by director or principal.
• Develop a climate in the cafeteria that inspires students and faculty to want to have their meals at school each day.
• Incorporate time saving production techniques, effective merchandising and nutrition education activities.
• Ensure that standards of health, safety, and cleanliness are maintained in the kitchen and cafeteria area.
• Observe all workers' health to conform to safety and health directives to protect the public against disease.
• Report all accidents immediately and complete all forms required.
• Keep accurate time sheets on all employees. Each employee must sign-in and sign-out himself/herself.
• Establish duties and work schedules for all employees.
• Complete detailed, individual job descriptions for each employee.
• Make and post food preparation and cleaning schedules.
• Train, supervise and evaluate all employees according to established procedures.
• Responsible for security of all food, supplies, equipment, etc.
• Implement a professional growth plan, which includes state required TID courses, Culinary Institute and Wellness Week.
• Enforces the approved HACCP plan for the school cafeteria.
• Perform any additional assignments designated by the Superintendent or Director.
• Follow federal and state laws as well as Board policies.
• Perform other duties as assigned.

Qualifications:

Education, Licenses and/or Certificates

Education

1. High school diploma
2. 90 hours of Training-In-Depth Courses current for 10 years.
3. 30-hour TID course is required each year to maintain maximum salary
4. Must maintain certification under ASNA.

• Ability to be regularly, predictably, and reliably at work.
• Ability to perform tasks involving prolonged periods of standing, walking, and sitting.
• Ability to perform routine physical activities such as bending and lifting/pushing/pulling up to 50 pounds.
• Vision, hearing, written, and verbal communications are essential factors in performing required tasks.
• Must be able to properly and consistently supervise students particularly during emergency situations.

Important Notes

ESSENTIAL DUTIES

Job descriptions are designed and intended only to summarize the essential duties, responsibilities, qualifications, and requirements for the purpose of clarifying the general nature and scope of a position's role as part of the overall organization. Job descriptions do not list all tasks an employee might be expected to perform and they do not limit the right of the employer/supervisor to assign additional tasks or otherwise to modify duties to be performed - even if seemingly unrelated to the basic job. Every employee has a duty to perform all assigned tasks. (An employee who is assigned a duty or task believed to be unlawful should report the assignment to the Human Resources Director.) It should also be noted the order of performance responsibilities as listed in the job description is not designed or intended to rank the duties in any order of importance relative to each other.

MINIMUM REQUIREMENTS

In filling a vacant position, preferred or required credentials regarding education, training, experience, and other bona fide occupational qualifications may be established. The credentials shown in this job description may be interpreted only as the minimum criteria existing at the time the description was developed. Other bona fide occupational qualifications and criteria may be utilized as needed in the selection process.