Nutrition Service: Manager 4: North High School

Interrelations:

• Contact with personnel within the district and with customers and vendors
• Will be working under the direct supervision of the department supervisor in order to complete day to day tasks
• Will be working with a diverse population requiring the ability to handle all situations with tact and diplomacy
• Must understand and respond appropriately to customer needs and maintain a positive attitude with all customers and colleagues
• Expected to interact with all internal and external customers in a friendly, professional manner and provide quick, responsive customer service

Employee Punctuality and Appearance:

• In order for schools to operate effectively, employees are expected to perform all assigned duties and work all scheduled hours during each designated workday, unless the employee has received approved leave
• Any deviation from assigned hours must have prior approval from the employee's supervisor or building administrator
• All employees are required to report to work dressed in a manner that reflects a positive image of USD 259 and is appropriate for their position

Qualification Profile:

• High School Diploma or GED
• 2 years of experience in food service
• Manager trainee or commercial experience is preferred

FLSA Status: Non-Exempt

Job Title: Manager 4, Nutrition Services

Position Function: The Cafeteria Manager, Nutrition Services Programs is directly responsible to the building Principal and the Supervisor of Secondary Nutrition Services Programs for the development and coordination of a site cafeteria in a secondary school.

Essential Performance Responsibilities:

• Operates the Child Nutrition Program (CNP) within established guidelines for Nutrition Services that provides a cost effective program of high integrity
• Observes and coordinates meal service activities to provide nutritious meals and safeguard the health of students, staff and visitors
• Ensures that all activities conform to school, Nutrition Services, community and KSDE standards
• Makes recommendations for staffing and schedules employee's daily jobs functions for meal service
• Trains new employees
• Uses professional discretion and observes procedures of confidentiality in managing staff and administrating the program
• Uses good communication and management skills in working with other team members and students
• Maintains accurate payroll and timecard information for each employee at their site
• Ensures safety of food during preparation and exhibits working knowledge of Nutrition Services HACCP plan
• Follows Standard Operating Procedures.
• Ensures the cleaning and sanitation of the kitchen and serving area
• Demonstrates knowledge concerning the appropriate operation of all kitchen equipment and ability to effectively train the employees on its safe and correct use
• Maintains on site items needed for daily meals and ala carte sales
• Orders food and supply items needed for daily meal production from vendors, warehouse, and Food Production Center
• Verifies the amount ordered verses received of groceries and supplies received from vendors, FPC and the central warehouse
• Plans daily menu production based on centralized menus and maintains an inventory for onsite production
• Conducts monthly inventory of food and supply item on site
• Maintains free, reduced price and full paid customer accounts, charges and balances accurately.
• Checks for and restricts customer negative balances
• Keeps accurate and timely records for Nutrition Services and KSDE
• Maintains daily point of service sales and provides appropriate reports for the KSDE Claim for Reimbursement
• Maintains cash reserve (hold money) and prepares accurate daily deposit
• Prepares monthly meal accountability report, which includes accountability for ala carte items sold and accurate accounting of money collected on the line
• Reviews Edit Check for each day and includes this report in the monthly reports
• Prepares meals in accordance with USDA guidelines and follows menus
• Maintains Daily Production Records.
• Communicates with Nutrition Services Office of issues related to daily production, health inspections and maintenance issues such as equipment repair and pest control
• Supports the philosophy and mission of Nutrition Services
• Establishes and develops Nutrition Advisory Council if appropriate for site

Additional Duties: As assigned by supervisor.

Equipment: This position requires the ability to use SMART boards and iPads in addition to basic office equipment such as computers, copiers, scanners, and fax machine. Must always comply with WPS guidelines for equipment use.

Travel: Limited travel may be required.

Physical and Mental Demands:

• Lifting of 10 lbs
• Carrying up to 25 feet of 10 lbs
• Bending and Twisting at the waist
• Rotation of head/neck, flexion (head bent down and bent back)
• Repetitive handling/grasping and fine finger manipulation
• Standing on kitchen floor
• Walking on kitchen floor
• Reaching (All levels)

Knowledge, Skills, and Abilities:

• Ability to count money, make change, have basic math skills and pass a basic math quiz
• Basic computer skills including word processing and spreadsheet preferred
• Ability to follow oral and written instructions and directions as provided by Nutrition Services
• Ability to pay attention to detail and follow CNP regulations
• Displays a significant degree of professionalism and confidentiality
• Ability to conform to proper standards of professional dress and appearance
• Knowledge of company's mission, purpose, goals and the role of every employee in achieving each of them