Public School Of North Carolina New Bern , NC 28563
Posted 3 weeks ago
Craven County Schools
School Nutrition Manager
Position Description
Position: School Nutrition Manager
Reports to: Director of School Nutrition, School Nutrition Supervisor, Principal Terms of Employment: 10 months
Pay Grade :
Pay Range: $2,800 - $3,816
FLSA Stat us: Exempt
Nature of Work
An employee in this class performs a variety of duties in the direct supervision of the food service program in one or more schools. Tasks are performed according to established guidelines and procedures. Employee must exercise considerable independent judgment and initiative in planning, developing, coordinating, and overseeing physical and human resources needed to effectively prepare and serve nutritious meals in pleasant eating environments. Employee is responsible for ordering and maintaining appropriate food and supply invent ories, recording purchases, food production, program participation and revenues. The employee directly supervises other employees in the school cafet eria.
Education and Experience
Graduation from high school supplemented with 3 to 5 years of experience in the preparat ion of food in quantity lots.
Certification and Licensure Requirements (if applicable): Essential Functions/Typical Tasks
A. MAJOR FUNCTION: Fiscal Management
Implements procedures for collecting, counting, and auditing monies/lunch balances.
maintains accurate reports
balances worksheet
communicates with parents on account balances
Follows designated procedures for making bank
prepares daily deposit slips and deposits funds daily
sends in duplicate slips to central office on last day of each week and last day of each month
Executes designated procedures for handling receipts and disbursements.
properly documents transactions for daily deposits
submits payroll information to school office on time
informs school payroll secretary in writing of any employee leaving their position or on a long term absence
The manager will maintain a financial profit year to date (June 30th).
reads and interprets financial monthly data
uses data as a basis of management decisions
B. MAJOR FUNCTION: Reports/Record Keeping
Prepares accurate time sheets.
prepares daily records of employee attendance
submits payroll information to school office
Records and reports comply with federal, state, and local
maintains sanitation reports and grade
posts required materials on bulletin boards (Equal Opportunity Employer information, Civil Rights Poster)
follows collection procedures and approved Free & Reduced Pricing policy
Is knowledgeable of all state, federal and local compliance areas
Maintains and submits all required records and
submits records and reports on time
maintains records in proper place for required time
maintains complete and up-to-date records
maintains records on a daily basis
maintains copies of all data
files records in an organized manner
maintains all records for 5 years
Operates all aspects of the School Nutrition computer software program.
has an understanding of data collected
assures computer information is transferred to the central office daily
C. MAJOR FUNCTION: Free and Reduced
Has a thorough working knowledge of the Free and Reduced policy.
Maintains Free and Reduced ro st er.
contacts central office promptly with any siblings to match or other student differences
Keeps accurate records and reports changes in a timely man ner.
submits Transfers/Withdrawal forms when participants transfer and withdraw from school
keeps track of temporarily approved students that includes students not in power
Understands confidentiality requirements.
knows when and what records can and can not be released
gets prior approval from School Nutrition director to release information
D. MAJOR FUNCTION: Food Production and Service
Supervises the preparation of meals
follows planned menus with substitutes only after contacting the School Nutrition Director/Supervisor
establishes work schedules daily
schedules use of proper equipment for jobs
makes appropriate use of left-over foods within 3 days
assures that the last child served has the same choices as the first child served
Supervises the serving of meals.
serves meals on schedule
monitors the food service line for efficiency and attractiveness
assures portion control on serving line
Assures acceptable quality meals.
assures meals are nutritious and attractive
assures foods are acceptable quality
assures proper food preparation and utilization of standardized recipes
assures foods are maintained at proper temperatures
records daily temperature data and maintains record accountability
E. MAJOR FUNCTION: Purchasing, Storage, and Inventory of Food and Supplies
Assures that the food, supplies, and equipment are adequate to manage an effective cafeteria.
checks purchase orders
checks invoices
enters food orders into computer software in a timely manner
maintains adequate inventory
Maintains an up-to-date and accurate inventory of all product s.
maintains accurate, complete, and current inventory list
costs and dates all inventory items
takes a physical count of inventory on the last working day of each month
enters inventory into computer software monthly
submits a copy of the monthly inventory to the central office and keeps a copy at the school level
Receives and stores supplies, food and equipment in accordance with local, state, and federal
maintains neat and orderly storeroom
stores food off the floor; food separate from hazardous items
checks, changes, and signs invoices
mails invoices to the central office with purchase orders weekly
check products for cost and quality
F. MAJOR FUNCTION: Personnel Management
Supervises staff to assure efficient operation .
uses work schedules
keep time sheets
provides for substitutes
supervises food production activities
Evaluates and documents performance of
uses accepted evaluation procedures
have copies of periodic evaluations
documents improvement suggestions
Provides training experiences for
plans meetings for staff improvement
conferences with staff on strengths and needs
provides needed materials
provides on-the-job training
provides mid-year and end of year staff evaluations on all full and part time employees. Provides required evaluations for temporary st aff .
documents personnel action improvement plans
collects data needed for personnel action
G. MAJOR FUNCTION: Sanitation and Safety
1.Promotes and maintains high standards of sanitation
follows recommended sanitary procedures
maintains a high sanitary Grade A rating of 97 or above
completes and records all HACCP records daily, weekly, monthly
Promotes and maintains high standards of safety.
post safety rules
assures first aid equipment is stocked properly and is easily available
conducts safety training sessions
assures MSDS book it maintained, easily accessible, and all employees are informed of where it is located
Demonstrates acceptable personal grooming and dress practices which promote sanitation and
wears proper attire
practices adequate personal hygiene
wears proper hair restraint
maintains neat, clean appearance
Attends all sanitation and safety required training classes.
Maintains Serve Safe
H. MAJOR FUNCTION: Facility and Equipment Management
Maintains equipment and facilities in an operable
monitors function of equipment
surveys condition of facility
communicates needs for maintenance on an immediate basis
Maintains inventory and assumes proper accountability of
keeps up-to-date inventory list
visually inspects equipment
keeps list of equipment check outs
I. MAJOR FUNCTION: Public Relations
Assures that the cafeteria has a positive image and is a pleasant place.
displays student artwork and seasonal decorations
promotes seasonal and monthly themes on the serving line
uses bulletin boards
displays posters
manager and staff display positive professional appearance
Assures that food is served
displays pleasant smile
is courteous
assures that appearances of serving line and staff are neat, clean and well-groomed
assures proper handling of food
maintains a positive attitude, being supportive and flexible
Effectively communicates with the school system and community to share information about the program
keeps central office/School Nutrition Director informed
keeps principal informed
keep faculty, staff and students informed
uses written and oral instructions that are understandable
informs community about the program
communicates through e-mail
J. MAJOR FUNCTION: Nutrition Education
Provides nutrition education experiences for teachers and
conducts cafeteria tours
provides tasting parties
uses materials and resources to promote nutrition education
Identifies heart healthy items on the serving line on a daily basis
K. MAJOR FUNCTION: Professional Development
L. MAJOR FUNCTION: Other Responsibilities
Assists other managers and cafeterias on an as needed
Fills in other duties on an as needed
prepares and serves whenever needed
includes other duties such as dishwasher room , pots and pans and back up
Accepts the responsibility for other duties assig ned.
accepts extra assignments in a professional manner
Knowledge, Skills, and Abilities
Considerable knowledge of the principles and practices of food service administration, team building and customer
Considerable knowledge of the principles of supervision, organization and
Considerable knowledge of the methods, tools, techniques and practices of sanitation, food preparation and food st orage .
General knowledge of the principles of bookkeeping and accounting of
Some knowledge of USDA meal pattern and dietary guidelines and rules and regulations regarding federal meal programs.
Some knowledge of federal, state and school system regulations and requirements regarding bookkeeping and accounting of funds collected in school
Some knowledge of the maintenance needs of large kitchen
Skilled in motivating staff to follow schools, local, state and federal rules, regulations, policies and procedures and in ensuring that staff members meet expectations .
Skilled in leading staff to provide quality meals and friendly service appropriate to a public school
Skilled in projecting amounts of food to be prepared based on previous school history and to order sufficient quantities of necessary
Skilled in maintaining complete and accurate records and in developing simple reports from those records.
Ability to comprehend written and verbal correspondence and to respond
Ability to plan and implement operational policies, procedures, and st andar ds.
Ability to set priorities and allocate time so that tasks are completed and deadlines are met in a timely manner.
Ability to exercise independent judgment and to use initiative when responding to emergencies, resolving problems and making improvements in the cafeteria
Ability to communicate effectively both orally and in
Ability to exercise tact, courtesy and firmness in frequent contact with co-workers, vendors, customers and subordinates .
Ability to establish and maintain effective working relationships as necessitated by work assignments.
Physical/Cognitive Requirements
The major physical and cognitive requirements listed below are applicable to the Cafeteria Manager job classification within the School Nutrition Department of Craven County Schools. Work in this classification is considered medium physical work requiring the exertion of up to 50 pounds of force occasionally and up to 30 pounds of force frequently and up to 10 pounds of force constantly to move objects.
Must be able to:
Stand for six continuous hours
Stoop, squat, kneel and/or bend in a manner that allows the palms to touch the floor (as is cleaning of baseboards, equipment, )
Bend from a standing position in a manner that allows the palms to touch the knees (as in washing of pots and pans in deep sinks and cleaning milk boxes)
Bend from the waist in a standing position with arms outstretched for an extended period of time (as in service of food)
Twist, turn, and/or stretch from side to side that allows the shoulders to be perpendicular to the hips (as in mopping, sweeping, stocking shelves, removing food from ovens, )
Lift, carry, and/or support 30 pounds from shoulder level to above the head (as in placing food in ovens, freezers, stockroom shelves, )
Perform duties requiring non-repetitive motions with hands and wrists (as in slicing, dicing, washing, counting money, writing, scrubbing, scraping, )
Stock, wash, prepare, serve, and handle all types of foods (be aware that some food allergies can be worsened by exposure to menu items containing those foods)
Work with caustic and non-caustic chemicals (be aware that skin allergies and sensitivities can be worsened by exposure to some cleaning chemicals; be aware that some breathing difficulties, such as asthma or emphysema, can be worsened by exposure to cleaning chemicals .
Work in very hot humid environment (no air conditioning)
Maintain high standards of personal cleanliness (bathe daily and use deodorant, wear clean and pressed uniform and apron, wear clean and polished shoes, wear hairnet)
Learn food preparation, serving, and clean-up procedures
Learn sound sanitation principles
Understand and follow oral and written directions
Read and follow recipes and adjust amounts needed
Learn foods, equipment and techniques used in food preparation, service, and clean-up
Read, write, and utilize basic math skills (multiplication, division, fractions, and decimals)
Use or learn basic computer skills
Special Requirements
NA
Public School Of North Carolina