Student Nutrition Manager

Purpose Statement The job of Student Nutrition Manager is done for the purpose/s of providing support to the educational process with specific responsibilities for managing the food service activities at an assigned school location; organizing food preparation activities; assisting cafeteria workers with food preparation and serving; confirming quantities and quality of food items are available for use; providing written reports; training and supervising assigned staff; and complying with mandated health requirements. This job reports to Student Nutrition Director Essential Functions Estimates food preparation amounts and adjusts recipes, if required, for the purpose of meetingprojected meal requirements and minimizing waste of food items.

Evaluates prepared food for flavor, appearance and temperature for the purpose of presenting items that will be accepted by students and/or staff. Implements menu plans for the purpose of meeting students' mandated daily nutritional requirements.

Inspects food and/or supply deliveries for the purpose of verifying quantity, quality and specifications of orders and/or complying with mandated health requirements.

Inventories food, condiments, supplies and equipment at specified intervals for the purpose of ensuring availability of items required for meeting projected menu requirements.

Maintains equipment, storage, food preparation and serving areas in a sanitary condition for the purpose of complying with current health standards. Maintains a variety of manual and electronic documents, files, and records (e.g. timesheets, productions sheets, employee evaluations, inventory sheets, temperature logs, etc.) for the purpose of providing up-to-date information and/or historical reference in accordance with established administrative guidelines and legal requirements.

Manages site operations for the purpose of providing safe and efficient food services at the assigned site in compliance with mandated nutritional requirements and health standards. Monitors food service operations (e.g. kitchen equipment, trays, utensils, staff assignments, etc.) for the purpose of ensuring a safe, clean and sanitary working environment in compliance with standard practices and established nutritional and health standards. Orders food, equipment and supplies for the purpose of maintaining an adequate inventory to maintain operations within established nutritional and budget guidelines.

Oversees the cleaning of the kitchen (e.g. equipment, food preparation and serving areas, etc.) for the purpose of maintaining sanitary conditions. Oversees the preparation, cooking, serving and transportation of food and beverage items for the purpose of meeting projected meal quantities and mandated nutritional and health standards and ensuring appealing presentation. Participates in unit meetings, in-service training, workshops, etc. for the purpose of conveying and/or gathering information required to perform job functions.

Performs personnel functions (e.g. training, supervising, evaluating, scheduling, etc.) for the purpose of ensuring that standards are achieved and performance is maximized. Performs functions of other nutritional services positions, as needed for the purpose of ensuring adequate staff coverage within site nutritional services operations. Prepares a variety of documentation (e.g. meal program records, reconciliation reports, cash summary, time sheets, etc.) for the purpose of providing written support and/or conveying information.

Processes receipts for the purpose of completing and documenting transactions and/or preparing bank deposits. Reconciles transactions (e.g. meal counts, monies collected, etc.) for the purpose of maintaining account balances in compliance with established policies and procedures. Responds to inquires of students, staff and the public for the purpose of providing information and/or direction regarding available food items and/or food service policies and practices.

Schedules work hours and assignments for cafeteria employees (e.g. prep work, servers, record temperatures, etc.) for the purpose of ensuring adequate coverage for daily operations and/or catered events. Serves one or more items of food for the purpose of meeting mandated nutritional requirements and/or requests of students and school personnel. Other Functions Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of the work unit.

Job Requirements: Minimum Qualifications Skills, Knowledge and Abilities SKILLS are required to perform multiple, technical tasks with a potential need to upgrade skills in order to meet changing job conditions. Specific skill based competencies required to satisfactorily perform the functions of the job include: adhering to safety practices; planning and managing projects; preparing and maintaining accurate records; operating standard office equipment and equipment found in a commercial kitchen; and using pertinent software applications.

KNOWLEDGE is required to perform basic math, including calculations using fractions, percents, and/or ratios; read a variety of manuals, write documents following prescribed formats, and/or present information to others; and analyze situations to define issues and draw conclusions. Specific knowledge based competencies required to satisfactorily perform the functions of the job include: safety practices and procedures; quantify food preparation and handling; and sanitation practices. ABILITY is required to schedule activities, meetings, and/or events; gather, collate, and/or classify data; and consider a number of factors when using equipment.

Flexibility is required to work with others in a wide variety of circumstances; work with data utilizing defined but different processes; and operate equipment using a variety of standardized methods. Ability is also required to work with a diversity of individuals and/or groups; work with a variety of data; and utilize a variety of jobrelated equipment. Problem solving is required to identify issues and create action plans.

Problemsolving with data requires independent interpretation of guidelines; and problem solving with equipment is moderate. Specific ability based competencies required to satisfactorily perform the functions of the job include: communicating with diverse groups; setting priorities; working as part of a team; working with interruptions; and working with detailed information/data. Responsibility Responsibilities include: working under limited supervision following standardized practices and/or methods; directing other persons within a small work unit; operating within a defined budget.utilization of some resources from other work units is often required to perform the job's functions.

There is a continual opportunity to significantly impact the organization's services. Working Environment The usual and customary methods of performing the job's functions require the following physicaldemands: significant lifting, carrying, pushing, and/or pulling, some climbing and balancing, significant stooping, kneeling, crouching, and/or crawling and significant fine finger dexterity. Generally the job requires 10% sitting, 80% walking, and 10% standing.

The job is performed under temperature extremes and under conditions with some exposure to risk of injury and/or illness. Experience Job related experience with increasing levels of responsibility is required. Education High school diploma or equivalent. Equivalency . Required Testing Certificates ServSafe Certificate Continuing Educ./Training Clearances A+ School Lunch Workshop Criminal Justice Fingerprint/Background Clearance FLSA Status Approval Date Salary Range Non Exempt 07/13/13 I " />