Nutrition Manager 1 - Fuller Elementary

Manage a cafeteria providing food service for students and staff. Maintain a sanitary, safe and high quality food service program using County, State and Federal guidelines. Supervise assigned staff.

Oversee food service staff to maintain quality control of food production, waste management, and proper storage of food items.

Train staff and follow all standard operating procedures related to food preparation, sanitation, and the safe and proper use of tools and equipment.

Prepare and complete documentation of orders, inventory, menus, production records, and various reports as needed.

Prepare meals according to menus and recipes; implement all federal, state, and district requirements for all meal programs.

Order, receive and verify food and supplies from warehouse, central kitchen, and vendors; manage inventory appropriately.

Evaluate assigned staff; document and recommend disciplinary actions as appropriate.

Assist staff in food production, food service, and meal accounting.

Create and assign daily task lists for staff.

Oversee and manage staff's time related to specified work hours.

Oversee and follow all cash handling, accounting, and deposit protocols.

Communicate daily with various department positions using email and phones.

Communicate frequently with school administration and support staff involved in meal service.

Provide quality customer service to students, parents and school staff.

Attend required department meetings and training.

Attend school meetings as requested by the site administrator.

Facilitate onsite staff meetings to provide training and department updates.

Implement new policies and procedures as appropriate.

Perform other duties as assigned.

Knowledge of principles and practices of supervision

Knowledge of principles, practices and methods of the food service industry

Knowledge of sanitation and food quality standards

Knowledge of proper food handling techniques

Knowledge of computer applications including Google Chrome Applications, Websmartt, Kronos Timeclock, and others as needed

Knowledge of district policies and procedures affecting assigned work

Knowledge of USDA program requirements

Skill preparing food in large quantities

Skill controlling food production and waste

Skill establishing and maintaining effective working relationships

Skill communicating verbally, in writing, and through computer applications

Work is performed around dangerous machinery

Exposure to infectious disease

May be exposed to hazardous chemicals

May be exposed to outside working conditions

Position may require repetitive bending, stooping, standing, climbing and walking

Pushing and pulling equipment and food items

Required to lift up to 45 lbs., frequently

Work Year: 209 Days

Department/School: Elementary and Middle Schools

Reports To: Trainer, Supervisor or Director of Nutrition Services

Evaluation: Classified Personnel Evaluation

Supervises: Assigned cafeteria staff