SCHOOL NUTRITION MANAGER

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 inventories, recording purchases, food production, program participation and revenues. The employee directly supervises other employees in the school cafeteria.

Graduation from high school supplemented with 3 to 5 years of experience in the preparation of food in quantity lots.

1. Fiscal Management
   1. Implements procedures for collecting, counting, and auditing monies/lunch balances.
   2. Maintains accurate reports
   3. Balances worksheet
   4. Communicates with parents on account balances
   5. Prepares daily deposit slips and deposits funds daily
   6. Sends in duplicate slips to central office on last day of each week and last day of each month
   7. Executes designated procedures for handling receipts and disbursements
   8. Properly documents transactions for daily deposits
   9. Submits payroll information to school office on time
   10. Informs school payroll secretary in writing of any employee leaving their position or on a long term absence
   11. Maintains a financial profit year to date (June 30th)
   12. Reads and interprets financial monthly data
   13. Uses data as a basis of management decisions
2. Reports/Record Keeping
   1. Prepares accurate time sheets
   2. Prepares daily records of employee attendance
   3. Submits payroll information to school office
   4. Records and reports comply with federal, state, and local
   5. Maintains sanitation reports and grade
   6. Posts required materials on bulletin boards (Equal Opportunity Employer information, Civil Rights Poster)
   7. Follows collection procedures and approved Free & Reduced Pricing policy
   8. Is knowledgeable of all state, federal and local compliance areas
   9. Maintains and submits all required records and
   10. Submits records and reports on time
   11. Maintains records in proper place for required time
   12. Maintains complete and up-to-date records
   13. Maintains records on a daily basis
   14. Maintains copies of all data
   15. Files records in an organized manner
   16. Maintains all records for 5 years
   17. Operates all aspects of the School Nutrition computer software program
   18. Has an understanding of data collected
   19. Assures computer information is transferred to the central office daily
3. Free and Reduced
   1. Has a thorough working knowledge of the Free and Reduced policy.
   2. Maintains Free and Reduced roster.
   3. Contacts central office promptly with any siblings to match or other student differences
   4. Keeps accurate records and reports changes in a timely manner.
   5. Submits Transfers/Withdrawal forms when participants transfer and withdraw from school
   6. Keeps track of temporarily approved students that includes students not in power
   7. Understands confidentiality requirements.
   8. Knows when and what records can and can not be released
   9. Gets prior approval from School Nutrition director to release information
4. Food Production and Service
   1. Supervises the preparation of meals
   2. Follows planned menus with substitutes only after contacting the School Nutrition Director/Supervisor
   3. Establishes work schedules daily
   4. Schedules use of proper equipment for jobs
   5. Makes appropriate use of left-over foods within 3 days
   6. Assures that the last child served has the same choices as the first child served
   7. Supervises the serving of meals
   8. Serves meals on schedule
   9. Monitors the food service line for efficiency and attractiveness
   10. Assures portion control on serving line
   11. Assures acceptable quality meals
   12. Assures meals are nutritious and attractive
   13. Assures foods are acceptable quality
   14. Assures proper food preparation and utilization of standardized recipes
   15. Assures foods are maintained at proper temperatures
   16. Records daily temperature data and maintains record accountability
5. Purchasing, Storage, and Inventory of Food and Supplies
   1. Assures that the food, supplies, and equipment are adequate to manage an effective cafeteria.
   2. Checks purchase orders
   3. Checks invoices
   4. Enters food orders into computer software in a timely manner
   5. Maintains adequate inventory
   6. Maintains an up-to-date and accurate inventory of all products.
   7. Maintains accurate, complete, and current inventory list
   8. Costs and dates all inventory items
   9. Takes a physical count of inventory on the last working day of each month
   10. Enters inventory into computer software monthly
   11. Submits a copy of the monthly inventory to the central office and keeps a copy at the school level
   12. Receives and stores supplies, food and equipment in accordance with local, state, and federal
   13. Maintains neat and orderly storeroom
   14. Stores food off the floor; food separate from hazardous items
   15. Checks, changes, and signs invoices
   16. Mails invoices to the central office with purchase orders weekly
   17. Checks, changes, and signs invoices
   18. Mails invoices to the central office with purchase orders weekly
   19. Checks, changes, and signs invoices
   20. Mails invoices to the central office with purchase orders weekly
   21. Check products for cost and quality
6. Personnel Management
   1. Supervises staff to assure efficient operation.
   2. Uses work schedules
   3. Keep time sheets
   4. Provides for substitutes
   5. Supervises food production activities
   6. Evaluates and documents performance of
   7. Uses accepted evaluation procedures
   8. Have copies of periodic evaluations
   9. Documents improvement suggestions
   10. Provides training experiences for
   11. Plans meetings for staff improvement
   12. Conferences with staff on strengths and needs
   13. Provides needed materials
   14. Provides on-the-job training
   15. Provides mid-year and end of year staff evaluations on all full and part time employees. Provides required evaluations for temporary staff.
   16. Documents personnel action improvement plans
   17. Collects data needed for personnel action
7. Sanitation and Safety
   1. Promotes and maintains high standards of sanitation
   2. Follows recommended sanitary procedures
   3. Maintains a high sanitary Grade A rating of 97 or above
   4. Completes and records all HACCP records daily, weekly, monthly
   5. Promotes and maintains high standards of safety.
   6. Post safety rules
   7. Assures first aid equipment is stocked properly and is easily available
   8. Conducts safety training sessions
   9. Assures MSDS book is maintained, easily accessible, and all employees are informed of where it is located
   10. Demonstrates acceptable personal grooming and dress practices which promote sanitation