Essential Functions

• Assists with maintaining a financially sound School Food Service program
• Assists with the preparation and administration of the Food Service Department budget and evaluation of Food Service programs, supplies and equipment
• Assists with assessing needs and developing specifications for competitive bids and requisitioning for all foods, commodities, supplies and equipment
• Facilitates departmental improvements through the creation of a positive work environment, analyzes program needs and develops program goals and action plans/plans manager meetings
• Responsible for hiring, interviews and supervising of employees.  Administers personnel policies and conducts manager evaluations
• Establishes standards and provides frequent trainings on food preparation and service, including food quality, standardized recipes and portion size, with emphasis on appeal, maximum nutritive value and flavor, efficient preparation and service and sanitary conditions
• Creates menu & production sheets for cycle menu
• Works with menu committee to standardize recipes and create menus that appeal to students and meets nutritional guidelines set forth by USDA
• Monitor school’s food production records and service to assure that planned menus are followed
• Assures implementation of sanitation and safety procedures and compliance with HACCP Plan in all phases of the food service operation
• Compiles and submits all information to the State for the Child Nutrition Administrative Review as required
• Works with parents and children with special dietary needs to provide nutrition information or appropriate substitutions
• Represents the District on appropriate committees and organizations
• Performs other related duties or responsibilities as assigned by the Director of Food & Nutrition
• Supervise & work with Nutrition Educator in planning and implementing grants and scheduling Nutrition Education
• Fill in at sites as needed
• Oversees Office staff as assigned

Other Functions

• Keeps abreast of and shares changes and developments in USDA Regulations with District administrators and/or Food Service employees
• Acts as a resource to District-wide nutritional awareness program through administration and teaching staff
• Develops customer service surveys and adjusts programming to meet client’s needs
• Attends appropriate meeting and in-services to stay updated, efficient, productive and client oriented
• Supervises Interns from other organizations

 
Job Requirements:  Minimum Qualifications 

Skills, Knowledge and Abilities

SKILLS are required to perform multiple technical tasks (with a need to upgrade skills in order to meet changing job conditions).  Specific skills required to satisfactorily perform the functions of the job include: operating standard office equipment; performing standard bookkeeping; preparing and maintaining accurate records; and using pertinent software applications and social median.
KNOWLEDGE is required to perform algebra and/or geometry; read a variety of manuals, write documents following prescribed formats and/or present information before groups; and solve practical problems.  Knowledge of food service practices and procedures.  Knowledge of written communication formats and business English.
ABILITY is required to schedule activities; routinely gather, collate and/or classify data; and use basic job related equipment.  Flexibility is required to work with others under a wide variety of circumstances; analyze data utilizing defined but different processes; and operate equipment using standard methods of operation.  Ability is also required to work with a diversity of individuals; work with data of varied types and/or purposes, and utilize job related solutions.  Problem solving with data is moderate to significant and with equipment is limited to moderate.  Specific abilities required to satisfactorily perform the functions of the job include: maintaining confidentiality; meeting deadlines and schedules; and working with detailed information/data.  Good interpersonal skills.

Responsibility

Responsibilities include: working independently under broad organizational guidelines to achieve unit objectives; leading, guiding, and/or coordinating others; and supervising the use of funds for multiple departments. Utilization of significant resources from other work units is routinely 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 physical demands: some lifting, carrying, pushing and/or pulling: some climbing and balancing; some stooping, kneeling, crouching and/or crawling; and significant fine finger dexterity.  Generally the job requires 70% sitting, 15% walking & 15% standing.  The job is performed under minimal temperature variations & in a generally hazard free environment, and in a clean atmosphere. Must have the ability to lift 25 lbs.