About this role
** Please be aware if offered a job in the following position, it will be contingent on passing a physical. This is an 8 hour per day position/5 days per week/190 days per year position, located at Twin Spruce Junior High School.** Purpose Statement: The job of Nutrition Services Manager is done for the purpose/s of directing nutrition service personnel at assigned school site in performing their functions in a safe and efficient manner; providing nutrition services that meet the mandated nutritional needs of students; ensuring availability of quantities of items; providing written support to convey information; and complying with mandated health requirements. Essential Functions: -Arranges food and beverage items (e.g. placing in steam tables, displaying, filling racks, etc.) for the purpose of making them available to students and staff. -Cleans utensils, equipment and the storage, food preparation, serving and eating areas for the purpose of maintaining sanitary conditions and meeting health and safety requirements. -Collects payments for food items from students and/or staff (e.g. cash, meal tickets, etc.) for the purpose of securing funds for reimbursement of costs for providing nutritional services. -Conducts physical inventories for the purpose of verifying stock and identifying losses. -Directs other nutrition service personnel and student workers/volunteers for the purpose of guiding them in performing their functions in an safe and efficient manner, maintaining the efficiency of the work force and/or meeting shift requirements. -Estimates food preparation amounts and adjusts recipes if required for the purpose of meeting mandated nutritional requirements, projected meal requirements, and minimizing waste. Inspects food items and/or supplies received for the purpose of verifying quantity and specifications of orders and/or complying with mandated health requirements. -Maintains accurate student records (e.g. food allergies, free and reduced meal status, meal count, status of pre-paid accounts, etc.) for the purpose of providing documentation to meet state, federal, and/or administrative requirements. -Monitors kitchen, cafeteria areas and equipment operations and functions for the purpose of ensuring safety practices are followed and/or maintaining equipment in safe working order. -Monitors students in the lunchroom/cafeteria for the purpose of meeting mandated nutritional and health requirements providing a safe and supportive environment. -Orders supplies for daily use in cafeteria (e.g. standard items stocked in warehouse, special items required for catering events, consumable supplies, bread, milk, etc.) for the purpose of maintaining an adequate inventory to complete jobs efficiently within budget guidelines. -Prepares food and beverage items for consumption at site or for transporting to other locations for the purpose of meeting mandated nutritional requirements and projected meal requirements. -Prepares a variety of documents (e.g. meal counts, bank deposits, production reports, inventory reports, etc.) for the purpose of providing documentation and/or conveying information for planning purposes to supervisory and management personnel. -Reconciles transactions (e.g. counting receipts, completing documentation, etc.) for the purpose of balancing accounts and adhering to established accounting practices. -Responds to inquiries of students, staff, and the public for the purpose of providing information and/or direction regarding the selection and price of meal items. -Serves one or more items of food for the purpose of meeting mandated nutritional requirements and/or requests of student and school personnel. -Stocks food, condiments and supplies for the purpose of maintaining adequate quantities and security of items. -Supervises other food service personnel and student workers/volunteers for the purpose of of guiding them in performing their functions in a safe and efficient manner, maximizing the efficiency of the workforce and/or meeting shift requirements. -Tests prepared food for flavor, appearance and temperature for the purpose of ensuring the acceptance of items by students and staff. -Trains employees and student workers/volunteers and evaluates job performance for the purpose of achieving success in the food services department. Other Functions: -Assists other personnel, as may be required, for the purpose of ensuring an efficient and effective work environment. 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; preparing and maintaining accurate records; utilizing industrial grade food service equipment; 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 solve practical problems. Specific knowledge based competencies required to satisfactorily perform the functions of the job include: methods of quantity cooking; health standards and hazards; food safe handling procedures; meal planing and food purchasing; and managing a high volume food preparation operation. ABILITY is required to schedule activities, meetings, and/or events; gather and/or collate data; and use job-related equipment. Flexibility is required to independently 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 similar types of data; and utilize job- related equipment. Problem solving is required to analyze issues and create action plans. Problem solving 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: setting priorities; working around children; establishing and maintaining effective working relationships and working as part of a team. Responsibility Responsibilities include: working under limited supervision using standardized practices and/or methods; directing other persons within a small work unit; utilization of some resources from other work units may be required to perform the job's functions. There is a continual opportunity to significantly impact the organization's services. Work Environment The usual and customary methods of performing the job's functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling, some climbing and balancing, frequent stooping, kneeling, crouching, and/or crawling and significant fine finger dexterity. Generally the job requires 25% sitting, 70% walking, and 5% standing. The job is performed under some 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 desired. Education High school diploma or equivalent. Required Testing None specified Certificates and Licenses None specified Continuing Educ. / Training None specified Clearances Criminal Justice Fingerprint/Background Clearance