About this role
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POSITION SUMMARY
The School Nutrition Catering Manager oversees school level food service operations and works with the menu coordinator to provide catering services as needed within the school District. This role ensures that the operation is efficient, safe, profitable and in compliance with all local, state and federal regulations. This position reports to the Lead Manager.
KEY RESPONSIBILITIES
Directs the daily preparation of school breakfast, lunch, and snack meals using provided standardized recipes. Monitors food quality and presentation. Ensures that meals served are reimbursable. Safely operates and maintains kitchen equipment.
Supervises, schedules, and trains assigned staff. Provides production and cleaning schedules to staff. Addresses staff performance, attendance, and conduct issues in accordance with school District policies.
Executes all aspects of catering requests assigned by the menu coordinator. Recruits and trains catering staff. Procures catering foods and supplies. Establishes preliminary catering costs for approval. Prepares and maintains catering reports required for accountability.
Enforces food safety protocols according to the local health department and Hazard Analysis and Critical Control Point (HACCP) principles. Enforce high standards of personal hygiene and cleanliness within the operation.
Orders, receives, and stores food and supplies in accordance with departmental requirements. Maintains acceptable levels of inventory and submits accurate records as required.
Fosters a welcoming cafeteria environment that encourages student participation. Plans promotion and nutrition education activities to engage all stakeholders. All other duties, as assigned and required, in order to perform the above services.
KEY JOB REQUIREMENTS
High School diploma or GED required. Associate's degree in Nutrition, Business Administration, or related field from an accredited college or university preferred.
Minimum three (3) years' experience in food service or related position in a K-12 public school or large public setting.
Prior experience in Nutrition. Makes recommendations which impact school level personnel, food preparation and service, sanitation, and safety.
ServSafe certification required. Must complete state required Manager Pathway Courses within five (5) years of employment.
Analytical and detailed independent judgment is required. Makes decisions and recommendations under the guidance and supervision of the Executive Director of School Nutrition.
Requires professional communication and decision-making skills with the following: School Nutrition Staff, School Nutrition Central Office, School Administration, Faculty, Students, and School Nurses.
Requires regular contact with outside agencies, State Department, related Industry partners and suppliers.
Excellent managerial, organizational, verbal and written and presentation skills required.
Proficient in the departmental software and basic computer skills.
Constant (Daily) responsibilty for the welfare of others is required to exercise the duty of care and protection of the health, safety, security, welfare, well-being, and best interests of the district's various stakeholders.
Variable work environment- office, school kitchens. Subjected to varying degrees of temperatures ranging from 100° degrees Fahrenheit or more, or fall below 0° degrees Fahrenheit. Subjected to varying levels of sound noise.
On most occasions standing, walking, occasionally sitting at a desk or table; intermittently stooping, reaching, pulling. Moderate lifting up to 50 lbs. Must be capable of standing on concrete floors for long periods of time.
NOTE: This is a grade 22, 225 day position that pays for experience up to a Step 4.