School Nutrition Manager

School Nutrition Manager
Reports To:: Director of School Nutrition
FLSA Status:: Non-Exempt
Work Schedule:: 190 Day; 8 Hours a Day
Salary Scale:: SNMGR
Salary Range:: $30,050 - $42,227
Placement on the Salary Scale is based on verified years of experience in a similar position
Job Summary
The school nutrition manager oversees the food service activities at their assigned location with specific responsibilities for planning, organizing, and assigning work for food preparation activities; overseeing and assisting food service assistants with food preparation, cooking, serving, cleaning and storing; executing ordering correctly to ensure proper quantities are on hand and quality of food items received meet expectations; providing written reports in a timely manner; and complying with local, state, and federal food safety and sanitation regulations as well as USDA mandated requirements.

Minimum Qualifications

• High school diploma or GED
• Training in school nutrition management or related food service training
• One-year experience in school nutrition

Preferred Qualifications

• Three (3) or more years successful experience in school nutrition
• Experience with current point-of-sale and back office software
• Experience in food ordering, inventory, and office management
• Current ServSafe Manager Certification
• Completed GaDOE Manager and Culinary Pathway

Supervision Responsibilities

• Successfully trains new employees to follow SNP Procedures to meet required Standards
• Schedules and assigns responsibilities to school nutrition employees
• Effectively supervises assistant managers and food assistants to ensure SNP Practices and Standards are maintained, including counseling and disciplinary action with employees as needed

Essential Functions

• Demonstrates prompt and regular attendance.
• Communicates effectively and professionally with customers, staff and administrators and works with them in a tactful, considerate, and cooperative manner.
• Follows instructions both verbal and written.
• Promotes the school nutrition program (SNP) and fosters good public relations.
• Oversees implementation of local food safety and sanitation rules and regulations.
• Manages daily food service operations to ensure that prepared meals not only comply with District-planned menus and USDA regulations but also meet customer expectations for appearance, texture, flavor, and overall quality.
• Monitors food quality and food temperature throughout preparation and meal service for the purpose of presenting items that will be accepted by students and/or staff.
• Inspects and receives food and/or supply deliveries correctly for the purpose of verifying quantity, quality and product specifications and/or complying with mandated health requirements.
• Maintains proper inventory levels of food, supplies and equipment at specified intervals for the purpose of ensuring availability of items required for meeting projected menu requirements and records physical inventories correctly each month.
• Maintains all kitchen and serving equipment, storage, food preparation and serving areas clean and sanitary for the purpose of complying with current food safety and sanitation standards.
• Manages assigned site operations (supervises personnel, orders food and supplies, monitors meal participation and expenditures, etc.) for the purpose of providing efficient food services at the assigned site in compliance with established local, state, and federal mandates.
• Monitors food service operations for the purpose of ensuring all school nutrition personnel maintain a safe, clean and sanitary working environment in compliance with standard practices and established nutritional and health standards.
• Orients new employees to school nutrition processes for the purpose of providing information regarding food service operations and tasks.
• Participates in Manager's meetings, in-service training, workshops, etc. for the purpose of conveying and/or gathering information required to perform job functions.
• Performs functions of other food service positions, as needed for the purpose of ensuring adequate staff coverage within assigned site and smooth daily operations.
• Prepares a variety of documentation (orders, temperature/storage logs, meal production records, reconciliation reports, cash summaries/deposits, end of month reports, etc.) for the purpose of providing written support and/or conveying information.
• Processes end of day for the purpose of completing and documenting transactions and/or preparing bank deposits.
• Reconciles transactions for the purpose of maintaining account balances in compliance with established District policies and procedures.
• Responds to inquiries of students, staff and the public for the purpose of providing information and/or direction regarding available menu items and/or food service policies and practices.
• Schedules work assignments for food service assistants for the purpose of ensuring adequate coverage for daily operations.
• Secures all food, condiments and supplies for the purpose of maintaining security of items and preventing risk of contamination whether planned or accidental.
• Supervises food service assistants and other personnel as assigned (orients, trains, evaluates, etc.) for the purpose of maximizing the efficiency of the assigned site's team and meeting shift requirements.
• Follows federal and state laws, as well as Jackson County Board of Education Policies
• Performs other duties as assigned

Working Conditions

• Primary work is performed in a kitchen setting, which may include exposure to:High temperatures from ovens, steamers, and cooking equipment.
• Cold conditions from walk-in refrigerators and freezers.
• Movement occurs frequently between air-conditioned office spaces and hot kitchen areas, resulting in frequent temperature shifts.
• Noise levels are typically moderate to loud, due to food preparation equipment and activity during meal service times.
• May involve working with chemicals and cleaning agents commonly used in food service sanitation.
• Environment includes tight or crowded areas, especially during peak meal preparation periods.
• Standing for extended periods: approximately 80% of the workday.
• Walking comprises around 10% of the day, while sitting also accounts for about 10%.
• Regular duties require:Frequent lifting and moving of items weighing up to 30 pounds.
• Occasional lifting of items up to 50 pounds.
• Involves physical actions such as: Stoop, kneel, crouch, reach, and bend frequently.
• Use of hands to operate equipment, handle food, and perform cleaning or prep tasks.
• Visual requirements include:Close, distance, and color vision.
• Ability to focus and use depth perception to safely perform duties.
• Must be able to hear and communicate clearly, both in noisy kitchen environments and quieter office settings.
• Reasonable accommodations may be made for individuals with disabilities to support job performance.
• Must maintain safe working practices, especially when operating equipment or moving heavy items.
• The position may involve early morning hours and tight schedules, particularly during school meal times.

Performance Factors
This postion requires:

• General requirements: 10% Sitting, 10% Walking, 80% Standing
• Balancing: Maintaining body equilibrium to prevent falling when walking, standing or crouching on narrow, slippery or erratically moving surfaces.
• Stooping: Bending body downward and forward by bending spine at the waist. Requires full use of the lower extremities and back muscles.
• Reaching: Extending hand(s) and arm(s) in any direction.
• Standing: Particularly for sustained periods of time.
• Walking: Moving about on foot to accomplish tasks, particularly for long distances.
• Fingering: Picking, pinching, typing or otherwise working, primarily with fingers rather than with the whole hand or arm as in handling.
• Grasping: Applying pressure to an object with the fingers and palm.
• Lifting: Ability to lift up to 50 lbs
• Feeling: Perceiving attributes of objects, such as size, shape, temperature or texture by touching with skin, particularly that of fingertips.
• Talking: Expressing or exchanging ideas by means of the spoken word. Those activities in which one must convey detailed or important spoken instructions to others accurately, loudly, or quickly.
• Hearing: Ability to receive detailed information through oral communication, and to make fine discrimination in sounds, such as when making fine adjustments on machined parts with or without correction.
• Vision: The ability to perceive the nature of objects by the eye.
• Interaction with Others: Ability to maintain, on a regular and consistent basis, relationships that are not characterized by high levels of hostility, social withdrawal or failure to communicate. Ability to be flexible relative to daily routines. Ability to demonstrate sensitivity to the differences among diverse populations.
• Concentration: Ability to maintain workflow and thought processes in the presence of frequent distractions. Ability to ignore irrelevant sights or sounds and intrusive thoughts or stimuli. Ability to manage multiple tasks simultaneously with only few or no errors.
• Stressful Circumstances: Ability to produce quality work when short or unexpected deadlines are presented. Ability to adjust work processes without incident when new and unexpected directions are given relative to a project that may be in process. Ability to maintain composure and not compound a situation when interacting with persons who may be angry, demanding or otherwise less than polite.
• Independent Judgment: Ability to complete work tasks without being given precise directions relative to work steps or the final project.
• Decision Making: Ability to make appropriate business decisions.
• Public Contact: Ability to communicate professionally and effectively, both verbally and in writing, with superiors, colleagues, and other individuals within and external to the school system. Ability to demonstrate professionalism while interacting with others and to maintain constructive working relationships.
• Attendance and Dependability: Ability to be depended on to report to work at the scheduled time and to seldom be absent from work. Ability to complete work in a timely, accurate manner and to be conscientious about work performance.

Selection Proceedures
Thank you for your interest in joining Jackson County Schools. Our selection process ensures that we identify the most qualified candidates for our team. Hiring Managers will prioritize candidates who meet both the preferred and minimum qualifications for each position and will select individuals for interviews as positions become available.

Due to the volume of submissions received by this office, information concerning application or interview status cannot be provided in writing, over the phone, or in person. All applicants who submit a complete application package will be considered but may not necessarily receive notification or an interview. The job posting may be subject to being closed at any time without notice. Only those qualified candidates who are selected for an interview shall receive notification upon the filling of this vacancy.

Notice
The Jackson County School System is an equal opportunity employer and does not discriminate on the basis of race, color, religion, sex, national origin, age, disability, genetic information, or any other legally protected status.The Jackson County School System is a drug-free workplace. A background check will be completed upon hire, which may consist of any or all of the following: criminal and employment histories, credit history (as applicable to the position), education credentials, and motor vehicle driving records.