Floating School Nutrition Manager for the Saint Stephens Feeder

Food Production and Service: Schedules work to be done. Follows planned menus with occasional substitutions as allowed. Applies prescribed quality standards and quantity controls. Observes food preparation and line service to assure quality and proper presentation of food. Displays food to reflect school and seasonal activities. Plans use of left-over foods.

Purchasing, Storage, and Inventory: Requisitions foods and supplies as needed. Verifies cost, quantity and quality of items received. Advises supervisor concerning improper quality/condition of items received. Sets up and ensures proper storage of all items according to prescribed standards. Inventories items according to established system. Rotates stock in a timely manner.

Equipment and Facility Management: Oversees the use of equipment. Requests repairs and replacement of equipment as needed. Maintains a constant check of conditions of sanitation and safety and makes needed corrections. Oversees use of facility by other groups.

Personnel Management and Supervision: Assigns work to staff. Maintains time sheets and leave records. Provides on-the-job training in equipment use and care, food production and presentation, sanitation, storage and record keeping. Evaluates performance of each employee. Counsels employees to maintain productive working relationships. Recommends hiring and disciplining of employees. Conducts staff meetings. Prepares purchase records and reports. Prepares free/reduced/full-price lunch records and reports. Submits reports on a timely basis.

Sanitation and Safety: Develops and implements cleaning schedule. Enforces employee sanitation procedures. Enforces dress/personal hygiene codes. Follows established procedures to avoid food Relations Provides information on food service program to students, parents and school staff. Responds to customer concerns and complaints. Assists in the planning and production of special functions involving child nutrition program. Performs other related duties as assigned by the Child Nutrition Director and/or school principal. Minimum Training and Experience Graduation from high school or equivalent and three years of experience in food service, or two years of formal training in food service and one year of experience in food service. Managers are also required to obtain and keep current ServSafe Qualifications or Standards Required to Perform Essential Job Functions

Knowledge, Skills and Abilities: Considerable knowledge of food preparation and standards of sanitation and safety. Working knowledge of basic arithmetic. Skill in the use of food preparation equipment and cleaning equipment and ability to perform basic cleaning operation (sweeping, moping, etc.).Ability to develop schedules for the use of personnel and material resources. Ability to train personnel in equipment use and care, food production and presentation, sanitation, storage and record keeping. Ability to coordinate various activities in the preparation and serving process. Ability to inventory and record information to comprehend and apply written and verbal guidelines and directions, and explain these to others. Ability to establish and maintain positive working to use and comprehend basic computer software as it relates to food service job description is designed to indicate the general nature and level of work performed by employees within the classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities and qualifications required of employees in this job. It is not a contract or guarantee of employment, salary or benefits.