PRIMARY FUNCTION: This position is responsible for the management of the food services required in a school kitchen: supervising School Nutrition Program (SNP) personnel as well as all phases of food preparation and distribution, within an approved budget, and according to departmental goals and procedures

REPORTS TO: Coordinator, School Nutrition Program

SALARY SCHEDULE: FS02, FS03, FS06

WORK DAYS: 190

REQUIREMENTS:

1. Education Level: High school diploma

Preferred: Advanced training or Associate Degree or higher in food service, nutrition, culinary arts or related field

2. Experience, Skill, and Certification:

• At least one year of experience as a Lead Assistant or other lead role in the SNP -OR- supervisory experience with mass food production in an institutional food service kitchen or central kitchen (not fast food)
• Working knowledge of Hazard Analysis Critical Control Points (HACCP) Standard Operating Procedure (SOP)  requirements
• Demonstrable skills in verbal and written communications
• Ability to prepare a detailed work schedule
• Demonstrable working knowledge of Microsoft Office suite
• ServSafe Certification
• CPR Certification

ESSENTIAL DUTIES:

1. Manages the nutrition programs for the school by ordering food and supplies; preparing detailed work schedules; monitoring food production; monitoring Point-of-Sale (POS) operators, collections, and deposits; and by taking other appropriate actions.
2. Manages the food supply by maintaining a perpetual inventory of food and supplies, placing orders, monitoring deliveries, maintaining kitchen security, and by monitoring leftovers and student plate waste to adjust the volume of food prepared.
3. Ensures high standards of customer service to students, school staff, and other guests from all staff members.
4. Develops and/or implements programs to increase participation in nutrition programs, and provides nutrition education to students and staff.
5. Maintains relationships with school administrators, staff, students, parents and other related parties through faculty meetings, PTA meetings, and other opportunities as appropriate.
6. Maintains all required data and prepares reports.
7. Prepares and makes bank deposits on a daily basis.
8. Ensures compliance with all applicable federal, state, and local laws and regulations.
9. Ensures that Hazard Analysis Critical Control Point (HACCP) requirements are enforced.
10. Completes Training-in-Depth (TID) courses as required by Georgia Department of Education and the local SNP department.
11. Performs all staff duties as necessary to ensure effective operations of the kitchen and programs.
12. Plans “manager’s choice” menus.
13. Performs other duties as necessary for the effectiveness of the organization. 

TERMS OF EMPLOYMENT

Incumbents will be considered “at will”.  Appropriate pay will be determined based on the Grade as determined by Human Resources and allowable experience.  The work calendar will be the 190 day Food Service Manager calendar.

NON-ESSENTIAL RESPONSIBILITIES

A responsibility is considered to be “non-essential” (for the purposes of compliance with the Americans with Disabilities Act) if:

• it is shared between multiple incumbents in the job; or
• it could be performed by an employee in another job within the workgroup.

Note the responsibility number from the list in the “Duties and Responsibilities” section for those responsibilities that could be considered “non-essential” based on this definition.

Certain limited aspects of General Duties and Responsibilities items referenced in Section 1 (b) and (d) might be considered “non-essential” in a specific situation. Any request for accommodation must be reviewed on an “individual case” basis.

PHYSICAL AND SENSORY DEMANDS

Most jobs in the District have physical and sensory demands that can be described by one of the two categories noted below. For jobs that require more physical or sensory effort, please list the requirements in this section. The category applicable for this position is listed below.

OFFICE   Employees in this category are normally exposed to a typical environment. The employee has some control over the length of time sitting, standing, or ambulating. There are occasions that require the lifting or pulling of equipment or supplies, as well as bending, stooping, or stretching. There is frequent use of computers, telephone, and other standard office equipment, which includes reading, listening, writing, or speaking. There are few exceptional physical or sensory demands.

EXCEPTIONAL  PHYSICAL  OR  SENSORY  DEMANDS

(Check any that apply to this job and complete the required information.

 [ X ]  Heavy lifting of up to 50 pounds

[ X ]  Frequent climbing up to 6 feet.

[  ]  Exposure to heavy dust, dirt, chemical or paint fumes, or other airborne matter.

[ X ]  Exposure to extreme heat and cold, electric current, hazardous chemicals or other potential hazards.

[ X ]  Sitting or standing for extended periods with no control over rest periods.

[ X ]  Other: The usual and customary methods of performing the job’s functions require the following physical demands: repetitive motions, 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 10% sitting (expect for 30 minute lunch break and/or during required staffing meetings) 40% walking and 50% standing.  Required to have a current contact number and reliable transportation.