Minimum Qualifications

Skills, Knowledge, and Abilities

SKILLS are required to perform multiple tasks with a need to occasionally 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; planning and managing projects; preparing and maintaining accurate records; operating standard office equipment and equipment found in a commercial kitchen; 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: safety practices and procedures; quantity food preparation and handling; and sanitation practices.

ABILITY is required to schedule activities and/or meetings; gather and/or collate data; and use job-related equipment. Flexibility is required to work with others; work with data utilizing defined and similar processes; and operate equipment using standardized methods. Ability is also required to work with a diversity of individuals; work with similar types of data; and utilize job-related equipment. Some problem-solving may be required to identify issues and select action plans. Problem solving with data may require independent interpretation; and problem solving with equipment is limited to moderate. Specific ability-based competencies required to satisfactorily perform the functions of the job include: communicating with diverse groups; setting priorities; working as part of a team; working with interruptions; and working with detailed information/data. Responsibility Responsibilities include: working under limited supervision following standardized practices and/or methods; directing other persons within a small work unit; and tracking budget expenditures. Utilization of some resources from other work units is often required to perform the job's functions. There is a continual opportunity to 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, some stooping, kneeling, crouching, and/or crawling, and significant fine finger dexterity. Generally, the job requires 15% sitting, 35% walking, and 50% Participates in unit meetings, in-service training, workshops, etc. for the purpose of conveying and/or gathering information required to perform job functions. Performs marketing of the breakfast and lunch programs (e.g. pictures, age-appropriate and appealing decorating of serving lines and cafeteria, promotion of specialty days and events, merchandising lines, etc.) for the purpose of ensuring maximum student participation and acceptance.

Performs functions of other nutritional services positions, as needed for the purpose of ensuring adequate staff coverage within site nutritional services operations. Prepares a variety of documentation (e.g. meal program records, reconciliation reports, cash summary, time sheets, etc.) for the purpose of providing written support and/or conveying information.

 Processes receipts and reconciles transactions for the purpose of completing and documenting transactions and/or preparing bank deposits, including delivery of bank deposits to the district office. Responds to inquiries from students, staff, and the public for the purpose of providing information and/or direction regarding available food items and/or food service policies and practices.

Stocks food, condiments, and supplies for the purpose of maintaining adequate quantities and security of items. Supervises food service workers and other personnel as assigned (e.g. orients, trains, evaluates, disciplines, etc.) for the purpose of maximizing the efficiency of the workforce and meeting shift requirements.

Other Functions Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of the work unit.  This job is performed under minimal temperature variations and under conditions with some exposure to risk of injury and/or illness.

 Experience: Education:/Equivalency:

Job-related experience with increasing levels of responsibility is desired.

High school diploma or equivalent.

Current ServSafe Certification

Continuing Education / Training

Regularly as needed to perform changing essential functions of the position

Annually to meet the 2010 Healthy Hunger-Free Kids Act

The job of the Manager 4/K6 Nutrition is done for the purpose/s of providing support to the food service program at assigned locations with specific responsibilities for organizing food preparation activities; overseeing and assisting cafeteria workers with food preparation and serving; confirming quantities and quality of food items are available for use; providing written reports; and complying with mandated health requirements. This job is distinguished from similar jobs by the following characteristics: Grades 7-12 sites. This job reports to the Child Nutrition Director

Essential Functions

Attends work regularly to fulfill duties specific to the assignment for the purpose of providing quality educational experiences and continuity for assigned students, parents, and the overall school community.

Cleans utensils, equipment, and the storage, food preparation, and serving areas for the purpose of maintaining sanitary conditions.

 Estimates food preparation amounts and adjusts recipes, if required, for the purpose of meeting projected meal requirements and minimizing waste of food items.

 Evaluates prepared food for flavor, appearance, and temperature for the purpose of presenting items that will be accepted by students and/or staff.

Implements menu plans for the purpose of meeting students' mandated daily nutritional requirements. Inspects food and/or supply deliveries for the purpose of verifying quantity, quality, and specifications of orders and/or complying with mandated health requirements.

Inventories food, condiments, supplies, and equipment at specified intervals for the purpose of ensuring the availability of items required for meeting projected menu requirements.

 Maintains equipment, storage, food preparation, and serving areas in a sanitary condition for the purpose of complying with current health standards.

 Manages assigned site operations (e.g. supervise personnel, create menus, monitor meal accounts and expenditures, evaluate new products and/or menus, etc.) for the purpose of providing efficient food services at the assigned site in compliance with established nutritional and health requirements.

Monitors food service operations (e.g. kitchen equipment, trays, utensils, staff assignments, etc.) for the purpose of ensuring a safe, clean, and sanitary working environment in compliance with standard practices and established nutritional and health standards.

Orders food, equipment, and supplies for the purpose of maintaining an adequate inventory to maintain operations within established nutritional and budget guidelines.

Orients new employees to work center and school site processes for the purpose of providing information regarding site operations and activities.

Oversees the preparation, cooking, and serving of food and beverage items for the purpose of meeting projected meal quantities and mandated nutritional and health standards and ensuring appealing presentation