The School Nutrition Manager II coordinates food and supply orders and deliveries; provides comprehensive training of all food service staff; supervises food services activities at assigned sites; organizes food preparation activities; assists food service workers with food preparation and serving; confirms quantities and quality of food items available for use; provides written reports; and complies with mandated health requirements.
This job reports to the Director of School Nutrition Services and/or Operations Specialist and building Principal.
•Completes daily accountability reports and submits by established deadlines.
•Follows established price list for all sales to students, staff and patrons.
•Works with food service associates to assure accurate and timely daily reporting.
•Strives to achieve established goals for food and labor by utilizing labor and resources efficiently.
•Processes receipts for completing and documenting transactions and/or preparing deposits for bank drop.
•Merchandises and markets the school food service program to schools and the community.
Material and Facilities Management:
•Orders weekly supplies by established due dates based on resources on hand and forecast production requirements.
•Checks quality, quantity, and accuracy of weekly deliveries and invoices. Sends signed, verified invoices within guidelines established.
•Establishes forecasting, sets production needs, and plans employee work schedules, to ensure each meal meets requirements as established by USDA and ACPS School Nutrition Services.
•Assists in selecting ala carte items and menu choices, for breakfast/lunch/snacks which meet USDA guidelines.
•Maintains high standards of sanitation and safety according to guidelines of State and Local authorities, and ACPS.
•Follows menus using standardized recipes. Oversees foods being prepared are accurately weighed, measured, and portioned, according to recipe or portion chart. Maintains legible and accurate recipes for all departments.
•Maintains high quality of product, storage, and preparation techniques.
•Inventories food, condiments, supplies and equipment at specified intervals for the purpose of ensuring availability of items and limiting losses.
•Knowledge and ability to work all areas and phases of operation to include computers and POS terminals.
•Supervises all food service workers and other personnel as assigned.
•Provides adequate coverage and ensures compliance with health, safety and nutritional standards of central kitchen operations
•Works with SNS leadership in training and orienting new employees.
•Keeps all staff informed and aware of matters that affect their position and work environment.
•Conducts regular school meetings to accomplish goals, share ideas, and communicate changes.
•Handles employees’ complaints and grievances and maintains lines of communication with Director.
•Conducts performance appraisals within established School Nutrition Services policy.
•Provides on-going training and assistance to employees for food, production, serving and equipment use.
•Assists in maintaining a disciplined work group, deals fairly with staff without discrimination.
•Communicates fairly and pleasantly with district personnel, students, and the community.
•Supports the value of continuing education by attending meetings, classes, in-services and workshops as required by the School Nutrition Service Administration.
•Supports the Mission Statement of Alexandria City Public Schools, the assigned school, and the Nutrition Services Department.
•Follows Division and School Nutrition Services policies and procedures.
•Reports to work as designated in the employee handbook &/or manager’s handbook.
•Demonstrates the willingness to work as a team with kitchen, school, and administrative staff.
•Identifies personal goals for upcoming appraisal period and works toward the achievement of these goals.
•Assists food service personnel in identifying goals for upcoming appraisal period and provides opportunity for achieving these goals.
•Establishes and maintains a line of communication with building Principal.
•Works with school staff and students to promote healthy food choices for all.
•Maintains an accurate inventory of all kitchen supplies.
•Follows all established guidelines as identified in the School Nutrition Services employee handbook.
•Collects free and reduced meal applications to determine eligibility under program guidelines.
•Performs other duties as needed to accomplish department goals.