School Nutrition Assistant Manager Position Available In Clarke, Georgia

School Nutrition Assistant Manager Clarke County School District – 3.8 Athens, GA Job Details Full-time $31,291.90 – $43,013.90 a year 1 day ago Qualifications ServSafe Basic math Mid-level High school diploma or GED Driver’s License Food service Full Job Description Overall Purpose The job of School Nutrition Assistant Manager is done for the purpose/s of providing support to the food service activities at assigned location 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. Direct Supervisor School Nutrition Manager Essential Functions Performs as the acting manager in the absence of the School Nutrition Manager. 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. Assists with management of 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. Assists with maintaining proper inventory levels of Inventories of food, supplies and equipment at specified intervals for the purpose of ensuring availability of items required for meeting projected menu requirements. 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. Assists with management of 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, Time Clock segments, 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. Assists with supervising 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. Marginal Functions Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of the work unit. Competencies Skills-based Competencies Required to perform multiple, technical tasks with a potential need to 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-based Competencies Required to perform basic math, including calculations using fractions, percentages, and/or ratios; read technical information, compose a variety of documents, and/or facilitate group discussions; and solve practical problems. Specific knowledge based competencies required to satisfactorily perform the functions of the job include: safety practices and procedures; quantify food preparation and handling; and sanitation practices. Ability-based Competencies Required to schedule activities, meetings, and/or events; gather, collate, and/or classify data; and consider a number of factors when using equipment. Flexibility is required to work with others in a variety of circumstances; work with data utilizing defined but different processes; and operate equipment using a variety of standardized methods. Ability is also required to work with a diversity of individuals; work with a variety of data; and utilize a variety of job-related equipment. Problem solving is required to analyze issues and create action plans. Problem solving with data requires independent interpretation of guidelines; and problem solving with equipment is 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. Requirements High school diploma or GED equivalent Food service experience, preferably in a school setting Food Handlers/SafeServ Certificate Valid Driver’s License Demonstrated ability to communicate and receive information both in person and on the telephone Physical Requirements The usual and customary methods of performing the job’s functions require the following physical demands: some lifting (up to 50 pounds), carrying, pushing, and/or pulling, some stooping, kneeling, crouching, and/or crawling and significant fine finger dexterity. Generally the job requires 10% sitting, 10% walking, and 80% standing. Continuing Education/Training ServSafe Food Protection Manager Certification through National Restaurant Association Annual USDA professional standards All required manager training including but not limited to monthly Manager’s meetings, assigned classes, 12 hours in-service annually, and 30-hours Orientation for Nutrition Employees. Clearances Criminal Justice Fingerprint Background Clearance Fair Labor Standards Act Non-Exempt