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Job Description
Supervise the development and implementation of school (unit) based food services and federal and state mandates. Include the following. Other duties may be assigned. Complies with the Code of Ethics of the Education Profession; upholds and enforces rules, administrative directives, regulations, GISD school board policies, as well as local, state and federal regulations. Trains, supervises and evaluates Student Nutrition Cafeteria Managers. Understands and applies meal pattern concepts, nutritional requirements and food availability. Evaluates each site's food service operations for compliance with federal and state regulations, health department regulations, District and Department Policy and procedures. Assists Field Compliance Coordinator in evaluating staffing and work assignments against established standards and makes adjustments as necessary. Monitors breakfast and lunch participation against daily attendance, meals per man hours. Verifies hours worked against logged hours turned in by each site and meals per man hour worksheet. Works with Unit Administrators and staff to establish a Student Nutrition Program that meets the needs of each community and students to resolve differences that arise. Assists managers in properly documenting and enforcing disciplinary procedures as outlined by Student Nutrition, State, Federal and District policies. Documents, disciplines and evaluates the work performance of the kitchen manager, recommends growth and disciplinary action needed. Ensures that all school sites are maintaining proper inventory levels while adhering to all guidelines set for safety and sanitation, by monitoring compliance of the wellness policy and HACCP requirements. Reviews all applications for student nutrition staff positions excluding manager positions and leads all non-managerial interviews for new employees. Assists in providing required training for all Student Nutrition Program employees. Attends all meetings and trainings to meet required hours of continuing education for Professional Standards. Performs other duties as assigned.
SUPERVISORY RESPONSIBILITIES
Manages and supervises 10-12 subordinate managers and assistant managers in the Student Nutrition Program. Is responsible for the overall direction, coordination, and evaluation of this unit. Directly supervises 150 non-supervisory employees.
QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EDUCATION and/or
EXPERIENCE
High School Diploma or GED Minimum of 6 years of experience in progressively responsible food service management is preferred or combination of education and experience equivalent Certified by the School Nutrition Food Service Association and New Mexico School Association or be eligible within one year of employment Knowledge of State regulations pertaining to child nutrition programs Knowledge of word processing, database and spreadsheet software
MATHEMATICAL SKILLS
Ability to work with mathematical concepts such as probability and statistical inference, and fundamentals of plane and solid geometry and trigonometry. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.
CERTIFICATES, LICENSES, REGISTRATIONS
Student Nutrition Association Certification Must complete each year 10 hours of annual continuing education/training topics as determined by Food and Nutrition Service. Must have and maintain an active Sevsafe Manager Certification
LANGUAGE SKILLS
Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.
REASONING ABILITY
Ability to define problems, collect data, establish facts, and draw valid conclusions. Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.
PHYSICAL/MENTAL DEMANDS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; and reach with hands and arms. The employee frequently is required to talk or hear and taste or smell. The employee is occasionally required to climb or balance and stool, kneel, crouch, or crawl. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close. Vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus. Maintains emotional control under stress.
WORK ENVIRONMENT
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate.
