School Nutrition Staff - Kitchen Lead (Manager in Training) 2026-2027 SY

Under the supervision of the Director of the Nutrition Program Manager will carry out the following duties: 1. Cooperate with the principal, director, and faculty in planning, developing and utilizing the school food and nutrition program and a laboratory to provide learning experiences for students. Work with director as needed to plan and evaluate menus as required for reimbursement, which incorporate time saving production techniques, effective merchandising and nutrition education activities. Utilize input from students, staff and others, food acceptance, plate waste surveys, and taste tests to make changes/choices of food items purchased, prepared and served. 2. Maintain a file of standardized recipes; instruct school nutrition assistants in their use and insist that specified recipes be followed. 3. For each recipe, order food items to meet portion sizes, servings per unit and expected production. 4. Make recommendations to change menus, recipes to meet Dietary Guidelines for Americans. 5. Insure that all foods are properly received, stored and rotated in use, preventing waste and spoilage. (FIFO-first in first out) 6. Maintain accurate records and controls on financial data, personnel, inventories, operational reports and records and the purchasing of food, supplies and equipment. 7. Maintain required system of accountability. Submit reports on schedule. 8. Insure that standards of health, safety and cleanliness are maintained in the kitchen and that employees personally conform to the health and safety directives of the Georgia School and Community Nutrition Program. Observe worker's health to protect the public against disease. 9. Train employees about relationship between personal health and wellness and the consumption of nutritious foods. 10. Train, implement, and follow Lamar County HACCP Plan and all SOP's 11. Complete, review and file all HACCP logs and forms for each month. 12. Review, support and implement Lamar County Wellness Plan. 13. One on one training of all employees in all aspects of food prep, clean-up, and food service. 14. Ability and willingness to perform any and all duties necessary for food preparation andservice in the event employees are absent and no substitute is available. 15. Report all accidents immediately and complete all forms as required. 16. Supervise maintenance of time sheets/cards for each employee, noting absences, tardiness, extra time approved. 17. Establish duties and work schedules for employees. 18. Assign specific cleaning duties, post and follow-up. 19. Assign specific food preparation duties. 20. Understands and uses the PCS System of accountability 21. Accurately train, supervise and evaluate nutrition program assistants and cashiers according to established procedure 22. Be responsible for security of all foods, supplies, equipment. 23. Assume other duties as assigned by the Director of School Nutrition or principal. Minimum Requirements Be able to stand, walk, bend, stoop, sit, climb and lift items of approximately 20 pounds throughout the workday. High School Diploma or GED required or enrolled in a program with a completion date of two years or less. Completion of O.N.E or equivalent training in basic food preparation and sanitation Three years experience in school nutrition or other foodservice Ability to perform physical tasks as necessary to operation of program

Job Type:

Full-time Pay:

$12.02 - $17.20 per hour

Benefits:

401(k) matching Dental insurance Health insurance Paid time off Vision insurance Application Question(s): Do you hold a current and valid Serv Safe Food Protection Manager Certification?

Work Location:

In person School Nutrition Staff - Kitchen Lead (Manager in Training) 2026-2027 SY 4.4 4.4 out of 5 stars Barnesville, GA 30204 $12.02 - $17.20 an hour - Full-time Lamar County Schools 14 reviews $12.02 - $17.20 an hour - Full-time Under the supervision of the Director of the Nutrition Program Manager will carry out the following duties: 1. Cooperate with the principal, director, and faculty in planning, developing and utilizing the school food and nutrition program and a laboratory to provide learning experiences for students. Work with director as needed to plan and evaluate menus as required for reimbursement, which incorporate time saving production techniques, effective merchandising and nutrition education activities. Utilize input from students, staff and others, food acceptance, plate waste surveys, and taste tests to make changes/choices of food items purchased, prepared and served. 2. Maintain a file of standardized recipes; instruct school nutrition assistants in their use and insist that specified recipes be followed. 3. For each recipe, order food items to meet portion sizes, servings per unit and expected production. 4. Make recommendations to change menus, recipes to meet Dietary Guidelines for Americans. 5. Insure that all foods are properly received, stored and rotated in use, preventing waste and spoilage. (FIFO-first in first out) 6. Maintain accurate records and controls on financial data, personnel, inventories, operational reports and records and the purchasing of food, supplies and equipment. 7. Maintain required system of accountability. Submit reports on schedule. 8. Insure that standards of health, safety and cleanliness are maintained in the kitchen and that employees personally conform to the health and safety directives of the Georgia School and Community Nutrition Program. Observe worker's health to protect the public against disease. 9. Train employees about relationship between personal health and wellness and the consumption of nutritious foods. 10. Train, implement, and follow Lamar County HACCP Plan and all SOP's 11. Complete, review and file all HACCP logs and forms for each month. 12. Review, support and implement Lamar County Wellness Plan. 13. One on one training of all employees in all aspects of food prep, clean-up, and food service. 14. Ability and willingness to perform any and all duties necessary for food preparation andservice in the event employees are absent and no substitute is available. 15. Report all accidents immediately and complete all forms as required. 16. Supervise maintenance of time sheets/cards for each employee, noting absences, tardiness, extra time approved. 17. Establish duties and work schedules for employees. 18. Assign specific cleaning duties, post and follow-up. 19. Assign specific food preparation duties. 20. Understands and uses the PCS System of accountability 21. Accurately train, supervise and evaluate nutrition program assistants and cashiers according to established procedure 22. Be responsible for security of all foods, supplies, equipment. 23. Assume other duties as assigned by the Director of School Nutrition or principal. Minimum Requirements Be able to stand, walk, bend, stoop, sit, climb and lift items of approximately 20 pounds throughout the workday. High School Diploma or GED required or enrolled in a program with a completion date of two years or less. Completion of O.N.E or equivalent training in basic food preparation and sanitation Three years experience in school nutrition or other foodservice Ability to perform physical tasks as necessary to operation of program

Job Type:

Full-time Pay:

$12.02 - $17.20 per hour

Benefits:

401(k) matching Dental insurance Health insurance Paid time off Vision insurance Application Question(s): Do you hold a current and valid Serv Safe Food Protection Manager Certification?

Work Location:

In person