JobID 64440 : SNP Assistant Manager - ES/MS - School Nutrition - Loc School (#2021811)
License and Certification Qualifications: ServSafe ? and Training-In-Depth (TID) courses TID 2 and TID 4 required.
Education Qualifications: High school diploma or equivalent and specialized education or training in school nutrition management or related food service training required.
Experience Qualifications: Experience in food service production with progressive levels of supervision required. One year experience in school nutrition and experience with current point-of-sale and back office software preferred. Experience in food ordering, inventory, office management, and nutritional analysis preferred.
Skills Qualifications: Ability to plan and organize a quality food service program; ability to complete required forms accurately and in a timely manner; ability to supervise and train employees; strong written and verbal communication skills; ability to work well with students, staff, and all levels of management; technologically skilled in nutritional analysis, food ordering and receiving, electronic communication, word processing, and office management software; and ability to take direction and support from management.
Primary Responsibilities: Responsible for organizing, training, and supervising food production, food service activities, and assisting the School Nutrition Program Manager with all record management and reporting functions.
1. Supervise all food production activities to ensure a fiscally sound program.
a. Ensure employees are using assigned hours to meet program needs and maintain fiscally sound practices.
b. Follow national, state, and local program requirements to practice standards of the United States Department of Agriculture (USDA) Child Nutrition Program.
c. Assist the School Nutrition Program Manager with timely and accurate completion of required reports.
d. Provide leadership and support in the team projects.
e. Perform job-related computer functions accurately.
f. Train and develop new staff to become productive team members.
g. Provide team leadership skills for cafeteria staff via effective team-building practices.
2. Follow county menus as written.
a. Assist the School Nutrition Program Manager to incorporate time saving production techniques, attractive serving, and merchandising.
b. Supervise employees to ensure USDA and Gwinnett County Public Schools (GCPS) standardized recipes are followed, including stated serving presentation and packaging.
c. Communicate with the School Nutrition Program Manager concerning the menu cycles, food ordering, and following recipes to comply with accurate nutrient analysis.
d. Demonstrate leadership for nutrition education activities including taste tests, line nutrition information, attractive bulletin boards, and an inviting cafeteria.
3. Utilize current software to order all foods and supplies according to established specifications and procedures when needed.
a. Order food items to meet portion sizes, servings per unit or size, and expected production capacity per recipe.
b. Ensure efficient use of ordering properly for effective financial management.
c. Practice the first in/first out method of inventory management.
d. Complete accurate inventory and submit electronically
4. Supervise employees to ensure receiving, storing, handling, preparing, and serving of food are performed according to established standards.
a. Check deliveries for invoice accuracy and report shortages.
b. Monitor and report receipt of items of unacceptable quality or condition by following policies.
c. Supervise storage for all food and non-food supplies to ensure compliance with recommended storage requirements.
d. Train employees in the proper use of all equipment.
e. Ensure that all foods are handled, cooked, and served according to established sanitation, safety, and quality standards.
f. Ensure that the serving lines and serving areas are clean and attractive throughout the entire serving period.
g. Ensure that all students are offered all menu items listed on the printed menu.
5. Assure that safe and sanitary practices in all phases of the SNP operation meet or exceed established health department and Hazard Analysis and Critical Control Points (HACCP) standards.
a. Follow procedures for maintaining safe and sanitary conditions in the storage, preparation, documentation, and service of food.
b. Pass all routine health and safety inspections and post certificates.
c. Ensure compliance with established food safety practices regarding proper dress and hygiene, as outlined in the personnel handbook
6. Support the goals and objectives of the local school.
a. Cooperate with local school leadership regarding services provided for students.
b. Assist staff and parents in the local school and provide community spirit.
7. Support system-wide standards for staff training and development.
a. Meet and/or exceed the district's requirement of 20 hours continuing education per year by attending in-service training as scheduled.
b. Assist manager in training new employees to be productive team members.
c. Support the School Nutrition Program Manager in leadership decisions and follow as directed.
d. Attend scheduled SNP meetings as directed.
e. Attend training courses to improve food production and service, technology, supervision, and leadership skills.
8. Assist the School Nutrition Program Manager with interviewing and evaluating employees as directed
a. Discuss and document all concerns regarding employees with supervisor.
b. Assist with employee evaluations as needed.
c. Maintain required employee records.
9. Perform other duties as assigned.
While performing the duties of this job, the employee is frequently required to stand for extended periods. The employee is also required to talk, hear, stand, walk, stoop, kneel, or crouch to perform this job. The employee will need to use hands to handle, feel, finger, and reach to move, push, pull, and position 30 pounds on a regular basis. Occasionally, the employee may need to lift or move up to 50 pounds. Specific vision abilities required by this job include close, distance, and color vision with the ability to focus and use depth perception. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.