SNP Manager - School Nutrition - Cntl Office
License and Certification Qualifications: Serve Safe certification or equivalent national food safety registry and Department of Education (DOE) Nutrition Manager certification required.
Education Qualifications: High school diploma or equivalent required. Specialized education or training in school nutrition management highly preferred.
Experience Qualifications: One year experience in food service production and management as an assistant manager required. Varied experience in food service production and management with a wide range of responsibilities and progressive levels of supervision required. Experience in school food service preferred. Experience in state of the art point of sale and back office software technology experience preferred.
Skills Qualifications: Ability to plan, organize, and lead a credible school nutrition program; ability to complete required forms accurately; ability to supervise, communicate, and empower a staff of seven to thirty-five people. Highly motivated and self initiated with strong organizational skills to deliver the expanding scope of the program. Demonstrates highly effective written, verbal, and computer skills. Enjoys working with both students and adults. Ability to develop and maintain successful professional verbal and written relationships with parents, PTSA, faculty, and staff. Technologically competent in word processing, electronic communication, and office management software.
Primary Responsibilities: With guidance from the Director of the School Nutrition Program and direct supervision of the school principal, has the overall supervisory responsibility and management for the school site meals operation.
1. Operate a fiscally sound local School Nutrition Program (SNP) that provides healthy meals for children.
a. Follow Human Resources Division guidance for hiring, evaluations, performance corrections, and documentation of concerns.
b. Assign labor hours that meet program needs and maintains fiscally sound practices.
c. Collect and maintain time sheets; record leave time accurately.
d. Follow national, state, and local program requirements.
e. Complete daily, weekly, monthly, and periodic records accurately and timely.
f. Provide leadership and support of the team of excellence annual project.
g. Able to perform job related computer functions accurately.
h. Train new staff to be long time productive members of the team.
i. Provide goal-focused, results-based leadership for the cafeteria staff based on the Gwinnett County Public Schools (GCPS) and SNP mission statements.
j. Practice effective team leadership skills and provide leadership for the cafeteria staff in effective team building practices.
2. Prepare and serve nutritionally sound menus incorporating time saving production techniques, effective merchandising, and nutrition education activities.
a. Implement the school system's menu cycle and complete production accurately for nutrient analysis.
b. Order food following system menu.
c. Follow United States Department of Agriculture (USDA) and GCPS standardized recipes.
d. Involve students in taste testing new food items and sampling fruits and vegetables.
3. Request purchases of all food, supplies, and equipment according to established specifications and procedures.
a. Order food items to meet portion sizes, servings per unit or size, and expected production capacity per recipe.
b. Utilize food buying guide for child nutrition programs.
c. Utilize seasonal, commodity, and purchased foods economically.
4. Assume responsibility for receiving, storing, handling, preparing, and serving of food according to established HACCP standards.
a. Follow procedures for inspection of goods received for quality specified and for the return of unacceptable goods.
b. See that all food and non-food supplies are stored in accordance with recommended storage requirements.
c. Provide instruction in the proper use of all equipment.
d. Ensure that all foods are handled, cooked, and served according to established sanitary, safety, and quality standards.
e. Ensure that the serving lines and serving areas are clean and attractive throughout the entire serving period.
f. Ensure that all students are offered all menu items listed on the printed menu.
5. Assure that sanitary and safety practices in all phases of the SNP operation meet or exceed established health department and HACCP standards.
a. Follow procedures for maintaining safe and sanitary conditions in the storage, preparation, and service of food.
b. Maintain approved Food Safety certification for self and assistant manager and posts certificates.
c. Pass all routine health and safety inspections with a high score of excellence and posts certificates.
d. Arrive at work in and ensure staff work in designated, approved uniform which includes hairnet worn at all times, slip resistant shoes, no fingernail polish or fake nails and no jewelry except one plain ring without stones.
6. Cooperate with the goals and objectives of the local school.
a. Is a team player regarding services provided students.
b. Is involved with staff and parents in building school and community spirit.
7. Support the system wide standards for staff training and development.
a. Train associate manager/assistant manager in all areas of SNP management and supervision using competency form to assure training has been completed.
b. Announce staff development classes and encourages staff to attend.
c. Support staff attending all professional development activities.
d. Encourage and expect staff to attend GCSNP scheduled 20 hours required in-service.
8. Implement nutrition education plans and ensure nutritional integrity of program.
a. Provide leadership and support for the nutrition leader to organize nutrition activities.
b. Assist nutrition leader with monthly nutrition presentations, nutrition education promotions, nutrition education classroom visits, and taste tests to market new food choices.
c. Provide leadership and direction in planning and implementing annual team of excellence project.
9. Perform other duties as assigned.