SNP Manager - School Nutrition - Loc School
License and Certification Qualifications: Valid ServeSafe certification or the ability to obtain one within six months 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 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 and timely; ability to supervise, communicate, and empower staff; highly motivated and self-initiated with strong organizational skills to deliver the expanding scope of the program; highly effective written, verbal, and computer skills; ability to work well with both students and adults; ability to develop and maintain successful professional verbal and written relationships with parents, Parent Teacher Student Association (PTSA), faculty, and staff; and technologically competent in word processing, electronic communication, and office management software.
Primary Responsibilities: Oversee supervisory responsibility and management for the local School Nutrition Program (SNP) including the School Breakfast Program (SBP), National School Lunch Program (NSLP), and the Afterschool Snack Program (ASP) with guidance from the Director of the School Nutrition Program and direct supervision of the school principal.
1. Operate a fiscally sound local School Nutrition Program that provides healthy meals for children.
a. Follow Human Resources Division guidance for hiring, evaluation, performance corrections, and documentation of concerns.
b. Assign labor hours that meet program needs and maintain fiscally sound practices.
c. Collect and maintain time sheets and record leave time accurately.
d. Follow national, state, and local program requirements.
e. Complete daily, weekly, monthly, and periodic records accurately and timely as directed and in accordance with SNP procedures.
f. Provide leadership and support of the Nutrition Education And Training (NEAT) annual project.
g. Complete job-related computer functions accurately and in a timely manner.
h. Train new staff to perform as 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.
k. Support, motivate, and encourage team resulting in low employee turnover.
2. Prepare and serve nutritionally approved menus incorporating time saving production techniques, effective merchandising, and nutrition education activities.
a. Implement the school system's menu cycle and complete production records accurately on a daily basis for nutrient analysis and inventory management.
b. Order and receive food following system menu utilizing Eatec software program.
c. Follow GCPS standardized recipes utilizing Eatec software program.
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 utilizing Eatec software program to meet portion sizes, servings per unit or size, and expected production capacity per recipe.
b. Utilize commodity foods and purchased foods economically.
4. Assume responsibility for receiving, storing, handling, preparing, and serving of food according to established GCPS standards.
a. Follow procedures for inspection of goods received for quality specified and for the return of unacceptable goods.
b. Ensure 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 Hazard Analysis and Critical Control Points (HACCP) 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, documentation, and service of food.
b. Pass all routine health and safety inspections with high scores and post certificates.
c. Ensure compliance with established food safety practices regarding proper dress and hygiene, as outlined in the personnel handbook.
6. Cooperate with the goals and objectives of the local school.
a. Act as a team player regarding services provided to students.
b. Maintain involvement with staff and parents in building school and community spirit.
7. Support the system-wide standards for staff training and development.
a. Train the SNP Associate Manager and/or SNP 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 encourage staff to attend.
c. Support staff attending all professional development activities.
d. Encourage staff to attend GCSNP scheduled hours required for in-servicetraining.
e. Conduct monthly staff meetings and in-service meetings.
8. Implement nutrition education plans and ensure nutritional integrity of program.
a. Provide leadership and support to the nutrition education leader to organize nutrition activities.
b. Assist nutrition education 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 NEAT project.
9. Perform other duties as assigned.