School Nutrition Manager

Job | Posted 5 months ago
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Position Areas
Non-Instructional Support

Description

Date Posted: 07/02/2020
Date Closing: Until Filled
Position: School Nutrition Manager
Location: To be determined 
Salary Range: $11.18 to 21.12 an hour (plus a $3250.00 annual supplement) based on verified experience; 187 days per year; 8 hours a day.

All applicants In-System and New:  Apply on Applitracks through www.troup.org

Troup County Board of Education Job Description

Policy Level:
ADMINISTRATIVE REGULATIONS
Descriptor Code:
910
Rescinds Code: 
 
Descriptor Term:  NON- CERTIFIED PERSONNEL
    SCHOOL NUTRITION MANAGER
Effective Date:
July 2020
 
Non-Exempt
Qualifications: 
  1. High school diploma or equivalent
  2. At least one year of experience as a school nutrition assistant or in other related foodservice
  3. Serv Safe Certification
  4. Complete four core training-in-depth coursework or willing to complete at the rate of one per year
  5. Knowledgeable of leadership and interpersonal skills
  6. Experience working with computer technology and electronic media (e-mail)
  7. Neat and professional in appearance
  8. Meet all Board of Education Health Requirements
  9. Medium work: Occasional lifting of no more than 50 lbs.; frequent lifting of 25 lbs.
 
Reports To:
School Nutrition Director, Area School Nutrition Manager, Principal, or designee
Supervises: 
 
Lunchroom Staff
Terms of Employment:
 To be determined by Board of Education
Salary: 
See Salary Scale
Job Goal:   
To prepare and serve attractive and nutritious meals in an atmosphere of cleanliness, pleasantness and efficiency, while complying with state and federal standards and implementing School Board Policies in support of the district’s mission.  
 
Knowledge, Skills & Abilities:
  1. Follow instructions and complete tasks efficiently
  2. Communicate effectively in written and oral form with people using positive interpersonal skills and interact positively with children, other school personnel and the public
  3. Multi-Task various work assignments in a time efficient manner
  4. Knowledge of Hazard Analysis Critical Control Points (HACCP), food safety and sanitation
  5. Basic computer skills
  6. Ability to maintain records and complete reports as required
  7. Ability to operate Point of Service system and cashier
Performance  Duties & Responsibilities:
  1. Perform and manage job-related tasks with the highest ethical integrity.
  2. Operate the school food and nutrition program consistent with all local, state and federal program requirements.
  3. Provide on-the-job training, supervision, and evaluation for all employees in all areas of operation including but not limited to preparing and serving food and cleaning facilities and utensils in a production kitchen.
  4. Renew Serv Safe Food Safety and Sanitation course once every three years.
  5. Attend all Monthly Manager Meetings and staff development meetings conducted by the School Nutrition Program.
  6. Prepare daily work schedules.
  7. Forecast and plan the purchase of food, supplies and equipment.
  8. Determine the quantities of food to be prepared daily. 
  9. Supervise and participate in the preparation and serving of food.
  10. Train and instruct Assistant Manager in kitchen management to be able to operate in absence of manager if applicable.
  11. Train assistants in the use of standardized recipes.
  12. Train assistants in the safe, proper and efficient use of all kitchen equipment.
  13. Train assistants in proper methods of handling food in storage, preparation and serving.
  14. Train assistants to recognize a reimbursable meal for all types of service.
  15. Ensure that established sanitation and safety standards are maintained.
  16. Secure and train substitute assistants when needed.
  17. Follow scheduled menus as planned that are nutritionally adequate, tasty and attractive as well as acceptable to students.
  18. Purchase or requisition all food and supplies according to local policy with the intent of managing a cost-effective program.
  19. Promote department marketing efforts, mission and objectives.
  20. Maintain required records including daily food production, inventory for purchased and commodity foods, income/expense, meal counts and personnel records.
  21. Implement collection and accountability procedures as required by the free and reduced-price meal policy.
  22. Implement charged meal policy.
  23. Implement cash handling procedures according to local policy.
  24. Maintain accurate daily counts of meals served by category and extra sales.
  25. Prepare daily financial reports and bank deposits.
  26. Submit reports on schedule.
  27. Check all deliveries of food and supplies into the school verify each order and sign all invoices.
  28. Maintain strict control against misuse, loss or theft of School Nutrition Program food and supplies.
  29. Oversee the locking of the storeroom, coolers, freezers and kitchen access doors. Set alarm if applicable.
  30. Maintain desirable standards of personal hygiene, sanitation, conduct and performance among all employees.
  31. Maintain a safe environment; report all accidents and emergencies to the principal and School Nutrition Program Director and/or General Manager as appropriate.
  32. Supervise the maintenance, operation and cleaning of equipment and facility.
  33. Make sure recommendations or requests for new equipment are submitted to the School Nutrition Director and/or General Manager as appropriate.
  34. Make the School Nutrition Program available as a learning laboratory to support classroom activities in nutrition education.
  35. Screen prospective employees and make recommendations.
  36. Evaluate employee performance annually.  Document work performance and make suggestions for improvement.
  37. Instruct employee regarding the School Nutrition Program policies and see that policies are enforced.
  38. Involve the principal, teachers, parents and students in activities related to the School Nutrition Program.
  39. Meet state standards for training-in-depth courses.
  40. Ensure all free and reduced-price meal applications are submitted to the School Nutrition office.
  41. Perform related duties as assigned.
 
NOTE: Safety sensitive job class.  Employees in this job class will be subject to random selection for alcohol or controlled substance testing.
 
 
Evaluation:  System evaluation form completed annually by the School Nutrition Director and General Manager
**The Troup County School System is an Equal Opportunity Employer**

 
 

  
 

Posted By

Troup County Public Schools

1712 WhitesvilleRd. , LaGrange, GA 30241
 

At the following locations

To Be Determined

100 N. David Rd. Blg C , LaGrange, GA 30241



Insights
Compare with State

Amount per Student

$10,443

State Average: $10,179

% ELL Students

3%

State Average: 6%

Student Teacher Ratio

15.95

State Average: 15.55

% IEP Students

9%

State Average: 12%

FTE

1,657

State Average: 968