JobID 4491 : Nutrition Services Relief Manager - Fruitvale Elementary (#1402540)
Job Title: Nutrition Services Culinary Relief Manager
Pay Program: Support Staff
FLSA Status: Non-Exempt
Reports to: Assigned Culinary Manager, Nutrition Services
Pay Range: CH 6
Prepared/Revised Date: December 2016
Work Year: 170 DAYS/6 HOURS
NUTRITION SERVICES MISSION: We fuel successful learning!
SUMMARY: Operating under the general supervision of the school’s Culinary Manager, employee is a member of the school’s culinary team working to create and serve scratch produced meals to the District’s students. Performs scratch food production duties utilizing all components of the Healthy Hunger Free Kids Act and the Live Well School Meal Initiative and all other District nutrition policies, procedures, and standards. Employee is charged with providing well-balanced nutritious meals per approved USDA & Live Well recipe & production records.
Note: The NS Culinary Relief Manager position represents an on-going training program whereby the employee fulfills a regular Culinary Associate role but is simultaneously trained to fulfill the role of Culinary Manager as needed. During interim or longer term absences of the regular Culinary Manager, Relief Managers are assigned to schools serving in excess of 200+ meals daily and whose student population is considered “at risk” and they participate in regular managerial trainings and meetings. Serving high risk populations, school food service activities require the highest degree of customer service skills, production & sanitation practices and as such, Relief Manager assists in creating an inter-dependent friendly & professional work atmosphere.
JOB FUNCTIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Job Task Descriptions
1. Using highly technical scratch meal production techniques employee cooks daily to provide well-balanced, nutritious, and tasteful meals to students. Participates in the scratch meal production process following the District’s official recipe & production records daily updates for their school. This position requires highly skilled culinary abilities, cooking daily from scratch and uses a wide range of commercial kitchen equipment including but not limited to food processors, steamers, kettles, immersion blenders, and convection ovens.
2. Employee supports the site Culinary Manager in serving daily meals in compliance with correct portion sizes, required items and quantity per United States Department of Agriculture (USDA) Offer versus Serve standards, Counting and Claiming procedures as part of the Healthy Hunger Free Kids Act, and District policies. This position helps promote the NS mission and demonstrates professional and friendly interactions with staff and students as part of their daily interactions.
3. Ensuring the health and safety of students and staff is paramount as scratch ingredients are used at each site, including raw proteins and produce products, and employee must incorporate a high degree of food safety knowledge and procedures. Employee must be knowledgeable of and maintain compliance with all District, Colorado Department of Education, and USDA, state and federal laws, statutes and guidelines. Employee is also responsible for monitoring proper food and equipment temperatures using Health Analysis Critical Control Point (HAACP) standards and when necessary taking proper protocols for foods outside the safe range.
4. Performs all daily cleaning tasks assigned including, but not limited to; dishwashing, sanitizing all food contact surfaces used for preparation, cleaning all non-food contact surfaces such as floors, shelving, walls, windows, kitchen restroom facilities, laundering of linens, towels etc. This employee provides an example of and may assist in coaching staff on compliance with all District, City of Grand Junction, Mesa County, state and federal laws, statutes and guidelines.
5. Rotating and cross-training in all scratch meal production and serve stations within the kitchen employee is able to easily adjust and change assigned tasks to ensure food quality, safety, and customer service standards are met. Duties will include point of sale (POS) and timekeeping software, other nutrition services information management systems, as well as cash handling and verifying daily bank deposits preparations/accuracy.
6. Cross-training in this position includes all other aspects of the Culinary Manager’s responsibilities including inventory ordering and management as well as personnel management aspects of the assigned sites. This position is trained “at ready” to be assigned to schools with interim or longer term absences of the regularly assigned Culinary Manager. As directed by their District Manager this position assumes all managerial duties including daily operations and personnel supervision.
EDUCATION AND RELATED WORK EXPERIENCE:
High school diploma or equivalent required (Acceptable equivalent will be at the sole discretion of the District);
Minimum one year prior food service experience; preference given for prior culinary and/or school nutrition services experience;
Current Mesa County Food Handlers Card required;
Operating knowledge of point-of-sale software and kitchen database management software within 180 days of hire.
LICENSES, REGISTRATIONS or CERTIFICATIONS:
Criminal background check required for hire
Lift test of 50# required at time of hire with recertification every three years
Valid Colorado Driver’s License required
Attend and successfully complete all staff development training as required by state law or as directed by the Director of Nutrition Services
TECHNICAL SKILLS, KNOWLEDGE & ABILITIES:
Exceptional oral communication skills in English; preference for oral Spanish skills
Oral bi-lingual skills English/Spanish are desirable
Basic professional written communication skills in English
Ability to communicate, coach, teach, and develop using the 3 C’s continuum to all types of learners
Ability and passion for culinary training in order to develop and grow their role with the District
Ability to maintain confidentiality in all aspects of the job; especially related to personnel issues
Ability and desire to conduct as needed culinary training in the school kitchens
Ability to work independently as needed with minimal direction and/or supervision
Ability to manage multiple priorities and frequent interruptions in a timely manner
Ability to be adaptable and flexible with critical thinking and problem solving capabilities
Ability to promote and follow Board of Education policies, building and department procedures
Ability to follow and comply with the current Colorado Department of Education and District policies and guidelines regarding food preparation, delivery, and storage
Ability to communicate, interact and work effectively and cooperatively with people from diverse ethnic and
Ability to recognize the importance of safety in the workplace, follow safety rules, practice safe work habits, utilize appropriate safety equipment and report unsafe conditions to the appropriate administrator
MATERIALS AND EQUIPMENT OPERATING KNOWLEDGE:
- Operating knowledge of and experience with institutional food service equipment; ovens, warmers, mixers, steamers, kettles, meat slicers, food processors, sectionizers, and immersion blenders etc.;
- Operating knowledge of and experience with personal computers and peripherals;
- Operating knowledge of and experience with office software such as word processing and spreadsheets;
- Operating knowledge of and experience with typical office