Open until filled.
40HR/WK
Full Bennefits
CHILD NUTRITION AREA MANAGER
Purpose Statement
The job of Child Nutrition Area Manager was established for the purpose/s of providing support to the food service activities at assigned
location with specific responsibilities for directing food service personnel; producing food to meet the mandated nutritional needs of
students; ensuring proper transport and availability of food service items to a variety of sites; providing written support to convey information;
and complying with mandated health standards.
This job reports to School Food Service Director
Essential Functions
• Accounts for, reconciles and deposits monies collected from providing food services (e.g., meals, a la carte, events, etc.) for the
purpose of maintaining accurate balances for deposit.
• Coordinates food service schedules for the purpose of providing coverage for special events (catering, promotional events, etc.).
• Directs the transport and delivery of hot and cold food items for the purpose of ensuring availability of food items in accordance with site
requirements.
• Estimates food preparation amounts and adjusts recipes if required for the purpose of meeting projected meal requirements and
minimizing waste of food items.
• Evaluates prepared food for flavor, appearance, and temperature for the purpose of presenting items that will be accepted by
students and/or staff and meet nutritional guidelines.
• Inspects food and/or supply deliveries for the purpose of verifying quantity, quality, and specifications of orders and/or complying with
mandated health requirements.
• Inventories food, condiments, supplies, and equipment at specified intervals for the purpose of ensuring availability of items
required for meeting projected menu requirements.
• Maintains a variety of manual and electronic files and records (e.g., temperature logs, meal counts by site, tray counts, time sheets,
transportation documents, reconciliation reports, etc.) for the purpose of preparing reports and providing up to date information and/or historical
reference in accordance with established administrative guidelines and legal requirements.
• Manages assigned central kitchen and site operations for the purpose of providing safe and efficient food services at the assigned site in
compliance with mandated nutritional requirements and health standards.
• Orders food and supplies from approved vendors for the purpose of ensuring the availability of items and maintaining an inventory for
preparing meals.
• Oversees the preparation and serving of food and beverage items for the purpose of meeting mandated nutritional and health
standards and ensuring appealing presentation.
• Participates in unit meetings, in-service training, workshops, etc. for the purpose of conveying and/or gathering information required to
perform job functions.
• Performs functions of other nutritional services positions, as needed for the purpose of ensuring adequate staff coverage within site
nutritional services operations. Including following daily uniform assignments, provided hair restraints, and proper handwashing
and glove use.
• Performs personnel functions (e.g., assists in interviewing, evaluating, etc.) for the purpose of maintaining adequate staffing and
ensuring that standards are achieved and performance maximized.
• Plans monthly menu for the purpose of providing nutritional meals in accordance with administrative guidelines and legal
requirements.
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• Promotes school food services to the student body (e.g., seasonal themes, special events, etc.) for the purpose of increasing
the amount of breakfasts, lunches, and snacks served.
• Schedules all food service employee’s hours for the purpose of ensuring the best utilization of their allotted time and to meet
efficiencies of meal-per-labor-hour goals.
• Stocks food, condiments, and supplies for the purpose of maintaining adequate quantities and security of items.
• Supervises food service workers and other personnel as assigned for the purpose of maximizing the productivity of the work force,
providing adequate coverage, and ensuring compliance with health, safety and nutritional standards of central kitchen operations.
• Supervises the preparation of food for the purpose of meeting mandated nutritional and projected meal requirements.
• Trains assigned staff (e.g., food preparation, health standards, sanitation, methods, reimbursable meals, etc.) for the purpose of
addressing nutritional service requirements in compliance with established guidelines.
Other Functions
• Cleans utensils, equipment, storage, and food preparation and serving areas for the purpose of maintaining sanitary conditions.
• Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of the work unit.
Job Requirements: Minimum Qualifications
Skills, Knowledge, and Abilities
SKILLS are required to perform single, technical tasks with a need to occasionally upgrade skills in order to meet changing job
conditions. Specific skill-based competencies required to satisfactorily perform the functions of the job include: adhering to safety
practices; planning and managing projects; preparing and maintaining accurate records; operating standard office equipment and
equipment found in a commercial kitchen; and using pertinent software applications.
KNOWLEDGE is required to perform basic math, including calculations using fractions, percents, and/or ratios; read a variety of
manuals, write documents following prescribed formats, and/or present information to others; and understand complex, multi-step written
and oral instructions. Specific knowledge-based competencies required to satisfactorily perform the functions of the job include: safety
practices and procedures; quantify food preparation and handling; and sanitation practices.
ABILITY is required to schedule a number of activities, meetings, and/or events; gather, collate, and/or classify data; and consider a
number of factors when using equipment. Flexibility is required to work with others in a variety of circumstances; work with data
utilizing defined and similar processes; and operate equipment using a variety of standardized methods. Ability is also required to work
with a wide diversity of individuals; work with a variety of data; and utilize job-related equipment. Problem solving is required to analyze
issues and create action plans. Problem solving with data requires independent interpretation of guidelines; and problem solving with
equipment is limited to moderate. Specific ability-based competencies required to satisfactorily perform the functions of the job include:
effectively communicating with diverse groups; setting priorities; working as part of a team; working with interruptions; and working with
detailed information/data.
Responsibility
Responsibilities include: working under limited supervision following standardized practices and/or methods; directing other persons
within a small work unit; and monitoring budget expenditures. Utilization of some resources from other work units is often required to
perform the job's functions. There is a continual opportunity to impact the organization’s services.
Working Environment
The usual and customary methods of performing the job's functions require the following physical demands: significant lifting, carrying,
pushing, and/or pulling; some climbing and balancing; frequent stooping, kneeling, crouching, and/or crawling; and significant fine finger
dexterity. Generally, the job requires 50% sitting, 25% walking, and 25% standing. The job is performed under some temperature
extremes and under conditions with some exposure to risk of injury and/or illness.
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Experience
Education
Equivalency
Job related experience with increasing levels of responsibility is desired.
High School diploma or equivalent.
None Specified
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Required Testing
Pre-employment Proficiency Test
Pre-employment Drug Screening
Continuing Educ. / Training
ServSafe
Food Service Personnel Permit
ASFSA Certified
School Nutritional Association
Additional training as required by the District
Certificates & Licenses
Food Handlers Permit
Valid Driver’s License & Evidence of Insurability
Clearances
Criminal Justice Fingerprint/Background Clearance
TB Test
FLSA Status
Non Exempt
Approval Date
06/18/2009
Salary Grade
Lane 5 |