School Nutrition Manager
Location: TBD 
Reports To: Principal, School Nutrition Director
Primary Function:
Assures the smooth and efficient operation of the school cafeteria in a friendly and professional manner. Plans and oversees the preparation and serving of students and staff appealing nutritious meals according to the guidelines of the school nutrition program.
Requirements:
Educational Level: High School Diploma or equivalent. Completion or pursuit of completion of core TID classes.
Certification/Experience: Completion or pursuit of ASFSA certification, school nutrition experience preferred, minimum of two years food service experience or equivalent, driver's license.
Proficiency Skills: Written and oral communication skills, planning, organization, management, math and money handling, deal with multiple tasks, computer competence, office machines and food preparation.
Personal Skills: Pleasant personality, clean and well groomed, excellent health, physical skills and stamina to perform essential duties, ability to lift 35 lbs., work in high heat and humidity, and stand up to six hours.
Salary: CCSS Classified Salary Schedule � A10, (Start pay $15.36-max pay $24.21) steps awarded with verifiable experience. 190 work days. Yearly salary is determined by multiplying the hourly pay rate times the number of work days. That total then is divided by 12 months.

1.Maintains a pattern of prompt and regular attendance. 
2.Ensures primary workstation and responsibilities are covered at all times during the working day.
3.Demonstrates knowledge and proficiency in the use of other computer applications as applicable to job responsibilities.
4.Demonstrates knowledge and proficiency in the use of office and kitchen machinery and appliances as applicable to job responsibilities.
5.Demonstrates appropriate verbal, written and telephone communication skills.
6.Prepares and submits accurate reports and orders on time.
7.Maintains and manages files, records, supplies, materials and equipment in an appropriate, accessible and current manner, including records necessary for reporting and accountability.
8.Acts in a professional manner and maintains a professional attitude towards the public and colleagues; adheres to cultural diversity guidelines, and exhibits the fundamentals of good public/customer service. Adheres to the PSC Code of Ethics, as related to job requirements.
9.Complies with school, system, state and federal regulations and policies, utilizing planned menu, standardized recipes and portion control.
10.Maintains confidentiality of sensitive information and material; adheres to chain of command.
11.Maintains a professional, clean, and well-groomed appearance as appropriate for job responsibilities.
12.Maintains and improves knowledge and skills to promote proficiency in all aspects of day to day operations of an efficient well-organized school nutrition program.
13.Participates in workshops and staff development activities and applies what is learned to the job; accepts new challenges in a professional manner.
14.Shows initiative and assumes responsibility for all aspects of job responsibilities; performs routine duties and tasks with little or no direct supervision.
15.Exhibits time on task and a flexible, cooperative, progressive and hard working attitude and style. Limits personal business and phone calls during work hours.
16.Cooperates with principal and staff to make the school nutrition program part of the total education experience.
17.Participates in hiring and evaluation process for school nutrition employees.
18.Supervises and trains personnel in all areas of food production including safe, proper and efficient operation and maintenance of kitchen equipment.
19.Assesses flavor, appearance and overall quality of food to be served.
20.Develops production schedules to insure meal service is started on time and customer wait time is kept to a minimum.
21.Assures compliance with highest standards of safety and sanitation.
22.Addresses complaints tactfully and resolves problems.
23.Confers with principal and/or director regarding personnel/production problems and faulty/inferior food.
24.Serves as backup for cashier.
25.Enhances the climate of the building and the morale of colleagues.
26.Demonstrates loyalty to the school system and administration.
27.Supervises and evaluates personnel as assigned.
28.Provides daily cash count for cashiers, makes bank deposits and serves as backup for cashier.
29.Performs other duties as requested by the principal or director.