KNOWLEDGE, SKILLS, AND ABILITIES

• Thorough knowledge of the preparation, cooking, and serving of food in large quantities
• General knowledge of food quality and values
• Some knowledge of special dietary requirements
• General knowledge of the practices used in receiving and storing food in large quantities
• General knowledge of kitchen sanitation and safety measures used in food handling and in the operation, cleaning, and care of utensils, equipment, and the work area
• General knowledge of the free and reduced lunch program available for students, and the ability to be sensitive to the needs of the students who qualify for assistance
• General knowledge of financial management, recording, and receipting
• Ability to supervise the work of others
• Ability to prepare reports
• Ability to establish and maintain effective working relationships with associates, students, and school staff
• Ability to maintain emotional control
• Ability to work with others in a close, fast-paced environment
• Ability to address customers and staff in a pleasant, courteous manner
• Ability to be organized and able to manage multiple responsibilities simultaneously, and correctly complete reports and documents promptly

EDUCATION, TRAINING, AND EXPERIENCE

• High School diploma or GED
• Must have completed the manager training class and successfully performed responsibilities while training as an on-the-job manager
• Considerable experience in school food services or other food services
• Relevant training in Nutrition, Operations, Administration and Communications, and Marketing per the USDA Professional Standards
• Any equivalent combination of training and experience that provides the required knowledge, skills, and abilities

CERTIFICATION AND LICENSE REQUIREMENTS

• Valid SNA Certificate in School Nutrition and School Nutrition Specialist (SNS) Credential
• Continued participation in food service continuing education courses as required by the USDA
• Must possess a valid driver’s license issued by the NC Department of Motor Vehicles

PREFERRED QUALIFICATIONS:

• Associate’s or Bachelor’s degree from an accredited institution in food services management or a related area
• Advanced training in USDA Professional Standard requirements

ACKNOWLEDGEMENTS

The following signatures acknowledge that the supervisor has verified the accuracy of the position description, has discussed position requirements with the employee, and has advised the employee of work performance expectations
Reviewed by: Employee’s Signature
Date
Approval by: Supervisor’s Signature
Date
The completed and signed position description shall be maintained at the employee’s work location, shall be reviewed with the employee by his or her immediate supervisor, should be revised as required, and shall serve as the basis for all required evaluations.
DISCLAIMER: The above statements are intended to describe the general purpose and responsibilities assigned to this position. They are not intended to contain or be interpreted as a comprehensive inventory of all duties, responsibilities, and skills that may be required of the employees assigned to this position. This description may be revised by the supervisor, with HR review and approval, at any time.
200 E. King St., Hillsborough, NC 27278 Version 10/13/201

POSITION PURPOSE:

The Child Nutrition Manager is responsible for planning, managing, monitoring, supervising, and providing assistance in the provisioning, operation, and functions of the school food service facility (cafeteria) with a staff serving breakfast and lunch with additional à la carte sales.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Plan, coordinate, assign, oversee, and participate as required in the preparation, cooking, and serving of food
• Prepare and maintain necessary records and files
• Identify problems and suggest changes regarding methods and procedures
• Open the kitchen, set up the equipment, and prepare the cafeteria for serving
• Train personnel in operational procedures
• Maintain accurate food service records
• Maintain consistency in food preparation and service to students and school employees
• Prepare equipment for food preparation and monitor refrigeration equipment
• Order cafeteria supplies and prepare food orders as needed
• Prepare food as needed
• Prepare USDA inventory and production records
• Set up money for cash registers
• Count and balance cash received, prepare deposit slips, and deposit monies in the bank
• Prepare work details for the next day; secure the kitchen for the next day, and when not in use
• Supervise the cleaning and sanitizing of eating utensils, counters, and equipment
• Compile reports, bills, deposit slips, and cash register reports
• Receive, check, and sign for food delivered to school
• Prepare work schedule and keep worker time sheets
• Prepare food production reports
• Prepare roster sheets
• Coordinate efforts with school staff, faculty, and support personnel that include delivery, maintenance, security, and custodial activities
• Collaborate with administration and the school Test Coordinator regarding meal service schedule during end-of-course and end-of-year assessments; prepare bag lunches for students as necessary
• Attend required meetings
• Perform other duties as assigned by the Principal or the Director of Child Nutrition