SCHOOL NUTRITION PROGRAM MANAGER

REPORTS TO:  Director of School Nutrition Program

FLSA STATUS:  Non-Exempt

SUPERVISES: Food Assistants

POSITION STATUS:  Non-Contracted / Salaried

EVALUATION:  Position evaluated by Director of School Nutrition Program

WORK YEAR: 184 Days

EVALUATION INSTRUMENT:  Local

SALARY SCHEDULE:  School Nutrition Program Salary Schedule

RETIREMENT:  TRS

TERMS OF EMPLOYMENT:

• Salary and benefits shall be paid according to system’s approved salary schedule.  

• Length of work year and hours of employment shall be those established by the system.

• A service employee who is employed in a non-certificated position; who is eligible to  participate in the Teachers Retirement System or its local equivalent; and who works at  least 24 hours a week will be eligible for health insurance.

• Any non-Teacher Retirement System (TRS) eligible employee will have a FICA deduction.

QUALIFICATIONS:

1. State approved High School Diploma or Equivalency
2. Two (2) years’ experience in preparation and service of foods to large groups of people, with school lunchroom experience preferred

1. Ability to train and supervise School Nutrition Program Assistants

1. ServeSafe certification required

KNOWLEDGE, SKILLS AND ABILITIES:

Extensive knowledge of the planning, preparation and service of a large variety of foods and the

equipment and methods used in such preparation and service. Thorough knowledge of food

values and nutrition; sanitation and safety practices; and the storage of food and non-food supplies. 

Ability to train and supervise subordinates. Ability to establish and maintain a favorable working 

relationship with vendors, teachers, and other school and county level personnel, subordinates and 

other persons in contact. Ability to complete detailed reports and records.  Ability to use a computer. 

JOB GOAL:

To provide safe, high-quality, affordable, nutritious meals on time to the students everyday with a 

smile. To manage the food service program at the school level in an efficient and effective manner to 

meet nutritional needs and program acceptability of students and staff in accordance with Federal, 

state and local regulations.

PERFORMANCE RESPONSIBILITIES:

1.

Implements school menus.

2.

Makes nutritionally equivalent substitutions in menus within guidelines.

3.

Individualizes menu to meet requirements for special needs staff and students.

4.

Regularly assesses food acceptability and food waste and uses findings for future menu planning.

5.

Maintains accurate records as directed.

6.

Promotes and participates in nutrition education activities.

7.

Evaluates quality of food, equipment, and supplies.

8.

Uses recommended standard procedures, records, and forms to requisition and/or purchase food, supplies, and equipment.

9.

Recommends the replacement of equipment or purchase of additional equipment.

10.

Utilizes seasonal, donated, and substituted food items.

11.

Receives food and non-food supplies in accordance with stated specifications and checks invoices against original orders.

12.

Follows procedures for inspection of goods received for quality and for the return of unacceptable goods.

13.

Stores food and non-food in accordance with recommended storage requirements.

14.

Directs the use of accepted procedures in the preparation of all foods to ensure palatability and nutrient content.

15.

Ensures the use of standardized recipes in food preparation, including conversion as needed to yield desired quantity.

16.

Provides instruction in the proper use and maintenance of all equipment.

17.

Monitors sanitation and safety procedures in all phases of the School Nutrition Program.

18.

Follows procedures for maintaining safe and sanitary conditions in the storage, preparation, transporting and service of food.

19.

Monitors the use of basic procedures required for the cleaning and sanitizing of work areas, utensils, equipment, and food service kiosks.

20.

Establishes a routine cleaning schedule and inspection system that complies with local, state, and Federal laws and regulations.

21.

Monitors insect and rodent control system.

22.

Implements an effective system of garbage and refuse disposal and storage.

23.

Enforces standards of personal hygiene and grooming including dress and appearance among staff.

24.

Identifies potentially hazardous areas and takes appropriate preventative measures.

25.

Reports accidents to the Director of School Nutrition Program and completes accident report.

26.

Inspects refrigeration, freezer, and dry storage units on a daily basis.

27.

Ensures food is thawed, served, delivered, and held at the correct temperatures.

28.

Supervises employees, including work schedules.

29.

Evaluates employee performance according to established procedures.

30.

Communicates the needs of staff to the Director of School Nutrition Program.

31.

Notifies the Director of School Nutrition Program with problems/concerns with program operation.

32.

Organizes serving line to ensure attractive service and a smooth traffic flow.

33.

Communicates positively with staff and other system personnel.

34.

Participates in job-related training as required.

35.

Performs other tasks consistent with goals and objectives that support the vision and mission of the Elbert County School System.

36.

Performs other duties as assigned.

37.

Regularly, predictably and reliably at work.

38.  

Ability to be present at the physical work site

39.  

Meets the certification requirements of the school system

PHYSICAL REQUIREMENTS:

Medium Work:  Exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently and/or up to 10 pounds of force as needed to move objects.

Other physical demands:  Prolonged periods of standing and walking, generally 85% of the day.