Assistant Manager - School Nutrition Program

Houston County Board of Education; Perry (GA); On-site; USD 32,000 - 52,000; Full time

Job summary

Houston County Board of Education is seeking a School Nutrition Assistant Manager to help deliver nutritious meals and coordinate daily kitchen operations at multiple school sites. You will assist in food preparation, supervise staff, ensure high quality meals, and uphold sanitation and budget standards.

The role requires strong communication, financial awareness, and proficiency with Microsoft Office, with Serv-Safe certification pursued within one year.

Qualifications

• High school diploma or GED plus five years in food service preferred.
• Must complete Serv-Safe certification within one year; SL 2/3/4 within four years.
• Ability to read, write, and communicate effectively.

Responsibilities

• Assists in food preparation as assigned by manager; mastery in baking, main dish, fruit and vegetable preparation.
• Assists manager in overseeing meal production, service line setup, meal presentation, food quality, and sanitation.
• Provides leadership to school nutrition staff to ensure high quality meals at all sites.
• Supports SNP compliance with federal, state and local procedures; staff scheduling and productivity.
• Assists in maintaining school site budgets, monitors plate waste, and controls food costs.

Skills

Communication

Reading comprehension

Writing skills

Presentation skills

Financial data interpretation

Education

High school diploma or GED

Tools

Microsoft Office

Job description

School Nutrition Assistant Manager

This position will strengthen the delivery of instruction to support the system mission statement. This position implements a standard of performance at each school site lunchroom for insuring that each customer has the opportunity to enjoy attractive nutritious meals by performing the following duties.

Essential Duties And Responsibilities

• Assists in food preparation as assigned by manager. Mastery in baking, main dish, fruit and vegetable preparation skills.
• Assumes the duties of the manager in her/his absence and may be assigned to schools where manager is on extended leave or as assigned by School Nutrition Director.
• Operates, maintains, and masters skills in the operation of all foodservice equipment.
• Assists manager in overseeing and managing the meal production, service line set up, meal presentation food quality, and sanitation procedures.
• Assists manager in providing leadership and direction to all school nutrition food assistants to ensure that all schools serve high quality meals.
• Assists manager in insuring the school site program operation fully implements all federal, state, and local procedures related to SNP.
• Assists manager in insuring that work schedules are adequate and are accurately utilized at the school site.
• Assists manager in staffing kitchen in keeping with system productivity standard.
• Works with SNP Manager to implement standards for food production at the school site.
• Provides nutrition education to the students and school community.
• Assists manager in maintaining and managing the school site budget. Observes amount of plate waste and makes appropriate adjustments in the food items and/or menus. (Food cost, labor standards, inventory costs, other costs.)
• Assists manager in developing plans to ensure the highest levels of student and faculty participation are achieved and maintained.
• Promotes own professionalism through association, professional groups seminars and college work.
• Demonstrates prompt and regular attendance.
• Displays a positive attitude spreads enthusiasm and enjoys serving people.
• Cooperates with the principal and faculty to make the school nutrition program a part of the total educational experience for children.

Additional Responsibilities

• Performs any other additional duties as assigned by the School Nutrition Training Manager.

Qualifications

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.

Must Have The Ability To

• Communicate effectively with a vast range of people.
• Interpret financial data as it relates to the operation of the school site. In particular, have the ability to identify red flags in financial management and operational management of the program within their school.

Education and/or Experience:

• High school diploma or GED. A minimum of five years experience in the food service industry preferred.

Certificate or License Required:

• Completion of ONE required. Completion of SL 2, SL-3, SL-4 within first four years of employment required. Serv-Safe Certified within one year of employment required.

Language Skills:

• Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations.

Mathematical Skills:

• Ability to add, subtract, multiply and divide in all units of measure, using whole number, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.

Reasoning Ability:

• Ability to apply commonsense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.

Technical Ability:

• Must have considerable knowledge of Microsoft Office Products.

Physical Demands

While performing the duties of this job, the employee is regularly required to walk, stand, and lift on hard concrete or tile surfaces. The employee is required to talk, hear, taste and smell. The employee must crouch, kneel and perform repetitive task with hands, arms and shoulders on a regular basis. The employee is occasionally required to sit, climb and/or balance. The employee must be able to exert or lift up to 50 pounds.

Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth vision and the ability to focus.

Work Environment

The noise level is high, the temperature range from 60 degrees to 100 degrees Fahrenheit, and the humidity level ranges from moderate to very humid. The employee frequently works near moving mechanical parts and is frequently exposed to wet and/or humid conditions, extreme cold, and extreme heat. The employee occasionally works in high, precarious places and occasionally exposed to fumes or airborne particles, toxic or caustic chemicals, and risk of electric shock.

Confidential Data Exposure

The nature of this position entails exposure to confidential data. Confidentiality must be held regarding financial and personal information.

Additional Requirement

Must be at work on time. Must meet attendance standards. Must conduct activities safely.