Manager: School Nutrition Level 2 to 9 (7.50 Hours) - Chesapeake High
Anne Arundel County Public Schools
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Job summary
Anne Arundel County Public Schools is seeking a Manager for School Nutrition at level 6. This role supervises food preparation, meal service for multiple schools, and ensures adherence to recipes, portions, sanitation, and HACCP guidelines.
You will also supervise School Nutrition Associates and assistants. Responsibilities include ordering supplies, maintaining inventories, training staff, handling money and deposits, protecting student confidentiality for free/reduced meals, and coordinating
Qualifications
- High School Diploma or Equivalency Certificate required.
- Six (6) months for Level 2-6: food service supervisory experience.
- One (1) year for Level 7-9: prior food service supervision.
- Equivalent combination of education and experience acceptable.
Responsibilities
- Adheres to USDA guidelines for the Child Nutrition Program and AACPS policies and procedures.
- Maintains food quality through supervision; ensures standard recipes, portions, and leftovers handling.
- Supervises preparation, cooking, and serving; follows health SOPs and HACCP requirements.
- Orders food and supplies; ensures proper storage of products.
- Maintains inventories; checks deliveries; initiates equipment repairs.
- Ensures sanitary and safe kitchen conditions; follows sanitation standards.
- Reconciles money and deposits; maintains records; prevents theft.
- Protects anonymity of students qualifying for free/reduced meals.
- Manages staff: schedules, directs, records hours; supervises and trains; oversees events.
Skills
Education
Tools
Job description
Manager: School Nutrition Level 2 to 9
This position is a Manager 6
Under supervision, manages and participates in the operation of a school restaurant providing meals to one or more elementary or secondary schools. Work involves overall responsibility for supervision of food preparation and meal service, ordering supplies, cleaning kitchen and maintaining required sanitation standards. Provides instruction and work assignments for School Nutrition Associates and School Nutrition Assistant Managers. Employee(s) must be capable of performing any and all of the listed duties individually or independently, which may vary based upon their work location/assignment and available staffing. The overall responsibilities of School Nutrition Managers at all levels are generally the same; specific duties may vary depending upon volume and diversity of the food service program. The levels of School Nutrition Managers are distinguished on the basis of the criteria listed under Grade Placement. A school's combine gross income from the elementary and secondary schools that report to the School Manager Site determine the level of manager classification.
- Ability to work flexible schedules
- Emergencies
- Extended hours
- Overtime as needed
- Adheres to all U.S. Department of Agriculture (USDA) guidelines established for the Child Nutrition Program, assures meals meet the meal requirements and all AACPS policies and procedures and division standard operating procedures.
- Maintains optimum standards of food quality through effective supervision of restaurant operation and assures that standardized recipes, portion controls and procedures for use of leftovers are followed. Monitors and maintains food quality standards including temperature, appearance, and taste, from point of delivery through point of service.
- Supervises and participates in the preparation, cooking and serving of food. Assures that all established Department of Health and Standard Operating Procedures are understood and followed.
- Orders appropriate quantities of food and supplies. Assures authorized use and proper storage of products.
- Maintains inventories of food, supplies, and equipment. Checks food supplies and equipment deliveries for quantity and compliance with specifications. Initiates requests for equipment repairs.
- Manages and participates in approved cleaning and safety practices to ensure that sanitary and safe conditions are maintained. Adheres to sanitation standards as outlined in COMAR and Hazard Analysis Critical Control Points (HACCP).
- Reconciles money and register receipts received from sales. Maintains necessary records and conducts banking according to procedures. Implements security measures to prevent theft.
- Follows prescribed procedures to protect the anonymity of students who qualify for free and reduced-price meals.
- Manages food services employees by preparing work schedules, assigning and directing work. Verifies and maintains records of hours worked by employees and controls extra time. Supervises, trains and completes ongoing in-service training to all employees. Provides supervision of kitchen use for outside and special events.
- Prepares, forwards, and maintains files of records and reports required by the Division of Food & Nutrition Services.
- Performs other related duties as assigned within the same classification or lower.
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, skills, and/or abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
- High School Diploma or Equivalency Certificate required.
- Six (6) months for a School Nutrition Manager Level 2 - 6: food service experience as a School Nutrition Manager Level 1 or a School Nutrition Assistant Manager or School Nutrition Associate or an outside equivalent job with demonstrated \"back up\" managerial experience. or required;
- One (1) year for a School Nutrition Manager 7 - 9: food service experience as a School Nutrition Manager Level 1 - 6 or any equivalent combination of education and work in a food service operation. required;
- Or an equivalent combination of education and experience which provides the required knowledge, skills, and abilities deemed sufficient to prepare the applicant to successfully perform the duties of the position.
- Demonstrated sound decision making and problem-solving techniques.
- Ability to maintain harmonious relations with students, school staff, vendors and volunteers.
- Excellent oral and written communication skills.
- Knowledge of quality food preparation; sanitation and safety regulations; methods and procedures of school food service operation.
- Demonstrated care, maintenance, sanitation and operation of all equipment.
- Ability to complete all job responsibilities despite frequent interruptions and without close supervision.
- Ability to delegate and to motivate personnel.
- Ability to accept changes in responsibilities and incorporate new goals into the daily operation.
- Ability to follow written and verbal directions.
- Demonstrated ability to effectively work and communicate with diverse populations.
- Demonstrated proficiency with business technology applications (e.g. Video/Web Conferencing, Microsoft Office Suite -Word, Excel, Outlook, and/or PowerPoint preferred).
Employee must retain active licenses, certificates, and enrollment as a condition of employment.
- Upon hire, ServSafe Manager Certificate issued by National Restaurant Association required.
- Upon hire, Driver's License (DL) Class C Non-Commercial issued by Maryland or State of Legal Residence (MVA/DMV) required; and
- Daily access to reliable transportation.
- Driving is required to conduct bona fide Board business that is within the scope of employment in this position.
- Personal Vehicle
- First level supervisor
- This position acts as the manager for 6 to 20 direct staff.
- This position acts as the manager for 1 to 10 indirect staff.
- Interviews, selects, and trains employees.
- Directs the work of employees.
- Maintains records for use in supervision.
- Assess employees’ performance (productivity/efficiency) to make promotional recommendation/other status changes.
- Handles employee complaints/grievances.
- Plans the work.
- Determines the techniques to use.
- Apportions the work among the employees.
- Controls the flow and distribution of materials or merchandise and supplies.
- Provides for the safety and security of the employees or the property.
- Monitors and implements legal compliance measures.
The physical demands and working conditions described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
- Standing: over 2/3 percent of the time
- Walking: between 1/3 and 2/3 percent of the time
- Sitting: under 1/3 percent of the time
- Using hands to handle or feel: between 1/3 and 2/3 percent of the time
- Pinching (fine motor skills): under 1/3 percent of the time
- Wrist deviation: between 1/3 and 2/3 percent of the time
- Keyboarding: between 1/3 and 2/3 percent of the time
- Pushing: between 1/3 and 2/3 percent of the time
- Pulling: between 1/3 and 2/3 percent of the time
- Reaching (with hands and/or arms): between 1/3 and 2/3 percent of the time
- Climbing (Ascend/Descend): under 1/3 percent of the time
- Balancing: over 2/3 percent of the time
- Stooping: under 1/3 percent of the time
- Kneeling: under 1/3 percent of the time
- Crouching: under 1/3 percent of the time
- Bending: between 1/3 and 2/3 percent of the time
- Twisting: over 2/3 percent of the time
- Squatting: under 1/3 percent of the time
- Talking: over 2/3 percent of the time
- Hearing: over 2/3 percent of the time
- Tasting: under 1/3 percent of the time
- Smelling: over 2/3 percent of the time
- Repetitive Motions: over 2/3 percent of the time
- Eye/Hand/Foot Coordination: over 2/3 percent of the time
- Driving: under 1/3 percent of the time
- As required by the duties and responsibilities of the position.
- No special vision requirements
- Office, school or similar indoor environment: over 2/3 percent of the time
- Outdoor environment: under 1/3 percent of the time
- Temperature Change: over 2/3 percent of the time
- Outdoor weather conditions: under 1/3 percent of the time
- Extreme cold (below 32 degrees): between 1/3 and 2/3 percent of the time
- Extreme heat (above 100 degrees): between 1/3 and 2/3 percent of the time
- Communicable diseases: between 1/3 and 2/3 percent of the time
- Loud: over 2/3 percent of the time
- Up to 35 pounds: over 2/3 percent of the time
- 5% daily day travel within the county to the bank.
- The employee is required to use safety devices and protective equipment in order to minimize the frequency and severity of work-related accidents.
- Adheres to safe practices and methods in the operation of equipment and supplies related to the job.
- The employee is responsible for correcting and/or reporting any conditions within an AACPS building or grounds that may be hazardous to employees and students.
Approved Date: 2/1/2023 Established Date: 2/1/2013 Title Code: E42452 Title: MANAGER: SCHOOL NUTRITION LEVEL 2 - 9 Reports to Generic: Senior Level;Principal Reports to Specific: PRINCIPAL; SPECIALIST: FOOD & NUTRITION SERVICES
Division: Operations Business Unit: Food Services Department: Negotiated Agreement: American Federation of State, County, & Municipal Employees (AFSCME)
Unit: III Days Worked: 187 FLSA Exemption Status: Non-Exempt Grade: AG08;AG09;AG10;AG11;AG12;AG13;AG14
Essential Job: Essential Months Worked: 10 Hours Worked: 6;6.5;7;7.5 Job Family: Food and Nutrition Services (FNS) Sub-Function: Manager FNS
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