Nutrition Services Elementary Roving Manager (27.5 hrs./wk., 180 days)

Washoeschools; Reno (NV); Sur place; USD 42 000 - 60 000; Plein temps

Résumé du poste

Washoe County School District is seeking a Nutrition Services Elementary Roving Manager to serve as the Kitchen Manager at assigned elementary schools and provide district-wide operational support. You will oversee daily kitchen operations, supervise Nutrition Services staff, assist with training, and ensure compliance with USDA, district, and health department requirements.

This role emphasizes safe, efficient, customer-focused service, requires strong leadership, inventory and purchasing

Qualifications

• Education and experience meeting HACCP and school food service guidelines.
• Experience supervising food service staff in a high-volume setting.
• Ability to travel to multiple sites district-wide.

Responsabilités

• Serve as Kitchen Manager at assigned elementary sites and cover in the absence of the lead manager.
• Oversee food preparation, meal service, and kitchen clean-up.
• Ensure compliance with USDA, District, and Health Department requirements.
• Monitor inventory, ordering, and vendor relations.
• Maintain and reconcile meal payments and reporting.

Connaissances

Staff supervision

Food safety

Inventory control

Cash handling

Training and development

Communication

Formation

High School Diploma or equivalent

ServSafe certification

SafeSchools training within first year

Outils

POS system

Inventory management software

Computerized inventory system

Description du poste

Summary Description

Under the general supervision of the Nutrition Services Manager, the Nutrition Services Elementary Roving Manager serves as the Kitchen Manager at assigned elementary school sites and provides operational support throughout the district as needed. This position oversees site food service operations, supervises Nutrition Services staff, supports training and staff development, and ensures compliance with USDA, District, and Health Department requirements. The incumbent promotes safe, efficient, and customer-focused operations while maintaining a positive and collaborative work environment.

Essential Duties And Responsibilities

• Serve as the Kitchen Manager at assigned elementary school sites and assume responsibility for daily kitchen operations in the absence of the regularly assigned Kitchen Manager.
• Coordinate and oversee food service operations, including food preparation, meal service, and kitchen clean-up activities.
• Assist in preparing and serving breakfast, lunch, and à la carte menu items while ensuring quality and portion control standards are maintained.
• Ensure meals are prepared and served in accordance with USDA, District, and Health Department requirements.
• Monitor kitchen production schedules and workflow to promote efficient operations and customer service.

Food Service Operations

• Serve as the Kitchen Manager at assigned elementary school sites and assume responsibility for daily kitchen operations in the absence of the regularly assigned Kitchen Manager.
• Coordinate and oversee food service operations, including food preparation, meal service, and kitchen clean-up activities.
• Assist in preparing and serving breakfast, lunch, and à la carte menu items while ensuring quality and portion control standards are maintained.
• Ensure meals are prepared and served in accordance with USDA, District, and Health Department requirements.
• Monitor kitchen production schedules and workflow to promote efficient operations and customer service.

Staff Supervision and Training

• Supervise, direct, and support Nutrition Services staff; assign and monitor work duties to ensure efficient operation of the kitchen.
• Provide training, coaching, and guidance to new employees and site managers regarding food service procedures, food safety, customer service, and District expectations.
• Promote a positive, collaborative, and professional work environment that supports teamwork and employee development.
• Assist with maintaining employee records and related documentation as assigned.

Inventory and Purchasing

• Order, receive, inspect, and properly store food, supplies, and equipment within established purchasing and inventory guidelines.
• Maintain accurate inventory records using the district's computerized inventory management system.
• Monitor inventory levels and product usage to minimize waste and ensure adequate supplies for meal production.

Financial Accountability and Recordkeeping

• Collect, record, and reconcile meal payments and other revenues in accordance with district cash-handling procedures.
• Prepare bank deposits and maintain accurate financial records.
• Enter and maintain computerized operational, inventory, and point-of-sale data.
• Prepare and maintain required reports, records, and documentation related to kitchen operations.

Compliance, Safety, and Sanitation

• Maintain compliance with USDA regulations, District policies and procedures, and Washoe County Health District requirements.
• Ensure proper food handling, storage, sanitation, and safety procedures are always followed.
• Conduct routine inspections of kitchen facilities, equipment, and work areas to promote a safe and sanitary environment.
• Report maintenance, repair, and safety concerns to appropriate personnel.

Districtwide Support

• Travel to and provide operational support at any elementary school site within the district as assigned.
• Assist with special events, staffing shortages, training activities, and other Nutrition Services operational needs.
• Perform related duties as assigned.

Qualifications

Any combination of education and experience that could likely provide the required knowledge and skills is qualifying. A typical way to obtain knowledge and skills would be:

• Education: High School Diploma or equivalent. Completion of SafeSchools courses is required within the first year of employment
• Experience: Six (6) months to one (1) year of preparing and serving food.
• Licenses/Certificates: Possession of, or ability to obtain a ServSafe Certificate within 60 days from date of hire, and ability to maintain that certification as mandated by the Washoe County Health Department..
• Other Job Requirements: Required to travel to any assigned site within the boundaries of Washoe County School District and work a flexible schedule

Knowledge Of

Competencies for Successful Performance of Job Duties

• Knowledge of principles and practices of institutional food service operations.
• Knowledge of commercial food preparation methods and equipment.
• Knowledge of USDA Child Nutrition Program regulations and reimbursable meal requirements.
• Knowledge of food safety, sanitation, and safe food handling procedures.
• Knowledge of inventory control, ordering, receiving, and storage procedures.
• Knowledge of cash handling and basic accounting practices.
• Knowledge of recordkeeping and documentation practices.
• Knowledge of principles of employee supervision and training.
• Knowledge of Basic mathematics, reading, and written communication.

Skill

• Skill in supervising and directing staff in a food service environment.
• Skill in planning and coordinating kitchen operations.
• Skill in training employees and providing operational support.
• Skill in using computerized inventory, point-of-sale, and recordkeeping systems.
• Skill in maintaining accurate records and preparing reports.
• Skill in preparing and serving food in institutional settings.
• Skill in operating commercial food service equipment safely and efficiently.
• Skill in managing cash transactions and reconciling daily sales.
• Skill in communicating effectively with staff, students, administrators, and families.
• Skill in problem-solving and responding to operational issues in multiple work environments.

Abilities

• Ability to assume a leadership role in unfamiliar environments and work effectively with different teams.
• Ability to establish and maintain positive working relationships with employees, administrators, students, families, and community members.
• Ability to organize work, prioritize tasks, and meet deadlines in a fast-paced environment.
• Ability to maintain confidentiality and accuracy in records and documentation.
• Ability to follow and enforce food safety, sanitation, and workplace safety standards.
• Ability to adapt to changing assignments, schedules, and staffing needs.
• Ability to travel throughout the District and work at multiple locations.
• Ability to work as part of a team focused on serving students.
• Ability to interpret and follow written and verbal instructions.
• Ability to safely lift and carry 40 pounds, and move materials and supplies required for food service operations.
• Ability to bend, lift weight above shoulders, stand for extended periods and ability to work on your feet up to eight (8) hours.

Work Environment / Physical Demands

The work environment and physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

Work Environment

• Exposure to weather: Occasionally
• Exposure to loud noises: Occasionally
• Working in confined spaces: Never
• Working at heights: Never
• Working with hazardous materials: Never

Physical Demands

• Lifting/Carrying: Frequently
• Standing/Walking: Continuously
• Bending/Stooping: Frequently
• Reaching: Frequently