School Nutrition Lead

Loudoun County Public Schools; Brambleton (VA); On-site; USD 29,000 - 37,000; Full time

Job summary

Loudoun County Public Schools seeks a School Nutrition Program Lead to support the SNS Manager in daily cafeteria operations, ensuring compliance with federal and state regulations for meal patterns, safety, and financial integrity.

The role requires ServSafe certification and a SNA Level 1 within 90 days of hire, supervision and training of staff, and accurate daily records. This is an on-site 10-month position with a 7-hour day and a starting hourly rate.

Qualifications

• Knowledge of food service methods and proper food safety procedures.
• Ability to read and interpret standardized recipes and other technical documents.
• Excellent customer relations skills.
• Ability to perform varied food service tasks including food preparation, serving, cleanup, and cashiering.
• Ability to communicate effectively with co-workers and customers.
• Ability to travel between work sites as needed.

Responsibilities

• Supports the SNS Manager in the daily operations of the school cafeteria.
• Supervise and train staff in food service tasks to ensure quality service.
• Learn and follow USDA regulations governing programs.
• Communicate effectively with staff and customers.
• Order weekly supplies by established due dates.
• Forecast production needs as requested by the School Nutrition Manager.
• Read and follow standardized recipes furnished by School Nutrition.
• Check quality, quantity and accuracy of weekly deliveries and invoices.
• Act as manager in the manager's absence.
• Act as cashier and interact with students, staff, and community with strong customer service.
• Unpack and store supplies in designated areas.
• Assist in completing daily records such as production records and closing paperwork.

Skills

Food safety

Customer service

Communication

Team supervision

Education

High School Diploma or GED

Job description

*ACTIVE SERVSAFE CERTIFICATION REQUIRED*

Job Overview

The School Nutrition Program Lead supports the manager in the management of the food service operation which includes adherence to federal and state laws and regulations for accountability of meal patterns, food safety, human resource practices, marketing of programs, and financial integrity.

Roles and Responsibilities

The following information is intended to describe the overall nature and scope of the work being performed. This is not a comprehensive listing of all responsibilities or tasks; work may differ and other work may be assigned when deemed appropriate.

• Supports the SNS Manager in the daily operations of the school cafeteria.
• Ability to supervise a food service operation and to train food service staff to perform carried food service work including food preparation, serving, clean up, and cashiering.
• Ability to learn and follow USDA regulations governing programs.
• Must be able to communicate effectively with staff and customers.
• Orders Weekly Supplies by established due dates based on resources on hand.
• Forecasts and determines production needs as requested by the School Nutrition Manager.
• Reads and follows standardized recipes furnished by School Nutrition.
• Checks quality, quantity and accuracy of weekly deliveries and invoices.
• Acts as manager in the manager's absence.
• Acts as cashier, recognizing a federal complete meal, makes change, adds money to accounts, interacts with students, staff and community members with a high level of customer service.
• Unpacks and stores supplies in designated storage area.
• Assists in completion of daily records, such as production records and closing paperwork.

Qualifications

Below are the minimum qualifications for this job. Equivalent combinations of education and experience are also acceptable.

Education

High School Diploma or GED required

Experience

NA

Licenses and Certifications

• Must possess a current ServSafe certification
• Must obtain an SNA Level 1 Certificate within 90 days of hire

Knowledge, Skills and Abilities

• Knowledge of food service methods and practices, including proper food safety and sanitation procedures
• Ability to read and interpret standardized recipes and other technical documents
• Work requires excellent customer relations skills
• Ability to perform varied food service work including food preparation, serving, clean up, and cashiering
• Ability to communicate effectively with co-workers and customers and work cooperatively with others
• Ability to travel between work sites throughout the workday; and reach assigned work locations in a timely manner as determined by the supervisor

Physical Requirements

The following provides a brief description of physical requirements for this job:

While performing the duties of this job, the employee is regularly talking, expressing or exchanging ideas by means of the spoken word. The employee must convey detailed or important spoken instructions to other workers accurately, loudly, or quickly. The employee must possess normal cognitive abilities including the ability to learn, recall and apply certain practices and policies. Frequently sitting and/or remaining in a stationary position for long periods of time. Exerting up to 40 pounds of force occasionally and/or negligible amount of force frequently or constantly to lift, carry, push, pull or otherwise move objects.

Reports to: Specialist, School Nutrition

FLSA Status: Non-Exempt

Months/Days/Hours: 10 months / 187 days / 7 hours per day

Salary Level: Scale B.1 - Level 3

Salary Scale: https://www.lcps.org/compensation

Salary Range: $21.04 - $26.96

Remote Work Eligible: No

Union Designation: Non-Certified

Essential Personnel Disclosure

Employees who perform the responsibilities of this job are considered essential personnel. Essential personnel are designated employees who must report for work during a delay or emergency situations. A workplace emergency is an unforeseen situation that threatens the staff, pupils, or the public; disrupts or shuts down business operations; or causes physical or environmental damage. Emergencies may be natural or manmade. It is incumbent upon the supervisor to inform and confirm which essential personnel are required to work during emergency closings. Notification and confirmation of the expectation of essential personnel to report to work, or maintain as-needed status, will be executed with as much advanced notice as possible via in-person communication or email.