School Nutrition Lead

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

Job summary

Loudoun County Public Schools is seeking a School Nutrition Program Lead to support the manager in running the school cafeteria, ensuring compliance with federal and state laws, food safety, and financial integrity. This role involves supervising staff, training, and handling daily operations, including cashiering and ordering supplies.

The position requires ServSafe certification and a commitment to USDA program guidelines, with strong communication and customer service skills to interact with

Qualifications

• Minimum education: High School Diploma or GED.
• Must possess a current ServSafe certification and must obtain an SNA Level 1 Certificate within 90 days of hire.
• Knowledge of food service methods and proper food safety sanitation procedures.
• Ability to read and interpret standardized recipes and other technical documents.

Responsibilities

• Supports the SNS Manager in daily operations of the school cafeteria.
• Supervises a food service operation and trains staff for food service tasks including prep, serving, cleanup, and cashiering.
• Learns and follows USDA regulations governing programs.
• Communicates effectively with staff and customers.
• Orders weekly supplies by established due dates.
• Forecasts production needs as requested by the School Nutrition Manager.
• Reads and follows standardized recipes from School Nutrition.
• Checks quality, quantity and accuracy of weekly deliveries and invoices.
• Acts as manager in the manager's absence.
• Acts as cashier with effective customer service.
• Unpacks and stores supplies in designated areas.
• Assists in completing daily production and closing records.

Skills

Food safety

Customer service

Staff training

Communication

Cashiering

Food preparation

Inventory management

Reading recipes

Teamwork

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 / 7.5 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.