SN Manager at Balls Creek

Catawba; Newton (NC); On-site; USD 49,667,000 - 53,386,000; Full time

Job summary

Catawba County Schools School Nutrition Department in Newton, NC seeks a SN Manager at Balls Creek to oversee the food service program in a school, supervise staff, and report to the Child Nutrition Director or principal.

Responsibilities include menu adherence, purchasing, inventory, sanitation, safety, training, and record keeping. Requires high school diploma or equivalent with 3 years food service experience (or 2 years training plus 1 year), and ServSafe certification.

Qualifications

• High school diploma or equivalent with 3 years of food service experience, or 2 years of formal training plus 1 year of experience.
• ServSafe Certification is required or must be maintained.

Responsibilities

• Supervise cafeteria staff and assign duties.
• Monitor food production and service to ensure quality and presentation.
• Oversee purchasing, storage, rotation and inventory of foods and supplies.
• Maintain sanitation, safety and staff training compliance.

Skills

Food preparation

Sanitation & safety

Arithmetic

Equipment operation

Education

High school diploma or equivalent

ServSafe Certification

Job description

Job Description

GENERAL STATEMENT OF JOB

Under general supervision, performs a variety of duties in the direct supervision of the food service program in one of the schools. Directly supervises other employees in the school cafeteria. Reports to the Child Nutrition Director and/or the school principal.

DUTIES AND RESPONSIBILITIES

ESSENTIAL JOB FUNCTIONS

Food Production and Service

Schedules work to be done. Follows planned menus with occasional substitutions as allowed. Applies prescribed quality standards and quantity controls. Observes food preparation and line service to assure quality and proper presentation of food. Displays food to reflect school and seasonal activities. Plans use of left-over foods.

Purchasing, Storage, and Inventory

Requisitions foods and supplies as needed. Verifies cost, quantity and quality of items received. Advises supervisor concerning improper quality/condition of items received. Sets up and ensures proper storage of all items according to prescribed standards. Inventories items according to established system. Rotates stock in a timely manner.

Equipment and Facility Management

Oversees the use of equipment. Requests repairs and replacement of equipment as needed. Maintains a constant check of conditions of sanitation and safety and makes needed corrections. Oversees use of facility by other groups.

Personnel Management and Supervision

Assigns work to staff. Maintains time sheets and leave records. Provides on-the-job training in equipment use and care, food production and presentation, sanitation, storage and record keeping. Evaluates performance of each employee. Counsels employees to maintain productive working relationships. Recommends hiring and disciplining of employees. Conducts staff meetings. Prepares purchase records and reports. Prepares free/reduced/full-price lunch records and reports. Submits reports on a timely basis.

Sanitation and Safety

Develops and implements cleaning schedule. Enforces employee sanitation procedures. Enforces dress/personal hygiene codes. Follows established procedures to avoid food contamination.

Public Relations

Provides information on food service program to students, parents and school staff. Responds to customer concerns and complaints. Assists in the planning and production of special functions involving child nutrition program.

ADDITIONAL JOB FUNCTIONS

Performs other related duties as assigned by the Child Nutrition Director and/or school principal.

MINIMUM TRAINING AND EXPERIENCE

Graduation from high school or equivalent and three years of experience in food service, or two years of formal training in food service and one year of experience in food service. Managers are also required to obtain and keep current ServSafe Certification.

MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED TO PERFORM ESSENTIAL JOB FUNCTIONS

Physical Requirements: Must be physically able to operate cooking and kitchen equipment. Must be able to exert up to 25 pounds of force occasionally and lift and carry boxes up to fifty pounds. Physical demand requirements are for medium work.

Data Conception: Requires the ability to compare and/or judge the readily observable composite characteristics of things.

Interpersonal Communication: Requires the ability to speak and/or signal people to convey or exchange information. Includes giving instructions, assignments or directions to subordinates or assistants.

Language Ability: Requires the ability to read simple forms. Requires the ability to prepare time sheets and supply requisitions using prescribed format.

Intelligence: Requires the ability to apply common sense understanding to carry out instructions furnished in written or oral form; to deal with problems involving several concrete variables in or from standardized situations.

Verbal Aptitude: Requires the ability to record and deliver information, to explain procedures, to follow oral and written instructions. Must be able to communicate effectively and efficiently in standard English.

Numerical Aptitude: Requires the ability to add, subtract, divide and multiply.

Form/Spatial Aptitude: Requires the ability to inspect items for proper length, width and shape.

Motor Coordination: Requires the ability to coordinate hands and eyes rapidly and accurately in using kitchen utensils and appliances.

Color Discrimination: Requires the ability to differentiate between colors or shades of color.

Interpersonal Temperament: Requires the ability to deal with people beyond giving and receiving instructions. Must be adaptable to performing under average to high levels of stress.

Physical Communications: Requires the ability to talk and hear.

KNOWLEDGE, SKILLS AND ABILITIES

Considerable knowledge of food preparation and standards of sanitation and safety. Working knowledge of basic arithmetic. Skill in the use of food preparation equipment and cleaning equipment and ability to perform basic cleaning operation (sweeping, moping, etc.).

Ability to develop schedules for the use of personnel and material resources. Ability to train personnel in equipment use and care, food production and presentation, sanitation, storage and record keeping. Ability to coordinate various activities in the preparation and serving process. Ability to inventory and record information accurately.

Ability to comprehend and apply written and verbal guidelines and directions, and explain these to others. Ability to establish and maintain positive working relationships.

Ability to use and comprehend basic computer software as it relates to food service operations.

DISCLAIMER

This job description is designed to indicate the general nature and level of work performed by employees within the classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities and qualifications required of employees in this job. It is not a contract or guarantee of employment, salary or benefits.

SN Manager at Balls Creek

Catawba County Schools School Nutrition Department - Newton, North Carolina Open in Google Maps

This job is also posted in Catawba County Schools Jobs Board , and North Carolina School Jobs

Job Details

Job ID: 5958202
Application Deadline: Posted until filled
Posted: Yesterday

Starting Date: To Be Determined

Job Description

JOB TITLE:School NutritionManager
FLSA STATUS: Non-Exempt
BENEFITS STATUS: Full-Time, 8 Hours/Day
SALARY RANGE (HOURLY): $17.31 – $18.66 BASED ON EXPERIENCE

Job Requirements

• Citizenship, residency or work visa required

Contact Information

• Email: [e-mail]