School Nutrition Manager 

FLSA Status: Non-Exempt

Reports To: Director of School Nutrition

Supervises: School Nutrition Specialists

Employment Terms: 10-Month Full-time Position (186 Contracted Days)  

Grade: 5

Position Summary

Performs intermediate skilled trades and administrative work participating in and supervising food service activities in a school cafeteria, assisting in the maintenance of food service records, and related work as apparent or assigned. Work is performed under the supervision of the Director of School Nutrition. Continuous supervision is exercised over school nutrition specialists.

Qualification Requirements

To perform this job successfully, an individual must be able to perform each essential function satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Essential Functions

1. Plans, coordinates, assigns, oversees and participates in the preparation and serving of food in accordance with local, state and federal regulations and policies.
2. Assists in the coordination and preparation of daily, monthly and other periodic reports; collects information from a variety of sources and compiles data.
3. Orders, receives and accounts for food and supplies; maintains inventory as well as cost and food consumption records.
4. Inspects kitchen equipment, storeroom, foods and employees to maintain proper sanitation and operation.
5. Supervises and coordinates school nutrition technicians; assists with the recruitment and selection of staff; assigns, directs and inspects the work of staff; rewards, coaches, counsels and evaluates staff performance.
6. Instructs employees in the operation of the Point of Sale (POS), equipment and utensils, and in the preparation, cooking and serving of food; ensures food is kept at proper temperatures and recorded properly.
7. Oversees and participates in the cleaning and maintenance of equipment and working areas.
8. Maintains income and expenditure records; collects, records and accounts for monies from patrons; prepares and makes deposits; notifies parents of monies owed.
9. Maintains records required by local, state and federal auditors and health inspectors; maintains roster relating to free and reduced price meals; maintains recipe files.
10. Plans and posts daily and general work schedules.
11. Updates employees regarding food and nutrition services operations changes; makes recommendations for improvements within the cafeteria.
12. Provides training to cafeteria staff as required; participates in all in-service training programs.
13. Performs any other related duties as assigned by the Director of School Nutrition Services.

Knowledge, Skills and Abilities

1. General knowledge of the preparation, cooking and serving of food in large quantities.
2. General knowledge of food quality and values, and of nutritional and economical substitutions within food groups. 
3. Some knowledge of special dietary requirements.
4. General knowledge of the principles and practices used in ordering, receiving and storing food in large quantities.
5. General knowledge of kitchen sanitation and safety measures used in food handling and in the operation, cleaning and care of utensils, equipment and work area.
6. General knowledge of U.S.D.A. rules and regulations.
7. General knowledge of business English, spelling and mathematics.
8. Ability to plan and supervise the work of others.
9. Ability to follow detailed and written instructions.
10. Ability to prepare financial records and reports.
11. Skill in the use of personal computers and related software packages, Point of Sale (POS), hardware and peripheral equipment.
12. Ability to train subordinates in the preparation, cooking and serving of food.
13. Ability to establish and maintain effective working relationships with associates, vendors, students and parents. 

Qualifications, Education and Experience

1. High school diploma or GED.
2. Moderate experience in the food service industry including some supervisory experience, or an equivalent combination of education and experience.
3. Such alternatives to the above qualifications as the School Board may find appropriate and acceptable.

Physical Requirements

1. This work requires the regular exertion of up to 10 pounds of force, frequent exertion of up to 25 pounds of force and occasional exertion of up to 50 pounds of force.
2. Work regularly requires walking, speaking or hearing, using hands to finger, handle or feel and tasting or smelling, frequently requires standing, sitting, reaching with hands and arms, pushing or pulling and repetitive motions and occasionally requires climbing or balancing, stooping, kneeling, crouching or crawling and lifting.
3. Work has standard vision requirements.
4. Vocal communication is required for expressing or exchanging ideas by means of the spoken word.
5. Hearing is required to perceive information at normal spoken word levels.
6. Work requires preparing and analyzing written or computer data, using measuring devices, assembly or fabrication of parts within arms length, operating machines, operating motor vehicles or equipment and observing general surroundings and activities.
7. Work frequently requires exposure to extreme heat (non-weather) and occasionally requires wet, humid conditions (non-weather), working near moving mechanical parts, exposure to the risk of electrical shock and exposure to bloodborne pathogens and may be required to wear specialized personal protective equipment.
8. Work is generally in a moderately noisy location (e.g. business office, light traffic).

Special Requirements

1. Possession of or ability to acquire appropriate license(s), certificate(s) and/or endorsement(s) for the position as required by the Commonwealth of Virginia or School Board.
2. Valid driver's license in the Commonwealth of Virginia for the operation of division-owned/leased motor vehicles. The incumbent’s driving record will be subject to periodic review and must be acceptable in accordance with the provisions of the Dinwiddie County School Board’s policy manual. 
3. All candidates must successfully undergo the following pre-employment screenings:
1. Tuberculosis Screening
2. Child Protective Services (CPS) Investigation
3. State Police Criminal History Investigation
4. Federal Bureau of Investigation (FBI)/National Criminal History Investigative Search

Evaluation

Performance of this position will be evaluated in accordance with the provisions of the Dinwiddie County School Board’s policy manual.

Equal Opportunity Employer Statement

As an Equal Opportunity Employer, Dinwiddie County Public Schools does not discriminate against applicants on the basis of race, color, religion, national origin, ancestry, political affiliation, sex, sexual orientation, gender, gender identity, age, marital status, genetic information, disability or protected veteran status.  

We will recruit and select applicants for employment solely on the basis of their qualifications. Our guidelines and practices, including those relating to wages, benefits, transfers, promotions, terminations and self-development opportunities, will also be administered without regard to race, color, religion, sex/sexual orientation, age, marital status, genetic information, national origin, ancestry, political affiliation, disability, protected veteran status and all other classes protected by the Federal and State Law.  Dinwiddie County Public Schools is a Drug Free & Alcohol Free Workplace.