The job of School Nutrition Manager is done for the purpose/s of supervising food services activities at assigned sites; organizing food preparation activities; assisting cafeteria workers with food preparation and serving; confirming quantities and quality of food items are available for use; providing written reports; and complying with mandated health requirements.

 

• Attends meetings as assigned for the purpose of receiving and/or conveying information.
• Conducts training sessions and/or periodic site reviews of kitchens for the purpose of improving Assistant manager skills, assisting workers in maintaining appropriate inventory levels and/or making recommendations concerning operating procedures.
• Directs assigned personnel, student workers and/or volunteers for the purpose of assisting them in performing their functions in a safe and efficient manner.
• Estimates food preparation amounts for the purpose of meeting projected meal requirements and minimizing waste.
• Implements menu plans for the purpose of meeting students' mandated daily nutritional requirements.
• Maintains food service equipment for the purpose of maintaining safe operating conditions.
• Manages site operations for the purpose of providing safe and efficient food services at the assigned site in compliance with mandated nutritional requirements and health standards.
• Monitors kitchen and cafeteria areas for the purpose of ensuring a safe and sanitary working environment.
• Participates in meetings, conferences, etc. (e.g. manager meetings, staff training, site assistants, student groups, etc. ) for the purpose of obtaining and/or providing information, receiving professional development training, and addressing a wide variety of Division level issues.
• Performs functions as required of another position within area of responsibility for the purpose of providing overall coverage of food service operations.
• Performs other related duties as assigned by the supervisor for the purpose of ensuring the efficient and effective functioning of the work unit.
• Prepares written materials (e.g. production records, etc.) for the purpose of documenting activities, providing written reference and/or conveying information.
• Processes receipts for the purpose of preparing deposits and/or disseminating information to appropriate personnel.
• Procures equipment and supplies for the purpose of maintaining an adequate inventory to provide nutritional services efficiently and within budget guidelines.
• Reconciles transactions (e.g. meal counts, monies collected, etc.) for the purpose of balancing accounts and adhering to accounting practices.
• Responds to inquiries of students, staff and the public for the purpose of providing information and/or direction regarding the type and/or cost of meals.