School Nutrition Manager

Craven County Schools School Nutrition Manager Position Description Position: School Nutrition Manager Reports to: Director of School Nutrition, School Nutrition Supervisor, Principal Terms of Employment: 10 months Pay Grade : 10D- 25D Pay Range: $2 ,999.36 - $4,087.92 FLSA Stat us : E xempt Nature of Work An employee in this class performs a variety of duties in the direct supervision of the food service program in one or more schools. Tasks are performed according to established guidelines and procedures. Employee must exercise considerable independent judgment and initiative in planning, developing, coordinating, and overseeing physical and human resources needed to effectively prepare and serve nutritious meals in pleasant eating environments. Employee is responsible for ordering and maintaining appropriate food and supply invent ories, recording purchases, food production, program participation and revenues. The employee directly supervises other employees in the school cafet eria. Education and Experience Graduation from high school supplemented with 3 to 5 years of experience in the preparat ion of food in quantity lots. Certification and Licensure Requirements (if applicable): Essential Functions/Typical Tasks A. MAJOR FUNCTION : Fiscal Management 1. Implements procedures for collecting, counting, and auditing monies/lunch balances. 1. maintains accurate reports 2. balances worksheet 3. communicates with parents on account balances {=html} 2. Follows designated procedures for making bank 1. prepares daily deposit slips and deposits funds daily 2. sends in duplicate slips to central office on last day of each week and last day of each month {=html} 3. Executes designated procedures for handling receipts and disbursements. 1. properly documents transactions for daily deposits 2. submits payroll information to school office on time 3. informs school payroll secretary in writing of any employee leaving their position or on a long term absence {=html} 4. The manager will maintain a financial profit year to date (June 30th). 1. reads and interprets financial monthly data 2. uses data as a basis of management decisions B. MAJOR FUNCTION: Reports/Record Keeping 1. Prepares accurate time sheets. 1. prepares daily records of employee attendance 2. submits payroll information to school office {=html} 2. Records and reports comply with federal, state, and local 1. maintains sanitation reports and grade 2. posts required materials on bulletin boards (Equal Opportunity Employer information, Civil Rights Poster) 3. follows collection procedures and approved Free and Reduced Pricing policy 4. Is knowledgeable of all state, federal and local compliance areas {=html} 3. Maintains and submits all required records and 1. submits records and reports on time 2. maintains records in proper place for required time 3. maintains complete and up-to-date records 4. maintains records on a daily basis 5. maintains copies of all data 6. files records in an organized manner 7. maintains all records for 5 years {=html} 4. Operates all aspects of the School Nutrition computer software program. 1. has an understanding of data collected 2. assures computer information is transferred to the central office daily C. MAJOR FUNCTION: Free and Reduced 1. Has a thorough working knowledge of the Free and Reduced policy. {=html} 2. Maintains Free and Reduced ro st er. 1. contacts central office promptly with any siblings to match or other student differences {=html} 3. Keeps accurate records and reports changes in a timely man ner. 1. submits Transfers/Withdrawal forms when participants transfe and withdraw from school 2. keeps track of temporarily approved students that includes students not in power {=html} 4. Understands confidentiality requirements. 1. knows when and what records can and can not be released 2. gets prior approval from School Nutrition director to release information D.MAJOR FUNCTION : Food Production and Service 1. Supervises the preparation of meals 1. follows planned menus with substitutes only after contacting the School Nutrition Director/Supervisor 2. establishes work schedules daily 3. schedules use of proper equipment for jobs 4. makes appropriate use of left-over foods within 3 days 5. assures that the last child served has the same choices as the first child served {=html} 2. Supervises the serving of meals. 1. serves meals on schedule 2. monitors the food service line for efficiency and attractiveness 3. assures portion control on serving line {=html} 3. Assures acceptable quality meals. 1. assures meals are nutritious and attractive 2. assures foods are acceptable quality 3. assures proper food preparation and utilization of standardized recipes 4. assures foods are maintained at proper temperatures 5. records daily temperature data and maintains record accountability E. MAJOR FUNCTION:Purchasing, Storage, and Inventory of Food and Supplies