Under the supervision of the Director of School Nutrition, the Nutrition Program Manager will carry out the following duties:
1. Manage the program in accordance with federal, state and local requirements.
2. Cooperate with the principal, director, and faculty in planning, developing and utilizing the school food and nutrition program and a laboratory to provide learning experiences for students.
3. Work with director as needed to plan and evaluate menus as required for reimbursement, which incorporate time saving production techniques, effective merchandising and nutrition education activities.
4. Utilize input from students, staff and others, food acceptance, plate waste surveys, and taste tests to make changes/choices of food items purchased, prepared and served.
5. Involve students, staff, and community in school food service activities.
6. Maintain a file of standardized recipes; instruct school nutrition assistants in their use and insist that specified recipes be followed.
7. Use Food Buying Guide for Child Nutrition Programs for purchasing food.
8. For each recipe, order food items to meet portion sizes, servings per unit and expected production.
9. Make recommendations to change menus, recipes to meet Dietary Guidelines for Americans.
10. Plan menu themes for special occasions. Look for new serving techniques that will appeal to customers.
11. Order or purchase food, non-food items and equipment wisely, and upon delivery, check against order and invoice for quality, quantity and accurate weight as specified on the bid.
12. Insure that all foods are properly received, stored and rotated in use, preventing waste and spoilage. (FIFO-first in first out)
13. Monitor meal cost to maintain a financially sound program.
14. Maintain accurate records and controls on financial data, personnel, inventories, operational reports and records and the purchasing of food, supplies and equipment.
15. Maintain required system of accountability. Submit reports on schedule.
16. Insure that standards of health, safety and cleanliness are maintained in the kitchen and that employees personally conform to the health and safety directives of the Georgia School and Community Nutrition Program. Observe worker's health to protect the public against disease.
17. Train employees about relationship between personal health and wellness and the consumption of nutritious foods.
18. Train, implement, and follow Lamar County HACCP Plan and all SOP's
19. Complete, review and file all HACCP logs and forms for each month.
20. Review, support and implement Lamar County Wellness Plan.
21. One on one training of all employees in all aspects of food prep, clean-up, and food service.
22. Ability and willingness to perform any and all duties necessary for food preparation andservice in the event employees are absent and no substitute is available.
23. Report all accidents immediately and complete all forms as required.
24. Recruit and recommend for employment lunchroom personnel. Follow district guidelines for criminal checks and hiring procedures. Provide new employee training according to state guidelines and instruct substitutes in procedures and use of equipment.
25. Supervise maintenance of time sheets/cards for each employee, noting absences, tardiness, extra time approved.
26. Establish duties and work schedules for employees.
27. Assign specific cleaning duties, post and follow-up.
28. Assign specific food preparation duties.
29. Understands and uses the PCS System of accountability
30. Accurately train, supervise and evaluate nutrition program assistants and cashiers according to established procedure
31. Be responsible for security of all foods, supplies, equipment.
32. Attend all managers' meetings unless excused by the director.a
33. Implement a professional growth plan, which includes state required TID courses, Serve Safe, Culinary Institute and Wellness Week.
34. Work with director and others to implement any computer software programs and computer training as required.
35. Assume other duties as assigned by the Director of School Nutrition or principal.
Minimum Requirements
• Be able to stand, walk, bend, stoop, sit, climb and lift items of approximately 20 pounds throughout the workday.
• High School Diploma or GED required or enrolled in a program with a completion date of two years or less.
• Completion of O.N.E or equivalent training in basic food preparation and sanitation
• Three years experience in school nutrition or other foodservice
• Ability to perform physical tasks as necessary to operation of program
