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Openings as of 4/24/2018
Urbandale Community School District

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Openings as of 4/24/2018
Nutrition Services

  • Operations Manager JobID: 885
  •  
  • Position Type:
      Nutrition Services/Operations Manager

  • Date Posted:
      2/19/2018

  • Location:
      Urbandale High School

  • District:
      Urbandale Community School District
  •                       

    PURPOSE OF THE POSITION:

    Assist in leading and managing an effective and efficient nutrition services program ensuring foods of high nutritious quality are made available to every student to maximize each one’s ability to bring learning to life.

     

    This is a full-time position and is eligible for health insurance benefits.
    Salary will be in the range of $42,000 depending on qualifications and experience.

    QUALIFICATIONS:  

     

    (Skills, Knowledge, Abilities, Education, Certification/Licensure, Experience, Equipment)

     
    1. High school graduate or equivalent required. College degree preferred.

    2. Five years quantity food preparation management desired (school food service preferred).

    3. School Nutrition Association certification obtained within first two years of employment.

    4. ServSafe Certification required within one year of hire and maintained throughout employment.

    5. Hazard Analysis Critical COntrol Points (HAACP) certification required within one year of hire and maintained throughout employment.

    6. School Food Service Management Short Course training required within one year of hire.

    7. Demonstrated supervisory, leadership, management, and evaluation skills.

    8. Effective organizational and time management skills.

    9. Physically with the ability to lift 50 lbs regularly.

    10. Ability to stand and walk 90% of the work day.

    11. Flexibility to acclimate to drastic changes in environment (i.e. hot kitchens, cold freezers, etc.).

    12. Ability to work in a kitchen atmosphere where it can sometimes be noisy and you may be exposed to food allergens.

    13. Ability to see needs of the total operation and assist in managing continual improvement.

    14. Ability to interpret a variety of instructions in written, oral, diagram, or schedule forms.

    15. Proficient with Microsoft Office.

    16. Must be able to read, write and communicate in English.

    17. Ability to meet and work with people in a pleasant manner.

    18. Maintain professional growth through workshops, professional organizations, in-service programs and/or professional materials.

    19. Conduct all responsibilities with a high level of motivation, team orientation, and professionalism.

     

    ESSENTIAL DUTIES AND RESPONSIBILITIES:  

     

    The following duties are normal for this position.  These are not to be construed as exclusive or all inclusive.  Other duties may be required and assigned.

     
    1. Be knowledgeable of USDA Meal Pattern Requirements and Nutrition Standards.

    2. Knowledgeable of food service regulation and sanitary codes governing food service operations.

    3. Knowledge and implementation of work safety, security and emergency procedures.

    4. Knowledge and implementation of district operations.

    5. Ability to operate all equipment and general knowledge regarding maintenance.

    6. Manages employees to obtain and maintain efficiency and effectiveness of operation.

    7. Supervise the preparation of food and ensure correct quantities are prepared and served.

    8. Supervises the display and organization of foods used in meals.

    9. Plans and handles left over food appropriately and in accordance with food safety guidelines.

    10. Oversees daily production records and all applicable required forms for the department.

    11. Supervises the clean up of kitchen and serving area.

    12. Proficient operation of Nutrition Services information systems and software.

    13. Responsible for the security of revenue until it has been turned over to the proper authorities.

    14. Oversees and supervises storekeeper in maintaining neatness, organization and rotation of stock.

    15. Maintains an accurate inventory and assists where needed in taking inventory of all items needed for daily operation.

    16. Orders all items needed for daily operation per established procedures.

    17. When needed assists with checking in all delivered food and/or equipment.

    18. Ensures quality food products are received and produced.

    19. Works with managers to utilize products in stock at all facilities to minimize food waste.

    20. Professionally interacts with all personnel, students, building patrons, federal/state inspectors, vendors, and delivery drivers.

    21. Manages employee leaves and arranges appropriate substitute coverage for Nutrition Services personnel where applicable.

    22. Reviews and approves nutrition services personnel timesheets for payroll.

    23. Help develop new menu ideas and recipes.

    24. Ensures equipment issues are addressed.

    25. Maintains equipment inventory and works with all managers to compile year-end inventory.

    26. Reports immediately to On Call Nurse any accident occurring in the kitchen to which assigned.

    27. Work cooperatively with parents, clubs, and organizations in planning and preparing catering events.

    28. Supervise caterings where assigned.

    29. Knowledge and ability to perform duties in all nutrition services positions as needed.

    30. Assists with interviewing, hiring and training of staff.

    31. Perform yearly performance reviews of employees to which assigned and recommend actions regarding personnel.

    32. Report all relevant matters to the Director of Nutrition Services.

    33. Assists with coordination of staff inservices and meetings.

    34. Implements conditions of employment per board policies.

    35. Work collaboratively with the management team members and the Director in effectively managing the nutrition services budget.

    36. Prepare and maintain reports as requested by the Director of Nutrition Services.

    37. Attend meetings and/or serve on committees as assigned.

    38. Perform all other duties as assigned.

                         

    PHYSICAL REQUIREMENTS:

    1. Requires eye/hand/arm coordination and dexterity of fingers.

    2. Physically fit with the ability to lift up to 50 pounds regularly.  

    3. Occasional bending, stooping, kneeling and related physical activity.

    4. Ability to acclimate to drastic changes in environmental temperature (i.e. hot kitchen, cold freezer).

    5. Satisfactory health as certified by a competent medical authority every three years.
       

    WORKING CONDITIONS:

    1. Majority of work is performed in a school and kitchen setting.

    2. Ability to work while standing, moving and/or walking.

    3. Drug, tobacco, and alcohol free while working.

    4. Must be able to see and hear within normal limits with or without corrective lenses or hearing aids.

    5. Ability to operate a motor vehicle used to travel between sites.
       

    TERMS OF EMPLOYMENT:

    1. Work days (not to exceed 11 months) and hours per day (not to exceed 8 hr/day) assigned per annual letter of assignment as to be determined by the Director of Nutrition Services

    2. At-will employee

    3. Performance evaluated annually

    4. Per board policy and administrative guidelines









Postings current as of 4/24/2018 3:28:42 AM CST.


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