Description

School Nutrition Manager Trainees (MIT) learn and practice operational and supervisory duties with the goal of advancement to a School Nutrition Manager or Assistant Manager. The MIT supports the manager in the daily operations of a school nutrition program including coordinating food and supply orders and deliveries; providing supervision and training of food service staff; organizing food preparation and service; assisting food service staff in food preparation and service; confirming quantities and quality of food items available for use; cashiering; and complying with local and state health requirements.

Qualifications

Education: High School diploma or equivalent.

Certificates & Licenses: None required.

Experience: Job-related experience with increasing levels of responsibility

Key Competencies

• Assist the manager in the personnel management of school nutrition staff.
• Maintains sanitation, safety, and security practices in compliance with local, state, and federal policies, procedures, and regulations.
• Follows district policies related to equipment operation, safety, and maintenance practices.
• Develops and implements best practices for providing and maintaining a quality dining experience.
• Understands and practices inventorying, forecasting, ordering, storing and protecting the safety and quality of products.
• Follow procedures to ensure the provision of safe, appetizing, nutritious meals to students in a clean and pleasant environment.
• Demonstrate accountability by accurately recording and reporting records of program activities.
• Follows federal, state, and local policies and procedures to meet compliance requirements for meal preparation and service in the school nutrition program.

Essential Functions

Financial Management:

• Assists in the daily completion of accountability reports.
• Follows established price list for all sales to students, staff and patrons.
• Works with food service associates to assure accurate and timely daily reporting.
• Strives to achieve established goals for food and labor by utilizing labor and resources efficiently.
• Learns to process receipts for completing and documenting transactions and/or preparing deposits for bank drop.
• Merchandises and markets the school food service program to schools and the community

Material and Facilities Management:

• Assists with weekly grocery and supply orders based on resources on hand and forecast production requirements.
• Checks quality, quantity, and accuracy of weekly deliveries and invoices. Sends signed, verified invoices within guidelines established.
• Assists with forecasting, production needs, and employee work schedules, to ensure each meal meets requirements as established by USDA and ACPS School Nutrition Services.
• Maintains food production records for the school nutrition program. Creates and utilizes production planning to produce quality foods.
• Maintains high standards of sanitation and safety according to guidelines of state, local authorities, and ACPS.
• Follows menus using standardized recipes. Oversees foods being prepared are accurately weighed, measured, and portioned, according to recipe or portion chart.
• Maintains high quality of product, storage, and preparation techniques.
• Inventories food, condiments, supplies, and equipment at specified intervals for the purpose of ensuring the availability of items and limiting losses.
• Knowledge and ability to work in all areas and phases of operation to include computers and POS terminals.

Staff Management:

• Provides leadership to school nutrition staff that promotes team effectiveness and productivity.
• Ensures compliance with health, safety, and nutritional standards of kitchen operations
• Assists with conducting regular school meetings to accomplish goals, share ideas, and communicate changes.
• Assists with handling employees' complaints and grievances and maintains lines of communication with Assistant Director.
• Provides ongoing training and assistance to employees for food, production, serving, and equipment use.

General Management:

• Assists the school nutrition manager in all daily operations at an assigned building and substitutes for managers on leave or absences.
• Assists in maintaining a disciplined workgroup, deal fairly with staff without discrimination.
• Demonstrates flexibility and the ability to work effectively in a fast-paced, dynamic work environment.
• Communicates fairly and pleasantly with district personnel, students, and the community.
• Supports the value of continuing education by attending meetings, classes, in-services, and workshops as required by the School Nutrition Services department.
• Supports the Mission Statement of Alexandria City Public Schools, the assigned school, and the Nutrition Services Department.
• Follows Division and School Nutrition Services policies and procedures.
• Reports to work as designated in the employee handbook &/or manager's handbook.
• Demonstrates the willingness to work as a team with kitchen, school, and administrative staff.
• Identifies personal goals for the upcoming appraisal period and works toward the achievement of these goals.
• Maintains an accurate inventory of all kitchen supplies.
• Performs other duties as needed to accomplish department goals.

Physical Demands

• Requires prolonged standing and working near and around moving mechanical parts.
• Requires physical exertion to manually move, lift (to 40+ lbs.), carry, pull, or push heavy objects or materials.
• Requires stooping, bending, and reaching.
• Must work in a noisy and crowded environment with various climate temperatures.
• Must work in and around fumes, chemicals, and odors

Clearances

• Criminal Justice Fingerprint/Background Clearance.
• Tuberculosis Skin Test.

WP