Manager-In-Training, School Nutrition

Summary

Completes all necessary training to improve upon previously learned skills and develop new skills in preparation for independently and successfully managing the School Nutrition Program in compliance with all federal, state, local and FCBOE policies and procedures once promoted to a Food Service Manager position

Essential Duties

Communicates effectively and professionally with customers, staff and administrators and to work with them in a tactful, considerate, and cooperative manner

Follow instructions both verbal and written

Implements and adheres to Classified Employee Work Rules and School Nutrition Personnel and Uniform Standards, including advanced reporting of absences to Supervisor, School Nutrition Training, Area Supervisor and Principal of school where they are training

Maintains high sanitary conditions in cafeteria area via the implementation of all HACCP procedures including employee cleanliness and food handling, receiving, storage, and preparation and cooling

Improves job related skills and takes pride in serving all students

Completes all required manager training including but not limited to monthly Managers’ Meetings, MIT classes, Training-in-Depth courses, 12 hours In-Service annually, and 30-hour Orientation for Nutrition Employees

Maintains current ServSafe certification

Creates an atmosphere in the cafeteria, which results in high percentage of student and adult participation

Supports activities that complement the total educational process of the school

Promotes the School Nutrition Program and fosters good public relations

Performs as the acting Manager in the absence of the SNP manager

Performs other duties and responsibilities as assigned

Required Education

High School Diploma or GED equivalent

Certification/Licensure

National Restaurant ServSafe Certified required

Experience Qualifications

Minimum of at least 1 year of food service work or management experience required; School nutrition food service management experience preferred

Knowledge/Skills/Abilities

Ability to understand and follow instructions both verbal and written

Manual dexterity necessary

Ability to learn and adapt quickly

Good communication and interpersonal skills

Ability to effectively manage time

Moderately proficient in computer skills

Ability to travel throughout the District

Knowledge of basic food service concepts, school nutrition foodservice concepts preferred

Working Conditions

Works in kitchen environment

Works with hands in hot water and chemicals approved for use in the School Nutrition Program

May involve exposure to extreme heat and cold

Physical Demands

Ability to lift and carry a minimum of 50 pounds

Ability to lift with the use of a ladder in high places

Must be able to properly lift heavy items from a stooping position