![]() Ability to respond to common inquiries or complaints from customers, regulatory agencies or members of the business community. Ability to write reports, business correspondence, and procedure manuals. Four years of institutional food service experience at the supervisory level or above with one year in school food service or equivalent.Ībility to read, analyze, and interpret general business periodicals, professional journals, technical procedures, financial reports, legal documents and governmental regulations. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.īachelors degree preferred or a combination of courses and training equivalent to graduation from college with a focus on Student Nutrition, Dietetics, Community Nutrition and Health, Food Management. The requirements listed below are representative of the knowledge, skill, and/or ability required. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Responsibilities include interviewing, recommendations for hiring, and training employees planning, assigning, and directing work appraising performance rewarding and disciplining employees addressing complaints and resolving problems involving the student nutrition program and its workers. Reviews absent reports and requests for leave from sites to assure proper coverage is obtained for absent employees.Ĭarries out supervisory responsibilities in accordance with the district’s policies and applicable laws. Manages and assists in the clean up following catering events.Routinely visits, monitors and inspects procedures and food items at school sites to assure quality and appeal. Set up tables, decorations, and presentations for catering events, assuring time frames are met. Order, pick up, and deliver food and supplies for catering events. Receives and reviews requests for catering, negotiates prices, assures accuracy and completeness of forms. Coordinates and oversees district wide catering program. Orders food items through various vendors and government commodities and processors. Plans daily menu of nutritional value consistent with federal and state statutes and regulations as well as Board Policy. for the purpose of recommending purchases, contracts and maintaining district wide services. Researches new products, laws, regulations, etc. Develops long and short range plans/programs for the purpose of expanding the department program and/or ensuring that district resources are effectively utilized. Researches and writes grants as appropriate to expand student nutrition programs or increase revenue opportunities. district personnel, other district personnel, regulatory agencies, community organizations, etc.) for the purpose of implementing and maintaining services and/or programs. interviewing, evaluating, supervising, etc.) to maintain adequate staffing, enhance productivity of personnel and achieve objectives within budget. Provides mandated safety training for Student Nutrition staff. Assists Student Nutrition Workers at the various sites by training, coaching and suggesting work procedures and presentation of product. ![]() ![]() Plans and estimates food items, staples, government commodities for Student Nutrition Program in accordance with budget limitations. Prepares and produces state and federal claims and reports. Monitor fund balances of assigned programs and related financial activity to ensure allocations are accurate, related revenues are generated, expenses are within budget limits and/or fiscal practices are followed. Responsible for complete and accurate accounting of expenditures and income. Keep records required by governmental agencies regarding milk subsidies and surplus foods. Develops and implements standards for efficient, sanitary and nutritious food service. Inspects food production, storage and serving areas for the purpose of ensuring healthful and sanitary conditions and maintaining compliance with local, state and federal regulations. Other duties may be assigned.ĭirects and manages the District’s student nutrition program, providing students with access to a variety of affordable, nutritious, and appealing foods that meet the health and nutritional needs of students in a clean and safe environment.Īssures compliance with state, federal and/or county regulations and District policies and procedures. The following duties will be performed either personally or through subordinates.ĮSSENTIAL DUTIES AND RESPONSIBILITIES include the following. ![]() Plans, organizes and directs the activities and persons assigned to the site kitchens at each of the district schools. Plans, directs, and coordinates student food service programs of the district. ![]()
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