Norfolk Public Schools

This is responsible managerial and administrative work in a small to very large school cafeteria.. An associate’s degree in Food Service Management or Nutrition and considerable experience in institutional food service management or restaurant management; or any equivalent combination of education and experience that would provide the above noted knowledge, skills and abilities.. Manages a food service program in an assigned school; supervises the overall operation and any special events; responsible for cafeteria operations in areas of recordkeeping, nutritional standards, free and reduced lunches, food storage, forecasting, preparation and serving of food and sanitation standards.. Supervises the preparation, serving, washing, clean up and storing of food for breakfast, lunch, snacks, and special functions involving catering; ensures that proper sanitizing standards are maintained and proper proportions served.. Teaches nutrition education classes; coordinates promotions; develops promotional ideas.

nutrition manager

Full-Time and Permanent; 7.5 Hours/Day; 190 Days/Year; 10 Months/Year; Grade JJGeneral Responsibilities This is responsible managerial and administrative work in a small to very large school cafeteria. This classification performs supervisory food service work managing the daily operations of a cafeteria in compliance with Norfolk Public School, USDA, local, state and federal policies, procedures, rules, regulations, and guidelines. Work includes ordering the correct amount of food and supplies from the Nutrition Center; supervising a staff of Child Nutrition Assistants; and preparing food for student consumption. The work also requires the employee to maintain accurate food service records; meet all deadlines and schedules; participate in the training of Child Nutrition Assistants; and maintain a high standard of service to all participants. Must ensure Hazard Analysis Critical Control Points (HACCP) requirements are followed. Daily contact is maintained with principals, teachers, students, drivers, staff, and certain vendors. Additional contact is maintained on an as needed basis with parents, organizations that rent the facility, the Department of Health, and vendors. Education and Experience An associate’s degree in Food Service Management or Nutrition and considerable experience in institutional food service management or restaurant management; or any equivalent combination of education and experience that would provide the above noted knowledge, skills and abilities. Essential Job Functions <li>Manages a food service program in an assigned school; supervises the overall operation and any special events; responsible for cafeteria operations in areas of recordkeeping, nutritional standards, free and reduced lunches, food storage, forecasting, preparation and serving of food and sanitation standards.</li><li>Adheres to a central menu prepared by a committee of Child Nutrition Managers and others; prepares food orders; orders from warehouse all office supplies, frozen food items and beverages; orders from vendors food and beverages; checks accuracy of items delivered with invoice.</li><li>Responsible for personnel management at location; schedules employees; prepares daily and general work schedules and special cleaning schedules; trains employees; and conducts performance appraisals.</li><li>Correctly follows HACCP requirements.</li><li>Maintains a daily student roster; responsible for the sale of prepaid meals; adds and deletes names as needed; maintains student meal counts.</li><li>Inspects food deliveries for compliance with standards; inspects all food service areas for cleanliness; monitors temperatures on freezers, refrigerators, and food; inspects food preparation, handling, and storage for adherence to established policies and procedures; inspects machinery and orders maintenance when necessary.</li><li>Supervises the preparation, serving, washing, clean up and storing of food for breakfast, lunch, snacks, and special functions involving catering; ensures that proper sanitizing standards are maintained and proper proportions served.</li><li>Serves as a cashier when necessary.</li><li>Counts cash received from sales and vending machines; prepares deposit slips; properly bags money; makes daily deposits at assigned banking facility.</li><li>Maintains records and completes and/or reviews daily or monthly reports such as the cash & meal service, forecast and production records, cashier funding, inventory, storage, and payroll.</li><li>Attends staff meetings, workshops, and conferences when directed.</li><li>Attends PTA meetings.</li><li>Teaches nutrition education classes; coordinates promotions; develops promotional ideas.</li><li>Participates in cooking and food service tasks when not engaged in the above duties.</li><li>Participates in promotions to increase meals served and educate the students about healthy eating.</li><li>Performs related work as required.</li>

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