Nutrition Manager II @ Herz MS (32.5 hrs./wk., 182 days)

NUTRITION SERVICES MANAGER II Summary DescriptionUnder general direction, supervise employee's and coordinate food service operations within facility, including assign and direct food preparation, service, and clean-up activities of kitchen personnel; order and receive food and supplies within the scope of an established computer inventory program; collect payments, prepare and make bank deposits. Maintains operation reports and employee records. Works collaboratively with site administrators, teachers and parents. Incumbent performs related work as required.DISTINGUISHING CHARACTERISTICS Nutrition Services Manager I: Supervise and coordinate food service operations in a facility preparing and serving fewer meals; supervises fewer adult and student workers; supervises fewer meal periods.Nutrition Services Manager II: Supervise and coordinate food service operations in a facility preparing and serving a variety of food items for breakfast, lunch and a la carte menus. Supervises a greater number of adult and student workers, and supervises a greater number of meal periods.Exemplary Duties/ResponsibilitiesManage the operation of a middle or high school kitchen. Supervise, coordinate, and assist employees engaged in a variety of food preparation activities by following a specified menu; supervise and assist in serving meals and facility clean-up; assign, train, direct, and review the work of assigned personnel and student workers; train designated back-up to run the kitchen in the absence of the manager; establishes operational priorities on a daily basis; completes evaluations for all kitchen staff; determines the kind and quantity of food and supplies required; prepares orders; receive and stocks food and supplies by established procedures; take and record perpetual inventory on the computer; maintain detailed and/or confidential records such as food costs, number of meals served, cost per meal, employee attendance, time sheets, invoices, logs, menu-planners, milk charts, student lunch eligibility, etc.; count money and accounts for monies received; prepares and deposits monies received; prepares food for meal service, prepackaging, and/or line service; run point of sale modules, cash registers and/or special food service computer programs. Supervise and assign duties to student workers; may be required to work on automatic packaging line, assist with food preparation for special functions such as banquets, barbecues, and field trips, identify and serve a reimbursable meal as defined by the USDA child nutrition program as a unit to each student; operates, maintains and cleans commercial kitchen equipment, such as mixers, grinders, slicers, griddles, fryers, refrigerators, freezers, dishwashers, microwaves and ovens; fills containers and dispensers; set-up serving equipment, containers, and carts with dishes, utensils, and food. Cleans tables, counters, carts, sinks, serving trays, washes dishes, pots and pans; maintains sanitary and safe work environment; receives and stocks groceries and supplies; performs a variety of food preparation activities, such as washing, chopping, grating, slicing, baking and frying food; measure/mix ingredients for recipes; operate cash registers or computerized point of sale units. Collect money and reconciliation of daily sales; practice proper food safety and sanitation as per Washoe County Health Department and Washoe County School District Nutrition Services; be required to travel to another school site to work; may be temporarily or permanently re-assigned to different location, dependent on program needs; maintain personal cleanliness and appearance appropriate for food handlers; provides training to new staff; upholds standards of staff and promotes a cohesive team environment.Must be able to bend, lift weight above shoulders, stand for extended periods and ability to work on your feet up to eight (8) hours.EMPLOYMENT STANDARDS Education/Experience: Any combination equivalent to education and experience that could likely provide the required knowledge and skills is qualifying. A typical way to obtain the knowledge and experience would be: Equivalent to a high school diploma; Completion of a two (2) hour Safeschools course within the first year of employment.And Two (2) years of experience in commercial or institutional food preparation.Knowledge of: Reading, writing in English and business math; cooking and food preparation techniques as applied to institutional school food preparation; established USDA guidelines concerning nutritional requirements for school breakfast/lunch programs; money handling; supervisory techniques.Skill at and Ability to: Read, write, follow and execute verbal and written instructions in English; complete reports, maintain real-time inventory and communications via a computer; plan and schedule food preparation activities adhering to recipe and menu standards, plan and schedule personnel for maximum effectiveness and efficiency; supervise and train subordinates; recover service issues with corrective actions; establish and maintain working relationships with others contacted in the course of performing assigned duties; work as part of a team that serves the needs of students; maintain accurate and detailed statistical and/or confidential records and documentation; follow detailed recipes and instructions; lift/carry up to 40 lbs, ie., cases of fresh fruit, large or heavy objects; operate cooking and food preparation equipment; food preparation.Licenses/Certificates: Possession of, or ability to obtain a Servsafe Certificate within 60 days of hire; and ability to maintain that certification as mandated by the Washoe County Health Department.THIS JOB SPECIFICATION SHOULD NOT BE CONSTRUED TO IMPLY THAT THESE REQUIREMENTS ARE THE EXCLUSIVE STANDARDS OF THE POSITION. INCUMBENTS MAY BE REQUIRED TO FOLLOW ANY OTHER INSTRUCTIONS, AND TO PERFORM ANY OTHER RELATED DUTIES AS MAY BE REQUIRED BY THEIR SUPERVISOR. The Washoe County School District is committed to providing a safe and respectful learning and working environment for all students, staff, and visitors. The District prohibits bullying, cyber-bullying, harassment, sexual harassment, and/or discrimination based on an individual's actual or perceived race, color, religion, sex (including pregnancy), national origin, age, sexual orientation, gender identity or expression, genetic information, veterans or military status, marital status, disability or the presence of any sensory, physical or mental handicap in any of its educational programs/activities and employment, or in any program or activity conducted or funded by the U.S. Department of Agriculture. The District prohibits discrimination against any youth group listed in Title 36, as a patriotic society, (i.e. Boy Scouts of America) from access to public school facilities use.Site(s) Herz Middle SchoolInternal Job Number 2026-27-E262582SalaryGrade 20Sch A: $19.68 (entry step)Sch B: $23.73 (entry step)Salaries are subject to adjustment and may increase and decrease each fiscal year. New employees hired by Washoe County School District are normally placed on the entry step of the grade of the position. View the salary schedules here.Additional Job InformationThis position is for the 2026/27 school year with an anticipated contract start date after August, 1st 2026.Benefit packages are available for all employees, eligible employees who are regularly scheduled to work 27.5 hours per week or more receive full benefits of the District which include but are not limited to;No waiting period on Medical, Dental, Vision and Life InsuranceEmployees may select an insurance plan wherein WCSD contributes 100% of insurance premiums.Sick Leave, Holiday Pay and Vacation PayPublic Employees Retirement System (PERS)Contribution options will be explained in detail during the New Employee Orientation.Salary IncreasesLongevity BonusesGuidance ResourcesAnd More - Visit our Benefits page for more information.Temporary employees working less than 6 months do not receive benefits.New employees will be fingerprinted upon hire and every five years thereafter. New employees will have $58.50 deducted from their first paycheck to help defray the cost of fingerprinting. Non-licensed employees will have $58.50 deduction when their fingerprints are completed every five years. Fingerprint fees are subject to change.Any applicant who would like to request a reasonable accommodation in any step of the selection process should contact Human Resources at (775) 348-0321.