School Nutrition Program (SNP) Manager - NCSA

PRIMARY PURPOSE:

The School Nutrition Program (SNP) Manager supervises the daily operations of the School Nutrition Program at the local school level including supervision of all SNP employees during the preparation, service and clean-up of all meals served.

MINIMUM QUALIFICATIONS:

• High School Diploma or equivalent GED required.
• Must complete training for Manager Classification required by State of Georgia within 5 years.
• Must become a ServSafe Certified Food Safety Manager within 60 days of hire date if not certified when hired.
• One year experience in School Nutrition or related food service field required.
• One year management experience in SNP or related food service field preferred.

KNOWLEDGE, SKILLS, AND ABILITIES:

• Physical Activities:
  • Walking and standing more than 60 % of the work day on hard floor surfaces.
  • Lifting and moving items weighing up to 50 pounds. Carrying items weighing up to 20 pounds.
  • Frequent lifting, carrying, bending and stooping
  • Ability to acclimate to extreme temperatures ranging from extremely hot to sub-zero.
  • Operates equipment that poses possible risk, loss or injury
  • Frequent hand and arm contact with cleaning and sanitizing chemicals including aerosol oven cleaners and spray cleaning and sanitizing chemicals.
  • Frequent exposure to food allergens including but not limited to egg, dairy, soybeans, peanuts, tree nuts, fish, crustacean shellfish (shrimp) and wheat.
• Ability to work independently and maintain confidentiality.
• Thorough knowledge of SNP regulatory procedures including Federal guidelines, school district procedures, and state and local health regulations.
• Excellent computer skills. Knowledge of Microsoft office products (Outlook and Excel are essential).
• Excellent written and oral communication and organizational skills.
• Excellent customer service skills.
• Excellent professional and leadership skills.

DESCRIPTION OF DUTIES:

Planning and Organizing:

• Ensures staff follows all Federal, State, Local, NCSS and SNP regulations, guidelines, policies, and procedures.
• Follows organizational standards to insure that all aspects of program are completed in a timely manner.
• Makes suggestions and implements agreed upon changes to continuously improve the School Nutrition Program.
• Participates in all School Nutrition promotions as assigned, including but not limited to, National School Lunch Week, National School Breakfast Week, and monthly Farm to School promotions.

Program Controls:

• Meets and exceeds financial guidelines for food, labor and supply costs.
• Follows staffing guidelines and routinely meets labor hour standards by utilizing staff efficiently.
• Implements all Federal and State guidelines relating to meal counting and claiming.
• Develops and implements daily work schedules including cleaning assignments for each position in the kitchen.
• Develops and implements daily, weekly, monthly and quarterly cleaning schedules and monitors that cleaning assignments are completed properly.

Record Keeping:

• Maintains accurate and current daily production work sheets and records for all meals served.
• Accurately maintains all records including employee and student records and maintains them for the required number of years.
• Follows all money handling procedures and ensures that money is correctly received and posted to customer accounts and investigates all overages and shortages.
• Follows food ordering and inventory procedures to maintain sufficient inventory levels for food and supplies.
• Follows all food receiving and storage procedures.

Customer Service:

• Maintains good relationships with students, faculty, administrators and all SNP personnel
• Follows through on all requests from administrators and SNP Personnel.
• Follows NCSS guidelines for attendance and dress code.
• Uses good judgment in making decisions and if unsure how to handle a situation, asks for assistance from the appropriate staff resource.
• Is flexible and willing to implement new ideas and to change as job requirements change.
• Demonstrates good customer service and public relation skills in all contacts with all SNP customers and in the NCSS community and addresses all customer problems appropriately.

Staff Supervision and Development:

• Informs SNP Area Supervisor of all employee issues and concerns.
• Documents all concerns regarding employees following the progressive disciplinary action process and documents these actions in personnel files.
• Supervises all staff during daily operations and handles all issues and concerns with staff.
• Ensures that all staff have been properly trained in all aspects of department operations and regulations as appropriate to each position.
• Implements and trains staff on HACCP, food safety, food handling and preparation procedures.
• Ensures that staff follows all menus, recipes, and portion sizes during food preparation and service.
• Trains all cashiers on cashier and money handling procedures and insures that cashiers follow all procedures as trained.