Escondido Union High School District
Job Title: Site Manager (Student Nutrition)
Employee Unit: Classified Bargaining Unit
Job Family: Student Nutrition
FLSA Status: Nonexempt
Salary Level: 20
Approved By: Board of Education
Approved Date: 8/27/13
NATURE OF WORK
To manage one campus kitchen.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.
Trains staff to follow and/or find recipes. Review all recipes – rewrite old ones as necessary, develop new ones; print recipes for kitchen notebooks.
Review all nutrient analysis in recipes; update to meet state and federal guidelines.
Review/revise site specific HACCP handbooks; update standard operating procedures.
Review and revise daily production sheets; review and revise ordering procedures and forms for vendors after contract awards.
Schedules work flow.
Schedules substitutes or assign extended hours to existing staff to cover absences.
Prepares money for deposit in a secure manner and takes daily deposits to Principal's designee.
Close out start up funds for current year; prepare new funds for upcoming year.
Prepares reports regarding number of meals sold and amounts of deposit. Prepares end of year reports to meet state and federal guidelines.
Complete end of year procedures in Schoolhouse / Complete start of year data in Schoolhouse.
Contact vendors to schedule inspections and routine maintenance on equipment.
Prepare signs for kitchen windows (state required signs/marketing signs).
Places equipment and uniform orders.
Monitors refrigerator temperatures and temperature logs.
Monitors leftovers to determine if production needs to be adjusted.
Orders pizzas, milk, chips, donuts, bagels, etc. for site on a weekly basis.
Processes free and reduced lunches, responds to questions from parents regarding status of application.
Orders perishable food through central kitchen on a daily basis.
Monitors cleanliness of facility.
May service after school sales.
Responds to and fixes or refers (to Student Nutrition Supervisor) problems defined by Health Inspector.
Serve Summer School nutrition break; secure staff and food for preparation and serving; make bank deposits in the absence of site cashiers.
Coordinates and directs the work of all Student Nutrition Workers and Assistant Manager assigned to the site. Responsibilities include interviewing and training employees; planning, assigning, and directing work; addressing complaints and resolving problems.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
EDUCATION and/or EXPERIENCE
High school diploma or general education degree (GED); minimum two years of school cafeteria or similar food service experience; some experience either as an assistant site manager or other position where leadership skills are used.
Use and care of ranges, ovens, and other kitchen equipment; modern methods of quantity food preparation and serving; reading and writing communication skills; interpersonal skills using tact patience and courtesy; computer applications and ability to learn specialized software.
Read and comprehend documents such as safety rules, recipes, order forms, correspondence, and memos; write simple correspondence, complete forms; effectively provide information and answer questions in one-on-one and small group situations to other employees, students, administrators, parents and outside vendors; define problems, collect data, establish facts, and draw valid conclusions; understand a variety of instructions furnished in written, oral, menu or schedule form; deal with problems involving several concrete variables in standardized situations; make quick decisions.
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to perform these operations using units of American money; make and count change; calculate figures and amounts such as discounts, percentages, volume and proportions.
CERTIFICATES, LICENSES, REGISTRATIONS
Food Handlers Card
Food Safety Manager Certification (with National Registry of Food Safety Professionals)
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. The employee frequently is required to climb or balance and stoop, kneel, crouch, or crawl. The employee is occasionally required to sit. The employee must regularly lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is frequently exposed to wet and/or humid conditions, extreme cold, and extreme heat. The employee is occasionally exposed to moving mechanical parts; high, precarious places; fumes or airborne particles; and outside weather conditions. The noise level in the work environment is usually loud.
The person assigned to this position must have the ability to work well with others and to motivate and coordinate others. Must be multi-tasked and able to perform under close timelines. Must demonstrate a genuine liking for adolescents and the ability to be firm but friendly. Must be professional in demeanor and attire.