School Nutrition Site Manager

About the Employer

Job Summary

This position provides direct oversight and supervision of the school nutrition program and staff at 12+ assigned schools. Responsible for the planning, implementing, coordinating, and analyzing the effectiveness of the program in assigned schools; ensures compliance with federal (USDA), state (GA DOE), and local regulations and laws, along with the goals of the department and stakeholders of the district.

Distinguishing Characteristics

This job has supervisory responsibilities.

Managing Oversight and Functions

Manage the oversight and functions of 12+ cafeterias. Provide general supervision to school nutrition managers and their staff.

Administration, Promotion, and Development

Assist in the administration, promotion, and development of the National School Lunch Program (NSLP), School Breakfast Program (SBP), Summer Feeding, After-School Program (ASP), Child and Adult Care Food Program (CACFP), and other programs in compliance with federal, state, and local regulations and policies. Participate in the planning, implementation, coordination, and analyzing the effectiveness of food service programs in assigned schools.

Operations Improvement

Analyze the operations of school cafeterias for effectiveness and efficiency; work with managers and staff to implement improvements and changes in service, food preparation, menus, personnel selection, and placement, facilities, and equipment. Ensure adherence of school nutrition programs to federal, state, and local laws, rules, and regulations. Work to ensure adherence of requirements for sanitation, safety, administration, and nutritional standards.

Staffing and Development

Assist in the development and administration of staffing allocations; provide input, guidance, and approval on overtime or additional hours for assigned school nutrition staff. Provide guidance, advice, and support in the development of work schedules and production schedules. Participate in the development of budgets for assigned schools and the department. Monitor profit and loss of cafeteria operations at assigned schools and help to develop and initiate improvements to increase effectiveness. Participate in investigations and resolutions of complaints and issues related to sites assigned in conjunction with the school nutrition program, site support supervisor, and director of human resources. Evaluate the work performance of nutrition managers. Participate in the hiring process. Participate in the planning and conducting of staff development programs for employees. Make recommendations and suggestions on facilities, equipment, and layout and design of new and existing cafeterias. Attend meetings, conferences, workshops, etc., as necessary to meet USDA professional standards requirements. Assist in the bid development process; participate in product testing and evaluation of items for school nutrition program procurement. Promote student advocacy groups to develop partnerships with the school cafeterias; work with teachers/administrators to improve and promote nutrition education and foster engagement. Perform special projects as requested. Perform other duties as assigned.

Minimum Education and Experience Requirements

Associate’s degree required; Bachelor’s degree preferred. Two (2) years of relevant school nutrition programs experience. Two (2) years supervisory experience at an equal level of responsibility in school nutrition preferred. Experience in volume food production, planning, food ordering, meal preparation and service, preparation of financial reports, personnel management, or an equivalent combination of education, experience, and/or training that provides the required knowledge and abilities.

Knowledge of Regulations and Procedures

Knowledge of federal and state laws and regulations governing school nutrition programs. Knowledge of principles and procedures of school nutrition, food safety and sanitation, cost expenses, and portion controls. Knowledge of Hazardous Analysis Critical Control Point (HACCP) system.

Operational Skills

Knowledge of quantity food production and service, including preparation methods, culinary techniques, and ordering. Knowledge of principles and techniques of supervision and management principles.

Analytical and Problem-Solving Skills

Critical thinking skills and reasoning to identify strengths, weaknesses, and alternative solutions to problems. Ability to analyze financial data and cafeteria operations, determine inefficiencies and inconsistencies, and implement corrective action. Ability to assess and resolve problems, issues, conflicts, and prepare various reports.

Communication and Interpersonal Skills

Ability to communicate effectively both verbally and in writing. Ability to maintain good working relationships. Ability to develop, train, coach, and mentor staff. Ability to delegate tasks appropriately.

Travel Requirements

Ability to travel. Overnight travel required (up to 10 nights per year).

Certification, License, and Special Requirements

Must have (or obtain within first 14 days of employment) ServSafe certification. Must possess valid driver’s license and insurance. Daily use of automobile is required. Additional certifications may be required.

Physical Demands

Medium work: lifting or moving 20-30 pounds occasionally. Position requires sitting for extended periods, walking, standing, bending, pushing, pulling, lifting and reaching, normal finger dexterity, visual acuity (with or without corrective lenses), hearing, talking, and grasping are required to perform essential functions.