SUMMARY:  Supports the efforts of the Child Nutrition Director and the Child Nutrition Department by assisting in menu development, nutritional analysis and HACCP compliance.  Manages the point of sale system database to include the Free & Reduced meal application/verification process.  Orders food and supplies for the Food Service Department.  Prepares accounting reports.  Compiles payroll information for Director’s review.  Trains Child Nutrition staff.  Responsible for decisions related to the department in the absence of the food service director.  This is a safety sensitive position.

 

ESSENTIAL DUTIES AND RESPONSIBILITIES:  This list is meant to be representative, not exhaustive. Some incumbents may not perform all the duties listed.  In other cases related duties may also be assigned.  Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions of the position.

 

• Ensures compliance with USDA National School Lunch Program for meal application/benefit issuance and menu compliance.
• Prepares reports related to nutritional analysis and menu costing, payroll and purchasing. Makes menu recommendations to the director to ensure compliance and to meet department financial goals.
• Reviews site Production Records and Sales Reports to ensure compliance.
• Provides food safety training, department procedure training/instruction to Child Nutrition staff per operational standards.  Monitors HACCP program compliance.
• Prepares/provides information to the students/community to support the goals of the National School Lunch program.
• Provides new hire training in food safety and safe work practices. Provides training on Point-of-Sale.
• Participates in interviewing applicants and makes hiring recommendations for department positions.
• Conducts on-site reviews, prepares exception reports and makes compliance recommendations to the director.
• Supervises employees in training and assists with employee evaluations.
• Performs additional related duties as assigned.

 

MINIMUM QUALIFICATIONS:  The requirements listed below are representative of the knowledge and abilities required to satisfactorily perform essential duties and responsibilities.

 

Knowledge of:

• Food service safety and sanitation practices – health and safety codes to comply with HACCP regulations.
• All USDA-National School Meal Program regulations.
• Baking/cooking practices and methods.
• Sound business practices.

 

Ability to:

• Make independent management decisions.
• Communicate effectively verbally and in writing.
• Maintain effective working relationships with others.
• Operate commercial food service equipment.
• Provide technical leadership in food service management.
• Plan, organize and supervise the work of others.

 

EDUCATION and/or EXPERIENCE:  Any combination of education and experience that demonstrates possession of the requisite knowledge and abilities is acceptable.

• BS or BA degree with an emphasis in nutrition, food science or food service management.
• Experience in food preparation; Serve-Safe Certificate required.
• Supervisory experience—effective team leader.

 

ADDITIONAL REQUIREMENTS:

• Bi-lingual-English/Spanish desirable.
• Must regularly lift up to 25 pounds and occasionally lift or move up to 50 pounds in accordance with risk management guidelines.
• Valid Arizona Driver’s License.