School Nutrition Field Manager

Description:     School Nutrition Field Manager
                                225-day position  
                           $32,116  Base Salary   (based on verified full-time experience and education) 

Location: School Nutrition Department

Available: Immediately

*A negative TB test result must be on file prior to starting work

Qualifications:

• Five years minimum experience in the food service field
• Knowledge of safety regulations related to food preparation and
  service
• Basic computer knowledge and skills
• Knowledge of federal guidelines and regulations governing the
  school food service program
• Experience in supervising and training adults
• Must maintain effective relationships with food service staff,
  personnel of other departments, professionals and members of
  the public through contact and communications. Has the ability to
  plan, organize and utilize new skills and information to improve
  job performance and efficiency.

Such alternatives to the above qualifications as the Board may find appropriate and acceptable

Physical Requirements:

• While performing job responsibilities, employee is required to perform essential functions of this job to include, but not limited to, lifting, standing, reaching, walking, sitting, kneeling and stooping.

FLSA Status:     Non-Exempt

Responsible To: Director of School Nutrition

Job Goal:    Assist Director of School Nutrition with training and skill development required to stay consistent with local, state and federal regulations.
                     Will travel between schools for observation to review operations, monitor inventory and provide support for cafeteria personnel.

Performance Responsibilities:   

• On Site Daily Visits to cafeterias to observe, review daily operations anddocument visits for the Director of School Nutrition
• Monitor the service of meals for compliance with USDA federal guidelines
• Maintain accurate documentation of visit findings by school
• Evaluate sanitation and cleanliness of kitchen and cafeteria areas
• Instruct managers on day-to-day operations, to include but not limited to, maintaining substitutes when necessary, monitoring absences of kitchen staff and Instruct managers on day-to-day computer operations
• Assist Director of SN and Operations Specialist in menu planning nutrition adequate meals to federal guidelines
• Maintain student allergies and food restrictions
• Monitor and Review daily, weekly and monthly reports for accuracy and review and discuss corrections with Manager as needed
• Review and maintain Production Records
• Assist Operations Specialist with the input of weekly orders to all vendors
• Assist in staff development training of managers, assistant managers and Operators
• Monitor cafeteria physical inventory AND transfers between cafeteria managers
• Monitor and submit yearly On-Site Reviews for all cafeterias
• Assist in coordinating Seamless Summer Program to include the monitoring of day-to-day service and submit On Site Reviews for each Summer Feeding Site
• Maintain Fresh Fruit & Vegetable Program Grant for qualified schools
• Assist Director with School Nutrition personnel evaluations
• Instruct managers with daily, weekly and monthly reports
• Maintain HACCP records and update HACCP binder for each cafeteria
• Maintain Professional Standards for SN employees and district office staff
• Maintain training trackers of School Nutrition employees
• Report cafeteria DHEC inspections to SC State Department when necessary
• Transport inventory between school cafeterias when needed
• Assist bookkeeper with department rebates
• Substitute in the absence of a manager
• Attend professional development meetings
• Assist Director of SN with all bids
• Assist with Administrative Review for SCSD
• Assist Director of SN with grants, to include writing and submission of grants
• Assist with recipe development and menu planning
• Coordinate mini produce shows for elementary schools with vendors
• Attend professional staff development meetings
• Assist in providing instruction and staff development to all food service personnel with respect to local, state and federal regulations, food production and preparation techniques, food merchandising and marketing concepts, accounting for the reporting of cash collections and pro