Washoe County School District
Nutrition Services Roving Elementary Manager (27.5 hrs/wk, 182 days)
Washoe County School District, Carson City, Nevada, United States,
NUTRITION SERVICES ELEMENTARY MANAGER
SUMMARY DESCRIPTION
Under supervision, supervise employees and coordinate food service operations within facility, including assign duties, food preparation, service, and clean-up. Assist in preparing and serving meals for breakfast, hot lunch and a la carte menus. Order, receive and store food and supplies, collect payments, prepare bank deposits. Maintain operation reports and employee records. Incumbent performs related work as required.
DISTINGUISHING CHARACTERISTICS
The Nutrition Services Elementary Manager may be required to serve breakfast and/or lunch meal service, as Program needs dictate. Oversee food service operations within a facility serving meals. Duties include ordering and receiving food and supplies within the scope of an established computer inventory program, collecting and recording payments, computer data input, preparing and making bank deposits. Supervises Worker I, and oversee activities of student workers. Provides training to new staff; upholds standards of staff and promotes a cohesive team environment. Works collaboratively with site administrators, teachers and parents.
EXEMPLARY DUTIES/RESPONSIBILITIES
Manage the operation of an elementary kitchen; supervise, coordinate, and assist employees in a variety of food preparation activities by following a specified menu.
Supervise and assist in serving meals and facility clean-up; assign, train, direct, and review the work of assigned personnel and student workers.
Train designated Worker I to run the kitchen in the absence of the Manager; establishes operational priorities on a daily basis.
Completes evaluations for subordinates; operates, cleans, and maintains commercial kitchen equipment.
Set up serving lines, containers and carts with dishes, utensils, and food; cleans tables, counters, carts, sinks, serving trays, washes dishes, serving containers, etc.
Maintains sanitary and safe work environment; maintain detailed and/or confidential records.
Prepares and deposits monies received; determines the quantity of food and supplies required.
Prepares food orders on the computer; takes and records perpetual inventory utilizing a computerized system.
Receives and stocks groceries and supplies by established procedures; performs a variety of food preparation activities.
Collect payments and pre-payments for meals, reconcile daily cash sales; identify and serve a reimbursable meal.
May be required to work on automatic packaging line, assist with food preparation for special functions.
Practice and ensure proper food safety and sanitation is observed.
Must be able to bend, lift weight above shoulders, stand for extended periods and ability to work on your feet up to eight (8) hours. Must be able to lift and carry up to 40 pounds, following WCSD and Nutrition Services safety standards.
EMPLOYMENT STANDARDS
Experience/Education: Any combination of education and experience that could likely provide the required knowledge and skills is qualifying. A typical way to obtain the knowledge and experience would be:
Six (6) months to one (1) year of preparing and serving food; institutional food service experience is desired. Completion of a two (2) hour Safeschools course is required within the first year of employment.
Knowledge of: Reading, writing in English and business math; food preparation techniques as applied to institutional school food preparation; established USDA guidelines concerning nutritional requirements for school breakfast/lunch programs; money handling; supervisory techniques.
Skill at and Ability to: Read, write, follow and execute verbal and written instructions in English; complete reports, maintain perpetual inventory and communications via a computer; plan and schedule food preparation activities adhering to recipe and menu standards.
Licenses/Certificates: Possession of, or ability to obtain a Servsafe Certificate within 60 days from date of hire, and ability to maintain that certification as mandated by the Washoe County Health Department.
THIS JOB DESCRIPTION IS NOT A COMPLETE STATEMENT OF ESSENTIAL FUNCTIONS, RESPONSIBILITIES OR REQUIREMENTS. REQUIREMENTS ARE REPRESENTATIVE OF THE MINIMUM LEVEL OF KNOWLEDGE, SKILL AND/OR ABILITIES. MANAGEMENT RETAINS THE DISCRETION TO ADD OR CHANGE TYPICAL DUTIES OF A POSITION AT ANY TIME.
The Washoe County School District is committed to providing a safe and respectful learning and working environment for all students, staff, and visitors.
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SUMMARY DESCRIPTION
Under supervision, supervise employees and coordinate food service operations within facility, including assign duties, food preparation, service, and clean-up. Assist in preparing and serving meals for breakfast, hot lunch and a la carte menus. Order, receive and store food and supplies, collect payments, prepare bank deposits. Maintain operation reports and employee records. Incumbent performs related work as required.
DISTINGUISHING CHARACTERISTICS
The Nutrition Services Elementary Manager may be required to serve breakfast and/or lunch meal service, as Program needs dictate. Oversee food service operations within a facility serving meals. Duties include ordering and receiving food and supplies within the scope of an established computer inventory program, collecting and recording payments, computer data input, preparing and making bank deposits. Supervises Worker I, and oversee activities of student workers. Provides training to new staff; upholds standards of staff and promotes a cohesive team environment. Works collaboratively with site administrators, teachers and parents.
EXEMPLARY DUTIES/RESPONSIBILITIES
Manage the operation of an elementary kitchen; supervise, coordinate, and assist employees in a variety of food preparation activities by following a specified menu.
Supervise and assist in serving meals and facility clean-up; assign, train, direct, and review the work of assigned personnel and student workers.
Train designated Worker I to run the kitchen in the absence of the Manager; establishes operational priorities on a daily basis.
Completes evaluations for subordinates; operates, cleans, and maintains commercial kitchen equipment.
Set up serving lines, containers and carts with dishes, utensils, and food; cleans tables, counters, carts, sinks, serving trays, washes dishes, serving containers, etc.
Maintains sanitary and safe work environment; maintain detailed and/or confidential records.
Prepares and deposits monies received; determines the quantity of food and supplies required.
Prepares food orders on the computer; takes and records perpetual inventory utilizing a computerized system.
Receives and stocks groceries and supplies by established procedures; performs a variety of food preparation activities.
Collect payments and pre-payments for meals, reconcile daily cash sales; identify and serve a reimbursable meal.
May be required to work on automatic packaging line, assist with food preparation for special functions.
Practice and ensure proper food safety and sanitation is observed.
Must be able to bend, lift weight above shoulders, stand for extended periods and ability to work on your feet up to eight (8) hours. Must be able to lift and carry up to 40 pounds, following WCSD and Nutrition Services safety standards.
EMPLOYMENT STANDARDS
Experience/Education: Any combination of education and experience that could likely provide the required knowledge and skills is qualifying. A typical way to obtain the knowledge and experience would be:
Six (6) months to one (1) year of preparing and serving food; institutional food service experience is desired. Completion of a two (2) hour Safeschools course is required within the first year of employment.
Knowledge of: Reading, writing in English and business math; food preparation techniques as applied to institutional school food preparation; established USDA guidelines concerning nutritional requirements for school breakfast/lunch programs; money handling; supervisory techniques.
Skill at and Ability to: Read, write, follow and execute verbal and written instructions in English; complete reports, maintain perpetual inventory and communications via a computer; plan and schedule food preparation activities adhering to recipe and menu standards.
Licenses/Certificates: Possession of, or ability to obtain a Servsafe Certificate within 60 days from date of hire, and ability to maintain that certification as mandated by the Washoe County Health Department.
THIS JOB DESCRIPTION IS NOT A COMPLETE STATEMENT OF ESSENTIAL FUNCTIONS, RESPONSIBILITIES OR REQUIREMENTS. REQUIREMENTS ARE REPRESENTATIVE OF THE MINIMUM LEVEL OF KNOWLEDGE, SKILL AND/OR ABILITIES. MANAGEMENT RETAINS THE DISCRETION TO ADD OR CHANGE TYPICAL DUTIES OF A POSITION AT ANY TIME.
The Washoe County School District is committed to providing a safe and respectful learning and working environment for all students, staff, and visitors.
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