High paying Jobs in San Mateo, CA

SCHOOL NUTRITION MANAGER (CAFETERIA LEVEL)

JOB DESCRIPTION

School Nutrition Manager, also known as School Food Service Managers, work in a single school and report to the School Nutrition Supervisor. Manager's job functions include menu planning, procurement, food production, sanitation, service, record keeping, marketing, personnel management, and professional development.

Job Goal

To ensure the smooth operation of the School Nutrition Program; the production of high-quality, nutritious meals; and to maintain a fiscally stable cafeteria.

Rules and Regulations:

• Complies with all federal, state, and local policies, procedures, rules, regulations and guidelines.

Meal Preparation and Service:

• Provides leadership to on-site school nutrition staff.
• Keeps accurate daily records of the number of lunches, breakfast, snacks (if applicable) served.
• Oversees all kitchen functions and has the ability to cook, bake and cashier when needed.
• Assists with preparing food using standardized recipes and determines if the finished product is of the best quality in both flavor and appearance before it is served.
• Ensures all food usage, preparation and leftovers are detailed on the production record as required.
• Oversees that the supply of food offered is replenished regularly during meal service periods.
• Assists with setting up the cafeteria line for service and serves students and staff standard portions to ensure that a reimbursable meal is served.

Purchasing, Receiving and Storage:

• Assumes responsibilities for ordering, receiving, storing, handling, preparing and serving of food according to established standards.
• Determines amounts of food and supplies to be purchased.
• Place orders for all food and supplies to be purchased.
• Maintains records as required on all food and supplies.
• Ensures that all food and supplies are received and stored with consideration given to proper food safety and handling procedures.

Reports and Record Keeping:

• Maintains accurate paperwork, to include food and equipment inventories, food production records, food orders, end of day and end of month reporting documents.
• Collects, counts and deposits all money as required.
• Plans work schedules for all employees and delegates responsibilities.
• Assists in the preparation of other records as necessary for efficient operation of the program or for auditing purposes.

Safety, Sanitation, and Security:

• Assures that sanitation and safety practices in all phases on the School Nutrition Operation meets established standards as outlined.
• Assists with keeping work areas as clean and orderly as possible at all times and observes all rules of safety and sanitation.
• Maintains personal appearance and hygiene according to policy.
• Reports immediately to the School Nutrition Coordinator any problem or accident occurring in the kitchen or the School Nutrition area.
• Assigns/assists in the daily clean-up of the kitchen, service, and cafeteria areas.
• Assigns/assists with major cleaning of equipment and areas at regularly scheduled intervals.

Public Relations:

• Promotes increasing participation through good public relations and marketing skills with students, administration, faculty, and parents.
• Responds and relates well to people in all positions and is seen as a team player.
• Promotes good public relations by supporting the School Nutrition Program by actions, words, and deeds.

Performance Standards:

• Physically able to lift 30-40 pounds
• Ability to stand for extended periods of time
• Performs and completes all scheduled tasks to the required quality and time standards.
• Works to promote teamwork and efficient production.
• Performs any other duties as assigned.

Minimum Job Qualifications:

• High School Diploma or equivalent and food service experience.
• Ability to operate a computer with knowledge of Microsoft Windows, Word, and Excel.
• Ability to complete and maintain computer reports, forms and records as required.
• Ability to organize, delegate, instruct, supervise and evaluate people.
• Ability to properly convert standardized recipes.
• Ability to complete written forms and records and submit by designated due date.