QUALIFICATIONS

• High school diploma or General Educational Development (GED) certificate required.
• Experience in institutional food service, preferably school nutrition programs, required.
• Must obtain and maintain Sanitation and Safety Certification as required by the Georgia Food Code.
• Completion of the Manager and Culinary Pathway courses for Managers – if not, must obtain within one (1) year of the date of hire.

 

REPORTS TO: 

School Nutrition Director

 

JOB GOAL:

To organize, direct, train, and assist school nutrition personnel in the daily preparation and service of large quantities of food, ensuring that students receive attractive, nutritious meals in an environment that promotes efficiency, cleanliness, safety, and excellent customer service.

 

PROFESSIONAL RESPONSIBILITIES:

• Demonstrate effective verbal and written communication skills.
• Follow written and oral instructions accurately and efficiently.
• Maintain working knowledge of food service materials, methods, equipment, sanitation procedures, and Hazard Analysis and Critical Control Point (HACCP) requirements.
• Prepare and maintain all required records accurately and in a timely manner.
• Model professionalism through appropriate dress, punctuality, regular attendance, and adherence to established work schedules.
• Maintain working knowledge of National School Lunch Program (NSLP) and School Breakfast Program (SBP) regulations and requirements.

 

HUMAN RELATIONS RESPONSIBILITIES:

• Work cooperatively and effectively with supervisors, coworkers, and school personnel.
• Demonstrate courtesy and professionalism in all interactions.
• Foster positive working relationships with employees.
• Maintain positive relationships with students, parents, and the public.
• Promote a positive image of the school and school district.
• Provide excellent customer service to all stakeholders.

 

JOB RESPONSIBILITIES:

• Maintain compliance with Board of Education policies and all applicable federal, state, and local regulations governing school nutrition programs.
• Follow written and oral directives from the School Nutrition Director.
• Ensure standardized recipes are available and consistently utilized by staff.
• Ensure all nutrition standards and meal pattern requirements are met.
• Supervise and/or participate in the preparation, service, and storage of food.
• Develop and assign work schedules and responsibilities for school nutrition personnel.
• Maintain kitchen facilities and equipment in a safe, orderly, and sanitary condition.
• Assist in the development of the kitchen HACCP plan and ensure implementation and compliance.
• Prepare and submit accurate daily, weekly, and monthly reports, including financial and operational records.
• Verify deliveries and received goods or train designated staff members to perform these duties.
• Collect meal payments with assistance from designated cashiers.
• Maintain the financial integrity of the school's nutrition program.
• Attend required manager meetings, training sessions, and professional development activities.
• Recommend improvements to enhance program efficiency and effectiveness.
• Implement approved menus and provide feedback regarding student acceptance and participation.
• Arrange for substitute personnel from the approved substitute list when necessary.
• Implement cost-control measures and quality assurance procedures.
• Evaluate employee performance and maintain documentation of employee successes, concerns, and corrective actions during mid-year and end-of-year evaluations.
• Perform additional duties and responsibilities as assigned to ensure the successful operation of the school nutrition program.

 

APPEARANCE RESPONSIBILITIES:

• Maintain a neat, clean, and professional appearance.
• Wear the approved uniform daily.
• Keep fingernails short and free of nail polish.
• Wear no jewelry except a plain wedding band and watch.
• Wear an approved hair restraint or hairnet at all times while working in food preparation and service areas.
• Wear approved skid-resistant shoes daily.

 

PHYSICAL REQUIREMENTS:

• Ability to perform tasks involving moderate lifting, carrying, pushing, and pulling of up to 50 pounds.
• Ability to stand and work for extended periods of time.
• Ability to work in varying temperatures, including exposure to heat from ovens and cold temperatures in walk-in refrigerators and freezers.

 

PROFESSIONALISM RESPONSIBILITIES:

• Attend required training sessions and professional development opportunities.
• Complete at least ten (10) hours of annual continuing education and/or professional training each year.
• Demonstrate initiative in improving job knowledge and skills.
• Confer regularly with the School Nutrition Director regarding program operations, concerns, and recommendations.
• Maintain confidentiality and professionalism in all aspects of employment.
• Support the mission, goals, and objectives of the school district and School Nutrition Program.

 

TERMS OF EMPLOYMENT:

• 190–195 days per year.
• 8 hours per day.
• Salary and work year shall be established by the Board of Education according to the approved salary schedule and personnel policies.

 

EVALUATION:

Performance of this position will be evaluated at least annually in accordance with Board policy and administrative procedures.