child nutrition manager

Orange County School District - NC

<div><p><b><i>ORANGE COUNTY SCHOOLS</i></b></p><p><b>
POSITION DESCRIPTION</b></p><div><div><p><b><i>
POSITION TITLE</i></b></p><p><b><br>
Child Nutrition Manager</b></p></div><div><p><b><i><br>
SCHOOL/DEPARTMENT</i></b></p><p><br>
Assigned school</p></div><div><p><b><i><br>
SALARY</i></b></p><div><p><br>
Salary Grade 58 plus supplement</p><p>
Additional Monthly Supplement:</p><p>
(Experience)</p><p>
0-10 years = $250.00</p><p>
11-19 years = $350.00</p><p>
20+ years = $450.00</p></div></div><div><p><b><i><br>
FLSA STATUS</i></b></p><p><br>
Non-exempt</p></div><div><p><b><i><br>
REPORTS TO</i></b></p><p><br>
Director of Child Nutrition Services</p></div><div><p><b><i><br>
SUPERVISES</i></b></p><p><br>
Cafeteria Assistants</p></div><div><p><b><i><br>
WORK WEEK SCHEDULE</i></b></p><p><br>
Monday - Friday</p></div><div><p><b><i><br>
WORK HOURS</i></b></p><p><br>
20 Minimum</p></div><div><p><b><i><br>
NUMBER OF MONTHS PER YEAR</i></b></p><p><br>
Based on the school calendar</p></div></div><p></p><p><b><i><br>
POSITION PURPOSE:</i></b></p><p></p><p><br>
The Child Nutrition Manager is responsible for planning, managing, monitoring, supervising, and providing assistance in the provisioning, operation, and functions of the school food service facility (cafeteria) with a staff serving breakfast and lunch with additional &agrave; la carte sales.</p><p></p><p><b><i><br>
MINIMUM QUALIFICATIONS</i></b>:</p><p></p><p><b><i><br>
KNOWLEDGE, SKILLS, AND ABILITIES</i></b></p><ul><li>
Thorough knowledge of the preparation, cooking, and serving of food in large quantities
</li><li>General knowledge of food quality and values</li><li>
Some knowledge of special dietary requirements</li><li>
General knowledge of the practices used in receiving and storing food in large quantities</li><li>
General knowledge of kitchen sanitation and safety measures used in food handling and in the operation, cleaning, and care of utensils, equipment, and the work area</li><li>
General knowledge of the free and reduced lunch program available for students and the ability to be sensitive to the needs of the students who qualify for assistance</li><li>
General knowledge of financial management, recording, and receipting</li><li>
Ability to supervise the work of others</li><li>
Ability to prepare reports</li><li>
Ability to establish and maintain effective working relationships with associates, students, and school staff</li><li>
Ability to maintain emotional control</li><li>
Ability to work with others in a close, fast-paced environment</li><li>
Ability to address customers and staff in a pleasant, courteous manner</li><li>
Ability to be organized and able to manage multiple responsibilities simultaneously, and correctly complete reports and documents promptly</li></ul><p><b><i>
EDUCATION, TRAINING, AND EXPERIENCE</i></b></p><ul><li>
High School diploma or GED</li><li>
Must have completed the manager training class and successfully performed responsibilities while training as an on-the-job manager</li><li>
Considerable experience in school food services or other food services</li><li>
Relevant training in Nutrition, Operations, Administration and Communications, and Marketing per the USDA Professional Standards</li><li>
Any equivalent combination of training and experience that provides the required knowledge, skills, and abilities</li></ul><p><b><i>
CERTIFICATION AND LICENSE REQUIREMENTS</i></b></p><ul><li>
Valid SNA Certificate in School Nutrition and School Nutrition Specialist (SNS) Credential
</li><li>Continued participation in food service continuing education courses as required by the USDA
</li><li>Must possess a valid driver&rsquo;s license issued by the NC Department of Motor Vehicles</li></ul><p><b><i>
PREFERRED QUALIFICATIONS:</i></b></p><ul><li>
Associate&rsquo;s or Bachelor&rsquo;s degree from an accredited institution in food services management or a related area</li><li>
Advanced training in USDA Professional Standard requirements</li></ul><p><b><i>
ESSENTIAL DUTIES AND RESPONSIBILITIES</i></b></p><ul><li>
Plan, coordinate, assign, oversee, and participate as required in the preparation, cooking, and serving of food</li><li>
Prepare and maintain necessary records and files</li><li>
Identify problems and suggest changes regarding methods and procedures</li><li>
Open the kitchen, set up the equipment, and prepare the cafeteria for serving</li><li>
Train personnel in operational procedures</li><li>
Maintain accurate food service records</li><li>
Maintain consistency in food preparation and service to students and school employees
</li><li>Prepare equipment for food preparation and monitor refrigeration equipment</li><li>
Order cafeteria supplies and prepare food orders as needed</li><li>
Prepare food as needed</li><li>
Prepare USDA inventory and production records</li><li>
Set up money for cash registers</li><li>
Count and balance cash received, prepare deposit slips, and deposit monies in the bank
</li><li>Prepare work details for the next day; secure the kitchen for the next day, and when not in use
</li><li>Supervise the cleaning and sanitizing of eating utensils, counters, and equipment
</li><li>Compile reports, bills, deposit slips, and cash register reports</li><li>
Receive, check, and sign for food delivered to school</li><li>
Prepare work schedule and keep worker time sheets</li><li>
Prepare food production reports</li><li>
Prepare roster sheets</li><li>
Coordinate efforts with school staff, faculty, and support personnel that include delivery, maintenance, security, and custodial activities</li><li>
Collaborate with administration and the school Test Coordinator regarding meal service schedule during end-of-course and end-of-year assessments; prepare bag lunches for students as necessary
</li><li>Attend required meetings</li><li>
Perform other duties as assigned by the Principal or the Director of Child Nutrition</li></ul><div><div><p><b>
WORKING CONDITIONS</b></p></div><div><p><b><br>
PHYSICAL DEMANDS</b></p><p><br>
Work is considered moderate to heavy physical work requiring the exertion of up to 50 pounds of force. Must be able to withstand heat and stand for long periods. Some walking, moving, climbing, carrying, bending, kneeling, crawling, reaching, handling, pushing, and pulling can be involved.</p></div><div><p><b><br>
WORK ENVIRONMENT</b></p><p><br>
Employees in this position are required to work in indoor and outdoor environments and come into direct contact with OCS staff, students, and the public.</p></div><div></div><div><p><b><br>
ACKNOWLEDGEMENTS</b></p></div><div><p><br>
The following signatures acknowledge that the supervisor has verified the accuracy of the position description, has discussed position requirements with the employee, and has advised the employee of work performance expectations</p></div><div></div><div><p><i><br>
Reviewed by: Employee's Signature</i></p><p><i><br>
Date</i></p></div><div></div><div><p><i><br>
A</i><i>pproval by: Supervisor's Signature</i></p><p><i><br>
Date</i></p></div><div></div><div><p><br>
The completed and signed position description shall be maintained at the employee&rsquo;s work location, shall be reviewed with the employee by his or her immediate supervisor, should be revised as required, and shall serve as the basis for all required evaluations.</p></div></div><p></p><p><b><br>
DISCLAIMER: </b><i>The above statements are intended to describe the general purpose and responsibilities assigned to this position. They are not intended to contain or be interpreted as a comprehensive inventory of all duties, responsibilities, and skills that may be required of the employees assigned to this position. This description may be revised by the supervisor, with HR review and approval, at any time.</i></p><p></p><p><i><br>
200 E. King St., Hillsborough, NC 27278 Version 10/13/2017</i></p></div>

Child Nutrition Manager

Weber School District

<div><p>A position has been declared open in the Weber School District for a Nutrition Service Unit Manager. This position is for 8.00 hours per day, 181 days (9 months) per year, is compensated according to Lane 3 of the Nutrition Service Worker Salary Schedule, and is eligible for benefits.</p><p><br>
</p><p>Applicants shall apply at wsd.schoolspring.com. Files will be reviewed before interviews are scheduled.</p><p></p><p><b><br>
**INTERESTED INTERNAL APPLICANTS: ENSURE YOU ARE MARKED AS AN INTERNAL CANDIDATE TO HAVE ACCESS TO THE INTERNAL APPLICATION. </b><b>CLICK HERE FOR A GUIDE</b><b> (WSD LOGIN CREDENTIALS REQUIRED)**</b></p><p></p><p><b><br>
THIS POSITION WILL REMAIN OPEN UNTIL FILLED, AFTER A MINIMUM OF 5 WORKING DAYS</b></p><p></p><p><b><br>
Purpose Statement:</b></p><p><br>
The job of Unit Manager was established for the purpose/s of managing and overseeing the preparation and serving of food items that meet mandated nutritional requirements; overseeing that the facilities of the kitchen are maintained in a safe and sanitary condition; instruct and assist food service personnel; order food items for meals based on production records, maintain a budget, and maintain financial and daily records. This position is also responsible for supervising employees.</p><p></p><p><b><br>
Essential Functions:</b></p><ul><li>
Bakes one or more items for the purpose of meeting projected meal requirements.</li><li>
Carry frequently up to 25 pounds a distance of 6 feet (e.g. food, supplies and equipment) for the purpose of stocking, storing, preparing and serving food and cleaning and storing equipment.</li><li>
Checks students and staff through food line for the purpose of recording food purchased and collecting money.</li><li>
Cleans utensils, equipment, and storage, food preparation and serving areas for the purpose of maintaining required sanitary conditions.</li><li>
Cooks food, prepared and/or from scratch, for the purpose of meeting mandated requirements and/or projected meal requirements.</li><li>
Inspects food items and/or supplies for the purpose of verifying quantity and specifications of orders and/or complying with mandated health standards.</li><li>
Lift occasionally up to 50 pounds to a height of 36 inches and frequently up to 40 pounds to a height of 48 inches and frequently up to 15 pounds to height of 80 inches. (e.g. food, supplies, equipment) for the purpose of stocking, storing, preparing and serving food and cleaning and storing equipment.</li><li>
Monitors kitchen and cafeteria areas for the purpose of ensuring a safe and sanitary working environment.</li><li>
Push, Pull Or otherwise move a wheeled appliance occasionally up to 75 pounds a distance of 36 inches, frequently a cart up to 50 pounds a distance of 10 feet (e.g. food, supplies and equipment) for the purpose of stocking, storing, preparing and serving food and cleaning and storing equipment.</li><li>
Reports equipment malfunctions to the unit manager for the purpose of maintaining equipment in safe working order.</li><li>
Communicate appropriately and professionally with students, staff and parents. .</li><li>
Serves one or more items of food for the purpose of meeting mandated nutritional requirements and/or requests of students and school personnel.</li><li>
Stocks food, condiments and supplies for the purpose of maintaining adequate quantities and security of items.</li><li>
Accounts for accurate daily record keeping (e.g. daily production records, edit checks, financial reconciliation and basic computer skills, etc.) for the purpose of meeting mandated regulations and maintaining a budget.</li><li>
Assists other personnel as may be required for the purpose of supporting them in the completion of their work activities.</li><li>
Displays high moral character and integrity for the purpose of supervision and keeping confidences.</li><li>
Estimates food preparation amounts for the purpose of meeting projected meal requirements and minimizing waste.</li><li>
Follows district, state, and federal regulations for the purpose of maintaining the standards of the child nutrition programs.</li><li>
Inspects food items and/or supplies for the purpose of verifying quantity and quality.</li><li>
Inventories food, condiments and supplies for the purpose of ensuring availability of items.</li><li>
Lifts up to 60 pounds (e.g. food, supplies, equipment) for the purpose of stocking, storing, preparing and serving food and cleaning and storing equipment.</li><li>
Push, Pull Or otherwise move an item up to 75 pounds a distance of 36 inches, frequently a cart up to 75 pounds a distance of 10 feet (e.g. food, supplies and equipment) for the purpose of stocking, storing, preparing and serving food and cleaning and storing equipment.</li><li>
 Manages and Instructs food service employees and student workers for the purpose of maintaining effective working relationships with coworkers, school staff, students, and community.</li><li>
Monitors and Evaluates the preparation and service of foods for flavor, appearance, and temperature for the purpose of providing items that will be accepted by students and/or staff.</li><li>
Monitors kitchen and cafeteria areas for the purpose of ensuring a safe and sanitary working environment.</li><li>
Oversees the cleaning and care of equipment, storage, food preparation, and serving areas for the purpose of maintaining required sanitary conditions.</li><li>
Reports equipment malfunctions for the purpose of maintaining equipment in safe working order.</li><li>
Responds to inquiries of students, staff and the public for the purpose of providing information and/or direction regarding the type and/or cost of meals.</li><li>
Trains staff to monitor students and adults through the food service line for the purpose of recording food purchased and collecting monies.</li><li>
Utilizes knowledge of various nutrition standards, specialized menu development and procedures associated with meal preparation and standardized recipes for the purpose of maintaining the standards of the child nutrition programs.</li><li>
Other duties as assigned by the administrator.</li></ul><p><b>
Job Requirements and Minimum Qualifications (Skills, Knowledge and Abilities):</b></p><ul><li>
Applicant will be offered the position contingent upon successfully meeting the requirements of a physical ability assessment and background check.</li><li>
Must have a current Food Handler&rsquo;s permit from the Health Department to be eligible to work.</li><li>
ServSafe Certification must be obtained within 60 days of the first day worked. Once certification has been obtained Unit Manager must maintain this certification.</li><li>
Must be able to communicate to staff, students, and parents.</li><li>
Must be able to adhere to health standards, safety practice, and hazards.</li><li>
Must be able to read, and comprehend food production records in relation to preparing meals for students.</li><li>
Must have knowledge of quantity cooking; and safe usage of food preparation equipment. safety practices and procedures; basic computer usage appropriate and safe usage of food preparation equipment; and health standards and hazards.</li><li>
Must be able to adapt to changing work priorities; meeting deadlines and schedules; working as part of a team; and working with school age children.</li><li>
Must have basic computer knowledge.</li><li>
Experience: Previous job-related experience is preferred. No job related experience is required.</li><li>
Education: High school diploma or equivalent is required.</li><li>
Attendance to work is an essential function for this position.</li></ul><p><b>
WEBER SCHOOL DISTRICT IS AN EQUAL OPPORTUNITY (EEO) EMPLOYER</b></p></div><p></p>

North Ogden Elementary - Nutrition Service Unit Manager (28623)

ZemiTek, LLC

<div>Who We Are:
<div>
ZemiTek, LLC is a Woman-Owned, SBA-certified 8(a) Small Disadvantaged Business (SDB) based in the Washington, DC metro area. We have a strong record delivering innovative and high-quality solutions. Since 2007, ZemiTek has provided technical assistance, project management, information technology (IT), knowledge management, monitoring and evaluation, training and learning development, and institutional support services.</div>
Position Description:
<div>
Global Solutions Ventures (GSV) &ndash; a joint-venture partnership between ZemiTek, LLC and Dexis Consulting Group &ndash; is implementing the Long-term Exceptional Technical Assistance Project (LEAP Global), a mechanism originally used by USAID to battle against infectious diseases such as malaria, HIV/AIDS, tuberculosis, neglected tropical diseases, and pandemic influenza. As of July 1, 2025, LEAP Global transitioned to the U.S. Department of State (DOS). This initiative aims to address the complex human resource challenges faced by national infectious disease programs in the USA-supported countries.</div><div></div><div><br>
The intervention of this project is to hire and embed technical expert advisors and subject matter experts within government entities. By directly embedding the technical expertise within the national programs, LEAP provides long-term, sustainable lifesaving support to empower host governments to lead and manage key aspects of their infectious disease portfolios and improve coordination between the U.S. Government and the host country.</div><h1 class="jobSectionHeader"><b>
About the Position</b></h1><div>
This position is intended to improve the impact and responsiveness of the Department of State&rsquo;s health program and will support life-saving assistance related to nutrition and maternal and child health outcomes; in full alignment with the new Presidential Executive Order (EO) directives.</div><div></div><div><br>
The Advisor will serve as a Maternal Neonatal and Child Health, and Nutrition (MNCH-Nutrition) advisor and provide technical oversight and direction to programs conducted by Implementing Partners (IPs) under the U.S. Government. The Advisor will work collaboratively with other staff in the Department of State, other offices in the Embassy on occasion, the Ministry of Health, and other development partners to support a coordinated, strategic approach to high-impact health development programming.</div><div></div><div><br>
The Advisor will spend a significant amount of time in the field providing hands-on support to technical directorates, Regional Referral Hospitals, district health teams, and local organizations. The MNCH and Nutrition Advisor&rsquo;s work will be a combination of remote work and work within the Ministry of Health (MOH) central divisions responsible for malaria, family health, nutrition, and quality improvement. They will be sitting at the directorate of family health. The Advisor will receive day-to-day direction from the Department of State Senior project management specialist, who will serve as the onsite Manager/Supervisor. The Advisor will report to the U.S. Department of State (DoS) on a bi-weekly and monthly basis.</div>
Responsibilities:
<div><b>
PROGRAM MANAGEMENT 80%</b></div><div><b>
Strategic Oversight and Program Planning</b></div><ul><li>
Provide overall technical guidance on life-saving health services, including providing expert guidance in the design, implementation, monitoring and evaluation of MNCH and Nutrition</li><li>
Assist with the development of DoS Global health integrated strategy FY26 planning, annual reporting, and other required reporting.</li><li>
Assist with MoH strategy documents and policies including the Every Newborn Action Plan (ENAP), integrated MNCH strategy, Global Financing Facility (GFF)&rsquo;s investment case</li><li>
Work closely with other DoS in country and regional staff and advisors to optimize opportunities for cross-sectoral integration and leveraging of resources across the different program components.</li><li>
Provide on-going technical assistance to the DoS-supported local partners to ensure that activities are evidence-based and that services are transparent, accessible to all, of high quality and responsive to client needs; that partners practice sound management and robust accounting; and that local partners support is in line with the sustainable vision of the MOH.</li><li>
Provide technical leadership and advice to partners on integration of quality improvement (QI) approaches in program design, planning, implementation and monitoring.</li></ul><div><b>
Project Management</b></div><ul><li>
Deliver technical and organizational development guidance to local organizations and the central Ministry of Health. This work includes systems support for MNCH and Nutrition, and driving quality improvement initiatives at both the facility and community levels.</li><li>
Ensure quality services at facility and community level through monitoring compliance to national and international guidelines, approaches and tools and provision of supportive supervisions to IPs.</li><li>
Review and provide technical input to annual work plans, monitoring and evaluation plans, quarterly reports and other key documents of Department of State supported projects.</li><li>
Assist with implementing partners' monthly meetings.</li><li>
Contribute to briefers, taskers, data calls, ad hoc analysis, and responses to other information requests as instructed.</li><li>
Support the implementation of the free health care program for pregnant women and children U5, health financing interventions and coordination bodies.</li><li>
Carry out ad-hoc assignments as dictated by unforeseen operational requirements at the request and discretion of the Department of State.</li></ul><div><b>
Monitoring, Evaluation, and Reporting</b></div><ul><li>
In collaboration with the project management specialist health and sanitary, regularly analyze and interpret public health program data to generate key results and trends to assist the USG in maintaining a highly nimble, responsive health treatment program.</li><li>
Possesses knowledge of Burkina Faso's health sector programs, national health information systems and related M&amp;E frameworks to ensure alignment with Ministry of Health standards at sub national level.</li><li>
Works closely with Health foreign assistance specialists to provide technical assistance aimed at enhancing M&amp;E capacity, strengthening data quality assurance processes, and supporting evidence-driven program optimization initiatives at implementing partner and sub national level.</li><li>
Conduct quarterly or ad hoc monitoring field site visits to USG supported programs to assess the quality of services, provide expert advice and guide implementing partners on newly emerging and highly efficacious approaches health program implementation.</li><li>
Monitor and make recommendations to resolve implementation obstacles to ensure judicious use of USG funds and effective implementation of life-saving health programs.</li><li>
Contribute to and participate in program reviews and evaluations to document and scaling up proven best practices.</li></ul><div></div><div><b><br>
COORDINATION WITH USG AND KEY STAKEHOLDERS 20%</b></div><ul><li>
Serve as a technical subject matter expert through active engagement with technical counterparts in Ministry of Health and other national stakeholders to advance DoS and USG strategic objectives related to health interventions.</li><li>
Support DoS MNCH and Nutrition implementing partners' joint work planning and oversight.</li><li>
Assist the Directorate for Family Health for the coordination of MNCH interventions with partners.</li><li>
Engage with Ministry of Health (MOH) and other Transition Government of Burkina Faso leaders, other donors, and other stakeholders on MCH-N and community health programming and policy development.<ul><li>
Represent in meetings on the behalf of DoS Health team and provide reports/key takeaways of attended meetings, including but not limited to topic such as: Prevention of Mother-to-Child Transmission, Integrated Management of Childhood Illness (facility and community based), community health task force, , ensuring alignment with U.S. Government priorities.</li></ul></li><li>
As a contributing member of the expanded Department of State health team, respond flexibly and capably to a wide range of programmatic, technical and reporting requirements including responding to a wide range of programmatic, technical and reporting requirements including responding to requests.</li></ul><div><b>
REPORTING:</b></div><div>
The Senior Advisor will provide a detailed monthly report to the U.S. Department of State Burkina Faso Foreign Assistance Hub submitted by the 5th day of the following month. Additionally, the Advisor will submit a weekly progress report to the Burkina Faso Foreign Assistance Hub to include outbreak progression details, and a short paragraph about main accomplishments for that week and top priorities for the week ahead.</div>
Qualifications:
<ul><li>Degree in Medicine, Nursing, Public Health, Nutrition, or other relevant Social Sciences discipline. Other relevant training or certification, if applicable, to augment university and graduate degrees and work experience.</li><li>
At least six (6) years of progressively responsible, professional experience in public health programming, preferably with the USG, and/or other multi-lateral or bi-lateral organizations.</li><li>
Increasingly responsible experience in the design, implementation, monitoring and evaluation of health MNCH/ N initiatives in low- and middle-income countries and/or in generalized epidemics.</li><li>
Demonstrated knowledge in developing, implementing and assessing institutional processes and systems particularly in local organizations.</li><li>
Demonstrated experience in public health program design and effective implementation in low- and middle-income countries/generalized epidemic settings</li><li>
Demonstrated knowledge of Burkina Faso&rsquo;s development and health program dynamics, particularly the social, economic and cultural determinants and implications.</li><li>
Demonstrated understanding of state-of-the-art public health initiatives and the current priorities at national and global level.</li><li>
Demonstrated ability to apply policy directives to activity design, implementation and monitoring and evaluation.</li><li>
Experience in analyzing epidemiological data and translating data into practice.</li><li>
Ability to communicate information in an objective, transparent, accurate, and concise oral and written forms and to represent USG programs and priorities to a wide range of outside parties including senior Burkina Faso officials.</li><li>
Ability to present information, analyses, and recommendations in clear written and oral formats; and, the ability to travel to in security safe regions and districts within Burkina Faso.</li><li>
Ability to independently conceive, plan, organize, manage, and evaluate important, diverse and complex work projects.</li><li>
Excellent analytical, technical and project management skills to review and provide substantive feedback on concept papers, proposals, program descriptions/scopes of work, performance reports, and other technical and programmatic documents.</li><li>
Ability to respond professionally and adjust in fluid situations in order to meet deadlines in the face of competing priorities and time pressures.</li><li>
Excellent interpersonal skills, including diplomacy and tact, to work effectively with people at all levels, from senior officials to support staff, in a culturally diverse environment, accepting divergent points of view and help find consensus to achieve team goals.</li><li>
Ability to exercise diplomacy, judgment and sensitivity in conflict situations that may arise in working with interagency teams, ministries, districts, civil society officials, implementing partners and other donors.</li><li>
Ability to establish and maintain effective working relationships with implementing partners, private sector partners, other donor partners, and both central and district level Government of Burkina Faso counterparts.</li><li>
Demonstrated ability in mentoring and building technical and institutional capacity of local organizations including faith-based and non-governmental organizations, community based and civil society organizations, government bodies and departments at central and district level.</li><li>
Excellent computer skills including in Microsoft Office, web-based databases, and electronic filing, including the ability to help others and to learn new programs quickly.</li><li>
Level IV fluency in both oral and written English and French are required.</li></ul>
What We Believe:
<div><b>
ZemiTek</b> is committed to the full inclusion of all qualified individuals. As part of this commitment, ZemiTek will ensure that persons with disabilities are provided reasonable accommodations. If you require reasonable accommodation in completing this application, interviewing, completing any pre-employment testing, or otherwise participating in the employee selection process, please direct your inquiries to accommodations@zemitek.com.</div></div><div></div>

Maternal, Neonatal, and Child Health (MNCH) and Nutrition Advisor, DOS LEAP Global - Burkina Faso

Saraland City Schools

<div>Job Summary
<p></p><p><b>SARALAND CITY SCHOOLS</b></p>
<p><b>JOB ADVERTISEMENT</b></p>
<p>The Saraland Board of Education is accepting applications for the following classified position.</p>
<p><b>POSITION TITLE: CHILD NUTRITION PROGRAM (CNP) WORKER</b></p>
<p><b>QUALIFICATIONS:</b></p>
<ul><li>Previous CNP experience</li>
<li>Valid Food Handler's Permit</li>
<li>Current ServSafe Certification</li>
<li>Ability to lift up to 50 pounds</li>
<li>Ability to stand for extended periods</li>
</ul><p><b>REPORTS TO: </b>CNP Manager</p>
PERFORMANCE RESPONSIBILITIES:
<ul><li>Embrace and promote the school system&rsquo;s mission, vision, beliefs, and goals</li>
<li>Maintain a professional appearance and perform duties in a manner that will promote positive interactions.</li>
<li>Participate in the efficient and effective operation of the CNP, including pre-service and in-service CNP training programs, staff meetings, and assigned duties</li>
<li>Regular and punctual attendance, follow correct procedure for recording daily attendance and securing substitutes</li>
<li>Understand and assist in upholding system rules, policies, and procedures</li>
<li>Follow work schedule and work assignments made by the manager</li>
<li>Maintain a high level of ethical behavior and confidentiality of information about students, personnel, and all school system business</li>
<li>Maintain proper and professional relationship with students and other employees</li>
<li>Comply with safety and health regulations as established by federal, state, and local agencies</li>
<li>Clean kitchen, serving line, storage, and dining areas; checks all cafeteria equipment for safety and cleanliness and notifies appropriate authorities when repairs and/or replacements are needed</li>
<li>Prepare meals and performs tasks related to the CNP under the direction of the CNP manager, including service, cleaning, and storage</li>
<li>Practice acceptable health habits and work habits, which are in keeping with current health guidelines</li>
<li>Record food used for meal preparation</li>
<li>Exhibit or attain skill in the operation of all available equipment including registers</li>
<li>Set up, use, clean, and store equipment safely according to established guidelines</li>
<li>Wash pots, pans, and utensils using three compartment sink procedures established by Health Department</li>
<li>Clean dining area</li>
<li>Unpack supplies and assist with stocking dry storage, refrigeration, and freezer shelves</li>
<li>Wear clothing and shoes required for CNP employees</li>
<li>Performs related CNP duties as assigned by the principal, CNP manager, or designee</li>
</ul><p><b>TERMS OF EMPLOYMENT: </b>187 days | 6, 6.5, or 7 hours per day (as assigned)</p>
<p><b>EVALUATION: </b>Performance evaluated in accordance with Board policy</p>
<p><b>SALARY: </b>Board approved salary schedule</p>
<p>To apply for advertised positions, complete the State of Alabama electronic application.</p>
<p>All positions with the Saraland Board of Education require submission of a copy of current driver&rsquo;s license or valid picture identification, a copy of Social Security card, completion of a TB skin questionnaire, and background clearance through the State of Alabama Department of Education. Certified positions also require submission of valid teaching certificate (Alabama or out-of-state) as well as unofficial transcripts indicating all coursework and degree conferral date(s) from regionally accredited colleges/universities.</p>
<p><b><i>The Saraland School System is an Equal Opportunity Employer.</i></b></p>
<p>No applicant or employee shall, on the basis of race, color, religion, gender, age, ethnicity, marital status, disability if otherwise qualified, political or religious beliefs, national origin, social and family background, or on the basis of the use of a language other than English, be discriminated against by this school system.</p>
<p><i>The statements above outline the general nature and scope of work performed by individuals in this classification. They should not be interpreted as a comprehensive list of all responsibilities, duties, and skills required. Personnel may be asked to perform tasks outside their usual responsibilities as necessary.</i></p></div>

Child Nutrition Program (CNP) Worker (7 hr/day) - Potential Vacancy

Stafford County Public Schools

<div><p>Job Title: Nutrition Manager &ndash; Elementary School</p><p>
Department: School Nutrition</p><p>
Pay Grade: U110</p><p>
Work Calendar: Nutrition Service 183 Days</p><p>
FLSA Status: Exempt</p><p></p><p><b><br>
GENERAL PURPOSE</b></p><p>
This position oversees the local nutrition operations at the school level to ensure safe and nutritious meals are being provided to the students and staff. Duties include supervising, training, and scheduling kitchen personnel and approving time sheets and payroll for staff. Additionally, the Nutrition Manager is responsible for managing and overseeing production and execution of meals, which includes projecting, ordering, preparing, serving, and clean up. Responsibilities also include maintenance of all data and recordkeeping, conducting monthly inventories, managing daily cash register operations, and deposits to the bank.</p><p><b>
MAIN JOB TASKS AND RESPONSIBILITIES</b></p><p>
Kitchen Responsibilities
</p><ul><li>Oversees food preparation and service to students and school employees.</li><li>
Supervises the preparation of food according to standardized recipes</li><li>
Prepares daily production records and cleaning schedules for staff.</li><li>
Maintains consistency in food preparation and service to students and school employees.</li><li>
Follows all local and state food safety and sanitation guidelines.</li><li>
Performs a variety of kitchen assignments (e.g., baking, cashiering, etc.) as needed.</li><li>
Assists in the receipt and proper storage of all kitchen deliveries.</li><li>
Ensures the cleanliness and sanitation of all areas of the kitchen while adhering to all local and state health codes.</li></ul><p>
Managerial Responsibilities</p><ul><li>
Supervises nutrition staff to ensure product quality, a high standard of customer service, and operation efficiency.</li><li>
Receives and reconciles vendor invoices and oversee the daily sales reconciliation and use own transportation to the bank to make bank deposits.</li><li>
Ensures accurate forecasting of food production needs.</li><li>
Responsible for ordering and maintaining adequate food and supplies and potentially pick up product from other school locations during the work day if needed.</li><li>
Participate in the completion of daily production records.</li><li>
Assist with ordering and maintenance of adequate food supplies.</li><li>
Provide on-the-job training in all facets of the operation and complete annual staff evaluations.</li><li>
Attend mandatory departmental meetings.</li></ul><p></p><p><br>
Support and demonstrate core values of Nutrition Services</p><ul><li>
Comply with federal, state, and local regulations governing school nutrition programs.</li><li>
Complete federally mandated professional development activities annually.</li><li>
Respond promptly and thoroughly to written and oral requests for information.</li><li>
Maintain a clean, neat appearance.</li><li>
Must adhere to departmental Dress Code and Uniform Practices.</li><li>
Maintain a record of appropriate attendance and punctuality.</li><li>
Serve as an optimal role model for students, colleagues, and the community.</li><li>
Work in close harmony with colleagues, supervisors, and co-workers.</li><li>
Comply with all district and school policies and regulations, including but not limited to guidelines for confidentiality.</li><li>
Perform other related duties as required/assigned</li></ul><p><b>
EDUCATION AND EXPERIENCE</b></p><ul><li>
Associate&rsquo;s Degree from an accredited college or university preferred</li><li>
Prior professional job related experience of three (3) years required</li><li>
Prior supervisory experience of two (2) years preferred</li></ul><p></p><p><b><br>
KNOWLEDGE, SKILLS, AND ABILITIES</b></p><ul><li>
Knowledge<ul><li>
Institutional food service procedures, practices and equipment.</li><li>
Quality food production, nutritional values, and special dietary requirements.</li><li>
Kitchen sanitation and safety measures.</li></ul></li></ul><br>
<p></p><ul><li>
Skills<ul><li>
Basic computer competency including but not limited to Windows, Microsoft Office, and Google Suite.</li><li>
Perform business level math and accounting computations</li><li>
Prepare food according to standardized recipes</li></ul></li></ul><br>
<p></p><ul><li>
Abilities<ul><li>
Comply with Hazard Analysis Critical Control Point (HACCP) principles and guidelines.</li><li>
Answer phone calls, respond to emails, and exchange in face-to-face communication with professionalism.</li><li>
Demonstrate effective time management and organizational skills</li><li>
Use oral and written communication skills and thorough knowledge of English grammar and usage</li><li>
Adapt to change and maintain flexibility</li><li>
Address criticism in an appropriate manner and develop constructive outcomes</li><li>
Show sustained effort and enthusiasm in quality and quantity of work</li><li>
Work cooperatively in a team environment to meet goals</li><li>
Organize and perform work independently</li><li>
Work on multiple projects while meeting all deadlines</li><li>
Receive and process information in a timely manner while using good judgement to produce positive outcomes</li></ul></li></ul><p></p><p><b><br>
WORKING CONDITIONS AND PHYSICAL REQUIREMENTS</b></p><ul><li>
Work environment is primarily inside, where the noise and temperature levels are moderate.</li><li>
The work is medium work, which requires exerting up to 50 pounds of force occasionally, and/or up to 30 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects.</li><li>
Must possess the physical ability to work primarily with fingers, perceive the nature of sounds, make rational decisions through sound logic and deductive processes, express or exchange ideas by the spoken word, substantial movements (motions) with the hands, wrists, and/or fingers, and discern letters or numbers at a given distance.</li><li>
Additionally, the following physical abilities are required: feeling, grasping, handling, lifting, mental acuity, reaching, repetitive motion, speaking, standing, talking, visual acuity and walking.</li></ul><p></p><p><br>
To perform this job successfully, an individual must be able to perform the essential job functions satisfactorily. Reasonable accommodations shall be made, as required by law, to enable individuals with disabilities to perform the primary job functions herein described.</p><p>
Since not every duty associated with this position may be described herein, employees may be required to perform duties not specifically spelled out in the job description, but which may be reasonably considered incidental in the performing of their duties, just as though they were actually written out in this job description.</p></div>

Nutrition Manager - Elementary 2026-2027

<div><p>Job Title: Assistant Nutrition Manager-Elementary</p><p>
Department: School Nutrition Services</p><p>
Pay Grade: U070</p><p>
Work Calendar: Nutrition Service 183 days</p><p>
FLSA Status: Non-Exempt</p><p></p><p><b><br>
GENERAL PURPOSE</b></p><p></p><p><br>
This position assists the School Nutrition Manager in overseeing the daily operations of the kitchen and cafeteria to ensure safe and nutritious meals are being provided to the students and staff. Duties include supervising, training, and scheduling kitchen personnel. Additionally, the Assistant Manager is responsible for managing daily cash register operations and deposits to the bank, completing daily reports, and conducting inventories.</p><p></p><p><b><br>
MAIN JOB TASKS AND RESPONSIBILITIES</b></p><p></p><p><br>
Kitchen Responsibilities</p><ul><li>
Assists in food preparation and service to students and school employees.</li><li>
Reads and follows standardized recipes.</li><li>
Prepares daily production records and cleaning schedules for staff.</li><li>
Maintains consistency in food preparation and service to students and school employees.</li><li>
Follows all local and state food safety and sanitation guidelines.</li><li>
Performs a variety of kitchen assignments as directed by the Nutrition Manager.</li><li>
Assists in the receipt and proper storage of all kitchen deliveries.</li><li>
Ensures the cleanliness and sanitation of all areas of the kitchen while adhering to all local and state health codes.</li></ul><p>
Managerial Responsibilities</p><ul><li>
Assists with daily reconciliation of vendor invoices and sales reconciliation with possible delivery of bank deposits to the bank in own vehicle.</li><li>
Assist with ordering and maintenance of adequate food supplies as well as accurate forecasting of food production needs and potentially pick up product from other school locations during the work day if needed.</li><li>
Participate in the completion of daily production records.</li><li>
Assist with completion of annual staff evaluations.</li><li>
Comply with federal, state, and local regulations governing school nutrition programs.</li><li>
Provides on the job training in all facets of the operation.</li><li>
Attend mandatory departmental meetings.</li></ul><p></p><p><br>
Support and demonstrate core values of Nutrition Services</p><ul><li>
Provide faculty, staff, and students with outstanding customer service.</li><li>
Complete federally mandated professional development activities annually.</li><li>
Respond promptly and thoroughly to written and oral requests for information.</li><li>
Maintain a clean, neat appearance.</li><li>
Must adhere to departmental Dress Code and Uniform Practices.</li><li>
Maintain a record of appropriate attendance and punctuality.</li><li>
Serve as an optimal role model for students, colleagues, and the community.</li><li>
Work in close harmony with colleagues, supervisors, and co-workers.</li><li>
Comply with all district and school policies and regulations, including but not limited to guidelines for confidentiality.</li><li>
Perform other related duties as required/assigned.</li></ul><p><b>
EDUCATION AND EXPERIENCE</b></p><ul><li>
High School Diploma or its equivalent required.</li><li>
Two (2) years of professional job related experience required.</li><li>
ServSafe Certification required, or ability to obtain</li></ul><p><b>
KNOWLEDGE, SKILLS, AND ABILITIES</b></p><ul>
Knowledge<li><ul><li>
Institutional food service procedures, practices, and equipment.</li><li>
Quality food production, nutritional values, and special dietary requirements.</li><li>
Kitchen sanitation and safety measures.</li></ul></li><li>
Skills<ul><li>
Comply with Hazard Analysis Critical Control Point (HACCP) principles and guidelines.</li><li>
Basic computer competency including but not limited to Windows, Microsoft Office, and Google Suite.</li><li>
Perform business level math and accounting computations</li><li>
Prepare food according to standardized recipes</li></ul></li><li>
Abilities<ul><li>
Answer phone calls, respond to emails, and exchange in face-to-face communication with professionalism.</li><li>
Demonstrate effective time management and organizational skills</li><li>
Use oral and written communication skills and thorough knowledge of English grammar and usage</li><li>
Adapt to change and maintain flexibility</li><li>
Address criticism in an appropriate manner and develop constructive outcomes</li><li>
Show sustained effort and enthusiasm in quality and quantity of work</li><li>
Work cooperatively in a team environment to meet goals</li><li>
Organize and perform work independently</li><li>
Work on multiple projects while meeting all deadlines</li><li>
Receive and process information in a timely manner while using good judgement to produce positive outcomes</li></ul></li></ul><p><b>
WORKING CONDITIONS AND PHYSICAL REQUIREMENTS</b></p><ul><li>
Work environment is primarily inside, where the noise and temperature levels are moderate.</li><li>
The work is medium work, which requires exerting up to 50 pounds of force occasionally, and/or up to 30 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects.</li><li>
Must possess the physical ability to work primarily with fingers, perceive the nature of sounds, make rational decisions through sound logic and deductive processes, express or exchange ideas by the spoken word, substantial movements (motions) with the hands, wrists, and/or fingers, and discern letters or numbers at a given distance.</li><li>
Additionally, the following physical abilities are required: feeling, grasping, handling, lifting, mental acuity, reaching, repetitive motion, speaking, standing, talking, visual acuity and walking.</li></ul><p></p><p><br>
To perform this job successfully, an individual must be able to perform the essential job functions satisfactorily. Reasonable accommodations shall be made, as required by law, to enable individuals with disabilities to perform the primary job functions herein described. Since not every duty associated with this position may be described herein, employees may be required to perform duties not specifically spelled out in the job description, but which may be reasonably considered incidental in the performing of their duties, just as though they were actually written out in this job description.</p></div>

Assistant Nutrition Manager - Elementary 2026-2027

Baylor College of Medicine

<div><div><div><div><h2 class="jobSectionHeader"><b>Summary</b></h2></div><div><p>
The Moreno Lab studies how children's sleep and circadian rhythms impact children's weight status. We conduct lab based and home based studies in which children's sleep is assessed via a wrist worn watch and circadian rhythms are assessed via saliva sampling procedures. Depending on study protocol, screen use may also assessed via app that monitor device use and children will be randomized to experimental conditions to examine the impact of screen use on sleep and circadian Rhythms. The research Coordinator I will help to coordinate day to day activities of research protocols which include screening, enrollment, and monitoring of research participants. They will ensure accurate data collection, documentation, organization and safety of research participants across studies.</p><p></p><div><br>
This part-time, 10‑hour‑per‑week role requires flexibility to work <b>late evenings and weekends as needed</b>, and includes <b>traveling to participants&rsquo; homes </b>for data collection.</div></div></div><div><div><h2 class="jobSectionHeader"><b>
Job Duties</b></h2></div><div><ul><li>
Carry out multiple facets of data collection with child research participants and their parents in the laboratory or home environment, including executive functioning test administration, saliva collection, and record keeping.</li><li>
Learn basic lab procedures, including assessment of circadian rhythms via salivary melatonin, behavioral sleep assessment tools, and tests of executive function.</li><li>
Willing to work afternoon and evenings, Friday through Sunday &ndash; on research protocols that involve evening data collection visits and potentially overnight visits.</li><li>
Ensure accurate data collection, documentation, organization, and safety of research participants.</li><li>
Interview, screen and recruit patients for study. Explain process and procedures to educate participant regarding the research study.</li><li>
Collects patient information.</li><li>
Process, document and enter information into a database.</li><li>
Collect, process, ship, and maintain paperwork for blood, saliva and/or biological specimens according to procedures outlined in study protocol.</li><li>
Employees may be required to receive on the job training of phlebotomy and EKGs/ECGs prior to performing on study participants.</li><li>
Maintains records and regulatory documents and records for research studies.</li><li>
Schedule research participant for tests and procedures, such as laboratory tests, x-rays, and other studies specific for the research protocol.</li><li>
Retrieves and submits test results to the appropriate party.</li><li>
May correspond with patient throughout study.</li><li>
Travel to participant&rsquo;s homes for data collection.</li><li>
Performs other duties as assigned.</li></ul></div></div><div><div><h2 class="jobSectionHeader"><b>
Minimum Qualifications</b></h2></div><div><ul><li>
High School diploma or GED.</li><li>
Three years of relevant experience.</li></ul></div></div><div><div><h2 class="jobSectionHeader"><b>
Preferred Qualifications</b></h2></div><div><ul><li>
Bachelor's degree in a related field. Four years of related experience may substitute for degree requirement.</li><li>
Previous experience working with children.</li><li>
Requires effective communication skills, both orally and in writing.</li><li>
Prior experience with computer spreadsheets and database management.</li><li>
Willing to travel to participant homes for data collection.</li><li>
Flexibility to work late evenings, and weekends as necessary.</li><li>
Must be able to communicate effectively and in a professional manner, both orally and in writing.</li><li>
Experience with computer software and applications, including Microsoft Office and front-end database applications (RedCap, OnCore).</li><li>
Demonstrates problem solving skills, takes action and meets deadlines assigned by Manager and/or PI.</li><li>
Maintains clear communication with participants and other team members.</li></ul></div></div><div><div><h2 class="jobSectionHeader"><b>
Other</b></h2></div><div><p><b>
Working Conditions and Occupational Risks</b>: Work is located in busy patient clinics, hospitals, office areas, participants' homes, and/or laboratories where there are potential exposures to blood borne pathogens (blood &amp;/or other potentially infectious materials), drugs, chemicals, radiation, environmental allergens (in participants' home) and physical hazards. Patient interaction and interaction with other employees is required.</p><p></p><p><b><br>
Physical Requirements</b>:<br>
Will need to transport data collection supplies to homes. This involves lifting and carrying equipment less than 50 lbs and climbing stairs as needed at participant homes.</p></div></div></div><p></p><p><b><br>
Work Authorization Requirement:</b></p><p><b>
This position is not eligible for visa sponsorship.</b> Candidates must be legally authorized to work in the United States at the time of application and throughout the duration of employment.</p><p></p><p><br>
Baylor College of Medicine is an Equal Opportunity/Affirmative Action/Equal Access Employer.</p></div>

Research Coordinator I - Pediatrics - Nutrition (Part-time)

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