school lunch manager

North Thurston Public Schools

<div>Employment Begins: 2026-2027 School Year
7.5 Hours/Day; 5 Days/Week; 195 Days/Year 
KITCHEN MANAGER
STANDARD POSITION DESCRIPTION 
Classification: Kitchen Manager Location: Assigned Building 
Reports to: Director of Food and Nutrition FLSA Status: Non-Exempt 
Bargaining Unit: PSE 
This is a standard position description to be used for positions with similar duties, responsibilities, classification and compensation. Employees assigned to the position description may or may not perform all of the essential functions indicated in this position description. 
This job description does not constitute an employment agreement between the employer and employee and is subject to change by the employer as the needs of the employer and requirements of the job change. 
Part I: Position Summary: 
Responsible for the supervision and operation of a kitchen/cafeteria and actively involved in preparation and service of a quality food program. Maintains open communication and association with students, staff, parents, co-workers and administrative personnel. 
The District represents a diverse community with a population of more than 50% of students with diverse backgrounds. We seek an individual who has successful experience in working with culturally diverse families and communities. The selected candidate must demonstrate a commitment to strengthening community engagement and communication with the District&rsquo;s diverse populations. 
Part II: Supervision and Controls over the Work: 
Incumbent works under the supervision of the Director. May receive occasional day-to-day direction from a school administrator in terms of operations, scheduling, priorities, etc. The employee is expected to operate with a high level of independence seeking out the assistance and advice of the supervisor for unusual or more difficult problems or to assist in human resource management issues. The employee is guided by program direction and expectations, district policies and regulations, professional standards, safety requirements, and local, state and federal guidelines concerning school food service operations. 
Part III: Major Duties and Responsibilities (depending on specific assignment, duties and responsibilities listed may include, but are not limited to the following):<ul><li>
Supervises personnel; schedules and assigns work to be done; coordinates extra work, e.g. catering, after school functions and summer meals. Manages specialized meal menus.</li><li>
Monitors food preparation and cooking, quality standards and control, food presentation, service line delivery and proper food storage.</li><li>
Manages, maintains the production records, HACCP documentation, and ordering and receiving supplies for meal program.</li><li>
Maintains menu planning sheets, standardized recipes, school fund receipts, student eligibility, lunch records and reports.</li><li>
Oversees the use of equipment and makes needed repairs and/or replacement. Assures sanitation and safety conditions are met. Makes any needed corrections. Oversees the storage of left-over food and equipment.</li><li>
Provides information on food service program to the student, parents and school staff, respond to customer concerns and complaints and assist in scheduling facility use by outside groups.</li><li>
Attend relevant training. Assist in appropriate training of food service staff to meet program requirements.</li><li>
Comply with State and County health codes for maintaining a safe and sanitary work environment, e.g. enforces employee sanitation procedures and dress/personal hygiene standards.</li><li>
Maintains open communication with supervisor on employee performance which includes providing feedback regarding evaluations. May include recommendations of employee counseling, hiring and discipline conversations.</li><li>
Maintains/manages employee time sheets and leave records.</li><li>
Maintain working relationships and staff communications with regards to policies, procedures, practices, programs, etc.</li><li>
Required to follow Board policies and stay abreast of updates and changes.</li><li>
Perform other duties as assigned by administrator and/or designee.</li></ul>
Part IV: Minimum Qualifications:<ul><li>
Incumbents must have successful experience in working with culturally diverse families and communities, or have otherwise demonstrated a commitment to strengthening engagement of a diverse community and skill in communicating with a diverse population.</li><li>
Posession of SNA certification.</li><li>
Four or more years experience as a cook in an elementary, middle or high school.</li><li>
Ability to communicate and maintain good working relations with other employees, students, community representatives, and school staff.</li><li>
Ability to effectively supervise and provide leadership to a kitchen/cafeteria staff 
Skill in the use of technology for control, management, and reporting of food service operations. 
Must possess a valid Washington State Food Handler Permit.</li></ul>
Part V: Desired Qualifications:<ul><li>
Graduation from high school or equivalent.</li><li>
Food and nutrition service experience in a school setting or other setting involving serving large volumes of food to students.</li><li>
Demonstrates competency in Minimum Qualifications.</li><li>
Demonstrates interest in continual development or related skills and knowledge.</li><li>
First aid training/CPR</li><li>
Bilingual skills.</li></ul>
Part VI: Physical and Environmental Requirements of the Position: 

 
The physical demands and work environment described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 
While performing the duties of this job, the employee is frequently required to bend, lift, sit, move about, hear and speak. Noise level may be high from kitchen equipment and students at meals. Required to stand, be on feet for prolonged periods of time and move around for a full work shift and perform repetitive movements. Other physical abilities include carrying, pushing, pulling, balancing, stooping and reaching. Employee should be able to withstand heat from ovens, burners and steam trays. Employees will be exposed to cutting and slicing equipment and machines with moving parts. 
Performs under strict meal deadlines; required to time task for completion in proper sequence; required to anticipate quantities and order for cost efficiency and proper storage. 
May experience frequent interruptions; required to deal with a wide range of student, staff and public behaviors; may be required to shift focus to respond to student, staff, and public needs; may experience daily shifts in work schedule according to building usage; may occasionally deal with distraught or difficult individuals. 
Required to move and lift heavy supplies and full pans of food weighing up to up to 40 pounds.
Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Employee is required to properly use such safety equipment as is appropriate to the work to prevent injury to self or others. 
Ability to use computer equipment to complete reports, maintain inventories, etc. 
It may be expected that the individual could be exposed to blood or other potentially infectious materials or illnesses during the course of their duties. Required to wear protective clothing and assist students by cleaning meal spills. 
Insurance Benefits 
Employees who are anticipated to work 630 hours during the school year (September 1 through August 31) are eligible for medical, dental, vision, long term disability and basic life insurance benefits.
North Thurston Public Schools benefits are administered by the Washington State Healthcare Authority under the School Employees Benefits Board (SEBB). Click on the link https://www.hca.wa.gov/employee-retiree-benefits/school-employees for information on available benefit options. 
Retirement and Deferred Compensation 
Eligible employees are required to be a member of the Washington State Department of Retirement Systems Plan. . For eligibility information, check on the link to the Department of Retirement Systems' web site. 
Employees also have the ability to participate in tax deferred 403(b) and 457 Deferred Compensation Plans (DCP). These are supplemental retirement savings programs that allows you control over the amount of pre-tax salary dollars you defer as well as the flexibility to choose between multiple investment options.
Clink on the link https://www.drs.wa.gov/plan/dcp/ for information on 457 plan (DCP) with the Department of Retirement Systems.
To enroll in an eligible 403(b) plan, employees must consult with their own financial planner that is an approved vendor. 
THIS IS A UNION POSITION 
Equal Opportunity Employer
North Thurston School District does not discriminate in any programs or activities on the basis of sex, race, creed, religion, color, national origin, age, veteran or military status, sexual orientation, gender expression or identity, disability, or the use of a trained dog guide or service animal and provides equal access to the Boy Scouts and other designated youth groups. The following employees have been designated to handle questions and complaints of alleged discrimination: Civil Rights Coordinator and Title IX Officer: executivedirectorHR@nthurston.k12.wa.us, 360-412-4453; Section 504 Coordinator at 360-412-4465, 504@nthurston.k12.wa.us Address for both: 305 College St. NE. Lacey, WA 98516. 
IMPORTANT INFORMATION: Effective June 11, 1992, pursuant to Public Law 92544 all new employees must complete a satisfactory fingerprint and sexual misconduct background check. All employment is considered temporary until receipt of satisfactory check. Proof that the fingerprinting process has begun must be supplied to Human Resources prior to the first day of employment.</div>

2026-27 Kitchen Manager Central (5:30am-1:30pm) - Mountain View Elementary

2026-27 Kitchen Manager Secondary (6:00am-2:00pm) - Salish Middle School

Stafford County Public Schools

<div>Job Title: Nutrition Manager &ndash; Elementary School
Department: School Nutrition
Pay Grade: U110
Work Calendar: Nutrition Service 183 Days
FLSA Status: Exempt 
GENERAL PURPOSE
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.
MAIN JOB TASKS AND RESPONSIBILITIES
Kitchen Responsibilities
<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>
Managerial Responsibilities<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> 
Support and demonstrate core values of Nutrition Services<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>
EDUCATION AND EXPERIENCE<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> 
KNOWLEDGE, SKILLS, AND ABILITIES<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> 
<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> 
<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> 
WORKING CONDITIONS AND PHYSICAL REQUIREMENTS<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> 
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.</div>

Nutrition Manager - Elementary 2026-2027

<div>Job Title: Assistant Nutrition Manager-Elementary
Department: School Nutrition Services
Pay Grade: U070
Work Calendar: Nutrition Service 183 days
FLSA Status: Non-Exempt 
GENERAL PURPOSE 
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. 
MAIN JOB TASKS AND RESPONSIBILITIES 
Kitchen Responsibilities<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>
Managerial Responsibilities<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> 
Support and demonstrate core values of Nutrition Services<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>
EDUCATION AND EXPERIENCE<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>
KNOWLEDGE, SKILLS, AND ABILITIES<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>
WORKING CONDITIONS AND PHYSICAL REQUIREMENTS<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> 
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.</div>

Assistant Nutrition Manager - Elementary 2026-2027

Aramark

<div><div><div><h2 class="jobSectionHeader">Job Description</h2></div><div>
The Barista Lead crafts a memorable experience for our customers by providing timely service, quality beverages and products, and maintaining a clean and comfortable location environment. The Barista Lead is responsible for helping train Baristas, processing transactions on the register/POS, following recipes to prepare coffees and beverages per specifications, and maintaining the coffee bar while delivering excellent customer service and meeting food safety policies. 
JOB TYPE: Full Time
SCHEDULE: Monday to Friday<ul><li>
No weekends | No Nights | No holidays</li><li>
Summers off</li></ul>
SHIFT: Mornings | Excellent position and hours for working parents. 
 
LOCATION: Central Bucks School District, in Buckingham, Doylestown, and Warrington, PA 
DAILY PAY OFFERED!!! 
JOB ID: 642667</div></div><div><div><h2 class="jobSectionHeader">
Job Responsibilities</h2></div><div><ul><li>
Greet and assist customers while anticipating their needs
</li><li>Prepare and serve coffees, teas, specialty beverages per brand standards</li><li>
Prepares and serve food items in line with location standards</li><li>
Train and guide staff members in coffee and food preparation, customer service, cash handling, product knowledge and other processes and procedures</li><li>
May schedule and delegate work assignments to team and coordinate the completion of tasks for the location</li><li>
Accurately operate a register/POS and handle cash and credit card transactions.</li><li>
Count, organize and balance cash drawer, fill out the cashier slip and make deposits</li><li>
Adheres to Aramark?s cash handling policies and procedures</li><li>
Set up and breakdown coffee bar, stations or store including cleaning and sanitizing</li><li>
Maintain clean and sanitary work area</li><li>
Stock beverage coolers, grab and go items, service ware and condiments</li><li>
Follow health, safety, and sanitation guidelines for all products</li></ul>
At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.</div></div><div><div><h2 class="jobSectionHeader">
Qualifications</h2></div><div><ul><li>
Experience as a successful barista required</li><li>
Requires previous cash handling experience</li><li>
Requires basic math &amp; counting skills</li><li>
Experience in a supervisory or related role preferred</li><li>
Must be able to work independently with limited supervision</li><li>
Must follow required dress code as assigned
</li><li>Able to read and communicate in English and able to follow recipes</li><li>
Complete Food Handling Certification as required</li></ul> 
This role may have physical demands including, but not limited to, lifting, bending, pushing, pulling and/or extended walking and standing. This role may also require uniforms and/or usage of Personal Protective Equipment (PPE).</div></div><div><div><h2 class="jobSectionHeader">
About Aramark</h2></div><div>
Our Mission
Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.
At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law.
About Aramark
The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at http://www.aramarkcareers.com or connect with us on Facebook, Instagram and Twitter.</div></div></div>

Barista Lead - Central Bucks School District

NYC Public Schools

<div>
 
 Position Summary:
 
 The Office of Food and Nutrition Services (OFNS) is committed to promoting healthy food choices among our students and maintaining high nutritional standards while offering delicious, healthy, and satisfying menu choices. We serve over 560,000 lunches daily along with 190,000 breakfast meals and a combination of 114,000 snacks and suppers supporting afterschool programs. The Food Service Manager plays an integral role in ensuring quality services to students by administering operations and food services administration within a grouping of schools. The Food Service Manager may perform the duties of the immediate superior in their temporary absence. Performs related work.
 
 
 
 Reports to:
 
 Associate School Food Service Manager
 
 
 
 Direct Reports:
 
 Cooks, Assistant Cooks, Senior School Lunch Helpers, School Lunch Helpers
 
 
 
 Key Relationships:
 
 Relationships will be fostered with administrators within the schools, with directors and administrators within the Office of School Support Services, and with food services staff.
 
 
 
 Responsibilities
 
 
 
 <ul>
 <li>
 Implements menus in school kitchens, created according to USDA regulations, including ensuring that OFNS offers students the correct portions and variety of components for meals.
 </li>
 <li>
 Participates in food services program planning and management, including breakfast, lunch, and afterschool meals. Manages special meal preparation such as breakfast in the classroom.
 </li>
 <li>
 Ensures compliance with proper food safety standards in kitchens, including proper storage, rotation of stock, and temperature maintenance of food.
 </li>
 <li>
 Schedules assignments; supervises and trains kitchen personnel; directs and evaluates work of subordinate staff.
 </li>
 <li>
 Participates in an advanced nutrition education program and/or a food service manager training programs.
 </li>
 <li>
 May assist teachers in developing and conducting instruction in nutrition and health education.
 </li>
 <li>
 Fosters relationships with principals and other stakeholders; serves as a point person for food services matters.
 </li>
 <li>
 Prepares required records and reports, e.g., food production, inventory records, participation regarding student meals.
 </li>
 <li>
 Responsible for increasing participation in the breakfast and lunch programs.
 </li>
 <li>
 Coordinates and participates in mandated nutrition education meetings, professional standards, and training.
 
 
 </li>
 </ul>
 
 Qualification Requirements
 
 
 
 
 Minimum
 
 
 
 <ul>
 <li>
 A baccalaureate degree from an accredited college with a major in nutrition, foods, dietetics, health and nutrition sciences with a concentration in foods and nutrition, home economics, culinary arts, baking and pastry arts, hotel/restaurant institutional management, food service entrepreneurship, food service administration, or a closely related field; or
 </li>
 <li>
 An associate degree from an accredited college with a major in nutrition, foods, dietetics, health and nutrition sciences with a concentration in foods and nutrition, home economics, culinary arts, baking and pastry arts, hotel/restaurant institutional management, food service entrepreneurship, food service administration, or a closely related field, and two years of satisfactory full&hyphen;time experience in managing a restaurant or quantity food service operation, or as a nutritionist or dietitian.
 </li>
 <li>
 A four-year high school diploma or its educational equivalent approved by a State&rsquo;s department of education or a recognized accrediting organization and four years of full-time satisfactory professional experience as described in &ldquo;2&rdquo; above.
 
 
 </li>
 </ul>
 
 Plus
 
 
 
 In addition to meeting the minimum requirements, individuals must have two additional years of the experience described in "1" above
 
 
 
 Preferred
 
 
 
 <ul>
 <li>
 Successful management of food services programs run in multiple locations.
 </li>
 <li>
 Ability to prepare and communicate clear and concise reports
 
 
 </li>
 </ul>
 
 Salary
 
 : $57,142
 
 
 (Internal candidates who are selected for this position and who currently hold comparable or less senior positions within the DOE will not earn less than their current salary.)
 
 
 
 Please include a resume and cover letter with your application.
 
 
 
 
 NOTE: The filling of all positions is subject to budget availability and/or grant funding.
 
 
 
 <ul>
 <li>
 New York City Residency is NOT Required *
 
 
 </li>
 </ul>
 
 We encourage all applicants from the New York City tri-state area to apply.
 
 
 
 
 AN EQUAL OPPORTUNITY EMPLOYER
 
 
 
 
 DOE Non- Discrimination Policy
 
 
 
 The Department of Education of the City of New York is an inclusive equal opportunity employer committed to recruiting and retaining a diverse workforce and providing a work environment that is free from discrimination and harassment upon any legally protected status or protected characteristic, including but not limited to an individual's actual or perceived sex, race, color, ethnicity, national origin, age, religion, disability, sexual orientation, gender identity, veteran status, or pregnancy. For more information, please refer to the DOE Non-Discrimination Policy.
 
 
 
 Public Service Loan Forgiveness
 
 As a prospective employee of the City of New York, you may be eligible for federal loan forgiveness programs and state repayment assistance programs. For more information, please visit the U.S. Department of Education's website at https://studentaid.gov/pslf/.
</div>

Food Service Manager, OFNS - 26233

Orange County School District - NC

<div>ORANGE COUNTY SCHOOLS
POSITION DESCRIPTION<div><div>
POSITION TITLE 
Child Nutrition Manager</div><div> 
SCHOOL/DEPARTMENT 
Assigned school</div><div> 
SALARY<div> 
Salary Grade 58 plus supplement
Additional Monthly Supplement:
(Experience)
0-10 years = $250.00
11-19 years = $350.00
20+ years = $450.00</div></div><div> 
FLSA STATUS 
Non-exempt</div><div> 
REPORTS TO 
Director of Child Nutrition Services</div><div> 
SUPERVISES 
Cafeteria Assistants</div><div> 
WORK WEEK SCHEDULE 
Monday - Friday</div><div> 
WORK HOURS 
20 Minimum</div><div> 
NUMBER OF MONTHS PER YEAR 
Based on the school calendar</div></div> 
POSITION PURPOSE: 
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. 
MINIMUM QUALIFICATIONS: 
KNOWLEDGE, SKILLS, AND ABILITIES<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>
EDUCATION, TRAINING, AND EXPERIENCE<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>
CERTIFICATION AND LICENSE REQUIREMENTS<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>
PREFERRED QUALIFICATIONS:<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>
ESSENTIAL DUTIES AND RESPONSIBILITIES<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>
WORKING CONDITIONS</div><div> 
PHYSICAL DEMANDS 
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.</div><div> 
WORK ENVIRONMENT 
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.</div><div></div><div> 
ACKNOWLEDGEMENTS</div><div> 
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</div><div></div><div> 
Reviewed by: Employee's Signature 
Date</div><div></div><div> 
Approval by: Supervisor's Signature 
Date</div><div></div><div> 
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.</div></div> 
DISCLAIMER: 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. 
200 E. King St., Hillsborough, NC 27278 Version 10/13/2017</div>

Child Nutrition Manager

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