CNP Manager

Child Nutrition Program Manager

QUALIFICATIONS:

1. Must comply with all employment criteria legally established by the Lee County Board of Education.
2. High School Diploma or GED required.
3. Experience in the operation of commercial food equipment.
4. At least 3 years of school food service experience.
5. Prior supervisory experience preferred.
6. Safe Serve Certificate required.
7. Such alternatives to the above qualifications as the Board may find appropriate and acceptable.

Background Check Required: (HB 402 ACT 99-361 Alabama Legislature) Upon offer of employment, employees will be required to submit legible fingerprints for a background review by the Alabama Bureau of Investigation and the Federal Bureau of Investigation.

FLSA Status: Non-Exempt

REPORTS TO: Child Nutrition Program Director and the School Principal

SUPERVISES: Lunchroom staff

JOB GOAL: To provide support to the food service activities at assigned location with specific responsibilities for organizing food preparation activities; overseeing and assisting cafeteria workers with food preparation and serving; confirming quantities and quality of food items are available for use; providing written reports; preparing deposits; ensure that each child receives a nutritional meal each school day; and complying with mandated health requirements.

Essential Duties and Responsibilities Applicable to All Employees:

• Attend on a regular and predictable basis.
• Complete assigned tasks in a safe manner and in a constant state of alertness.
• Uphold Board policies, including the anti-harassment program.
• Work in a cooperative manner with students, teachers, staff, supervisors, and the public.
• Work effectively and efficiently under time and productivity standards.

ESSENTIAL JOB FUNCTIONS:

1. Prepare daily deposit of monies collected.
2. Provide a report that verifies the daily deposit log.
3. Orders and determine quantities of foods to be prepared daily according to standardized recipes.
4. Receive, verify, and store merchandise including commodities in a timely manner as required.
5. Prepare purchase order summaries when invoices are submitted.
6. Manage the school food service program in accordance with federal and state laws and regulations, local and state health ordinances, and school district policies.
7. Provides cordial and professional service while working cooperatively with others.
8. Assume responsibility for the preparation, serving, replenishing menu items, and supervision of meal service in accordance with required standards of nutrition.
9. Instruct workers in methods of performing duties and assign and coordinate work hours of employees to promote efficiency of operations.
10. Plan and prepare menus according to district menu in an efficient manner.
11. Direct and observe methods of food preparation, cooking and sizing of portions to insure food is prepared in a prescribed manner.
12. Maintain daily production records, inventory records, and meal records for audit purposes.
13. Train school food service employees in the safe, proper, and efficient use of all kitchen equipment.
14. Maintain a working knowledge of food service sanitation following State Board of Health Regulations.
15. Monitor serving line during meal service to assure proper food quality, temperature, serving size, appearance and safety.
16. Maintain a working knowledge of large kitchen equipment.
17. Reports immediately to the school administrator any problem or on the job injury occurring in the kitchen or the cafeteria premises.
18. Confers with the school administrator and child nutrition program director regarding personnel problems.
19. Other duties as assigned by the CNP Supervisor, Principal, and Superintendent as deemed pertinent to the operation of the cafeteria.

Skills, Knowledge and Abilities

SKILLS are required to perform multiple, technical tasks with a potential need to upgrade skills in order to meet changing job conditions. Specific skill-based competencies required to satisfactorily perform the functions of the job include: adhering to safety practices; planning and managing projects; preparing and maintaining accurate records; operating standard office equipment and equipment found in a commercial kitchen; and using pertinent software applications.

KNOWLEDGE is required to perform basic math, including calculations using fractions, percent, and/or ratios; read technical information, compose a variety of documents, and/or facilitate group discussions; and analyze situations to define issues and draw conclusions. Specific knowledge-based competencies required to satisfactorily perform the functions of the job include: safety practices and procedures; quantify food preparation and handling; and sanitation practices.

ABILITY is required to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively, schedule activities, meetings, and/or events; gather, collate, and/or classify data; and consider a number of factors when using equipment. Flexibility is required to work with others in a wide variety of circumstances; work with data utilizing defined but different processes; and operate equipment using a variety of standardized methods. Ability is also required to work with a diversity of individuals and/or groups; work with a variety of data; and utilize a variety of job-related equipment. Problem solving is required to analyze issues and create action plans. Problem solving with data requires independent interpretation of guidelines; and problem solving with equipment is moderate. Specific ability-based competencies required to satisfactorily perform the functions of the job include: communicating with diverse groups; setting priorities; working as part of a team; working with interruptions; and working with detailed information/data.

PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to use hands to handle, or feel; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. The employee frequently is required to stand, walk, sit, and talk or hear. The employee must regularly lift and/or move up to 25 pounds, frequently lift and/or move up to 40 pounds, and occasionally lift and/or move up to 75 pounds. Specific vision abilities required by this job include close vision, distance vision, color and peripheral vision, depth perception and ability to adjust focus.

Working Environment: The noise level in the work environment is usually moderate and is occasionally loud. The job is performed under temperature extremes and under conditions with exposure to risk of injury and/or illness.

EMPLOYMENT: This is a ten-month position, 202 days, 8 hours per day. Salary is based on the current board approved salary schedule.

EVALUATION: Performance of this job will be evaluated in accordance with provisions of the Board's policy on evaluation of Support Personnel.