Child Nutrition Program Manager

Qualifications:

1. A baccalaureate degree or training from a college or university in Food and Nutrition, Dietetics, Food Systems Management, Food Service Management, Business Administration, Home Economics or related areas is desirable.
2. Work experience in quantity food production and service is desirable.
3. 1+ years in the Child Nutrition Program of the Tuscaloosa City School System.
4. Completion of the following courses: Sanitation (10 hours), Food Production (40 hours), Management courses (50 hours), related courses (90 hours).
5. A written recommendation of the principal of the school to which assigned, and a recommendation from the Coordinator of the Child Nutrition Program.

Reports to:

Principal, with technical supervision by the Child Nutrition Program Coordinator

Supervises:

Child Nutrition Program Personnel

Required knowledge, skills and abilities:

1. Ability to read and follow oral and written instructions.
2. Ability to do simple mathematics.
3. Ability to learn prescribed preparation methods of handling food supplies.
4. Ability to organize, file and retrieve information as needed.
5. Ability to complete production records.
6. Ability to work with both hands when assigned food preparation.
7. Read and interpret recipes and instructions.
8. Ability to use equipment timers and controls.
9. Ability to use ingredient scaling equipment.
10. Capable of working for six hours in a cold or hot and humid kitchen environment.
11. Capable of standing for long periods of time on quarry floors during food preparation using work surfaces that are 48" above the floor.
12. Capable of lifting moderately heavy cases of food from the floor level to storage shelves, located from one to five feet from the floor.
13. Capable of using floor cleaning equipment to sweep, mop and/or scrub as needed.
14. Ability to be a safe food handler, free of disease which may be transmitted by food.
15. Ability to follow and pass required sanitation standards and training.
16. Ability to empty 50 gallon trash receptacle into an eight yard dumpster.
17. Ability to use trash receptacle washer.
18. Ability to read chemical product sheets and follow required safety procedures while using and cleaning food preparation equipment.
19. Ability to transfer extremely hot food pans from food preparation equipment to serving area.
20. Ability to use food preparation equipment that dice, slice, cut, chip, fry, bake, steam, braise, broil, boil and puree using required manufacturer‰s safety recommendations.
21. Ability to use six-foot step ladder for weekly cleaning of kitchen ventilation system.
22. Ability to disassemble, clean and reassemble food preparation and cleaning equipment.

Job goal:

To provide students with food of high nutritious quality in an atmosphere of cleanliness, cheerfulness, and personal caring.

Performance Responsibilities:

1. Supervises and instructs kitchen personnel in the safe, proper and efficient use of all kitchen equipment.
2. Maintains the highest standards of safety and cleanliness in the kitchen.
3. Checks food shipment into the school, signing invoices only after each order has been verified.
4. Determines the quantities of each food to be prepared daily according to guidelines provided.
5. Assures that all students are served equally the required portions.
6. Prepares the food according to the approved menu using standardized recipes and determines if the finished product is of the best quality both in flavor and in appearance before it is served.
7. Maintains an updated perpetual inventory of USDA donated foods.
8. Oversees the locking and unlocking of food storage as well as exterior doors and takes other necessary precautions to secure the food service areas.
9. Orders on a weekly or biweekly basis all necessary food and supplies; telephone orders should be followed by written documentation.
10. Reports immediately to the principal and coordinator any problems or accidents occurring in the kitchen or on the cafeteria premises.
11. Confers with the Coordinator of the Child Nutrition Program regarding any aspect of the Child Nutrition Program.
12. Reports to the Coordinator of the Child Nutrition Program any damage, spoiled or inferior quality food which is received.
13. Supervises the daily cleaning of all kitchen equipment and the washing and sanitizing of all dishes, silverware and utensils.
14. Reports all maintenance needs to the Principal and Coordinator of the Child Nutrition Program.
15. Monitors and records temperatures of food storage areas each day.
16. Maintains accurate food production records.
17. Attends all required state and local meetings.
18. Submits orders and reports to the Central Office in a timely manner.
19. Attends all meetings and workshops recommended by and/or called by the Coordinator of the Child Nutrition Program.
20. Creates a friendly atmosphere with workers and customers.
21. Solicits input from students and parents regarding ways to improve the feeding program at the local school.
22. Prepares daily a food production schedule for each employee.
23. Completes a daily cash reconciliation from to combine the income for cashiers.
24. Assists with inventory of supplies and foods as directed.
25. Maintains cooler, freezer and storage areas in an orderly and sanitary manner.
26. Receives deliveries and checks against purchase orders, using established procedures.
27. Assumes other reasonable and equitable job-related duties assigned by the immediate supervisor.

Terms of employment:

Salary and work year to be determined by the Board.

Evaluation:

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

Source: Tuscaloosa City Schools, Tuscaloosa, Alabama
Date: 12/8/77
Revised: 8/1/97