NUTRITION SERVICES - MANAGER @ SPOKANE PUBLIC MONTESSORI, 8 HRS, CONT.

Description

Position is responsible for the coordination, supervision, and operation of an elementary school kitchen. Position is expected to perform independent work as part of an overall team effort to prepare and serve high-quality, nutritious meals, as well as cleanup in the time allotted, for the purpose of ensuring a high-quality, self-supporting program which meets budgeted annual revenues and supports the nutritional well-being of students as part of the education process.

Responsible for interacting with kitchen and school staff, students and the public, in a cooperative and professional manner.

• HOURS PER DAY : 8
• SCHOOL YEAR POSITION (190 DAYS / 10 MONTHS)
• ANTICIPATED START DATE : 2024-25 SCHOOL YEAR
• Benefits Medical / Dental / Vision through SEBB (School Employee Benefits Board) are provided for employees who work at least 630 hours per academic year.
• Additional benefits may include vacation, sick, personal days, and paid holidays.
• Most positions have additional pay provisions above what is represented on the salary schedule, all in accordance with the applicable collective bargaining agreements as negotiated.

SALARY : LEVEL 4 on the Nutrition Services Salary Schedule. Experience increments depend on experience in the same or similar permanent position within a Washington State public school. .

Responsibilities

• Responsible for knowing, following, and interpreting to and / or training others, in the procedures, policies, and requirements of the Nutrition Services program and Spokane Public Schools, including, but not limited to, all aspects of food preparation;
• use and care of kitchen equipment; established HACCP guidelines and program procedures ensuring kitchen / food safety and sanitation;
• Nutrition Services management and kitchen organizational procedures; accounting procedures for district, federal, and state statistical record keeping;

inventory management and payroll.

• Successfully complete classes required for position and attend meetings, and / or workshops related to position.
• Coordinate and assist with opening and closing the kitchen prior to beginning and at the end of each school year.
• Fulfill other related duties as assigned or requested.

Qualifications

• Demonstrated ability and aptitude to perform the responsibilities listed.
• Must meet the criteria for Worker I and Assistant Manager positions.
• Must have two years experience in quantity food production or equivalent. Experience in other related institutional feeding operations may be considered.
• Demonstrated ability to meet requirements of Elementary Manager level by exhibiting minimum scores on appropriate interview and / or test.
• Demonstrate Knowledge of and Ability to Utilize : a. All kitchen utensils and equipment including care and cleaning of.

b. Rules of food safety and sanitation. c. Fundamentals of quantity food preparation, storage, and portion control. d. USDA rules and regulations for Nutrition Services program.

e. Nutrition Services department policies and procedures. f. Fundamentals of HACCP procedures. g. All paperwork / reports required of position.

Nutrition Services / Health Department Requirements : a. Obtain and possess a valid Food Handler's Permit. b. Hepatitis A vaccination or waiver.

c. Current fingerprint record on file. d. Current first aid / CPR. e. Current Level 2 certification with School Nutrition Association, preferred.

Education / Physical Work Requirements : a. High school diploma or GED and a minimum of one year specific work experience in school food service.

An AA degree in a related field, may substitute for one year's related work experience. b. Attend workshops, meetings, and continuing education classes, pertinent to position.

c. Satisfactory completion of approved Safety / Sanitation class within previous five years. d. Ability to read, write, and communicate is required, as is ability to understand verbal and written directions and possess basic mathematical skills as well as ability to read measuring devices.

e. Must be able to operate district and Nutrition Services computer hardware and software. f. Must be able to lift a minimum of 30 pounds without assistance.

g. Must be able to bend, stoop, lift overhead, and stand for extended periods of time; requires the use of both hands.

Exhibit Ability to : a. Adjust work pace to meet the demands of changing workload. b. Exhibit a professional attitude at all times and a willingness to take directions and work with others in a positive, cooperative, and pleasant manner.

c. Make independent decisions and take appropriate action while following established procedures and guidelines. d. Work with groups to interpret and / or promote nutrition education and Nutrition Services program.

e. Promote and train others on established customer service models and expectations. f. Lead and develop positive team environment.

• Demonstrated ability to work effectively with a diverse group of students, teachers, parents, and administrators while maintaining confidentiality.
• Relates positively to youth and adults of varying socioeconomic, cultural, and ethnic backgrounds.
• The position requires general knowledge of technical procedures or work activity. Working knowledge of Nutrition Services practices will be necessary.

Job learning time could range from one to three months; tasks are varied. Job proficiency can be acquired in six months.

WORKING CONDITIONS :

This employee works in a kitchen / cafeteria environment during the early morning to early afternoon hours. The usual hazards associated with cooking equipment, such as hot stoves, ovens, steamers, and cutting devices, is continually present.

Frequent lifting of a variety of items ranging up to 30 pounds in weight. Occasional lifting and reaching overhead, climbing on stool or ladder is also required.

Bending, stooping, and standing for extended periods of time are required.