Manager-In-Training, School Nutrition

Summary Completes all necessary training to improve upon previously learned skills and develop new skills in preparation for independently and successfully managing the School Nutrition Program in compliance with all federal, state, local and FCBOE policies and procedures once promoted to a Food Service Manager position Essential Duties Communicates effectively and professionally with customers, staff and administrators and to work with them in a tactful, considerate, and cooperative manner Follow instructions both verbal and written Implements and adheres to Classified Employee Work Rules and School Nutrition Personnel and Uniform Standards, including advanced reporting of absences to Supervisor, School Nutrition Training, Area Supervisor and Principal of school where they are training Maintains high sanitary conditions in cafeteria area via the implementation of all HACCP procedures including employee cleanliness and food handling, receiving, storage, and preparation and cooling Improves job related skills and takes pride in serving all students Completes all required manager training including but not limited to monthly Managers’ Meetings, MIT classes, Training-in-Depth courses, 12 hours In-Service annually, and 30-hour Orientation for Nutrition Employees Maintains current Serv.

Safe certification Creates an atmosphere in the cafeteria, which results in high percentage of student and adult participation Supports activities that complement the total educational process of the school Promotes the School Nutrition Program and fosters good public relations Performs as the acting Manager in the absence of the SNP manager Performs other duties and responsibilities as assigned Required Education High School Diploma or GED equivalent Certification/Licensure National Restaurant Serv.

Safe Certified required Experience Qualifications Minimum of at least 1 year of food service work or management experience required; School nutrition food service management experience preferred Knowledge/Skills/Abilities Ability to understand and follow instructions both verbal and written Manual dexterity necessary Ability to learn and adapt quickly Good communication and interpersonal skills Ability to effectively manage time Moderately proficient in computer skills Ability to travel throughout the District Knowledge of basic food service concepts, school nutrition foodservice concepts preferred Working Conditions Works in kitchen environment Works with hands in hot water and chemicals approved for use in the School Nutrition Program May involve exposure to extreme heat and cold Physical Demands Ability to lift and carry a minimum of 50 pounds Ability to lift with the use of a ladder in high places Must be able to properly lift heavy items from a stooping position