Title Code:

Manager: School Nutrition Level 1

JOB SUMMARY
Manages and participates in the operation of a school restaurant providing meals in an elementary school. Work involves overall responsibility for transportation of food and supplies, food preparation, meal service, cashiering, ordering, cleaning kitchen equipment and facilities, and maintaining required sanitation standards. Provides instruction and work assignments for School Nutrition Associates. Employee(s) must be capable of performing any and all of the listed duties individually or independently which may vary based upon their work location/assignment and available staffing.

Additional Work Days/Hours
Based on the assignment, the following additional work days and/or hours may be required as needed:

Ability to work flexible schedules
Emergencies
Extended hours
Outside of negotiated hours*
Overtime as needed

ESSENTIAL DUTIES/RESPONSIBILITIES

Adheres to all U.S. Department of Agriculture (USDA) guidelines established for the Child Nutrition Program, and all AACPS policies, procedures and division memoranda. Assures that meals meet the meal requirements specified by the U.S. Department of Agriculture.
Maintains optimum standards of food quality through effective supervision of restaurant operation and assures that standardized recipes, portion controls and procedures for us of leftovers are followed. Monitors and maintains food quality standards including temperature, appearance, and taste from point of delivery through point of service.
Participates and plans preparation, cooking and serving of food. Assures that established standard operating procedures are followed.
Orders, assembles, and transports appropriate quantities of food and supplies. Assures authorized use and proper storage of products.
Maintains inventories of food, supplies, and equipment. Checks food supplies and equipment deliveries for quantity and compliance with specifications. Initiates request for equipment repairs.
Manages and participates in approved cleaning and safety practices to ensure that sanitary and safe conditions are maintained. Adheres to sanitation standards as outlined in COMAR and Hazard Analysis Critical Control Points (HACCP).
Reconciles money and register receipts from sales, maintains necessary records, and conducts banking according to procedures. Implements security measures to prevent theft.
Follows prescribed procedures to protect the anonymity of students who qualify for free and reduced-price meals.
Manages food service employees by preparing work schedules, assigning and directing work. Verifies and maintains records of hours worked by employees and controls extra time. Provides supervision of kitchen use for outside and special events. Provides orientation and ongoing in-service training to all employees.
Prepares, forwards, and maintains files of records and reports required by the Division of Food & Nutrition Services.
Performs other related duties as assigned within the same classification or lower.

MINIMUM QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and/or abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education

High School Diploma or Equivalency Certificate required.

Experience

Six (6) months food service experience with demonstrated “back-up” managerial experience required;
Or an equivalent combination of education and experience which provides the required knowledge, skills, and abilities deemed sufficient to prepare the applicant to successfully perform the duties of the position.

Knowledge, Skills, Abilities and Other Characteristics

Demonstrates sound decision making and problem solving techniques.
Considerable knowledge of quantity food preparation; sanitation and safety regulations; methods and procedures of school food service operation.
Skill in the care, maintenance, sanitation and operation of equipment.
Ability to complete all job responsibilities despite frequent interruptions and without close supervision.
Ability to delegate and to motivate personnel.
Ability to maintain harmonious relations with students, school staff, vendors and volunteer(s).
Ability to effectively work and communicate with diverse populations.
Ability to accept changes in responsibilities and incorporate new goals into the restaurant operation.
Possesses good written and verbal communication skills. Ability to follow written and verbal directions.
Demonstrated ability to effectively work and communicate with diverse populations.
Demonstrated proficiency with business technology applications (e.g. Video/Web Conferencing, Microsoft Office Suite -Word, Excel, Outlook, and/or PowerPoint preferred).
Satisfactory score on any test required.

Licenses and Certifications
Employee must retain active licenses, certifications, and enrollment as a condition of employment.

Upon hire, ServSafe Manager Certificate issued by National Restaurant Association required.
Upon hire, Driver's License (DL) Class C Non-Commercial issued by Maryland or State of Legal Residence (MVA/DMV) required.
Daily access to reliable transportation.

Driving Requirements

Driving is required to conduct bona fide Board business that is within the scope of employment in this position.
Personal Vehicle

LEADERSHIP ROLE

First level supervisor

People Management

This position acts as the manager for 1 to 5 direct staff.
This position manages departments.

Management Duties/Responsibilities

Interviews, selects, and trains employees.
Directs the work of employees.
Maintains records for use in supervision.
Assess employees’ performance (productivity/efficiency) to make promotional recommendation/other status changes.
Handles employee complaints/grievances.
Plans the work.
Determines the techniques to use.
Apportions the work among the employees.
Controls the flow and distribution of materials or merchandise and supplies.
Provides for the safety and security of the employees or the property.
Monitors and implements legal compliance measures.

PHYSICAL DEMANDS/WORKING CONDITIONS
The physical demands and working conditions 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.

Physical Demands

Standing: over 2/3 percent of the time
Walking: between 1/3 and 2/3 percent of the time
Sitting: under 1/3 percent of the time
Using hands to handle or feel: between 1/3 and 2/3 percent of the time
Pinching (fine motor skills): under 1/3 percent of the time
Wrist deviation: between 1/3 and 2/3 percent of the time
Keyboarding: between 1/3 and 2/3 percent of the time
Pushing: between 1/3 and 2/3 percent of the time
Pulling: between 1/3 and 2/3 percent of the time
Reaching (with hands and/or arms): between 1/3 and 2/3 percent of the time
Climbing (Ascend/Descend): under 1/3 percent of the time
Balancing: over 2/3 percent of the time
Stooping: under 1/3 percent of the time
Kneeling: under 1/3 percent of the time
Crouching: under 1/3 percent of the time
Bending: between 1/3 and 2/3 percent of the time
Twisting: over 2/3 percent of the time
Squatting: under 1/3 percent of the time
Talking: over 2/3 percent of the time
Hearing: over 2/3 percent of the time
Tasting: under 1/3 percent of the time
Smelling: over 2/3 percent of the time
Repetitive Motions: over 2/3 percent of the time
Eye/Hand/Foot Coordination: over 2/3 percent of the time
Driving: under 1/3 percent of the time
As required by the duties and responsibilities of the position.

Vision
The vision demands with correction described here are representative of those that must be met to successfully perform the essential functions of this job.

No special vision requirements

Work Environment
Location

Office, school or similar indoor environment: over 2/3 percent of the time
Outdoor environment: under 1/3 percent of the time
Temperature Change: over 2/3 percent of the time

Exposure

Outdoor weather conditions: under 1/3 percent of the time
Extreme cold (below 32 degrees): between 1/3 and 2/3 percent of the time
Extreme heat (above 100 degrees): between 1/3 and 2/3 percent of the time
Communicable diseases: between 1/3 and 2/3 percent of the time

Noise Level

Loud: over 2/3 percent of the time

Weight & Force
Lifting and carrying requirements

Up to 35 pounds: over 2/3 percent of the time

Travel Requirements

10% daily day travel within the community to pick up food and supplies and to the bank.

Employee Safety Statements

The employee is required to use safety devices and protective equipment in order to minimize the frequency and severity of work-related accidents.
Adheres to safe practices and methods in the operation of equipment and supplies related to the job.
The employee is responsible for correcting and/or reporting any conditions within an AACPS building or grounds that may be hazardous to employees and students.

JOB INFORMATION

Approved Date:	2/1/2023
Established Date:	8/1/1976
Title Code:	E42400
Title:	MANAGER: SCHOOL NUTRITION LEVEL 1
Reports to Generic:	Senior Level;Principal
Reports to Specific:	PRINCIPAL

ORGANIZATION

Division:	Operations
Business Unit:	Food Services
Department:
Negotiated Agreement:	American Federation of State, County, & Municipal Employees (AFSCME)

HR JOB INFORMATION

Unit:	III
Days Worked:	187
FLSA Exemption Status:	Non-Exempt
Grade:	AG07 Click HERE to view Terms of Employment, Benefits and Salary Scale. Scroll down to locate (Unit 3 - AFSCME)
Essential Job:
Months Worked:	10
Hours Worked:	6;6.5;7;7.5
Job Family:	Food and Nutrition Services (FNS)
Sub-Function:	Manager FNS