Description

SUMMARY: With supervision, functions as head of the Nutritional Services team which is responsible for planning and implementation of nutritional programs for all MSB students and staff.

ACCOUNTABILITIES:

Essential Functions:

Serves as leader of the Nutritional Services department which has responsibility for administration and management of all food service programs related to students and staff and special events.
Ensures that regulatory standards and best practices in all areas of food services, sanitation, and safety are followed.
In concert with Nutritionist/Dietician, develops healthy breakfast, lunch, dinner and snack menus that are consistent with National School Breakfast and Lunch Program (NSBLP) standards for breakfast and lunch meals and USDA standards for healthy and nutritious dinner and snack meals.
Ensures accurate and consistent preparation of special diets
Maintains records and prepares summaries of statistical data for programs and for compliance with state and federal regulations.
Trains staff in the care of equipment, portion control, serving of food, and keeping of records.
Manages food & labor costs.
Supervises, develops and coaches staff within the Nutritional Services department.
Serves as head chef to include menu design supply/ingredient/equipment procurement.
Assures that food service resources are used effectively to meet program goals and responsibilities
Assists in planning and implementation of transition to new kitchen and dining room.

Marginal Functions:

Completes special projects in response to direction or requests from supervisor.
Performs additional duties as assigned.

Requirements

CONDITIONS:

Equipment Used: Personal computer video display terminal, keyboard, multi-line telephone, and has a working knowledge of kitchen equipment including but not limited to: ovens, grills, walk in freezer/refrigerator, slicers, kitchen utensils.

Performance Standard: Must assure healthy nutrition program for broadly diverse meal needs with 100% attention to safety and special dietary concerns.

Work Environment: Standard office conditions with overhead florescent lighting, 70-80 degree air temperature. Standard kitchen temperatures and noise conditions. Requires some travel to other parts of the campus and infrequent travel to off-campus locations.

Work Schedule: 40 hour schedule, Monday through Friday. Some flextime and occasional overtime including occasional weekend assignments. This position follows a 12-month schedule.

QUALIFICATIONS

Knowledge, skills, and general abilities:

Requires Baltimore City Health Dept. certification as Food Service Manager.
Requires Bachelor’s degree in Health, Nutrition, or related field preferred.
Requires ten years experience in the food service industry and completion of courses from recognized food service programs in production and sanitation.
Requires 5 years of supervisory/leadership experience in the area of nutritional services.
Comprehensive knowledge of nutritional services.
General knowledge of supervisory principles and practices, and human relations and communication skills.
Comprehensive knowledge of city and state food services health regulations.
Basic knowledge of preparation and interpretation of written and oral reports.
General knowledge of budgeting and accounting, and computer operations is required.

After 6 months in this position, the employee is required to have:

1. General knowledge of modified diets and child nutrition programs.

2. General knowledge of the overall operation of the School.

- EQUAL OPPORTUNITY EMPLOYER M/F -

Learn more about this Employer on their Career Site

Nutritional Services Manager