- Thorough knowledge of the preparation, cooking, and serving of food in large quantities
- General knowledge of food quality and values
- Some knowledge of special dietary requirements
- General knowledge of the practices used in receiving and storing food in large quantities
- General knowledge of kitchen sanitation and safety measures used in food handling and in operation, cleaning, and care of utensils, equipment, and the work area
- General knowledge of the free and reduced lunch program available for students, and the ability to be sensitive to the needs of the students who qualify for assistance
- General knowledge of financial management, recording, and receipting
- Ability to supervise the work of others
- Ability to prepare reports
- Ability to establish and maintain effective working relationships with associates, students, and school staff
- Ability to maintain emotional control
- Ability to work with others in a close, fast-paced environment
- Ability to address customers and staff in a pleasant, courteous manner
- Ability to be organized and able to manage multiple responsibilities simultaneously, and correctly complete reports and documents promptly
- High School diploma or GED
- Must have completed the manager training class and successfully performed responsibilities while training as an on-the-job manager.
- Considerable experience in school food services or other food services
- Relevant training in Nutrition, Operations, Administration and Communications, and Marketing per the USDA Professional Standards
- Any equivalent combination of training and experience that provides the required knowledge, skills, and abilities
- Valid SNA Certificate in School Nutrition and School Nutrition Specialist (SNS) Credential
- Continued participation in food service continuing education courses as required by the USDA
- Must possess a valid driver's license issued by the NC Department of Motor Vehicles
- Advanced training in USDA Professional Standard requirements
- Plan, coordinate, assign, oversee, and, as required, participate in the preparation, cooking, and service of food.
- Prepare and maintain necessary records and files
- Identify problems and suggest changes regarding methods and procedures
- Open the kitchen, set up the equipment, and prepare the cafeteria for serving
- Train personnel in operational procedures
- Maintain accurate food service records
- Maintain consistency in food preparation and service to students and school employees.
- Prepare equipment for food preparation and monitor refrigeration equipment
- Order cafeteria supplies and prepare food orders as needed
- Prepare food as needed
- Prepare USDA inventory and production records
- Set up money for cash registers
- Count and balance cash received, prepare deposit slips, and deposit monies in the bank.
- Prepare work details for the next day; secure the kitchen for the next day, and when not in use.
- Supervise cleaning and sanitizing of eating utensils, counters, and equipment.
- Compile reports, bills, deposit slips, and cash register reports
- Receive, check, and sign for food delivered to school
- Prepare work schedule and keep worker timesheets
- Prepare food production reports
- Prepare roster sheets
- Coordinate efforts with school staff, faculty, and support personnel, including delivery, maintenance, security, and custodial activities.
- Collaborate with the administration and the school Test Coordinator regarding the meal service schedule during end-of-course and end-of-year assessments; prepare bag lunches for students as necessary.
- Attend required meetings
- Perform other duties as assigned by the Principal or the Director of Child Nutrition
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2026 Summer Program Child Nutrition Manager - Hillsborough - Orange County School District, NC
Description
POSITION TITLESummer Child Nutrition Manager
SCHOOL/DEPARTMENT
All Summer Programming Schools/Sites
SALARY
$100 per day
FLSA STATUS
Non-Exempt
REPORTS TO
Director of School Nutrition Services
SUPERVISES
None
WORK WEEK/HOURS SCHEDULED
All Summer Camps
POSITION PURPOSE:
The School Nutrition Manager is responsible for planning, managing, monitoring, supervising, and assisting with the provisioning, operation, and functions of the school food service facility (cafeteria), including staff serving breakfast and lunch, as well as additional à la carte sales.
MINIMUM QUALIFICATIONS:
KNOWLEDGE, SKILLS, AND ABILITIES
PHYSICAL DEMANDS
Work is considered light physical work requiring up to 20 pounds of force.
WORK ENVIRONMENT
Employees in this position must work in indoor and outdoor environments and come into direct contact with OCS staff, students, and the public.
ACKNOWLEDGEMENTS
The following signatures acknowledge that the supervisor has verified the accuracy of the position description, has discussed position requirements with the employee, and has advised the employee of work performance expectations
Reviewed by: Employee's Signature
Date
Approval by Supervisor's Signature
Date
The completed and signed position description shall be maintained at the employee's work location, reviewed with the employee by the employee's immediate supervisor, revised as required, and shall serve as the basis for all necessary evaluations.
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