Full-Time and Permanent; Exempt; 7.5 Hours/Day; 252 Days/Year; 12 Months/YearDEFINITION
This is administrative and supervisory work planning, directing, and coordinating child nutrition operations. An employee in this class is responsible for the efficient planning and daily operation of school nutrition inventory, warehouse, purchases, and building facility. The work includes all aspects of monitoring and controlling inventory of food, supplies, and small equipment; writing bid specifications and awarding bids; coordinating the planning of school menus; utilization and evaluation of operations staff; and facility management. Work requires extensive interpretation of a large body of rules, regulations, policies, procedures, and guidelines in order to accomplish departmental plans, goals, and objectives. The employee develops and implements plans, procedures and programs in coordination with the business manager and senior director, referring policy to the senior director for decision. Work is evaluated in terms of efficient and effective operations and compatibility with established program goals and objectives. Work is subject to school board audits, state and federal USDA review, and local health department and OSHA inspections.SUPERVISION
Work is performed under supervision of the Senior Director of School Nutrition. Incumbent supervises warehouse staff, central kitchen staff, delivery drivers and the inventory technician.DISTINGUISHING CHARACTERISTICS
Positions assigned to this classification manage a subfunction, operation, program or initiative and have responsibility for the overall administration of the function, operation, or program.ESSENTIAL FUNCTIONS OF THE CLASS (may not include all duties performed)
Monitors and controls a large warehouse inventory of food, supplies, and small equipment; writes specifications; performs a cost benefit analysis and determines items and quantities to be ordered; determines vendors based on quality of product and bid; and determines delivery dates.
Orders USDA donated foods and ensures accuracy of receipts, issuances and inventories.
Coordinates the planning of school menus; evaluates and tests new products and recipes; plans, organizes, and implements various menus and accompanying instructions in compliance with the National School Lunch Program, National School Breakfast Program, Child and Adult Care Food Program, After School Snack Program, and Summer Feeding Program.
Develops, implements and updates a comprehensive HAACP Plan.
Meets with food, equipment, and supply brokers, representatives, and suppliers to obtain information and samples of new or prospective items, product lines, and trends in school feeding.
Coordinates all building facility management.
Reviews and evaluates the performance of operations staff.
Attends local, state, and national professional meetings.
Performs related work as required.REQUIRED KNOWLEDGE, SKILLS, AND ABILITIES
Comprehensive knowledge of the principles of institutional food management and personnel management.
Comprehensive knowledge of HACCP operational procedures.
Comprehensive knowledge of modern warehousing techniques.
Knowledge of USDA commodities programs for schools.
Ability to evaluate programs, identify new or changing needs and requirements, and develop and implement new programs and procedures.
Knowledge of basic accounting principles.
Ability to cope with constant interruptions and inflexible deadlines.
Ability to perform public speaking in a professional manner.
Ability to work effectively with child nutrition personnel and administrators.
Ability to utilize computer technology to accomplish tasks.
Ability to monitor record keeping and food service procedures.
Ability to plan, develop, and test menus that meet federal, state and local regulations and guidelines.
Ability to plan, organize, direct and evaluate the work of others.
Ability to communicate effectively orally and in writing.MINIMUM EDUCATION, TRAINING AND EXPERIENCE REQUIREMENTS
A bachelor's degree in food service management or business with progressively more responsible experience related to food service management in a large institution or any equivalent combination of education and experience that would provide the above noted knowledge, skills and abilities. School nutrition program management experience is desirable but not required.LICENSE/CERTIFICATION
Norfolk Health Department Foodservice Manager Certification.
School Nutrition Association Credential or Certification preferred.PHYSICAL ATTRIBUTES
Work requires the ability to drive a motor vehicle to various locations. Work also requires the ability to hear at normal spoken levels; occasional lifting, bending, stooping, reaching, pulling and pushing. The maximum lifting requirement is 50 pounds.HAZARDS
Work involves hazards associated with driving in traffic, risks of slipping and falling on wet concrete floors, exposure to temperature extremes, lacerations and burns. It also involves exposure to hot ovens, cutting, slicing, shredding, and occasional high noise levels.UNUSUAL DEMANDS
Work requires that the employee be available at all times of the day or night as needed for security and refrigeration problems. Work is performed in an industrial food preparations environment where critical deadlines and frequent interruptions and priority changes are prevalent.
Job Categories: Administrator > Director/Coordinator/Manager
Administrator > Food Services Contact Information
- Amanda Schilling
- 800 E. City Hall Ave
- Norfolk, Virginia 23510