GENERAL STATEMENT OF DUTIES

Manages, and supervises meal planning, preparation, distribution and serving activities; coordinates purchasing, pricing, and accounting tasks.

SUPERVISION

Work is performed under the direction of the Assistant Superintendent, Administration. Work is performed independently in accordance with established policies and procedures, reviewing any unusual problems, and significant equipment purchases.

Supervision is exercised directly or indirectly over school food service managers, assistant managers and food service workers, clerical staff.

DISTINGUISHING CHARACTERISTICS

Positions assigned to the Manager classification direct a division-wide support function.

GUIDELINES

Hopewell City Public Schools policies, procedures, Virginia State Law; National School Lunch Act ; Child Nutrition Act, Agriculture Act; USDA Dietary Guidelines; and State of Virginia Health Regulations; Local Health Department and OSHA regulations.

CONTACTS

Regular contact is maintained with principals, administrators, other central office administrators, faculty, students, the public, the Virginia Department of Education and various departments of the City of Hopewell; food distributors, brokers; other school division food service administrators.

ESSENTIAL FUNCTIONS OF THE CLASS {May not include all duties performed.)

Manages all food service operations; supervises the handling and processing of free and reduced meal applications for the entire school district.

Assists in the development of meal schedules considering facilities and schedules; resolves food service or nutrition related problems; establishes standards and procedures for food preparation and service; ensures standards of sanitation; participates in establishing cost and spending policies that provide quality meals at a minimum cost to participants.

Works cooperatively with principals, their assistants, other staff members, and persons in the community in the interpretation, administration, and enforcement of the policies, standards, and requirements of the National School Breakfast and Lunch Program.

Performs personnel management and supervision of all employees in the department; supervises the operation of all food preparation at various site locations.

Recommends personnel for employment and/or termination of employment; deals with disciplinary and personnel related issues; ensures proper training and development of all food service employees; establishes work performance standards; and conducts and reviews job performance evaluations.

Responsible for budget administration; prepares and administers the budget for the department; reviews and approves all monthly operational reports from the schools.

Performs public relations; interprets and promotes Food Service Programs in schools and the community.

Evaluates food, supplies, computer, and equipment purchases; evaluates all phases of program administration and operation; identifies needs and implements improvements.

Works cooperatively with the Director of Maintenance and Custodial Services in establishing requirements for new or remodeled school cafeterias and kitchens; plans and recommends equipment and layouts; establishes preventative maintenance schedules for maintaining cafeteria safety and sanitation.

Directs the issuance of United States Department of Agriculture donated commodities, and the allocation of foods to individual schools; maintains records on storage and distribution of food received.

Responsible for records management; establishes accounting and recordkeeping procedures for money, labor, food, supplies, and equipment; verifies and approves billings.

Attends meetings; represents the school system at food service conferences and meetings.

Serves as a liaison between the Hopewell Public Schools and the State Department's School Nutrition Office.

Prepares reports when requested for the Superintendent, Virginia Department of Education and others.

Works cooperatively with other departments and agencies such as the Hopewell Department of Public Health to insure proper standards of sanitation are maintained in all facilities and school special education personnel regarding special needs of children with disabilities.

Assists in the development and implementation of nutrition education. Performs related work as required, or assigned.

REQUIRED KNOWLEDGE, SKILLS, AND ABILITIES

Thorough knowledge of the principles and practices of dietetics, institutional food management and personnel management.

Thorough knowledge of Hopewell City Public Schools central office and school site operational procedures.

Comprehensive knowledge of food service equipment and materials requirements. Thorough knowledge of budgetary requirements in operating a food service operation. Ability to work efficiently with constant interruptions and inflexible deadlines.

Ability to monitor recordkeeping and food service procedures.

Ability to plan, develop, and test menus that meet federal, state and local regulations and guidelines.

Ability to operate a motor vehicle, computer, calculator, telephone, audiovisual equipment, copier, etc.

Ability to communicate effectively both orally and in writing.

Ability to work effectively with students (grades PK-12), teachers, parents, food service personnel, and administrators.

MINIMUM EDUCATION, TRAINING, AND EXPERIENCE REQUIREMENTS

A Bachelor's degree in food service management, business administration or nutrition and extensive progressively more responsible experience related to nutrition and food management in an institutional management position; or any equivalent combination of education and experience that would provide the above noted knowledge, skill, and ability.

LICENSE/CERTIFICATION

Health Department Manager Certification; Sanitation Certification; Registered dietician, ADA and ASFSA certification desirable.

PHYSICAL ATTRIBUTES

Work requires the ability to drive a motor vehicle, visit school sites and monitor activities. Work also requires the ability to hear at normal spoken levels; occasional lifting of items weighing 20-25 pounds; and an ability to operate a computer.

HAZARDS/UNUSUAL DEMANDS

Work involves hazards associated with driving in traffic and risks of slipping and falling on wet concrete floors. Work also involves some exposure to pressurized kettles, hot ovens and other food service equipment in the process of training or supervising others. Non-skid shoes are desirable when working in the schools.

Work is performed in a public school industrial food preparation environment where critical deadlines and frequent interruptions and priority changes are prevalent.