Middle/High School Manager (Temporary)

Position:  Middle/High School Manager (Temporary)
Work Schedule: Monday – Friday, Full-time, 8 hours/day
Start Date: ASAP
End Date:  Janaury 28, 2025
Pay:  $28.33/hour (Plus additional manager differential pay and pay based on certification levels held per the Nutrition Services Labor Agreement)
Benefits:  Medical, Dental and Paid Time Off in accordance with the Nutrition Services Summary of Benefits

Required Qualifications:

• SNA Level II within 1 year of hire.
• Ability to develop menus in accordance with nutritional requirements and budget limitations.
• Ability to effectively train, manage and evaluate other staff in the operation of a school kitchen.
• Ability to operate a computer and applicable software applications. 
• Ability to follow, adjust, and extend recipes. 
• Ability to prepare appetizing and nutritionally balanced meals.
• Knowledge of basic food preparation including washing, cutting, and assembling food items and ingredients. 
• Knowledge of basic computer functions and operations.
• Knowledge of proper food preparation, service, and storage.
• Knowledge of sanitation and safety practices related to cooking and serving food.
• Methods of preparing and serving food in large quantities. 
• Regular attendance.

Physical Requirements:       

• Continuously stand, reach with one or both hands, lift up to 15 pounds; frequently twist, lift up to 40 pounds, push and pull up to 15 pounds; occasionally crouch, kneel, stoop, lift up to 50 pounds.

Job Responsibilites:

• Oversees the day-to-day operations of the kitchen to include planning, assigning and monitoring work, addressing complex problems or issues, and ensuring proper levels of supplies.  Ensures kitchen operations meet all required guidelines and regulations.
• Assists the Nutrition Service Coordinator to plan and evaluate menus. 
• Receives, reviews and processes food orders from other schools, prepares food and obtains supplies for food production and shipping for staff at satellite schools. Determines type and quantity of food necessary for daily shipments.  Places food orders with outside vendors using a computer. 
• Prepares records and forms such as accident forms, inventory, time sheets, cost sheets, records on meals served, and invoices.  Performs employee performance reviews for kitchen staff.
• Develops marketing strategies to promote food service programs to students, staff, and administration. 
• Receives catering orders and prepares food for District events according to customer specifications.
• Attends workshops, in-services, conferences or organizational meetings for continued professional growth and training. 
• Prepares meals; cleans and maintains food service equipment; cleans and washes food service areas.
• Other duties as assigned.