Snp Manager Jobs (NOW HIRING)

License and Certification Qualifications:

• Valid ServeSafe certification or the ability to obtain one within six months and Department of Education (DOE) Nutrition Manager certification Required

Education Qualifications:

• H.S. Diploma or General Education Degree or equivalent Required
• Specialized education or training in school nutrition management Preferred

Experience Qualifications:

• 1 year experience in food service production and management as an assistant manager Required
• Varied experience in food service production and management with a wide range of responsibilities and progressive levels of supervision Required
• Experience in school food service Preferred
• Experience in state of the art point of sale and back office software technology experience Preferred

Skills Qualifications:

• Ability to plan, organize, and lead a credible school nutrition program
• Ability to complete required forms accurately and timely
• Ability to supervise, communicate, and empower staff
• Highly motivated and self-initiated with strong organizational skills to deliver the expanding scope of the program
• Highly effective written, verbal, and computer skills
• Ability to work well with both students and adults
• Ability to develop and maintain successful professional verbal and written relationships with parents, Parent Teacher Student Association (PTSA), faculty, and staff
• Technologically competent in word processing, electronic communication, and office management software

Primary Responsibilities:
As assigned and in the absence of the SNP Manager and/or Assistant Manager, provide temporary support with the supervisory responsibility and management for the local School Nutrition Program (SNP) including the School Breakfast Program (SBP), National School Lunch Program (NSLP), and the Afterschool Snack Program (ASP) with guidance from the Director of the School Nutrition Program and direct supervision of the Coordinator of School Nutrition Operations.

• Supervise all food production activities to ensure a fiscally sound program.
  • Ensure employees are using assigned hours to meet program needs and maintain fiscally sound practices.
  • Follow national, state, and local program requirements to practice standards of the United States Department of Agriculture (USDA) Child Nutrition Program.
  • Assist with timely and accurate completion of required reports.
  • Provide leadership and support in the team projects.
  • Perform job related computer functions accurately.
  • Train and develop new staff to become productive team members.
  • Provide team leadership skills for cafeteria staff via effective team-building practices.
• Follow county menus as written.
  • Assist SNP staff to incorporate time saving production techniques, attractive serving, and merchandising.
  • Supervise employees to ensure USDA and Gwinnett County Public Schools (GCPS) standardized recipes are followed, including stated serving presentation and packaging.
  • Communicate with the SNP staff concerning the menu cycles, food ordering, and following recipes to comply with USDA meal pattern requirements.
• Request purchases of all food, supplies, and equipment according to established specifications and procedures.
  • Order food items utilizing SNP Administrative Software Program to meet portion sizes, servings per unit or size, and expected production capacity per recipe.
  • Utilize commodity foods and purchased foods economically.
• Assume responsibility for receiving, storing, handling, preparing, and serving of food according to established GCPS standards.
  • Follow procedures for inspection of goods received for quality specified and for the return of unacceptable goods.
  • Ensure that all food and non-food supplies are stored in accordance with recommended storage requirements.
  • Provide instruction in the proper use of all equipment.
  • Ensure that all foods are handled, cooked, and served according to established Hazard Analysis and Critical Control Points (HACCP) sanitary, safety, and quality standards.
  • Ensure that the serving lines and serving areas are clean and attractive throughout the entire serving period.
  • Ensure that all students are offered all menued food items from the approved program wide menu.
• Supervise SNP staff to ensure that sanitation and safety practices meet established standards.
  • Ensure all routine health inspections receive an excellent score.
  • Ensure compliance with established food safety practices regarding proper dress and hygiene, as outlined in the personnel handbook.
• Cooperate with the goals and objectives of the local school.
  • Act as a team player regarding services provided to students.
  • Maintain involvement with staff and parents in building school and community spirit.
• Support the system-wide standards for staff training and development.
  • Train SNP Assistant Manager in all areas of SNP management and supervision using competency form to assure training has been completed.
  • Announce staff development classes and encourage staff to attend.
  • Support staff attending all professional development activities.
  • Encourage staff to attend GCSNP scheduled hours required for in-service training.
  • Conduct monthly staff meetings and in-service meetings as requested.
• Implement nutrition education plans and ensure nutritional integrity of program.
  • Provide leadership and organize nutrition activities.
  • Organize monthly nutrition presentations, education promotions, nutrition education classroom visits, and taste tests.
  • Plan and implement the annual SNP incentive project.
• Perform other duties as assigned.

Physical Demands:
While performing the duties of this job, the employee is required to stand, walk, negotiate stairs, climb ladders, reach with hands and arms, talk, and hear, manipulate tools and small items with hands, and lift and transport up to 50 pounds over short distances. The employee is required to operate a motor vehicle in performance of duties. Specific vision abilities required by this job include close vision, distance vision, and color vision. The employee may be subjected to a wide range of ambient temperature and humidity conditions while working on equipment under varying conditions including overhead work and work in confined spaces. Potential hazards of this position include working with electricity, working with heat and noise producing machinery and equipment, working on elevated equipment using ladders or other lifting devices, and use of chemicals and solvents. Reasonable accommodations will be made for individuals with specific disabilities.