System Clinical Nutrition Manager Jobs in Raleigh, NC

Job Title: Child Nutrition Manager

Under limited supervision, performs a variety of duties in the direct supervision of the Child Nutrition program in the assigned school in compliance with established guidelines, policies and procedures in the FCS "Child Nutrition Employee Handbook." Directly supervises other employees in the school cafeteria. Responsible for food production and service, cash and inventory accountability, employee management and facility maintenance. Work involves the supervision of a specific meal productivity level over an average period of one (1) year. Reports to the school principal and Child Nutrition Director.

Food Production and Service

Schedules work to be done. Follows planned menus with occasional substitutions as allowed. Applies prescribed quality standards and quantity controls. Observes food preparation and line service to assure quality, quantity and proper presentation of food.

Monitors food for excessive serving and waste.

Completes Production Record daily Displays food to reflect school and seasonal activities. Plans use of left-over foods.

Purchasing, Storage and Inventory

Requisitions foods and supplies on a weekly basis. Verifies cost, quantity and quality of items received. Advises supervisor concerning improper quality/condition of items received. Sets up and ensures proper storage of all items according to prescribed standards. Inventories items according to established system. Rotates stock using FIFO (First In, First Out) method.

Monitors inventory stock for quality control.

Equipment and Facility Management

Trains, instructs and oversees Point of Sale Computer Operations.

Oversees the use of equipment. Requests repairs and replacement of equipment as needed. Maintains a constant check of conditions of sanitation and safety and makes needed corrections.

Fiscal Management

Collects and reconciles monies for meals daily.

Makes bank deposits daily.

Maintains assurance of audit requirements.

Prepares meal records and reports. Submits reports on a timely basis.

Reviews monthly financial reports to monitor financial success of program.

Personnel Management and Supervision

Develops work schedule and assigns work to staff. Provides on-the-job training in equipment use and care, food production and presentation, sanitation, "Hazardous Analysis Critical Control Point" procedures, storage and record keeping. Evaluates performance of each employee. Counsels employees to maintain productive working relationships. Recommends disciplining of employees. Conducts staff meetings monthly.

Supervises completion of employee time sheets daily.

Enforces policies/procedures listed in "Child Nutrition Employee Handbook."

Sanitation and Safety

Develops and implements cleaning schedule. Enforces employee sanitation procedures. Enforces dress/personal hygiene codes. Follows established procedures to avoid food contamination.

Enforces "Hazardous Analysis Critical Control Point" practices daily.

Public Relations/Communication

Provides information on food service program to students, parents and school staff. Responds to customer concerns and complaints. Assists in the planning and production of special functions involving child nutrition program.

Maintains positive working relationship with school principal and Child Nutrition Office.

Provides Nutrition Education activities to classroom students.

Plans and carries out promotional activities to improve the program.

Communicates with Child Nutrition Office successes, problems, etc. of program.

Attends meetings, workshops and seminars for improvement of job competencies.

Performs other related duties as assigned by the Child Nutrition Director and/or school principal.

Graduation from high school or equivalent. Four years of experience in food service management or assistant manager experience with Franklin County Schools Child Nutrition or certificate in manager training course, FCS CN "Back to School" training with computer experience preferred, or any combination of education, training and experience that provides the knowledge, skills and abilities required to perform the job functions.

Physical Requirements: Must be physically able to operate cooking and kitchen equipment. Must be able to exert up to 25 pounds of force occasionally and lift boxes up to fifty pounds. Physical demand requirements are for medium work.

Data Conception: Requires the ability to compare and/or judge the readily observable composite characteristics of things.

Interpersonal Communication: Requires the ability to speak and/or signal people to convey or exchange information. Includes giving instructions, assignments or directions to subordinates or assistants.

Language Ability: Requires the ability to read and complete forms associated with the performance of job duties.

Intelligence: Requires the ability to apply common sense understanding to read and interpret detailed instructions, schedules and recipes in written form.

Verbal Aptitude: Must be able to communicate efficiently in standard English.

Numerical Aptitude: Requires the ability to add, subtract, divide and multiply and quickly process financial transactions using mathematical knowledge.

Motor Coordination: Requires the ability to coordinate hands and eyes rapidly and accurately in using kitchen utensils and appliances and registers and computers. Must be able to perform repetitive motion tasks.

Interpersonal Temperament: Requires the ability to deal with people beyond giving and receiving instructions. Must be adaptable to performing under average to high levels of stress.

Physical Communications: Requires the ability to talk and hear.

Thorough knowledge of food preparation and standards of sanitation and safety.

Thorough knowledge of the Child Nutrition Federal Meal Program including free and reduced collection procedures, meal patterns and reporting requirements.

Working knowledge of basic mathematics and measuring conversions.

Skill in the use of food preparation equipment and cleaning equipment.

Ability to develop schedules for the use of personnel and material resources.

Ability to train personnel in equipment use and care, food production and presentation, sanitation, storage and record keeping.

Ability to coordinate various activities in the preparation and serving process.

Ability to inventory and record information accurately.

Ability to comprehend and apply written and verbal guidelines and directions, and explain these to others.

Ability to establish and maintain positive working relationships.