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General Assignment
Serves as one of the Operations Managers for the school district, managing the food service operation in accordance with the policies and procedures of the USDA, the Department of Education, school district, and The Nutrition Group, within the framework of the National School Lunch and Breakfast Programs. Is responsible for the effective operating performance of the school district's food service operation, in conjunction with the contractual agreement, including financial results and accountability, quality control - menus, purchasing, production, merchandising, service and sanitation, nutrition, personnel relations - labor utilization, communications - public relations, promotions and client relations, managerial effectiveness and theft and safety awareness within the unit.
Operations Manager
As the operations manager, all onsite program related items are to be overseen & executed daily. Onsite operations managers will be responsible for the day-to-day operations. Based on location, operations managers will be assigned to visit and support buildings to ensure the above general assignment is being fulfilled.
Responsibilities: Responsibilities may vary depending on operational need. However, in general terms the operations manager is accountable for all responsibilities listed.

1. Checking and ensuring HACCP logs are being completed
2. Maintaining a clean and safe environment in all aspects of the kitchen/surrounding kitchen areas
3. Ensuring that the menu & recipes are being followed and executed to TNG standards
4. Ensuring that production records are being maintained and kept daily
5. Reviewing and checking & submitting PFG orders input by Kitchen Managers
6. On the spot training when necessary
7. Ensure that all areas of operation for both breakfast and lunch are compliant and are following state and federal guidelines.
8. Help in maintaining appropriate inventory levels & assisting in taking inventory during end of month.
9. Complete mock inspections and observations per the client to ensure readiness when happening.
10. Report to operations director on sales fluctuations
11. Meet with operations director weekly for updates, analysis, information shared from client regarding priority areas of focus
12. Assist in executing special events and promotions.
13. Complete interviews if needed.
14. Input inventory during end of month (both USDA and Purchased)
15. Assist in organization of kitchen office with paperwork, rosters, etc. Ensures that communications upward and downward are effectively maintained.

The Nutrition Group is committed to creating a diverse and inclusive environment for all qualified applicants. Consideration for employment will be without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, genetics, disability, age, or veteran status. We are proud to be an equal opportunity employer.
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