Child Nutrition Manager en Ume Preparatory Academy

• High school diploma or GED
• Food safety manager certification

• Completion of a sanitation course before or during the first year as manager
• One year of experience in institutional food service operations

• Knowledge of menu planning, food purchasing, and preparation of foods in food service environment
• Ability to implement procedures
• Ability to interpret data
• Strong organization, communication, and interpersonal skills
• Proficiency in word processing applications

Duties & Responsibilities

• Manage daily food preparation and lunch service in accordance with requirements and regulations of the National School Breakfast (SBP) and National School Lunch (NSLP) Programs.
• Produce and maintain daily production records and logs including daily temp logs must be checked two times during the day (before/during hot foods 135-165 degrees, cold foods 40 degrees).
• Prepare and measure out meals and perform necessary kitchen duties related to service and clean-up of the daily lunch service including removing of trash from the building to the dumpster, cleaning of tables, and sweeping and mopping of the kitchen area.
• Manage daily activities in kitchen including but not limited to calibrating thermometers, turning on warmers, lamps, and POS System, check refrigerator/milk cooler temperatures (cooler temp 29-30 anything about that is not recommended), dry storage (70 degrees or less), set up 3 compartment sinks, set up sanitation buckets, set up of the serving lines.
• Maintain all serving schedules and serve all food items according to menu specifications defined by departmental policies and procedures.
• Work cooperatively with director to accommodate temporary schedule changes, special serving requirements and to resolve personnel problems.
• Maintain accurate counting and claiming data obtained from lunch line service by completing breakfast and lunch production records along with daily meal counts.
•  Maintain all kitchen records in an organized fashion for a year, ie milk receipts, production records, daily activity records, lunch count forms, daily temperature log, refrigerator log, dry storage log, receiving log, visitor log, damaged/disregarded product log.
• Meet all deadlines on placing food orders and coordinate with vendors regarding delivery.
• Perform all other job duties as assigned by Director.

• Ensure that measures are in place and operating to protect food, supplies, and equipment in school kitchens, lunchrooms, and storage rooms.
• Maintain safety standards that confirm with federal, state, and insurance regulations and develop a program of preventive safety (HACCP).
• Ensure that food items are stored in safe and hazard-free environment.
• Establish and enforce standards of cleanliness, health, and safety following health and safety codes and regulations.
• Maintain a safe working environment in kitchen and surrounding areas.
• Ensure that appropriate quantities of food and supplies are available through daily orders and periodic inventories.
• Maintain logs on all equipment maintenance required within campus food service department.
• Perform preventive maintenance and report needed equipment repairs.
• Recommend replacement of existing equipment to meet department needs.
• Conduct annual physical equipment and supplies inventory.

• Comply with federal and state law, State Board of Education rule, and board policy in food service area.
• Ensure that food is produced safely and is of high quality according to policies, procedures, and department requirements.
• Maintain and submit accurate information for payroll reporting (time cards, tardiness, and absenteeism).

• Attend professional development activities to keep abreast of innovative techniques for school food service operations.
• Other duties as assigned.