Nutrition Manager 1

Manage a cafeteria providing food service for students and staff. Maintain a sanitary, safe and high quality food service program using County, State and Federal guidelines. Supervise assigned staff.

Oversee food service staff to maintain quality control of food production, waste management, and proper storage of food items. Train staff and follow all standard operating procedures related to food preparation, sanitation, and the safe and proper use of tools and equipment. Prepare and complete documentation of orders, inventory, menus, production records, and various reports as needed. Prepare meals according to menus and recipes; implement all federal, state, and district requirements for all meal programs. Order, receive and verify food and supplies from warehouse, central kitchen, and vendors; manage inventory appropriately. Evaluate assigned staff; document and recommend disciplinary actions as appropriate. Assist staff in food production, fo...