Position Description/Job Summary:

The School Nutrition Field Manager will assist in many aspects of the School Nutrition Program operation. The job functions include administering, planning, assessment, implementing and evaluation of the program to meet the financial and nutritional needs as they relate to the program. The Nutrition Field Manager will partner with others in the school district to provide an environment that supports healthy food habits while maintaining program integrity, sustainability and customer satisfaction.

Responsibilities/Duties/Functions/Tasks:

• Provides supportive assistance to nutrition staff and central office nutrition staff
• Perform daily evaluations of cafeteria sites for proper food handling, service methods and operational activities
• Conduct site training activities, including HACCP, Wellness, Food Safety, Sanitation, Nutrition Education, Point of Sale and basic computer training
• Provides onsite technical assistance for staff
• Identify problems at school sites and assist Supervisor in resolving and implementing solutions through open lines of communication
• Reviews and analyzes school reports and records
• Coordinates and conducts Accountability Reviews
• Attends various onsite/off site informational meetings
• Promotes professional development to staff members to enhance knowledge based learning
• Schedule, supervise and coordinate catering activities with staff
• Provides flexibility to assume job duties at school sites when needed
• Plans and coordinates with site manager on projects for school site and staff
• Practices and implements good customer service standards
• Plans and implements merchandizing and marketing techniques to enhance student acceptability
• Implements sanitation and safety procedures that comply with federal, state and local regulations
• Maintains required storage system for daily, monthly, yearly reports
• Communicates program information to encourage support from students, staff, parents, administrators, and community
• Assist program in accordance with federal, state and local requirements
• Trains, supervises and evaluates additional training needs for staff according to established standards
• Assists in the procurement process, ensuring compliance with federal, state and local regulations
• Plans and publishes monthly breakfast/lunch menus
• Maintains nutrition analysis and menu certification tools
• Develops and adjusts standardized recipes
• Performs other duties which are deemed necessary for the efficient operation of the program

 Professionalism and Abilities:

• Practices confidentiality at all times
• Maintains an attitude of mutual respect and courtesy
• Communicates effectively orally and in writing
• Reacts positively to constructive criticism and suggestions
• Demonstrates initiative and motivation
• Works independently or collaboratively with others in a wide variety of circumstances
• Establishes professional relationships and communicates effectively
• Demonstrates good safety habits and response to emergency situations
• Exercises sound judgment in decision making
• Organizes conflicting work priorities while coordinating multiple projects and deadlines
• Demonstrates teamwork, flexibility, and ability to adapt to new ideas and situations
• Performs multiple, highly complex technical tasks with a need to periodically upgrade skills in order to meet changing job conditions
• Possesses computer skills with knowledge in Microsoft Office (Word, Excel, PowerPoint and Outlook)
• Possess and maintain a Serv/Safe Certification for Food Safety from the National Restaurant Association
• Demonstrate appropriate dress, proper hygiene and personal appearance

Education and Experience:

• Associate or Bachelor degree in Business Management, Dietetics or Food and Nutrition
• At least (5) years’ experience in Food Service Management or at least (3) years’ experience in School Nutrition service
• Possess the ability to lead, direct and supervise

Working Conditions & Physical Requirements:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Must have the ability to walk and stand for extended periods of time; exhibit manual dexterity to perform all aspects related to food preparation and equipment use. Ability to see and read a computer screen and printed material with or without vision aids; hear and understand speech at normal levels; physical agility to lift/carry up to 50 pounds; to bend, to stoop, to climb stairs, to walk, to reach overhead, and to use repetitive motion in the same position for extended periods of time. Must have the ability to wear protective attire in the food service operation. Ability to work in kitchens that exhibit moist and hot environments. Must have the ability to drive a vehicle.