Manager in Training; MIT - Nutrition Services

Manager in Training (MIT) - Nutrition Services

Join to apply for the Manager in Training (MIT) - Nutrition Services role at Lee's Summit R-7 School District
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The job of Manager in Training was established to be trained for the purpose of assisting the kitchen manager in the management of the kitchen with specific responsibilities for organizing food preparation activities; overseeing and assisting cafeteria workers with food preparation and serving; confirming quantities and quality of food items are available for use; providing written reports; and complying with mandated health requirements and federal regulations.

178 days/yr
7 hours/day

• Must learn all Essential Functions of a Cafeteria Manager Including:
• Train in the establishment of food preparation amounts and adjust recipes, if required, for the purpose of meeting projected meal requirements and minimizing waste of food items, and resources.
• Assist in the implementation of menu plans for the purpose of meeting students’ mandated daily nutritional requirements.
• Inspect food and/or supply deliveries for the purpose of verifying quantity, quality and specifications of orders and/or complying with mandated health requirements.
• Inventory food, condiments, supplies and equipment at specified intervals for the purpose of ensuring availability of items required for meeting projected menu requirements.
• Maintain equipment, storage, food preparation and serving areas in a sanitary condition for the purpose of complying with current health standards.
• Oversee and assist with food preparation and service.
• Assist in food service operations (e.g. kitchen equipment, trays, utensils, staff assignments, etc.) for the purpose of ensuring a safe, clean and sanitary working environment in compliance with standard practices and established nutritional and health standards.
• Trained in food orders and stocks food, equipment and supplies for the purpose of maintaining an adequate inventory to maintain operations with established nutritional and budget guidelines.
• Trained to oversee school free and reduced meal compliance for the purpose of ensuring that proper documentation is obtained and maintained according to established rules and regulations.
• Assist in the preparation, cooking, serving and transportation of food and beverage items for the purpose of meeting projected meal quantities and mandated nutritional and health standards and ensuring appealing presentation.
• Participate in unit meetings, in-service training, workshops, etc. for the purpose of conveying and/or gathering information required to perform job functions.
• Learn to prepare a variety of documentation (e.g. meal program records, reconciliation reports, cash summary, time sheets, etc.) for the purpose of providing written support and/or conveying information.
• Trained how to process receipts for the purpose of completing and documenting transactions and making bank deposits.
• Trained how to reconcile transactions (e.g. meal counts, monies collected) for the purpose of maintaining account balances in compliance with established policies and procedures.
• Respond to inquiries of students, staff and the public for the purpose of providing information and/or direction regarding available food items and/or nutrition service policies and practices.
• Learn the process of scheduling hours and assignments for cafeteria employees for the purpose of ensuring adequate coverage for daily operations.
• Supervise food service workers and other personnel as assigned (i.e. orient, train, evaluate, etc.) for the purpose of maximizing the efficiency of the workforce and meeting shift requirements.

• Perform any other related duties as assigned for the purpose of ensuring the efficient and effective functioning of any site work unit.

Skills
:
Adhering to safety practices; planning and managing projects; preparing and maintaining accurate records; operating standard office equipment and equipment found in a commercial kitchen; computer skills; and using pertinent software applications.

Knowledge
:
Basic math, including calculations using fractions, percents, and/or ratios; read technical information, compose a variety of documents, facilitate group discussions; and analyze situations to define issues and draw conclusions. Specific knowledge-based competencies include safety practices and procedures; quantity food preparation and handling; and sanitation practices.

Abilities
:
Schedule activities, meetings, and/or events; gather, collate, and/or classify data; and consider a number of factors when using equipment. Flexibility to work with others, work with data utilizing defined processes, operate equipment using a variety of standardized methods. Problem solving to analyze issues and create action plans.

Working under limited supervision following standardized practices and/or methods; directing other…