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School Nutrition Training Specialist

NATURE OF WORK
The Training Specialist provides training to all employees on process, procedures, equipment, and software at all schools district wide. Employee will help coordinate the planning, development, and implementation of training programs for new managers, cashiers and other site based employees under the direction of the School Nutrition Director. This employee works with the School Nutrition Department to accurately administer the National School Lunch Program, School Breakfast Program, After School Snack Program, and Seamless Summer Feeding Program. This employee is expected to serve as a resource to the cafeteria manager. Employee will assist the School Nutrition Director with onsite reviews and after school snack program reviews.
MINIMUM EDUCATION, TRAINING AND EXPERIENCE
High School Diploma required. A minimum 3-5 years of experience as a School Nutrition Manager is preferred. ServSafe and HACCP certification preferred. Should have the ability to operate cooking and other kitchen equipment and train others to do so. Excellent knowledge of computer programs such as Point of Sale, Microsoft Office and Email. Ability to deal with people beyond giving and receiving instructions. Must be able to adapt to and perform under moderate to high levels of stress. Ability to speak, write to convey or exchange information. Proficient math skills, including addition, subtraction, division, and multiplication. In-depth knowledge of School Nutrition Program procedures and ability to follow local, state, and federal USDA guidelines. Must have a valid North Carolina Driver's License with reliable transportation and willingness to travel to all school sites within Chatham County. Ability to work with limited supervision.
JOB RESPONSIBILITIES
Train School Nutrition employees on:
Quality food production and service
Production plans and work schedules
Purchasing, storage, and inventory control
Commodity Utilization
Record keeping and accountability
Sanitation and Safety
Cost Control
Equipment Use and Care
Assist with the input of centralized family free and reduced meal applications
Participate in monthly manager's meeting and annual back to school training
Provide nutrition education resources to managers
Provide Point of Sale training and assistance
Assist managers with completion of daily work schedules for all cafeteria positions.
Assist in planning of special functions such as promotions, marketing, and customer service
Assist School Nutrition Director with completion of site reviews, after school snack reviews
Communicates with School Nutrition Director on a continued basis the findings, problems, and successes observed in the individual schools.
Maintain a positive working relationship with School Nutrition staff, administrators, central service employees, parents, teachers, students, and others
Performs any other duties designated by the School Nutrition Director
MINIMUM STANDARDS REQUIRED TO PERFORM JOB
Physical Requirements: Must be physically able to operate a variety of commercial kitchen equipment including ovens, steamers, braising pan, and all types of kitchen utensils and tools pertaining to food service, etc. Must be able to lift up to 50 pounds on occasion, exert up to 25 pounds of force regularly, or 10 pounds of force constantly to move objects. Must be able to stand for hours. Must be able to ben, twist, lift, stoop and reach overhead to perform assigned tasks. Physical demand requirements are in excess of those for Medium Work
Data Conception: Requires the ability to compare and/or judge the readily observable, functional, structural, or composite characteristics (whether similar to or divergent from obvious standards) of data, people or things.
Interpersonal Communication: Requires the ability to speak and/or signal people to convey or exchange information. Includes receiving and giving instructions, assignments and/or directions to assistants or subordinates. Requires the ability to speak to people with poise, voice control, self-control and confidence to work cooperatively with coworkers.
Language Ability: Requires the ability to read a variety of correspondence, reports, forms, market orders, program applications, etc. Requires the ability to prepare correspondence, reports, forms, purchase orders, etc., using prescribed format and conforming to all rules of punctuation, grammar, diction and style. Requires the ability to speak to people with poise, voice control, self-control and confidence.
Intelligence: Requires the ability to apply rational systems to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists; to interpret a variety of instructions furnished in written, oral, diagrammatic, or schedule form.
Verbal Aptitude: Requires the ability to record and deliver information, to explain procedures, to follow oral and written instructions. Must be able to communicate effectively and efficiently in standard English.
Numerical Aptitude: Requires the ability to utilize mathematical formulas; to add and subtract; multiply and divide; to work with fractions and to utilize decimals and percentages.
Form/Spatial Aptitude: Requires the ability to inspect items for proper length, width and shape.
Motor Coordination: Requires the ability to coordinate hands and eyes rapidly and accurately in using kitchen utensils and office equipment. Requires the ability to use two hands simultaneously to pan food items and otherwise increase work speed.
Manual Dexterity: Requires the ability to handle a variety of items such as kitchen and office equipment. Must have minimal levels of eye/hand/foot coordination.
Color Discrimination: Requires the ability to differentiate between colors and shades of color.
Interpersonal Temperament: Requires the ability to deal with people beyond giving and receiving instructions. Must be adaptable to performing under stress and when confronted with persons acting under stress or emergency situations. Must be courteous and respectful of coworkers and customers.
Physical Communication: Requires the ability to talk and hear: (Talking: expressing or exchanging ideas by means of spoken words. Hearing: perceiving nature of sounds by ear). Must be able to communicate via telephone.
KNOWLEDGE, SKILLS AND ABILITIES
Considerable knowledge of the principles and practices of food service administration, team building and customer service.
Must be able to perform all duties and responsibilities required of a School Nutrition Manager
Considerable knowledge of the principles of supervision, organization and administration.
Considerable knowledge of the methods, tools, techniques and practices of sanitation food preparation and food storage, HACCP and TILT
Ability to discuss general nutrition with students and staff and carry out nutrition education and promotional activities as instructed.
General knowledge of the principles of bookkeeping and accounting of funds
General knowledge of current literature, trends and development in the field of food service administration.
Knowledge of UDSA meal pattern and dietary guidelines and rules and regulations regarding federal meal programs
Desire to enhance job knowledge through participation in workshops and seminars.
Knowledge of federal, state, and school system regulations and requirements regarding bookkeeping and accounting of funds collected in school cafeterias.
Knowledge of the maintenance needs of large kitchen equipment.
Knowledge of the use of a computer to process, record and transmit data.
Skilled in leading staff to provide quality meals and friendly service appropriate to a public school environment.
Must be able to adapt to a flexible work schedule
Generally skilled in conflict management and able to confront subordinates who do not follow policies and procedures in a pleasant eating environment.
Skilled in projecting amounts of food to be prepared based on previous school history and to order sufficient quantities of necessary ingredients.
Skilled in maintaining complete and accurate records and in developing simple reports from those records
Ability to establish and maintain positive working relationships.
Ability to plan and implement operational policies, procedures and standards.
Ability to set priorities and allocate time so that tasks are completed and deadlines are met in a timely manner.
Ability to plan and write employee work schedules for daily production using knowledge of considerable food production practices to determine time needed for each task.
Ability to record meals and sale of food items on point-of-sale software provided.
Ability to pass all food safety course requirements.
Ability to exercise independent judgement and to use initiative when responding to emergencies resolving problems and making improvements in the cafeteria operation.
Ability to build team spirit, inspire cooperativeness in others and to encourage team members to accomplish work assignments even under difficult conditions.
Ability to communicate effectively both orally and in writing.
Ability to evaluate products and services used in school system cafeterias.
Ability to exercise tact, courtesy and firmness in frequent contact with co-workers, vendors, customers and subordinates.
TERMS OF EMPLOYMENT
Pay Grade 65
Full-time - 11 months
DISCLAIMER
The preceding job description was designed to indicate the general nature and level of work performed by employees within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities and qualifications required of employees to perform this job.


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