Under the supervision of the Manager, implement all aspects of the school-level food and nutrition program.

Certifications, Licenses or Permits: 

• Successful completion of the Forsyth County Manager-in-Training (MIT) program within the first year of employment.
• Successful completion of the GA DOE Manager Pathway in the first year of employment.  
• ServeSafe Certification within 90 days of employment and continued renewals.
• Completion of the Orientation for Nutrition Employees training through the GaDOE.

Education, Experience, and Other Requirements: 

• High School Diploma or state-approved High School Equivalency (HSE). 
• Minimum of one (1) year of experience in a supervisory role in food service operations is preferred.
• Proven ability to work with others in a confidential, cooperative, and service-oriented manner; excellent listening and communication skills.
• Ability to be regularly, predictably, and reliably at work.
• Ability to be present at the physical worksite.
• Ability to work in an environment with extreme temperature changes.
• May be regularly required to stand, sit, crouch, crawl, push/pull, and lift up to 50lbs.
• Must be able to properly and consistently supervise students, particularly during emergency situations.        

• Assist with the management of the assigned school-level Food and Nutrition program in compliance with all federal, state, local, and BOE policies and procedures. 
• Assist with maintaining food cost control through planning, forecasting, ordering, and receiving.
• Assist with the management of a financially sound food and nutrition program including organization, delegation, and supervision of personnel.
• Assist with the indirect supervision of employees in assigned program and assist in staff selection; train and evaluate employees in all aspects of the school food and nutrition program including proper methods of food preparation, serving, storage, and sanitation.
• Maintain food safety and sanitation procedures including employee cleanliness and food handling, receiving, storage, and preparation and cooling; monitor temperature records of refrigerated equipment, freezers. and dry food storage areas. 
• Assist with the management of the use and care of small and large equipment. 
• Promote school nutrition and exhibit good public relations.
• May be assigned to support operations at any school site during temporary staffing needs, including assisting with daily cafeteria functions in the absence of the Food Service Manager.
• Knowledge of and ability to perform all essential duties (cashiering, cooking, serving, inventory, etc.) in a school food service setting.  
• Perform other duties as assigned.