East Baton Rouge Parish School Board
Baton Rouge, Louisiana
Position Type: CHILD NUTRITION PROGRAM Date Posted: 5/1/2024 Location: Belaire High Closing Date: 05/31/2024 Additional Information: Show/Hide Job Title: Child Nutrition Manager Reports To: Immediate Supervisor Prepared By: The Office of Human Resources Board Approved Date: Salary Range: NU303 $32,254 to $46,654 Note: New employees coming to EBRPSS/current employees new to a position, must use the Verifent website to verify qualifying years of experience (outside of EBRPSS) aligned to the job description. All new employees to the district/current employees new to a position will receive 0 years of experience aligned to the job description until the verification of previous experience aligned to the job description is received. Verifient Link Experience verifications must be received in the Office of Human Resources within the first 6 months of employment in order to be eligible for a retroactive payment. Summary: The CNP Manager is Responsible for planning, administering and evaluating an efficient operation of the school cafeteria in order to provide appealing and nutritional meals with positive customer service for the students and staff. Responsible for managing a school cafeteria within the guidelines and regulations of the National School Meal Program, State and County government and local health department. Level I-III Managers are distinguished by the number of customers served (average meal equivalents), as well as the number of employees and labor hours. Essential Duties and Responsibilities: Opens kitchen, unlocks and checks equipment; Schedules employee work hours conducive to an efficient cafeteria operation. Gives instructions for the day's duties, written or verbal, aiding and supervising preparation of food and serving line to ensure a smooth and efficient operation. Aids and supervises the operation of the dish machine and cleaning of the kitchen and all equipment, submitting equipment repairs and repair needs of physical buildings to Building Services. Works with principal in carrying out free and reduced lunch policy to include collecting and supervising collection of money from students and teachers, counting money and depositing into cafeteria accounts in an accurate and timely manner, and sending deposit slips weekly to the Supervisor's office. Works with the building principal to maintain smooth scheduling and operation of the School Lunch Program on site, and ensures compliance with Federal/State regulations regarding school lunch and breakfast programs. Keeps a perpetual inventory of food and supplies to include verifying deliveries from distributors and signing tickets, and submitting orders, inventories and copies of all delivery tickets to the Central Office monthly. Completes monthly reports, to include claims for reimbursement for the nation's school lunch program, and is responsible for getting them to the Central Office on the day designated by the Food Service Supervisor. Attends meetings that are scheduled by the Supervisor to include maintaining files of correspondence, policies, inventories and reports, selecting cafeteria employees for vacancies in cooperation with supervisor and Principals in accordance with approved personnel procedures, supervising cafeteria workers, and evaluating employees. Completes monthly reports and is responsible for getting them to the Central Office by request, to include submitting payroll. Other Duties: Other duties as assigned that are related to the functions of the position. Essential Functions/Qualifications/Requirements: Education and Experience: Associate's degree from an accredited college required. Seven years (7) experience in large quantity food production, preferably in a school setting may be substituted for a degree. Must maintain a current food service manager certification in food safety and sanitation. A ServSafe certification is required. Work Environment Conditions: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Professional Conduct: The Employees are required to maintain a high standard of professional conduct. Breach of said professional conduct includes, but is not limited to, neglect of duty, dishonesty, engagement in acts that are contrary to East Baton Rouge Parish School System policy, unlawful activities, or any other conduct which is seriously prejudicial to the school system. Technological Abilities: To perform this job successfully, an individual must be proficient in general use of a computer, the use of Email as a form of communication, and other job-specific equipment, software, and/or applications. The East Baton Rouge Parish School System and all of its entities (including Career and Technical Education Programs) do not discriminate on the basis of age, race, religion, national origin, disability, or gender in its educational programs and activities (including employment and application for employment), and it is prohibited from discriminating on the basis of gender by Title IX (20 USC 168) and on the basis of disability by Section 504 (42 USC 794). The Title IX Coordinator is Andrew Davis, Director of Risk Management - , . The Section 504 Coordinator is Danielle Staten-Ojo - , .
Position Type: CHILD NUTRITION PROGRAM Date Posted: 5/1/2024 Location: Belaire High Closing Date: 05/31/2024 Additional Information: Show/Hide Job Title: Child Nutrition Manager Reports To: Immediate Supervisor Prepared By: The Office of Human Resources Board Approved Date: Salary Range: NU303 $32,254 to $46,654 Note: New employees coming to EBRPSS/current employees new to a position, must use the Verifent website to verify qualifying years of experience (outside of EBRPSS) aligned to the job description. All new employees to the district/current employees new to a position will receive 0 years of experience aligned to the job description until the verification of previous experience aligned to the job description is received. Verifient Link Experience verifications must be received in the Office of Human Resources within the first 6 months of employment in order to be eligible for a retroactive payment. Summary: The CNP Manager is Responsible for planning, administering and evaluating an efficient operation of the school cafeteria in order to provide appealing and nutritional meals with positive customer service for the students and staff. Responsible for managing a school cafeteria within the guidelines and regulations of the National School Meal Program, State and County government and local health department. Level I-III Managers are distinguished by the number of customers served (average meal equivalents), as well as the number of employees and labor hours. Essential Duties and Responsibilities: Opens kitchen, unlocks and checks equipment; Schedules employee work hours conducive to an efficient cafeteria operation. Gives instructions for the day's duties, written or verbal, aiding and supervising preparation of food and serving line to ensure a smooth and efficient operation. Aids and supervises the operation of the dish machine and cleaning of the kitchen and all equipment, submitting equipment repairs and repair needs of physical buildings to Building Services. Works with principal in carrying out free and reduced lunch policy to include collecting and supervising collection of money from students and teachers, counting money and depositing into cafeteria accounts in an accurate and timely manner, and sending deposit slips weekly to the Supervisor's office. Works with the building principal to maintain smooth scheduling and operation of the School Lunch Program on site, and ensures compliance with Federal/State regulations regarding school lunch and breakfast programs. Keeps a perpetual inventory of food and supplies to include verifying deliveries from distributors and signing tickets, and submitting orders, inventories and copies of all delivery tickets to the Central Office monthly. Completes monthly reports, to include claims for reimbursement for the nation's school lunch program, and is responsible for getting them to the Central Office on the day designated by the Food Service Supervisor. Attends meetings that are scheduled by the Supervisor to include maintaining files of correspondence, policies, inventories and reports, selecting cafeteria employees for vacancies in cooperation with supervisor and Principals in accordance with approved personnel procedures, supervising cafeteria workers, and evaluating employees. Completes monthly reports and is responsible for getting them to the Central Office by request, to include submitting payroll. Other Duties: Other duties as assigned that are related to the functions of the position. Essential Functions/Qualifications/Requirements: Education and Experience: Associate's degree from an accredited college required. Seven years (7) experience in large quantity food production, preferably in a school setting may be substituted for a degree. Must maintain a current food service manager certification in food safety and sanitation. A ServSafe certification is required. Work Environment Conditions: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Professional Conduct: The Employees are required to maintain a high standard of professional conduct. Breach of said professional conduct includes, but is not limited to, neglect of duty, dishonesty, engagement in acts that are contrary to East Baton Rouge Parish School System policy, unlawful activities, or any other conduct which is seriously prejudicial to the school system. Technological Abilities: To perform this job successfully, an individual must be proficient in general use of a computer, the use of Email as a form of communication, and other job-specific equipment, software, and/or applications. The East Baton Rouge Parish School System and all of its entities (including Career and Technical Education Programs) do not discriminate on the basis of age, race, religion, national origin, disability, or gender in its educational programs and activities (including employment and application for employment), and it is prohibited from discriminating on the basis of gender by Title IX (20 USC 168) and on the basis of disability by Section 504 (42 USC 794). The Title IX Coordinator is Andrew Davis, Director of Risk Management - , . The Section 504 Coordinator is Danielle Staten-Ojo - , .
Steamboat Ski Resort
Phippsburg, Colorado
Job Description Please note, this position is located at Steamboat Resort in Steamboat Springs, CO. Year Round Who We Are: Steamboat- Ski Town, U.S.A. is known as the friendliest mountain destination in the world, thanks to our western heritage and welcoming staff. We pride ourselves on hiring the best employees and providing the best experience in the industry. Our employee satisfaction scores top the charts and we have employees who choose to work for the resort for 2, 5, 10, 20 plus years. Fair warning, starting a job at Steamboat could lead to endless fun, lifelong friendships, and a rooted sense of community. Who We're Looking For: Friendly folks who want to work at the best ski resort, play in Champagne Powder and meet friends from around the world. Our culture is supportive, challenging, passionate and committed and we believe that diversity makes us stronger. We are looking for unique individuals who exemplify these qualities and care about each other, our mission, our environment and our communities. If you like to provide incredible guest service with a friendly attitude, you're ready to join our team. If your dream job includes skiing and riding, interacting with guests, rewarding work, free concerts, fireworks, employee parties and more-we'd love to hear from you! Perks & Benefits: Eligible Steamboat Resort employees will receive a Steamboat, Ikon, or Alterra Mountain ski pass for you and eligible dependents, free bus passes to surrounding areas, retail/rental discounts, food & beverage discounts, industry pro deal discounts, friends & family discounted tickets (subject to restrictions, reservations and/or blackout dates.) Steamboat also offers a 401(k) plan with a generous company match, (eligibility rules apply), Employee Assistance Program, and a chance to learn and advance within Steamboat Ski & Resort Corp. Steamboat employees are also eligible for discounted tuition with partner online universities for all Alterra Mountain Company employees to further their education. Employees who are Year Round (Full-Time or Flex Year Round) are eligible for medical, dental, vision, legal plan, pet insurance, PTO and Vacation, Paid Parental Leave, health saving account with employer contribution as well as the perks and benefits that all Steamboat employees enjoy. Our parent company Alterra Mountain Company headquartered in Denver, Colorado is a collection of iconic year-round resorts, the world's largest heli-skiing operation, and Ikon Pass - the premier ski and snowboard season pass offering access to more than 50 iconic mountain destinations around the world. A career with Steamboat Ski & Resort Corporation is more than what you do today; it's being part of creating a community rooted in the spirit of the mountains, united by a passion for adventure, and celebrating the legendary adventures and enduring memories that mountains bring to everyone. BESIDES WORKING SOMEWHERE AWESOME, WHAT'S IN IT FOR YOU? Free Alterra Mountain Pass for all eligible employees and eligible dependents for winter and summer, and a free IKON Pass to eligible employees. Discounted skiing + riding for friends and family of eligible employees. Flexible Time Off (FTO) and Sick Time policies for eligible employees to rest, relax and recharge. Dining discounts, retail and rental discounts, ski, or snowboard lessons. Generous discounts on outdoor gear, apparel, rental cars, etc. Medical, dental, vision, life, AD&D, short-term & long-term disability insurance, EAP, HSAs, FSAs, and more 401(k) plan with generous company match Discounted tuition with a partner online university for all Alterra Mountain Company employees to further their education Paid parental leave of up to six weeks for eligible employees Free regional bus pass. For information on Alterra Mountain Company's Social Responsibility work including our Diversity, Equity, & Inclusion actions, please see our webpage at -responsibility. Among other resources, Alterra has Employee Resource Groups to support the BIPOC (Black, Indigenous, and people of color), disability, LGBTQIA2S+, and women communities within our workforce. For information on Steamboat Ski Resort's Social Responsibility work, please see our webpage at To perform this job successfully, an individual must be able to perform each essential duty satisfactorily with or without reasonable accommodation. POSITION SUMMARY We believe the view needs to be as enticing as the food, and when you head to any of our F&B locations on the mountain, you'll see what we mean. The Chef will be responsible for kitchen operations including menu planning, provisioning, food preparation, and sanitation. This position directs the training of culinary staff and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service. If you work well under pressure, are organized, flexible, self-motivated and dedicated, apply today Resume Required. ESSENTIAL DUTIES General Responsibilities Abide by and ensure all outlets/departments compliance with established health and safety procedures as well as department/and company policies & procedures Properly store food and equipment in correct and allotted areas Plan and develop with Director of Culinary menus for outlets and all specialty menus to research, develop, modify and test recipes Supervise, staff, coordinate and participate in the daily operations of assigned restaurant kitchen facilities Assist Director of Culinary in the supervision of kitchen staff regarding food handling, including rotation and sanitation Support Resort Culinary Management team in supervisory role as manager on duty when necessary Open and close kitchens according to schedule/guidelines/assignments. Assist in the creation, usage, and follow through of prep lists, cleaning list, and closing lists Supervise and coordinate food, supply, equipment, and inventory control purchasing for operations. Coordinate food and menu costing (COGS). Work directly with purchasing agent on par levels and supply management Work with outlet chefs on staffing needs and labor control Oversee or directly supervise all food preparation, quantify and production activities Conduct training as determined by management Other duties as assigned REQUIRED QUALIFICATIONS Minimum 4 years' experience in Chef capacity at a hotel, restaurant, or equivalent as a Banquet or Restaurant Chef required Broad and in-depth professional knowledge and skills in food preparation, cooking and presentation; good knife handling skills and knowledge of food and its characteristics, especially its shelf-life expiration Prior management experience required Must be a minimum of 18 years of age Good planning, administrative and supervisory and math skills, and budget management experience required Can deal effectively with a variety of company personnel and outside vendors Knowledge of Microsoft Outlook, Excel and Word required, as well as Food Trak is preferred Serve Safe Certification, or willingness to attain certification upon hire or Serv Safe Instructor or plus trainer's certification (may be acquired in 1st three months of position) Interact and maintain positive relationships with guests, co-workers and management consistent with SSRC's Service Excellence standards. Problem-solve in a highly effective manner and maintain positive relationships with guests and staff, including management, subordinates and co-workers. Be a consistent role model for company's Service Excellence standards EDUCATION REQUIREMENTS Must have a high school diploma or GED equivalent Read, write, and speak fluently in English. Spanish a plus The base salary range below represents the low and high end of the Steamboat Ski and Resort Corporation salary range for this position. Actual salaries will vary and may be above or below the range based on a range of factors including but not limited to experience, education, training, location, merit system, quantity or quality of production, responsibilities, and regular and/or necessary travel. The range listed is just one component of Steamboat Ski and Resort Corporation total compensation package for employees. Other rewards may include short-term and long-term incentives. Steamboat area base salary range: $60,000 - $85,000 per year PHYSICAL REQUIREMENTS Must lift and carry approximately 50 lbs. (i.e., a sack of potatoes or stacked supplies) Must stand for long periods of time or walk for up to six hours. The senses of taste and smell are used frequently, the use of hands and arms for periods of up to six hours, peripheral, color, and depth vision are essential. Must handle operation of knives 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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to walk, talk, see, hear, and operate a computer and other office productivity machinery. WORKING CONDITIONS Indoor/Outdoor: While performing the duties of this job, the employee may be exposed to harsh and varying outside weather conditions . click apply for full job details
Job Description Please note, this position is located at Steamboat Resort in Steamboat Springs, CO. Year Round Who We Are: Steamboat- Ski Town, U.S.A. is known as the friendliest mountain destination in the world, thanks to our western heritage and welcoming staff. We pride ourselves on hiring the best employees and providing the best experience in the industry. Our employee satisfaction scores top the charts and we have employees who choose to work for the resort for 2, 5, 10, 20 plus years. Fair warning, starting a job at Steamboat could lead to endless fun, lifelong friendships, and a rooted sense of community. Who We're Looking For: Friendly folks who want to work at the best ski resort, play in Champagne Powder and meet friends from around the world. Our culture is supportive, challenging, passionate and committed and we believe that diversity makes us stronger. We are looking for unique individuals who exemplify these qualities and care about each other, our mission, our environment and our communities. If you like to provide incredible guest service with a friendly attitude, you're ready to join our team. If your dream job includes skiing and riding, interacting with guests, rewarding work, free concerts, fireworks, employee parties and more-we'd love to hear from you! Perks & Benefits: Eligible Steamboat Resort employees will receive a Steamboat, Ikon, or Alterra Mountain ski pass for you and eligible dependents, free bus passes to surrounding areas, retail/rental discounts, food & beverage discounts, industry pro deal discounts, friends & family discounted tickets (subject to restrictions, reservations and/or blackout dates.) Steamboat also offers a 401(k) plan with a generous company match, (eligibility rules apply), Employee Assistance Program, and a chance to learn and advance within Steamboat Ski & Resort Corp. Steamboat employees are also eligible for discounted tuition with partner online universities for all Alterra Mountain Company employees to further their education. Employees who are Year Round (Full-Time or Flex Year Round) are eligible for medical, dental, vision, legal plan, pet insurance, PTO and Vacation, Paid Parental Leave, health saving account with employer contribution as well as the perks and benefits that all Steamboat employees enjoy. Our parent company Alterra Mountain Company headquartered in Denver, Colorado is a collection of iconic year-round resorts, the world's largest heli-skiing operation, and Ikon Pass - the premier ski and snowboard season pass offering access to more than 50 iconic mountain destinations around the world. A career with Steamboat Ski & Resort Corporation is more than what you do today; it's being part of creating a community rooted in the spirit of the mountains, united by a passion for adventure, and celebrating the legendary adventures and enduring memories that mountains bring to everyone. BESIDES WORKING SOMEWHERE AWESOME, WHAT'S IN IT FOR YOU? Free Alterra Mountain Pass for all eligible employees and eligible dependents for winter and summer, and a free IKON Pass to eligible employees. Discounted skiing + riding for friends and family of eligible employees. Flexible Time Off (FTO) and Sick Time policies for eligible employees to rest, relax and recharge. Dining discounts, retail and rental discounts, ski, or snowboard lessons. Generous discounts on outdoor gear, apparel, rental cars, etc. Medical, dental, vision, life, AD&D, short-term & long-term disability insurance, EAP, HSAs, FSAs, and more 401(k) plan with generous company match Discounted tuition with a partner online university for all Alterra Mountain Company employees to further their education Paid parental leave of up to six weeks for eligible employees Free regional bus pass. For information on Alterra Mountain Company's Social Responsibility work including our Diversity, Equity, & Inclusion actions, please see our webpage at -responsibility. Among other resources, Alterra has Employee Resource Groups to support the BIPOC (Black, Indigenous, and people of color), disability, LGBTQIA2S+, and women communities within our workforce. For information on Steamboat Ski Resort's Social Responsibility work, please see our webpage at To perform this job successfully, an individual must be able to perform each essential duty satisfactorily with or without reasonable accommodation. POSITION SUMMARY We believe the view needs to be as enticing as the food, and when you head to any of our F&B locations on the mountain, you'll see what we mean. The Chef will be responsible for kitchen operations including menu planning, provisioning, food preparation, and sanitation. This position directs the training of culinary staff and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service. If you work well under pressure, are organized, flexible, self-motivated and dedicated, apply today Resume Required. ESSENTIAL DUTIES General Responsibilities Abide by and ensure all outlets/departments compliance with established health and safety procedures as well as department/and company policies & procedures Properly store food and equipment in correct and allotted areas Plan and develop with Director of Culinary menus for outlets and all specialty menus to research, develop, modify and test recipes Supervise, staff, coordinate and participate in the daily operations of assigned restaurant kitchen facilities Assist Director of Culinary in the supervision of kitchen staff regarding food handling, including rotation and sanitation Support Resort Culinary Management team in supervisory role as manager on duty when necessary Open and close kitchens according to schedule/guidelines/assignments. Assist in the creation, usage, and follow through of prep lists, cleaning list, and closing lists Supervise and coordinate food, supply, equipment, and inventory control purchasing for operations. Coordinate food and menu costing (COGS). Work directly with purchasing agent on par levels and supply management Work with outlet chefs on staffing needs and labor control Oversee or directly supervise all food preparation, quantify and production activities Conduct training as determined by management Other duties as assigned REQUIRED QUALIFICATIONS Minimum 4 years' experience in Chef capacity at a hotel, restaurant, or equivalent as a Banquet or Restaurant Chef required Broad and in-depth professional knowledge and skills in food preparation, cooking and presentation; good knife handling skills and knowledge of food and its characteristics, especially its shelf-life expiration Prior management experience required Must be a minimum of 18 years of age Good planning, administrative and supervisory and math skills, and budget management experience required Can deal effectively with a variety of company personnel and outside vendors Knowledge of Microsoft Outlook, Excel and Word required, as well as Food Trak is preferred Serve Safe Certification, or willingness to attain certification upon hire or Serv Safe Instructor or plus trainer's certification (may be acquired in 1st three months of position) Interact and maintain positive relationships with guests, co-workers and management consistent with SSRC's Service Excellence standards. Problem-solve in a highly effective manner and maintain positive relationships with guests and staff, including management, subordinates and co-workers. Be a consistent role model for company's Service Excellence standards EDUCATION REQUIREMENTS Must have a high school diploma or GED equivalent Read, write, and speak fluently in English. Spanish a plus The base salary range below represents the low and high end of the Steamboat Ski and Resort Corporation salary range for this position. Actual salaries will vary and may be above or below the range based on a range of factors including but not limited to experience, education, training, location, merit system, quantity or quality of production, responsibilities, and regular and/or necessary travel. The range listed is just one component of Steamboat Ski and Resort Corporation total compensation package for employees. Other rewards may include short-term and long-term incentives. Steamboat area base salary range: $60,000 - $85,000 per year PHYSICAL REQUIREMENTS Must lift and carry approximately 50 lbs. (i.e., a sack of potatoes or stacked supplies) Must stand for long periods of time or walk for up to six hours. The senses of taste and smell are used frequently, the use of hands and arms for periods of up to six hours, peripheral, color, and depth vision are essential. Must handle operation of knives 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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to walk, talk, see, hear, and operate a computer and other office productivity machinery. WORKING CONDITIONS Indoor/Outdoor: While performing the duties of this job, the employee may be exposed to harsh and varying outside weather conditions . click apply for full job details
East Baton Rouge Parish School System
Baton Rouge, Louisiana
Position Type: CHILD NUTRITION PROGRAM Date Posted: 5/1/2024 Location: Belaire High Closing Date: 05/31/2024 Job Title: Child Nutrition Manager Reports To: Immediate Supervisor Prepared By: The Office of Human Resources Board Approved Date: Salary Range: NU303 $32,254 to $46,654 Note: New employees coming to EBRPSS/current employees new to a position, must use the Verifent website to verify qualifying years of experience (outside of EBRPSS) aligned to the job description. All new employees to the district/current employees new to a position will receive 0 years of experience aligned to the job description until the verification of previous experience aligned to the job description is received. Verifient Link Experience verifications must be received in the Office of Human Resources within the first 6 months of employment in order to be eligible for a retroactive payment. Summary: The CNP Manager is Responsible for planning, administering and evaluating an efficient operation of the school cafeteria in order to provide appealing and nutritional meals with positive customer service for the students and staff. Responsible for managing a school cafeteria within the guidelines and regulations of the National School Meal Program, State and County government and local health department. Level I-III Managers are distinguished by the number of customers served (average meal equivalents), as well as the number of employees and labor hours. Essential Duties and Responsibilities: Opens kitchen, unlocks and checks equipment; Schedules employee work hours conducive to an efficient cafeteria operation. Gives instructions for the day's duties, written or verbal, aiding and supervising preparation of food and serving line to ensure a smooth and efficient operation. Aids and supervises the operation of the dish machine and cleaning of the kitchen and all equipment, submitting equipment repairs and repair needs of physical buildings to Building Services. Works with principal in carrying out free and reduced lunch policy to include collecting and supervising collection of money from students and teachers, counting money and depositing into cafeteria accounts in an accurate and timely manner, and sending deposit slips weekly to the Supervisor's office. Works with the building principal to maintain smooth scheduling and operation of the School Lunch Program on site, and ensures compliance with Federal/State regulations regarding school lunch and breakfast programs. Keeps a perpetual inventory of food and supplies to include verifying deliveries from distributors and signing tickets, and submitting orders, inventories and copies of all delivery tickets to the Central Office monthly. Completes monthly reports, to include claims for reimbursement for the nation's school lunch program, and is responsible for getting them to the Central Office on the day designated by the Food Service Supervisor. Attends meetings that are scheduled by the Supervisor to include maintaining files of correspondence, policies, inventories and reports, selecting cafeteria employees for vacancies in cooperation with supervisor and Principals in accordance with approved personnel procedures, supervising cafeteria workers, and evaluating employees. Completes monthly reports and is responsible for getting them to the Central Office by request, to include submitting payroll. Other Duties: Other duties as assigned that are related to the functions of the position. Essential Functions/Qualifications/Requirements: Education and Experience: Associate's degree from an accredited college required. Seven years (7) experience in large quantity food production, preferably in a school setting may be substituted for a degree. Must maintain a current food service manager certification in food safety and sanitation. A ServSafe certification is required. Work Environment Conditions: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Professional Conduct: The Employees are required to maintain a high standard of professional conduct. Breach of said professional conduct includes, but is not limited to, neglect of duty, dishonesty, engagement in acts that are contrary to East Baton Rouge Parish School System policy, unlawful activities, or any other conduct which is seriously prejudicial to the school system. Technological Abilities: To perform this job successfully, an individual must be proficient in general use of a computer, the use of Email as a form of communication, and other job-specific equipment, software, and/or applications. The East Baton Rouge Parish School System and all of its entities (including Career and Technical Education Programs) do not discriminate on the basis of age, race, religion, national origin, disability, or gender in its educational programs and activities (including employment and application for employment), and it is prohibited from discriminating on the basis of gender by Title IX (20 USC 168) and on the basis of disability by Section 504 (42 USC 794). The Title IX Coordinator is Andrew Davis, Director of Risk Management - , . The Section 504 Coordinator is Danielle Staten-Ojo - , .
Position Type: CHILD NUTRITION PROGRAM Date Posted: 5/1/2024 Location: Belaire High Closing Date: 05/31/2024 Job Title: Child Nutrition Manager Reports To: Immediate Supervisor Prepared By: The Office of Human Resources Board Approved Date: Salary Range: NU303 $32,254 to $46,654 Note: New employees coming to EBRPSS/current employees new to a position, must use the Verifent website to verify qualifying years of experience (outside of EBRPSS) aligned to the job description. All new employees to the district/current employees new to a position will receive 0 years of experience aligned to the job description until the verification of previous experience aligned to the job description is received. Verifient Link Experience verifications must be received in the Office of Human Resources within the first 6 months of employment in order to be eligible for a retroactive payment. Summary: The CNP Manager is Responsible for planning, administering and evaluating an efficient operation of the school cafeteria in order to provide appealing and nutritional meals with positive customer service for the students and staff. Responsible for managing a school cafeteria within the guidelines and regulations of the National School Meal Program, State and County government and local health department. Level I-III Managers are distinguished by the number of customers served (average meal equivalents), as well as the number of employees and labor hours. Essential Duties and Responsibilities: Opens kitchen, unlocks and checks equipment; Schedules employee work hours conducive to an efficient cafeteria operation. Gives instructions for the day's duties, written or verbal, aiding and supervising preparation of food and serving line to ensure a smooth and efficient operation. Aids and supervises the operation of the dish machine and cleaning of the kitchen and all equipment, submitting equipment repairs and repair needs of physical buildings to Building Services. Works with principal in carrying out free and reduced lunch policy to include collecting and supervising collection of money from students and teachers, counting money and depositing into cafeteria accounts in an accurate and timely manner, and sending deposit slips weekly to the Supervisor's office. Works with the building principal to maintain smooth scheduling and operation of the School Lunch Program on site, and ensures compliance with Federal/State regulations regarding school lunch and breakfast programs. Keeps a perpetual inventory of food and supplies to include verifying deliveries from distributors and signing tickets, and submitting orders, inventories and copies of all delivery tickets to the Central Office monthly. Completes monthly reports, to include claims for reimbursement for the nation's school lunch program, and is responsible for getting them to the Central Office on the day designated by the Food Service Supervisor. Attends meetings that are scheduled by the Supervisor to include maintaining files of correspondence, policies, inventories and reports, selecting cafeteria employees for vacancies in cooperation with supervisor and Principals in accordance with approved personnel procedures, supervising cafeteria workers, and evaluating employees. Completes monthly reports and is responsible for getting them to the Central Office by request, to include submitting payroll. Other Duties: Other duties as assigned that are related to the functions of the position. Essential Functions/Qualifications/Requirements: Education and Experience: Associate's degree from an accredited college required. Seven years (7) experience in large quantity food production, preferably in a school setting may be substituted for a degree. Must maintain a current food service manager certification in food safety and sanitation. A ServSafe certification is required. Work Environment Conditions: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Professional Conduct: The Employees are required to maintain a high standard of professional conduct. Breach of said professional conduct includes, but is not limited to, neglect of duty, dishonesty, engagement in acts that are contrary to East Baton Rouge Parish School System policy, unlawful activities, or any other conduct which is seriously prejudicial to the school system. Technological Abilities: To perform this job successfully, an individual must be proficient in general use of a computer, the use of Email as a form of communication, and other job-specific equipment, software, and/or applications. The East Baton Rouge Parish School System and all of its entities (including Career and Technical Education Programs) do not discriminate on the basis of age, race, religion, national origin, disability, or gender in its educational programs and activities (including employment and application for employment), and it is prohibited from discriminating on the basis of gender by Title IX (20 USC 168) and on the basis of disability by Section 504 (42 USC 794). The Title IX Coordinator is Andrew Davis, Director of Risk Management - , . The Section 504 Coordinator is Danielle Staten-Ojo - , .