The Child Nutrition Program is looking for an Associate Manager.
The job description is attached.
Interested candidates should send a cover letter and resume to:
Archdiocese of New York
Department of Education
Child Nutrition Program
TITLE: Associate Manager, Child Nutrition Program
REPORTS TO: Director, Child Nutrition Program
Child Nutrition Associate
The job was established for the purpose/s of assisting Director of Child Nutrition with the management, direction and coordination of the activities of the district’s nutritional service program and assisting with overseeing nutritional service programs standard operating procedures.
This job reports to the Director of Child Nutrition
- Assists with the management of all operations of the Archdiocese of NY Child Nutrition Program (CNP)
- Recommends changes to existing policies and procedures for consideration by the Child Nutrition Office and the SOS Office.
- Plans, organizes, coordinates and supervises school food service and operations, reviews required logs and production standards.
- Assures compliance with federal, state and local laws, regulations, policies and procedures related to the Child Nutrition Program, USDA regulation and Archdiocesan policies.
- Communicates with food service staff, school administrators, Field Supervisors, vendors and contractors to implement improvements and changes; respond to issues and concerns related to food preparation, menus, and equipment.
- Prepares a variety of monthly reports, and checks for accuracy.
- Prepares memos and communications to Director, vendors, and food service staff, Field Supervisors, internal and external agencies.
- Oversee the preparation and accuracy of various reports from Field Supervisors.
- Keeps current with changes in federal, state and local policies and procedures
- Plans, develops, coordinates and arranges training of food service personnel.
- Provides assistance and training in basic food service activities such as food preparation, receiving and storing, sanitation procedures and safe operation of equipment to food service personnel.
- Provides training to Field Supervisors regarding new regulations, policies and procedures, such as, Direct Certification Matching Process (DCMP-2012).
- Provides necessary reports and guidance to Field Supervisors for completing Direct Certification Matching Process.
- Provides annual Civil Rights training.
- Plans and participates in employee orientation and training
- Travels to school sites daily to observe, monitor and review food preparation and storage, sanitation practices and record keeping procedures.
- Instructs employee new techniques to improve efficiency and safety; discuss concerns with food service staff and assists with a resolution.
- Conducts internal health inspections.
- Assists and provides leadership in coordinating food service staff to meet their needs.
- Assists in kitchen planning and designing for safety.
- Coordinates preventative maintenance of kitchen equipment.
- Attends a variety of meeting and workshops.
- Develops a school food safety program for the preparation and service of school meals.
- Collects, code and review lunch applications for accuracy.
- Collection and review of Verifications from Field Supervisors.
- Updates and maintains Public Assistance food stamp codes for Provision 2 schools.
- Attends ECB & FDNY court as required.
- Updates and maintains enrollment records and rosters.
- Retrieves and reviews reports from Field Supervisors.
- Coordinates necessary documents for renewals of Food Establishments Permits.
- Performs other related duties as assigned for ensuring efficient and effective functioning.
- All aspects of food service operations and food preparation procedures.
- Nutritional requirements of the National School Lunch and Breakfast Programs and related Federal and State regulations, including the evaluation of applications for free and reduced priced meals.
- Direct Certification Matching Process.
- Health and safety rules and regulations pertaining to food establishments, sanitation and maintenance regulations.
- Principles of HACCP, implementation and management of program.
- Wellness program.
- Coordinate with contractors, vendors and external agencies for the implementation of new programs.
- Plan and implement training for food service personnel and Field Supervisors.
- Operate all kitchen equipment at school sites.
- Carry out the work of food service personnel in their absence.
- Instruct and train basic and new techniques to food service personnel.
- Read, interpret and follow rules, regulations policies and procedures.
- Plan and organize work for self and others.
- Train and supervise personnel.
- Maintain records and prepare reports.
- Communicate effectively both orally and in writing.
- Establish and maintain effective working relationships with internal departments and external agencies.
- Analyze situations and take an effective course of action.
- Operate standard office equipment and computers.
- Take initiative and work independently with little direction.
- Meets schedules, and timelines and works under pressure.
- Work safely around kitchen hazards.
- Perform functions such as, interviewing, evaluating and supervising personnel.
- Demonstrate use of good judgment in decision-making processes.
- Interpret, apply, and explain rules, regulations, policies and procedures.
- Retrieve Certificate of Occupancy from Department of Buildings website.
- Work collaboratively in a team environment.
- Modify and proofread lunch applications prior to submission to printer
- Department of Health-Serve Safe Sanitation course
- NYSED-Annual workshop
- NYSED-HACCP-Hazard Analysis and Critical Control Point workshop
- NYSED-Direct Certification Matching Process
- NYSED-Six Cent Certification workshop
- SIS-Student Information System