Manager - School Operations

Purpose and Scope The Manager - School Operations works under the direction of the Director II of Nutrition Operations and provides leadership, supervision, logistic support and financial responsibility for key nutrition services functions relating to school operations, central kitchen, and special programs to ensure business strategies and objectives are met. Essential Job Functions

• Works with Director II of Nutrition Services and other peers for strategy development and execution planning; and develops and implements a mission and a shared vision of the future for sections under span of control, ensuring alignment with the district’s overall strategic vision, mission, goals, and
• Supervises assigned staff establishing standards and effectively select, train, motivate, delegate, monitor and evaluate performance to ensure targets and goals are met; works with direct reports to ensure department goals are cascaded to all workers; and facilitates professional development and serves as coach and
• Provides guidance and implements work-place safety procedures outlined by the CDC and OSHA regulations for Nutrition Services personnel; and creates and implements workplace safety preventive-corrective action measures based on site observations.
• Develops strategic plans and budgets for department; provides focused financial oversight for assigned department; ensures proper financial controls and spend level processes and tools are put in place and used to manage departmental budgets, vendor and project level spend
• Provides technical expertise, information, and assistance to the Director II of Nutrition Services regarding nutrition service programs; and assists in the formulation and development of policies,
• Directs the preparation and provide Director II of Nutrition Services a variety of narrative and statistical reports, records, correspondence, and files related to assigned service, activities, and operations; and provides for appropriate research and compiles reports, as
• Directs the audit activities for local, federal, and state meal accountability reimbursement; and provides accurate records of food purchases for reimbursement from the State ensuring District compliance with all applicable policies, procedures, laws, and
• Directs the key functions of Nutrition Services, including school operations, central kitchen, and special programs; and works through the functional managers providing hands-on management, including regular feedback, coaching and support to ensure all team members are operating at a high level and working cross-functionally.
• Develops, presents, and defends assigned program budget requirements; oversees and approves program expenditures and prepare financial forms and
• Maintains policies and procedures, budgetary requirements, and applicable local, state, and federal building, safety, and district
• Directs the training, supervision, and management of assigned direct reports and respective department staff ensuring clarity around goals and priorities for functional area; and communicates financial goals and results and key performance indicators to direct reports and department
• Develops and maintains SDS, HACCP, and Food Defense Safety Manuals; participates and leads problem solving sessions/meetings; and conducts root cause analysis and applies corrective and preventative actions as needed.
• Ensures food safety and quality of out-bound products meet the criteria outlined in the Nutrition Services’ SOPs
• Performs other related duties as assigned or

Minimum Qualifications

Graduation from an accredited college or university with a Bachelor's degree in a relevant field or equivalent Plus an additional five (5) years related experience, or equivalent, for a total education/experience of 9 years.

• Degree Equivalency Formula:
• Bachelor's
• Degree= 4 years plus required years of experience.
• Master's
• Degree= 2 years plus required years of experience. Where Master's degrees are required, years for Bachelor's Degrees must be included.