Campus Pride Jobs

Responsible for purchasing and maintaining inventory of all food, supplies, and equipment

Implements a cost-effective procurement plan in accordance with federal , state and local guidelines, develops purchasing guidelines to ensure purchased food and supplies meet those requirements.

Responsible for developing cost effective menus that maintain nutritional integrity and meet all local state and federal guidelines, assess customer preferences, industry trends and current research to plan menus that encourage participation in the CNP.

Works with school staff, teachers, parents and physicians to plan menus for children with special nutritional needs.

To determine daily the quantity of food to be prepared and size of servings to be prepared. Ensures operational procedures for efficient and effective food production and distribution.

Develops methods for hiring, training and evaluating nutrition personnel that recognize education, experience, performance and certification.

Responsible for scheduling nutrition employees hours and work.

Responsible for checking and figuring hours on timesheets.

Responsible for attending area and state in-service meetings, and meeting the 12 hours of professional development training required each contract year by CNP, and school district.

Develops job performance standards that provide for performance improvement and establishes standards for the professional development requirement for the nutrition programs personnel and keeps a record of said training completed within the federal nutrition programs guidelines and the school districts requirements.

Responsible for working with nutrition funds to complete all budgeting, accounting, and regulatory requirements.

Implementing efficient management techniques to ensure all records, and supporting documentation are maintained according to local, state and federal laws and policies.

Responsible for planning disposition of government commodities and keeping records.

Responsible for making application for government surplus food for school food service use

Implements management information systems or technology to improve efficiency and productivity of the school food and nutrition operation and management techniques.

Responsible for supervising and instructing kitchen personnel in the safe, proper, and efficient use of all kitchen equipment.

Establish procedures to ensure that food is prepared and served in a sanitary and safe environment, updating HACCP procedures and training.

Visit all lunchrooms as often as possible.

[]{style="font-family:'Times New

"}