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SNP Assistant Manager - ES/MS - School Nutrition - Loc School JobID: 100529

+ Position Type:

School Nutrition Asst Manager/ SNP Assistant Manager - ES/MS

+ Date Posted:

1/14/2026

+ Location:

Sweetwater Middle

Job Code: SNP Assistant Manager - ES/MS - 050009 Standard Hours: 40 Department: School Nutrition - Loc School - 312560 Empl Class: NA

Minimum Salary: $15.80/Hourly

Maximum Salary: $21.62/Hourly

Scheduled Days: 181

Target Openings: 1

License and Certification Qualifications: ServSafe ? and Training-In-Depth (TID) courses TID 2 and TID 4 required.

Education Qualifications: High school diploma or equivalent and specialized education or training in school nutrition management or related food service training required.

Experience Qualifications: Experience in food service production with progressive levels of supervision required. One year experience in school nutrition and experience with current point-of-sale and back office software preferred. Experience in food ordering, inventory, office management, and nutritional analysis preferred.

Skills Qualifications: Ability to plan and organize a quality food service program; ability to complete required forms accurately and in a timely manner; ability to supervise and train employees; strong written and verbal communication skills; ability to work well with students, staff, and all levels of management; technologically skilled in nutritional analysis, food ordering and receiving, electronic communication, word processing, and office management software; and ability to take direction and support from management.

Primary Responsibilities: Responsible for organizing, training, and supervising food production, food service activities, and assisting the School Nutrition Program Manager with all record management and reporting functions.1. Superviseall food production activities to ensure a fiscally sound program.

a. Ensure employees are using assigned hoursto meet program needs and maintain fiscally sound practices.

b. Follow national, state, and local programrequirements to practice standards of the United States Department of Agriculture(USDA) Child Nutrition Program.

c. Assist the School Nutrition Program Managerwith timely and accurate completion of required reports.

d. Provide leadership and support in the teamprojects.

e. Perform job-related computer functions accurately.

f. Train and develop new staff to become productiveteam members.

g. Provide team leadership skills for cafeteriastaff via effective team-building practices.

2. Follow county menus as written.

a. Assist the School Nutrition Program Managerto incorporate time saving production techniques, attractive serving, andmerchandising.

b. Supervise employees to ensure USDA and GwinnettCounty Public Schools (GCPS) standardized recipes are followed, includingstated serving presentation and packaging.

c. Communicate with the School Nutrition ProgramManager concerning the menu cycles, food ordering, and following recipesto comply with accurate nutrient analysis.

d. Demonstrate leadership for nutrition educationactivities including taste tests, line nutrition information, attractivebulletin boards, and an inviting cafeteria.

3. Utilize current software to order all foodsand supplies according to established specifications and procedures whenneeded.

a. Order food items to meet portion sizes, servingsper unit or size, and expected production capacity per recipe.

b. Ensure efficient use of ordering properly for effectivefinancial management.

c. Practice the first in/first out method of inventorymanagement.

d. Complete accurate inventory and submit electronically

4. Supervise employees to ensure receiving,storing, handling, preparing, and serving of food are performed accordingto established standards.

a. Check deliveries for invoice accuracy and reportshortages.

b. Monitor and report receipt of items of unacceptablequality or condition by following policies.

c. Supervise storage for all food and non-food suppliesto ensure compliance with recommended storage requirements.

d. Train employees in the proper use of all equipment.

e. Ensure that all foods are handled, cooked, andserved according to established sanitation, safety, and quality standards.

f. Ensure that the serving lines and servingareas are clean and attractive throughout the entire serving period.

g. Ensure that all students are offered all menu itemslisted on the printed menu.

5. Assure that safe and sanitary practicesin all phases of the SNP operation meet or exceed established health departmentand Hazard Analysis and Critical Control Points (HACCP) standards.

a. Follow procedures for maintaining safe andsanitary conditions in the storage, preparation, documentation, and serviceof food.

b. Pass all routine health and safety inspectionsand post certificates.

c. Ensure compliance with established food safetypractices regarding proper dress and hygiene, as outlined in the personnelhandbook

6. Support the goals and objectives of the localschool.

a. Cooperate with local school leadership regardingservices provided for students.

b. Assist staff and parents in the local school andprovide community spirit.

7. Support system-wide standards for staff trainingand development.

a. Meet and/or exceed the district's requirement of20 hours continuing education per year by attending in-service trainingas scheduled.

b. Assist manager in training new employees to beproductive team members.

c. Support the School Nutrition Program Manager inleadership decisions and follow as directed.

d. Attend scheduled SNP meetings as directed.

e. Attend training courses to improve food productionand service, technology, supervision, and leadership skills.

8. Assist the School Nutrition Program Managerwith interviewing and evaluating employees as directed

a. Discuss and document all concerns regarding employeeswith supervisor.

b. Assist with employee evaluations as needed.

c. Maintain required employee records.

9. Perform other duties as assigned. Physical Demands:While performing the duties of this job, the employee is frequently required to stand for extended periods. The employee is also required to talk, hear, stand, walk, stoop, kneel, or crouch to perform this job. The employee will need to use hands to handle, feel, finger, and reach to move, push, pull, and position 30 pounds on a regular basis. Occasionally, the employee may need to lift or move up to 50 pounds. Specific vision abilities required by this job include close, distance, and color vision with the ability to focus and use depth perception. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.