25/26 SY - Nutrition Manager Roving - Brogan
25/26 SY - Nutrition Manager Roving - Brogan
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Job Description
TITLE: Roving Nutrition Manager
JOB DESCRIPTION:
Oversee and participate in the preparation and distribution of food service to students and staff. Travel to cafeterias within district and perform required functions such as manager cafeteria helper or other. Maintain the standards and food quality in compliance with county state and federal regulations.
QUALIFICATIONS:
- Education and/or experience equivalent to a High School Diploma or GED
- Three (3) years progressively responsible large-scale food service experience including one (1) year lead experience (preferred)
- State of Arizona Identity Verified (IVP) Fingerprint Clearance Card
- Ability to obtain Food Service Managers License
ESSENTIAL FUNCTIONS:
(Essential functions as defined under the Americans with Disabilities Act may include any of the following tasks knowledge skills and other characteristics. This list is ILLUSTRATIVE ONLY and is not a comprehensive listing of all duties and responsibilities performed by incumbents of this class.)
DUTIES AND RESPONSIBILITIES:
- Provide high quality nutritious and safe food for the students and staff in accordance with established guidelines.
- Maintain appropriate nutrition records required by law.
- Update school lunch program records including updating student file and status entering new students withdrawals and prepayments.
- Perform all tasks required to operate a school kitchen.
- Order receive and store food shipments.
- Prepare and serve food to students and staff.
- Clean kitchen in compliance with health guidelines.
- Receive money from students and staff update appropriate accounts and deposit and account for money received.
- Act as cashier at mealtime.
- Fill in and perform all staff positions as needed.
- Perform other duties as assigned.
KNOWLEDGE SKILLS AND OTHER CHARACTERISTICS:
- Knowledge of lead/supervisory principles and practices
- Knowledge of principles practices and methods of the food service industry
- Knowledge of USDA meal requirements
- Knowledge of sanitation and food quality standards
- Knowledge of proper food handling techniques
- Knowledge of district policies and procedures affecting assigned work
- Skill preparing food in large quantities
- Skill controlling food production and waste
- Skill establishing and maintaining effective working relationships
- Skill communicating verbally and in writing
- Ability to fill in and perform a wide variety of food service duties
WORKING CONDITIONS:
Work is performed around dangerous machinery
Exposure to infectious disease
May be exposed to hazardous chemicals
PHYSICAL EFFORT:
Repetitive motion and eye strain through extensive utilization of computer hardware and software.
May be required to lift up to 45 lbs. infrequently
Bending Stooping Standing
CATEGORY: Classified
WORK YEAR: 196 Days
DEPARTMENT/SCHOOL: Nutrition Services
REPORTS TO: Trainer Supervisor or Director of Nutritional Services
EVALUATION: Classified Personnel Evaluation
SUPERVISES: Assigned cafeteria staff
Required Experience:
Manager
Employment Type
Full-Time
