Manager, Child Nutrition (HS)
Manager, Child Nutrition (HS)
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Job Description
Pay Scale: Classified 6
Employment Days: 196
Primary Purpose:
Supervise train and manage campus food service operation. Ensure that appropriate quantities of food are prepared and served. Meet time constraints set by menu requirements established by Child Nutrition Department. Meet health codes.
Qualification Guidelines:
Education/Certification:
High School diploma or GED.
Food Manager certification.
Obtain level III TSFSA certification within 1 year of employment.
Must maintain and re-certify every 3 years.
Experience:
Completion of a sanitation course before or during the first year of employment.
Three years experience in institutional food service operations.
Special Knowledge/Skills/Abilities:
Knowledge of methods materials equipment and appliances used in food preparation.
Ability to manage personnel.
Effective planning and organizational skills.
Supervisory Responsibilities:
Supervise and evaluate or more food service workers assigned to campus cafeteria
Mental/Physical/Environmental Demands:
Tools/Equipment Used: Large and small kitchen equipment to include electric slicer mixer pressure steamer deep-fat fryer sharp cutting tools oven dishwasher food and utility cart; standard office equipment including personal computer and peripherals; POS register Posture: Frequent walking; standing; pushing/pulling; some bending/stooping/kneeling and twisting
Motion: Repetitive hand motions including frequent keyboarding and use of mouse; reaching
Lifting: Moderate lifting and carrying objects
Environment: May work prolonged or irregular hours; some districtwide travel; limited exposure to extreme hot and cold temperatures
Mental Demands: Work with frequent interruptions maintain emotional control under stress
Major Responsibilities and Duties:
1. Produce and maintain work schedules for 10-20 employees assigned to the kitchen.
2. Complete and maintain the 5-15 production records for all service points.
3. Direct daily activities in kitchen and cafeteria.
4. Maintain all serving schedules and serve all food items according to menu specifications defined by departmental /Federal policies and procedures.
5. Work cooperatively with campus principal to accommodate temporary schedule changes special serving requirements and to resolve personnel problems.
6. Supervise and train employees at campus level promoting efficiency morale and teamwork.
7. Ensure that food is produced safely and is of high quality according to policies procedures and department requirements.
8. Maintain accurate reports of daily and monthly financial production inventory and activity records.
9. Maintain and submit accurate information for payroll reporting (time cards tardiness and absenteeism).
10. Ensure that food items are stored in a safe and hazard-free environment.
11. Establish and enforce standards of cleanliness health and safety following health and safety codes and regulations.
12. Maintain safe work environment.
13. Ensure that appropriate quantities of food and supplies are available through daily orders and periodic inventories.
14. Maintain logs on all equipment maintenance required within campus Child Nutrition Department
15. Perform preventive maintenance and report needed equipment repairs.
16. Recommend replacement of existing equipment to meet department needs.
17. Conduct annual physical equipment and supplies inventory.
Other:
18. Help screen select and train cafeteria workers and make sound recommendations about the assignment discipline and retention of cafeteria personnel.
19. Perform other duties as assigned.
Required Experience:
Manager
Employment Type
Full-Time
