Student Nutrition Manager Trainee (Open Year Round)

Student Nutrition Manager Trainee Job ID: 308 Date Posted: 9/26/2023 Location: TBD Location Position Type: Student Nutrition / Cafeteria Manager Trainee Reports to: Training and Catering Specialist Pay Grade: DO 4 / 186 Days Dept./School: Student Nutrition Primary Purpose The Student Nutrition Manager Trainee position provides on-the-job training for advancement in becoming a Cafeteria Manager with the Student Nutrition Department. This position is obtained by successful completion of the Manager Training Program and successful graduation. The Manager Trainee shall partner with others in the local school, school district, and community to solicit support for the development of a sound nutrition assistance food program while following federal, state, and local guidelines. The local school nutrition operation is to provide an environment that supports healthy food habits while maintaining program integrity and customer satisfaction. Qualifications High School Diploma or GED required Proctored Food Protection Management certification (ServSafe or Prometric) required Valid Texas Driver’s License required Minimum three (3) years of Food Production experience Basic Functions and Responsibilities Complete all required classroom instruction and coursework with a passing grade of 70%. Complete kitchen rotations at an assigned campus as designated by the SN program. Complete the designated Proficiency Log for the Manager Trainee Program. Attend all Manager Meetings, assigned Safety Meetings, and demonstrate regular attendance and punctuality. Cover the Cafeteria Manager and/or Student Nutrition Technician in absence on a short‑ or long‑term basis. Provide an atmosphere that ensures the purpose of the School Nutrition Program. Accurately complete Food Production and HACCP records to meet local, state, and federal regulations. Prepare work schedules that promote organized workflow and employee skill development. Ensure production of adequate quantities of menu items for each child. Adjust food production schedules for changing circumstances such as weather or field trips. Direct the use of standardized recipes to control food quality, yield, and portion size. Work with employees to ensure proper use of portion control equipment and procedures. Record data on food quantities, recipe yield, and menu items prepared. Maintain high standards for the appearance of food products on the serving line. Ensure batch cooking and high‑quality production schedules. Provide on‑time service with minimal waiting and without food shortages. Encourage courteous, efficient service at the serving line. Lead staff to maintain a friendly, helpful, and caring attitude. Implement methods to increase productivity and reduce waste. Train and authorize personnel for meal count and cash collection operations. Cooperate with supervisors and team members to maintain accurate records. Develop systems for daily business tasks such as filing, payroll, and leave time per district procedures. Practice time management by planning activities and setting priorities. Serve as a role model for caring about people in the organization. Encourage cooperation between foodservice staff and teaching staff or external groups to promote student participation. Maintain lines of communication among the Student Nutrition team, district personnel, students, and the community. Assist new employees and floaters with policy, law, and regulation guidance. Use constructive methods to correct employees and resolve conflict through communication and progressive discipline procedures. Demonstrate flexibility in coverage of SN program positions at any campus cafeteria. Professional Development Complete 10 hours of required continued education/training annually. Attend all staff development training as required by the district and department. Tools & Equipment Used Standard kitchen equipment and tools: measuring utensils, ovens, mixers, vertical mixers, choppers, steamers, top burners, kettles, scales, can opener, knives, pots, bun pans, steam table pans, slicer, grater, ice machine, vegetable chopper, and other equipment necessary for assigned job. Mental & Physical Demands Posture: prolonged standing, kneeling, squatting, bending, pushing/pulling, twisting, frequent reaching overhead, lifting up to 50 lbs, use of ladder. Motion: continual walking, ladder climbing, grasping, wrist flexion/extension, overhead reaching. Lifting: frequent lifting/carrying up to 35 lbs without assistance; 36–50 lbs with assistance. Environment: commercial kitchen, extreme hot/cold temperatures, humidity, noise, vibration, microwaves, biological hazards (bacteria, mold, fungi), chemical hazards (fumes, vapors, gases), electrical hazards, water exposure, moving machinery, slippery surfaces. Mental demands: frequent interruptions, maintain emotional control under stress. Equal Employment Opportunity Statement In accordance with federal civil rights law and U.S. Department of Agriculture (USDA) regulations, the institution is prohibited from discriminating on the basis of race, color, national origin, sex (including gender identity and sexual orientation), disability, age, or retaliation for prior civil rights activity. Program information may be made available in languages other than English. Persons with disabilities who require alternative means of communication may contact the responsible state or local agency or USDA’s TARGET Center. #J-18808-Ljbffr Carrollton Farmers Branch Independent School District