CNS Manager 1

CNS Manager 1

Direct and manage the efficient preparation and serving of meals for students and staff at an assigned elementary school. Assume total responsibility for CNS operation; Manage and train employees; Plan and supervise food preparation and service; Maintain accurate records; Make administrative decisions; represent the CNS Department in communications with school personnel, students, parents and vendors and serve as cashier and in other capacities as needed.

Major Responsibilities

• Follow and enforce the rules and regulations of the CNS Department, the Midland Independent School District, the state of Texas and the United States government
• Communicate and maintain a good rapport with the Director, supervisor, principal, faculty, staffs, students, parents and vendors
• Assign duties, hours, breaks and lunch periods for employees to insure prompt and efficient service
• Inspect food preparation processes to insure food production within standards of taste, quality, quantity, appearance and sanitation and meets standards of the Midland County Health Department within state regulations
• Account for all financial transactions within individual school food service operation including: cash receipts and deposits, meals served, ESI time sheets and payroll; Keep accurate records
• Forecast amounts needed, order, receive, and store food, paper goods, supplies and chemicals
• Complete monthly inventory of all food and non-food and compute cash value and compile annual equipment inventory and recommend new or additional equipment needed
• Take charge in an emergency or accident exercising judgment, administer basic first aid, and send for or take injured or ill employee for emergency care if needed, complete accident report and represent the CNS Department in workman's compensation hearings when necessary
• Participate in promotions, merchandising programs, nutrition education classes, catering functions and special activities
• Perform all other job-related duties as assigned by the Supervisor or Director

Supervisory Responsibilities

• Orient, train, and supervise employees in all aspects of school CNS
• Enforce the policies, procedures, rules and regulations regarding conduct and job performance
• Perform annual appraisals, make recommendations for areas of improvement
• Counsel employees regarding job deficiencies
• Make staffing recommendations for hiring, promotion, continued employment and termination of employees based on documented observation and evaluation

Qualification Requirements

• Minimum Certification/Education: High School Diploma or GED, Texas School Food Service Certification Level III within 3 yrs. of assignment
• Special Knowledge/Skills: Produce food in large quantities and understand food production terminology and methods, Supervise and manage people, Perform basic accounting and bookkeeping skills, Know district procedures and policies and Federal and State regulations governing school Food Service operations, Make decisions and work under pressure to meet deadlines and time schedules
• Minimum Experience: Successfully complete Management Training, Two years of prior experience in school food service or equivalent
• Physical and Mental Requirements: Must be in excellent physical and mental health. If individual has a history of recent or chronic health problems, he or she must have a full medical release by a licensed physician. Must be mentally and emotionally stable and able to work in a high pressure, high stress environment and function well under demands of physically strenuous work, mentally demanding responsibilities and emotionally challenging situations involving CNS employees, students, staff, parents, vendors and others

Physical Demands

• Moderate lifting carrying (up to 35 lbs.)
• Pushing, reaching within a wide range of motion
• Use of fingers, hands, arms and legs
• Standing and walking (6 hours)
• Repeated bending
• Occasional climbing
• Specific visual requirements (reading instructions, operating cash register, calculator, computer, measuring ingredients, and assessing product quality)
• Taste acuity
• Ability to distinguish basic colors
• Specific hearing requirements (hear clearly in noisy environment)
• Operate a motor vehicle
• Work around machinery with moving parts
• Work on ladders
• Unusual fatigue factor (time pressure to complete work in a limited amount of time with frequent interruptions)
• Working with hands in water and harsh chemicals
• Irregular working hours (on call 24 hours per day to handle kitchen emergencies and to receive calls from employees)