Child Nutrition Manager Trainee

Campus Food Service Supervisor

Primary Purpose:

In training to 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/Certifications:

High School diploma or GED

Food Manager certification

Obtain Level III TASN certification within 3 years of employment

Must maintain and re-certify every 3 years

Completion of a sanitation course before or during the first year of employment

Experience:

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 performance of cafeteria managers and support staff assigned to the area of Child Nutrition

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:

Primary Responsibilities:

1. Supervise, train, and manage campus food service operation.

2. Ensure that appropriate quantities of food are prepared and served.

3. Meet time restraints set by menu requirements established by Child Nutrition Department. 4. Meet health codes.

5. Compile, maintain, and file all physical and computerized reports, records, and other documents required.

Budget and inventory:

6. Ensure that programs are cost effective and funds are managed prudently.

7. Compile cost estimates based on documented program needs.

8. Maintain a cost-effective and efficient system of procurement of all food meeting Federal procurement and Texas Education Agency (TEA) standards.

9. Initiate purchase orders and bids in accordance with budgetary limitations and district policies.

10. Recommend disposal of obsolete equipment and replace equipment as necessary.

11. Maintain asset documentation

Personnel management:

12. Plan and direct inventory and stock control program for equipment and supplies.

13. Develop training options and improvement plans to ensure exemplary operation in the Child Nutrition area.

Safety:

14. Ensure that measures are in place and operating to protect food, supplies, and equipment in school cafeterias, lunchrooms, and warehouses.

15. Maintain safety standards that confirm with federal, state, and insurance regulations and develop a program of preventive safety.

Other:

16. Attend professional growth activities to keep abreast of innovative techniques for Food Service/Child Nutrition operations.

17. Perform other duties as assigned.