Child Nutrition Manager

Primary Purpose Prepare and serve appropriate quantities of food to meet menu requirements. Maintain high standards of quality in food production, sanitation, and safety practices. Cashier during meal service with friendliness and accuracy. Qualify meals in compliance with the meal pattern under the regulations of the National School Lunch Program and School Breakfast Program. Qualifications Education/Certification: High School Diploma or Equivalent preferred Must obtain food manager certification in compliance with Texas Health Code after hiring process complete Special Knowledge/Skills Ability to understand food preparation and safety instructions Working knowledge of kitchen equipment and food production procedures Ability to operate large and small kitchen equipment and tools Ability to perform basic arithmetic operations Cash Handling Computer Literacy Customer Service Skills Experience None Major Responsibilities And Duties Food Preparation and Serving Prepare quality food according to a planned menu of tested, uniform recipes. Serve food according to meal schedules, departmental policies, and procedures. Practice and promote portion control and proper use of leftovers. Supervise storage and handling of food items and supplies. Maintain a clean and organized storage area. Safety and Sanitation Operate tools and equipment according to prescribed safety standards. Follow established procedures to meet high standards of cleanliness, health, and safety. Keep garbage collection containers and areas neat and sanitary. Correct unsafe conditions in work area and report any conditions that are not correctable to supervisor immediately. Maintain personal appearance and hygiene. Other Handle and record cashier functions accurately. Record food requisitions and order necessary supplies. Maintain daily food preparation records. Promote teamwork and interaction with fellow staff members. Supervisory Responsibilities Oversee and direct the work of all cafeteria staff Menu planning Inventory management Food safety and quality Cost control Equipment maintenance Mental Demands/Physical Demands/Environmental Factors Tools/Equipment Used: Computer for cashiers, commercial kitchen equipment including mixers, steamers, convection ovens, warewashing machine, and more. Posture: Prolonged standing; occasional bending/stooping, pushing/pulling, and twisting. Motion: Frequent walking, and bending. Lifting: Light lifting and carrying (40 pounds or less). Environment: Temperature in kitchen can get heated with equipment and steam table lamps. Mental Demands: Work with frequent interruptions; maintain emotional control under stress. #J-18808-Ljbffr