Child Nutrition Services (CNS) Manager - PCN 6389

Child Nutrition Manager

Salary: Manual Trades/Hourly ES (MT5) $18 Hourly MS (MT6) $21 Hourly HS (MT7) $24 Hourly 190 Days

Reports to: Child Nutrition Supervisor

School/Department: Child Nutrition Services

Pay Grade: Intern (MT3), ES (MT5), MS (MT6), HS (MT7)

Work Days: 190

Wage/hour status: Non-Exempt

Created/revised: September 2017

Primary Purpose

Effectively manage compliance with USDA/TDA meal regulations and local health department standards.

Supervise food preparation areas of a school cafeteria and the safe use of kitchen equipment by employees.

The Child Nutrition Manager maintains high standards of quality control in food production, sanitation, and safety practices and efficient operation of his/her assigned kitchen.

Qualifications

Minimum Education/Certification

• High school diploma or GED
• Complies with USDA requirements for completion of 10 hours of professional development annually.
• Food Manager Certification Program Certificate
• Complete Humble ISD's Intern Manager In-Training Program
• Maintain reliable transportation. May be transferred as deemed necessary of efficient operations by the Director of Child Nutrition. May be assigned as "Floating" Manager as needed.

Special Knowledge/Skills

• Knowledge of and expertise in all Federal, State, and local laws regarding student food preparation and kitchen equipment, health, sanitation, purchasing, and safety requirements and procedures
• Skill in planning and organizing food services activities
• Skill in managing staff, follow instructions and plan work, team building and training on a large scale
• Skill in ordering, collecting, tabulating, and evaluating inventory
• Skill in accurately accounting for and securing money
• Skill in basic mathematical calculations, data entry, and detailed numerical/clerical work
• Skill in gathering/organizing/analyzing/interpreting data, utilizing various techniques, applying concepts to assist in formulating conclusions and developing recommendations and solutions
• Skill in providing, utilizing, and understanding complex and technical information and explaining effectively to a wide variety of stakeholders
• Skill in MS Office (Word, Excel), internet resources, and other software such as Child Nutrition point of sale system
• Skill in communicating effectively and clearly, both verbally and written, utilizing tact and diplomacy and remaining calm in difficult situations
• Skill in English grammar, spelling and punctuation (written and verbal) and proofreading
• Ability to analyze situations accurately, troubleshoot, and adopt an effective course of action
• Ability to process a high volume of customers
• Ability manage multiple complex tasks simultaneously and independently to meet deadlines and exercise good judgment.

Ability to perform duties with attention to detail, speed, accuracy, follow-through, courtesy, cooperativeness and work with minimum supervision

Ability to work under pressure situations and prioritize effectively

Ability to maintain confidentiality of privileged and sensitive information

Ability to maintain professional behavior, appearance, and work ethic to represent the school district in a positive manner at all times

Ability to maintain effective working relationships with District staff, outside organizations, elected officials, and the general public.

Experience

• Experience in a lead role within a cafeteria setting, preferably with a public school district, university, or college environment.
• Experience as a Child Nutrition Specialist o Experience in Child Nutrition in other school districts will be evaluated by the Director of Child Nutrition and/or Director of Human Resources

Major Responsibilities and Duties

1. Direct daily all food preparation, serving, storage, and all follow-up operations within the kitchen, through the use of standardized recipes and information listed on the production records and other resource material provided.

2. Ensure that food is produced safely and is of high quality according to policies, procedures, and department requirements.

3. Ensure that appropriate quantities of food and supplies are available through daily orders and periodic inventories.

4. Maintain logs on all equipment maintenance required within campus food service department.

5. Supervise, train and instruct kitchen personnel and make sound recommendations about the assignment, workload, discipline, and retention of assigned personnel.

6. Work cooperatively with campus personnel to accommodate temporary schedule changes, special serving requirements and resolve personnel problems.

7. Supervise proper care and use of all equipment and perform preventive maintenance, report needed equipment repairs, and/or recommend replacement of existing equipment to meet department needs.

8. Apply rules of safety and sanitation to insure care in food handling, safety in work, and reduction of accidents.

9. Oversee inventory management.

10. Receive moneys, preparing cash deposits and all required records.

11. Order and receive all food and supplies.

12. Attend all managers' meetings and other meetings designated by the Child Nutrition Director

13. Establish good rapport with students, faculty, staff and all district personnel.

14. Maintain staff morale. Develop loyalty among employees to assure maximum team effort in providing a superior product.

15. Apply techniques of good supervision and work scheduling

16. Serve nutritionally adequate and attractive meals.

17. Comply with Federal meal component guidelines and USDA Smart Snack guidelines at assigned campus.

18. Verify/report errors in bid pricing and USDA commodity discounts on all delivery invoices.

19. Account for financial status (profit and loss) of assigned campus and maintain accurate reports of daily and monthly financial, production, and activity records.

20. Monitor life threatening food allergy and special diet procedures as per instructions from Dietitian(s).

21. Demonstrate professional ethical behavior at all times.

Communication

1. Maintain a positive and effective relationship with coworkers, supervisor, and other district personnel

2. Provide outstanding customer service

3. Maintain good judgment and decision making when dealing with supervisor, co-workers, students and parents

Other

1. Maintain confidentiality of privileged and sensitive information when received and distributed to appropriate designees as directed by the Director of CNS

2. Participate actively in education projects

3. Attend meetings as required

4. Maintain an organized work environment

5. Maintain a professional appearance

6. Adaptable to new procedures and changes

7. Perform other duties as assigned

Supervisory Responsibilities

1. Supervise and evaluate the performance of assigned staff.

2. Monitor employee time and ensure employees are properly clocking in/out according to assigned schedules.

3. Maintain and submit accurate information for payroll reporting (time cards, tardiness, and absenteeism).

Equipment Used

All kitchen equipment, machinery, POS, scanners and computers. Effective use of department software for meal compliance, food production, reimbursement reporting and financial management required.

Mental Demands/Physical Demands/Environmental Factors Maintain emotional control under stress.

Occasional prolonged and irregular work hours and travel within school district boundaries Frequent contact with parents, community, and/or other district/campus employees Workload is deadline driven Prolonged use of equipment and computers Standing (40%), walking (40%), bending (20%), climbing (20%), kneeling (20%), with extended reach above head (20%) and extended reach in front of body (60%), above 14 inches and in front 20-24 inches.

Lift trays and food supplies up to 42 pounds and places on work station and shelves, and carries while walking 28 pounds up to ten (10) times per hour for distances up to ten (10) feet.

Lift while sitting 30 pounds, push and pull full trash barrels weighing 45 pounds of distances up to 50 feet.