Child Nutrition Manager Trainee

JOB FAIRS WILL BE ON THE FOLLOWING DATES AND TIMES AT WORKFORCE SOLUTIONS PANHANDLE, 3120 EDDY ST., AMARILLO, TX.:

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> - Thursday, July 9, 2026 from 10 AM - 2 PM

> - Thursday, July 16, 2026 from 10 AM - 2 PM

> - Thursday, July 23, 2026 from 10 AM - 2 PM

> - Thursday, July 30, 2026 from 10 AM - 2 PM

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Primary Purpose

Positively impact the efficient operation of routines and practices associated with a busy food service operation.

Qualifications

Minimum Education/Certification:

High school diploma or GED - preferred

ServSafe Manager Certification or recognized equivalent and City of Amarillo Food Manager Certification, both to be obtained within an allotted period of time

Special Knowledge And Skills

Ability to communicate and work effectively with school personnel, subordinates, students, parents and community groups

Must be able to work as a team member

Knowledge and use of commercial food service equipment

Follow written and/or oral directions and to exercise good judgment

Read and understand ingredient and chemical labels, warnings, recipes, and product information

Completion of courses pertaining to quantity food preparation, food service management, nutrition, sanitation, and supervision is preferred

Basic math skills and be able to correctly measure recipe ingredients

Basic computer skills and willingness to learn new applications

Accurate typing and ten-key skills, familiarity with computer applications such as spreadsheets and word processing

Effective verbal and written communication skills

Work Conditions

Tools/Equipment Used: Commercial food mixers; slicers; ranges; ovens; other gas, steam and electrical food preparation equipment; food preparation and service utensils; and point-of-sale computers and cash registers, computer/keyboard, ten key; sanitary gloves, protective gloves, non-skid shoes, safety glasses, hot pads, arm protectors, nuisance masks, aprons, hair nets

Posture: Sitting, standing, kneeling, bending/stooping, pushing/pulling, and twisting; prolonged standing

Motion: Full range of motion; walking; transporting objects, food and equipment; repetitive motions

Lifting: Frequent lifting and carrying up to 20 pounds; occasional exertion of a heavy force of up to 50 pounds a nd/or frequent exertion of a medium force of 21 to 40 pound

Environment: Ability to respond to tasks and/or behaviors quickly; acute or corrected vision and hearing; exposure to cold up to 15 minutes; exposure to heat long periods of time; high volume of noise; exposure to chemical fumes and cooking odors and vapors

Mental: Maintain professional demeanor under stress; respond to tasks quickly; work initiative

Regular attendance is an essential function

Minimum Experience And Requirements

One year experience in supervision of food service employees, menu planning, food ordering, food service record keeping, and in preparing and serving varied and balanced menus

Pre-employment physical examination is required at applicants expense

Major Responsibilities And Duties

• Participates in the preparation, cooking, and service of food for students and adults.
• Plans menus, assuring that standardized recipes and approved price schedules and portion
  
  

controls are followed.

• Learn to:
• Supervise the food service staff by preparing work schedules, assigning and directing work,
  
  

training, enforcing work production standards, evaluating work performance and recommending

disciplinary action.

• Order appropriate quantities of food and supplies and assure proper storage and authorized
  
  

use of same.

• Check goods received against requisitions and invoices and contact food service office to
  
  

correct any errors.

• Take periodic inventories of food and supplies.
• Make or assist in making bank deposits of money received.
• Follow approved housekeepin and safety practices to ensure that sanitary and safe conditions
  
  

are maintained in the kitchen, food serving areas, storage areas and in dining areas.

• Prepare, forward and maintain files of records and reports required by the food service
  
  

department.

• Maintain food quality standards, including appearance and taste.
• Assure that meals meet the meal requirements specified by the U.S. Department of Agriculture
  
  

and the state.

• Follow prescribed procedures to protect the anonymity of students who qualify for free
  
  

and reduced-price meals.

• Utilize cost control procedures to avoid unwarranted food service operating costs and to stay
  
  

within budgeted funds.

• Implement security measures to prevent vandalism and theft.
• Assist in disseminating information concerning school food service programs to community
  
  

groups, parents, students and district personnel.

• Ability to conduct meal production planning and scheduling, modern methods of quantity food
  
  

preparation and food merchandising.

• Follow nutritional and operational requirements of the National School Lunch and Breakfast
  
  

programs and related federal and state regulations, including the evaluation of applications for

free and reduced-price meals for needy students.

• Be able to travel to various district facilities.
• Maintain high standards of personal hygiene, appearance, and grooming; and cleanliness of work
  
  

habits.

• Maintain a positive work atmosphere by behaving and communicating in a manner so that yo