What are the responsibilities and job description for the Child Nutrition Manager position at Henderson Independent School District?
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 complaince 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 managers 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
1. Prepare quality food according to a planned menu of tested, uniform recipes.
2. Serve food according to meal schedules, departmental policies, and procedures.
3. Practice and promote portion control and proper use of leftovers.
4. Supervise storage and handling of food items and supplies. Maintain a clean and organized storage
area.
Safety and Sanitation
5. Operate tools and equipment according to prescribed safety standards.
6. Follow established procedures to meet high standards of cleanliness, health, and safety.
7. Keep garbage collection containers and areas neat and sanitary.
8. Correct unsafe conditions in work area and report any conditions that are not correctable to supervisor
immediately.
9. Maintain personal appearance and hygiene.
Other
10. Handle and record cashier functions accurately.
11. Record food requisitions and order necessary supplies.
12. Maintain daily food preparation records.
13. Promote teamwork and interaction with fellow staff members.
Supervisory Responsibilities:
14. Oversee and direct the work of all cafeteria staff
15. Menu planning
16. Inventory management
17. Food safety and quality
18. Cost control
19. 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