Child Nutrition Manager in Training / Food Service

Starting at $ 17.85 hourly
Scheduled for 7-8 hours per day 186 day calendar

Positions Schedule: TBD
Serv Safe Certificate is required.  High School diploma or G.E.D. preferred.  

This institution is an equal opportunity provider.

INTERNAL APPLICANTS MUST ATTACH THEIR INTERNAL TRANSFER  APPLICATION BY THE INTERNAL CLOSING DATE TO BE CONSIDERED FOR AN INTERVIEW.

POSITION SUMMARY: To learn all aspects of the manager positions for the purpose of supporting Child Nutrition Services Department and becoming a manager in the future. Under general supervision of the Dietitian, Training Supervisor and the Director of Child Nutrition Services/Warehouse.

ESSENTIAL FUNCTIONS:
Must learn all essential functions of a cafeteria manager including:

1. 1. Assist in supervision of school meal preparation and service of meals to students.
2. 2. Assist in maintaining accurate production records using appropriate fonns.
3. 3. Assist in perfonning functions related to food service operation, e.g. ordering of food items and supplies, inventory control (includes receiving and checking accuracy of deliveries), and
4. ensuring that USDA, MOD ESE, and County Health Department regulations are maintained.
5. 4. Assist in supervision of food service employees in maintaining a sanitary and safe food
6. service operation.
7. 5. Assist in training new food service employees and substitutes in assigned job duties and
8. responsibilities.
9. 6. Report any unsanitary or unsafe conditions or equipment to the child nutrition office.
10. 7. Report any work-related injury to the building principal and the Director of Child Nutrition. Use appropriate injury report fonns.
11. 8. Assist in counseling employees when necessary and document counseling sessions.
12. 9. Assist in completing employee annual evaluations.
13. 10. Assist in supervision of adherence to department, district, county, state, and federal policies and procedures where applicable to food service operation.
14. 11. Assist in the responsibility for adherence to all cash control and inventory control procedures as maintained by child nutrition.
15. 12. Assume job duties and responsibilities in the manager's absence.
16. 13. Perform other related duties as assigned by the manager, Director of Child Nutrition, the registered dietitian, or training supervisor.
17. 14. Responds professionally to inquires from students, staff, and the public for the purpose of providing information regarding food items, nutrition service policies and practices.

ESSENTIAL SKILLS AND ABILITIES:

• • Ability to read, write and comprehend verbal and written instructions.
• • Ability to analyze problems and make effective decisions.
• • Ability to safely use all kitchen equipment including.
• • Ability to safely bend, twist and lift up to 40 pounds of supplies and equipment.
• • Ability to demonstrate safe work environment procedures and reinforce reasonable rules to reduce or eliminate job-related injuries.
• • Ability to handle and prepare all types of foods with a variety of ingredients.
• • Ability to provide leadership to kitchen staff, to include delegation.
• • Proficient with using computers; Point of Sale, Google programs, printer and phone.

BASIC REQUIREMENTS:

• • Within assigned kitchen, temperatures can range in extremes of hot and cold.
• • While performing duties of this job, the employee is regularly required to sit, talk, hear, walk, stand, lift, twist, bend and reach.
• • Food production area and dish room area. Temperature ranges are involved-ambient to 0 degrees in the freezer.
• • Within building kitchens.
• • Could include work outside traditional work hours.
• • Must possess the ability to stoop, bend, twist and lift up to 40 pounds of supplies and equipment.

EQUIPMENT USED:

• All kitchen equipment such as, but not limited to, POS, knives, utensils, ovens, combi ovens, steamer, stove, dish machine, slicer, food processor, blender, computer, printer, and phone.