Child Nutrition - Manager in Training

Primary Purpose

Provide on-site leadership for campus child nutrition operations. Ensure appropriate quantities of food are prepared and served on schedule while maintaining food quality, safety, and sanitation standards.

Qualifications

• High school diploma or GED
• Certified Food Manager (CFM)
• Two years of institutional food service experience in a lead position, such as Assistant Manager, Assistant Shift Manager, or Manager
• Knowledge of food preparation methods, equipment, and food safety
• Ability to manage and direct personnel
• Effective organizational, communication, and interpersonal skills
• Reliable personal transportation to report to different sites as needed
• Ability to work flexible hours for special events and assignments

Major Responsibilities and Duties

Management and Food Service

• Successfully complete the six-week Manager in Training rotation program.
• Cover managerial responsibilities at district sites when a manager is absent.
• Prepare for advancement into a manager position when an opening occurs.
• Develop work schedules, assign duties, and oversee the work of campus child nutrition staff.
• Maintain serving schedules and ensure food is prepared and served according to menu specifications and department procedures.
• Work with campus administration to accommodate schedule changes, special serving needs, and personnel matters.

Safety and Sanitation

• Ensure food is safely prepared, stored, handled, and served according to department requirements and health and safety regulations.
• Conduct food safety training and enforce cleanliness, health, and sanitation standards.
• Safely operate kitchen tools and equipment according to established procedures.
• Correct unsafe conditions when possible and promptly report concerns that cannot be corrected.
• Follow procedures for locking, checking, and safeguarding facilities.

Inventory and Equipment

• Maintain appropriate quantities of food and supplies through daily ordering and periodic inventories.
• Maintain clean, organized, and sanitary storage and garbage collection areas.
• Maintain equipment maintenance logs, perform preventive maintenance, report needed repairs, and recommend equipment replacement when necessary.
• Conduct regular physical inventories of equipment and supplies.

Records and Compliance

• Maintain required daily and monthly financial, production, activity, and other department records and reports.
• Review and submit accurate employee time and attendance records for payroll.
• Complete required annual continuing education.
• Follow district safety protocols and emergency procedures.

Supervisory Responsibilities

Monitor the work of campus child nutrition employees and assign work as needed.

Physical and Work Requirements

• Prolonged standing and continual walking with frequent bending, kneeling, squatting, pushing, pulling, twisting, climbing, grasping, and reaching.
• Frequently lift and carry 15-44 pounds.
• Regularly use commercial kitchen equipment and sharp cutting tools.
• Work in a commercial kitchen with exposure to hot and cold temperatures, humidity, noise, water, moving equipment, slippery surfaces, and other typical kitchen hazards.
• Work effectively with frequent interruptions and maintain emotional control under stress.

Additional Information

This position may perform other duties and responsibilities as assigned.