Child Nutrition Manager Trainee - Amarillo Independent School District

Open Until Filled

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 & 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 applicant’s expense

MAJOR RESPONSIBILITIES AND DUTIES:

1.  Participates in the preparation, cooking, and service of food for students and adults.

2.  Plans menus, assuring that standardized recipes and approved price schedules and portion

     controls are followed.

3.  Learn to:

     A. 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.

     B. Order appropriate quantities of food and supplies and assure proper storage and authorized

         use of same.

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

        correct any errors.

     D. Take periodic inventories of food and supplies.

     E. Make or assist in making bank deposits of money received.

4.   Follow approved housekeeping and safety practices to ensure that sanitary and safe conditions

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

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

      department.

6.   Maintain food quality standards, including appearance and taste.

7.   Assure that meals meet the meal requirements specified by the U.S. Department of Agriculture

      and the state.

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

      and reduced-price meals.

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

      within budgeted funds.

10. Implement security measures to prevent vandalism and theft.

11. Assist in disseminating information concerning school food service programs to community

      groups, parents, students and district personnel.

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

      preparation and food merchandising.

13. 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.

14. Be able to travel to various district facilities.

15. Maintain high standards of personal hygiene, appearance, and grooming; and cleanliness of work

      habits.

16. Maintain a positive work atmosphere by behaving and communicating in a manner so that you get

      along with customers, clients, co-workers, and supervisors.

17. Show a positive attitude, interest and enthusiasm in the position.

22. Follow district safety protocols and emergency procedures.

23. Abide by State and Federal laws, District policies, campus expectations and Texas Educator Code

     of Ethics.

24. Perform such other tasks & assume such other responsibilities as may be assigned.