Job Title:  Child Nutrition Manager – Middle School          Wage/Hour Status:  Nonexempt

                                                                                                Funding Source:  Child Nutrition

                                                                                                Pay Grade: OS 5D

Department/School:  Assigned Campus

Reports to:  Food Service Manager                                       HR Date Approved:  August 2007

                                                                                                HR Date Revised:  February 2021

SUMMARY:

Provides supervision, training, and managing of campus food service operations. Ensures that appropriate quantities of food are prepared and served and maintains high standards of quality in food production, sanitation, and safety practices.

The essential functions, pursuant to the Americans with Disabilities Act, may include the characteristic duties and responsibilities noted herein, however, this list represents examples only, and is not a comprehensive listing of all functions and tasks performed by positions found in this job description.

• Model KISD core organizational beliefs and values; communicate openly and effectively within and across teams; and manage resources to effectively support District goals. 
• Provide program support and service delivery; communicate effectively within and across teams and participate in cross-functional work groups.
• Maintain a commitment to the District mission; model District expectations through personal leadership and actively support the efforts of others to achieve District goals.

MAJOR RESPONSIBILITIES AND DUTIES

Cafeteria Management and Food Preparation

• Determine the quantities of each food to be prepared daily; determine the size of serving to meet the necessary age requirements.
• Supervise and assist food preparation according to a planned menu using standardized recipes; evaluate quality of finished product.
• Report inferior quality food received or service problems with vendors to supervisor.
• Utilize effective communication skills; ensure that all interactions are supportive, courteous, and respectful.
• Document any personnel issues and confer with supervisor.
• Count and deposit daily income.
• Plan and establish the “a la carte” and combo meals sales.
• Oversee the marketing and promotion of meal concepts.

Safety and Sanitation

• Supervise and instruct kitchen personnel in the safe, proper, and efficient use of all kitchen equipment.
• Follow established procedures to meet high standards of cleanliness, health, and safety; operate tools and equipment according to prescribed safety standards.
• Report immediately to supervisor any accident occurring in the kitchen or cafeteria premises.
• Correct unsafe conditions in work area and report any conditions that are not correctable to supervisor immediately.
• Supervise the daily cleaning of all preparation and serving equipment.

Inventory and Equipment

• Check food shipments; verify each order and sign invoices.
• Record monthly food inventories and yearly equipment inventories.
• Maintain inventory control.
• Order all necessary supplies weekly.

Policy, Reports, and Law

• Maintain confidentiality.
• Pursue Professional Development activities; ensure that Professional Development activities are aligned with District goals and initiatives.
• Comply with all policies, operating procedures, legal requirements, and verbal and written directives.
• Comply with the Professional Code of Ethics and Standard Practices for Texas
• Follow District safety protocols and emergency procedures.
• Perform other related duties as assigned.

QUALIFICATIONS:

Education/Certification:

• High school diploma or GED; or equivalent combination of education and experience.

Experience:

• Two (2) years successful related work experience.
• Successful assistant manager experience (preferred).

SPECIAL KNOWLEGDGE/SKILLS/ABILITIES:

• Ability to manage personnel
• Ability to read, understand, and communicate instructions
• Ability to follow recipes and use necessary equipment for food preparation
• Strong organizational, communication, teambuilding, and interpersonal skills

SUPERVISORY RESPONSIBILITES:

• Supervise and evaluate assigned child nutrition staff.

MENTAL/PHYSICAL DEMANDS AND ENVIRONMENTAL FACTORS:

Tools/Equipment Used:

• Standard large and small kitchen equipment and tools including electric slicer, mixer, pressure steamer, deep-fat fryer, sharp cutting tools, stove, oven, dishwasher, and food/utility cart

Posture:

• Prolonged standing on concrete; frequent bending/stooping, pushing/pulling, and twisting

Motion:

• Continual walking; frequent climbing (ladder), grasping/squeezing, wrist flexion/extension, reaching/overhead reaching

Lifting:

• Frequent moderate lifting and carrying (over 30 pounds)

Environment:

• Work inside in commercial kitchen environment; exposure to extreme hot and cold temperatures, extreme humidity, noise, vibration, microwaves, biological hazards (bacteria, mold, fungi), chemical hazards (fumes, vapors, gases), electrical hazards; work with hands in water; work around machinery with moving parts; work on slippery surfaces
• Occasional districtwide travel

Mental Demands:

• Work with frequent interruptions; maintain emotional control under stress work; prolonged or irregular hours