Job Title:  Manager (ELC/Elementary/Intermediate)           Wage/Hour Status:  Non-Exempt 

Job Role:  Child Nutrition                                                 Funding Source:  Child Nutrition 

Department/School:  Assigned Campus                           Pay Grade: OS 4 

Function:  Support Services - Operations 

Reports to:  Food Service Manager                                    HR Date Approved:  February 2021 

                                                                                          HR Date Revised:  June 2024 

SUMMARY: 

Responsible for on-site leadership of campus child nutrition operations. Ensures appropriate quantities of food are prepared and served. Meets time constraints set by menu requirements set by the Child Nutrition Administration. Ensures all operations follow safe food handling standards. 

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; perform duties effectively and efficiently for the purpose of supporting and contributing to high student achievement. 

• 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 

• Develop work schedules, assign work to campus child nutrition workers, and oversee completion of duties.  

• Maintain all serving schedules and serve all food items according to menu specifications defined by departmental policies and procedures. 

• Work cooperatively with campus Principal to accommodate temporary schedule changes, special serving requirements and to resolve personnel problems.  

• Work directly with supervisors to train new management employees.  

• 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. 

• 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 

• Ensure food is produced safely and is of high quality according to policies, procedures, and department requirements. Store and handle food items and supplies safely following health and safety codes and regulations. 

• Operate tools and equipment according to prescribed safety standards and follow established procedures to meet high standards of cleanliness, health, and safety. 

• Correct unsafe conditions in work area and promptly report any conditions that are not immediately correctable to supervisor. 

• Follow established procedures for locking, checking, and safeguarding facilities. 

• Supervise and instruct kitchen personnel in the safe, proper, and efficient use of all kitchen equipment. 

• Supervise the daily cleaning of all preparation and serving equipment. 

Inventory and Equipment 

• Ensure appropriate quantities of food and supplies are available through daily orders and periodic inventories. 

• Maintain a clean and organized storage area. Keep garbage collection containers and areas neat and sanitary. 

• Maintain logs on all equipment maintenance required within campus child nutrition department. Perform preventive maintenance and report needed equipment repairs. Recommend replacement of existing equipment to meet department needs. 

• Conduct regular physical equipment and supplies inventory. 

Other 

• Assist with the Box Truck pick-up and delivery, when assigned. 

• Drive company vehicles in a safe manner that represents the District. Follow all safety procedures and laws for backing in truck and downloading product and equipment. 

• Responsible for ensuring invoices are picked up from campuses and delivered to the Child Nutrition front desk, when assigned to the Box Truck. 

Policy and Law 

• Maintain confidentiality. 

• Utilize effective communication skills; ensure that all interactions are supportive, courteous, and respectful. 

• 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 Educators. 

• 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. 

• Valid Texas Drivers License with a clear driving record. 

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  

• Driving a company owned box truck 

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 

• Frequent districtwide travel with company owned box truck 

• Work to be completed on-site from assigned school or building; regular exposure to noise and computer monitors 

• No remote work 

Mental Demands:  

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