Child Nutrition Manager

Job Title: Child Nutrition Manager Wage/Hour Status: Non-exempt

Reports to: Director of Food Service Pay Grade: AUX4 Dept./School: Assigned Campus Revised: 8/2023 Primary Purpose Supervise, train, and manage campus food service operation. Ensure that appropriate quantities of food are prepared and served for all meal services. Meet time constraints set by menu requirements established by the Texas Department of Agriculture and enforced by CN Department administration. Meet all required safety, sanitation, and health department requirements.

Qualifications: Education/Certification High school diploma or GED equivalent (recognized by the Texas Education Agency or regional accrediting agency) Food Protection Manager certification Applicant must have satisfactory outcome of fingerprinting background check. Non-refundable fee (approximately $50.00) paid by applicant Special Knowledge/Skills Knowledge of methods, materials, equipment, and appliances used in food preparation Ability to manage personnel Effective planning and organizational skills ExperienceAt least three (3) years of experience working in the field of Food or Hospitality Three (3) years' experience in Federal Nutrition programs preferred Major Responsibilities and Duties Cafeteria Management 1. Produce and maintain Food Production Records, Deposits, staff records and staff task and rotation work schedules. 2. Direct daily preparation, stocking /receiving, and cleaning and sanitizing production. 3. Assists production or serving staff immediately upon completion of tasks. 4. Maintain all serving schedules and serve all food items according to menu specifications as defined by Federal program, campus, and department policies and procedures. 5. Work cooperatively with campus front office and administrators to accommodate necessary schedule changes, special serving requirements and resolve personnel problems. 6. Supervise and train employees at campus level, set meal presentation expectations, student allergy and modified diet procedure. 7. Maintain availability and visibility on the floor during meal services. 8. Maintain professionalism in all work-related tasks and correspondence. 9. Maintains confidentiality and protects staff and student information. 10. Demonstrate efficacy in tasks and planning, boosts morale and teamwork among staff. 11. Set an example for staff and instill positivity. Policy, Reports, and Law 1. Ensure that food is produced safely, presented impeccably and is of high quality according to policies, procedures, and Child Nutrition Directors requirements. 2. Maintain accurate reports of daily and monthly HACCP records, financials, food production, product usage, inventory and claim related records for all programs. 3. Maintain and record all absences and punctuality issues, ensure staff are correctly approving, editing and submitting time for payroll reporting and submitting the proper editing forms to supervisors. Safety 1. Ensure that all food items are inspected and dated at receiving, stored in safe and hazard-free environment using FIFO implementation and MSDS and all storage units are locked and secured upon exiting the facility. 2. Maintain a safe and injury free work environment. Inventory, Equipment and Other 1. Ensure that appropriate quantities of food and supplies are available through daily orders and frequent inventories. 2. Maintain logs and conduct annual equipment maintenance and inventory records accurately. 3. Perform preventive maintenance inspections to ensure compliance tags do not exceed expiration dates. 4. Report necessary equipment repairs, pest control work orders and product outages. 5. Recommend replacement of existing equipment or purchasing of new equipment to meet department needs. 6. Primary training of cafeteria workers, record corrective action of staff procedure and policy violations at primary level, make recommendations for promotion, and retention of cafeteria personnel. 7. Attendance at work is an essential job function. 8. Other duties and scheduled as assigned to meet student, department, and district needs. 9. Occasional changes to shift outside of normal range, occasional to frequent travel in and out of EISD district boundaries.

Supervisory Responsibilities: Primary training of cafeteria workers, record corrective action of staff procedure and policy violations at primary level, make recommendations for promotion, and retention of cafeteria personnel.

Working Conditions: Equipment UsedTablet, Portable Handheld Electronic Devices, Laptop, PC, District phones, calculator, large and small printer/copier/scanner, Menu and Inventory software and integrated Web-based programs. Large and small kitchen equipment to include large mixer, Braising Pan/Large tilting skillet, blenders and food processors, sharp cutting and chopping tools and equipment, Convection oven, dishwasher, garbage disposal, mop sink, triple sink.

Mental Conditions/Physical Demands/Environmental Factors: Maintain emotional control under stress. Frequent standing, walking, pushing, and pulling; moderate lifting and carrying; some stooping, bending, and kneeling; limited exposure to extreme hot and cold Independent School District does not discriminate against any employee or applicant foremployment because of race, color, religion, sex (including pregnancy, sexual orientation, or genderidentity), age, national origin, disability, military status, genetic information, or on any other basisprohibited by law. The foregoing statements describe the general purpose and responsibilities assigned to this job and are not an exhaustive list of all responsibilities and duties that may be assigned or skills that may be required. Employee Signature Date Print Name Employee ID#