Child Nutrition Manager Trainee

JOB FAIRS WILL BE ON THE FOLLOWING DATES AND TIMES AT WORKFORCE SOLUTIONS PANHANDLE, 3120 EDDY ST., AMARILLO, TX.: > ::: {dir="ltr"} > > > - Friday, September 4, 2026 from 10 AM - 2 PM > > > ::: 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 and 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 d ning 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 and assume such other responsibilities as may be assigned.