Child Nutrition Manager

PRIMARY PURPOSE: Positively impact the efficient operation of routines and practices associated with a busy food service operation and smoothly-run office. 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 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: ::: {tabindex="0"} - 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 applicants expense ::: MAJOR RESPONSIBILITIES AND DUTIES: ::: {tabindex="0"} 1. Supervise and participate in the preparation, cooking, and serving of all types of food for students and adults, including meats, entrees, soups, salads, sandwiches, fruits, vegetables, breads, beverages and desserts, following standardized recipes and menus, price schedules, and portion controls, and in accordance with departmental work production standards. 2. Operate a computer system using MS Windows, MS Word, Excel, and other applications as required. 3. 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. 4. Order appropriate quantities of food and supplies and assure proper storage and authorized use of them. 5. Check goods received against requisitions and invoices and contact food service office to correct any errors. 6. Take periodic inventories of food and supplies. 7. 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. 8. Maintain records of hours worked by employees. 9. Prepare, forward and maintain files of ecords and reports required by the food service department. 10. Maintain food quality standards, including appearance and taste. 11. Assure that meals meet the meal requirements specified by the U.S. Department of Agriculture and the state. 12. Follow prescribed procedures to protect the anonymity of students who qualify for free and reduced-price meals. 13. Utilize cost control procedures to avoid unwarranted food service operating costs and to stay within budgeted funds. 14. Initiate requests for equipment repairs or replacement. 15. Implement security measures to prevent vandalism and theft. 16. Make or assist in making bank deposits of money received. 17. May operate special feeding programs such as meals for handicapped students, preschool children, senior citizens, other agencies, or the preparation of meals for nearby schools. 18. Provide food service for approved special events as requested by school administrators. 19. Assist in disseminating information concerning school food service programs to community groups, parents, students and district personnel. 20. Ability to conduct meal production planning and scheduling, modern methods of quantity food preparation, and food merchandising. 21. Follow nutritional and operational requirements of the National School Lunch and Breakfast programs and related federal and state regulations, including the evaluation of applications or free and reduced-price meals for needy students. 22. Report to the Director any faulty or inferior-quality product. 23. Show a positive attitude, interest and enthusiasm in the position. 24. Maintain high standards of personal hygiene, appearance, and grooming; and cleanliness in work habits. 25. Maintain a positive work atmosphere by behaving and communicating in a manner so that you get along with customers, clients, co-workers, and supervisors. 26. Follow district safety protocols and emergency procedures. 27. Abide by State and Federal laws, District policies, campus expectations and Texas Educator Code of Ethics. 28. Perform such other tasks and assume such other responsibilities as may be assigned. ::: [Position Type:[Full-Time []{tabindex="0" style="margin: 0px 10px 0px 15px; font-size: 14px; font-fa "}]{#PositionType-value tabindex="0"}]{tabindex="0"}