Child Nutrition Manager Trainee

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 up to 50 pounds and/or frequent exertion of a medium force of 21 to 40 pounds
• 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

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 applicants expense

Major Responsibilities and Duties

• Participates in the preparation, cooking, and service of food for students and adults
• Plans menus, assuring that standardized recipes and approved price schedules and portion controls are followed
• Learn to: 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
• Order appropriate quantities of food and supplies and assure proper storage and authorized use of same
• Check goods received against requisitions and invoices and contact food service office to correct any errors
• Take periodic inventories of food and supplies
• Make or assist in making bank deposits of money received
• 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
• Prepare, forward and maintain files of records and reports required by the food service department
• Maintain food quality standards, including appearance and taste
• Assure that meals meet the meal requirements specified by the U.S. Department of Agriculture and the state
• Follow prescribed procedures to protect the anonymity of students who qualify for free and reduced-price meals
• Utilize cost control procedures to avoid unwarranted food service operating costs and to stay within budgeted funds
• Implement security measures to prevent vandalism and theft
• Assist in disseminating information concerning school food service programs to community groups, parents, students and district personnel
• Ability to conduct meal production planning and scheduling, modern methods of quantity food preparation and food merchandising
• 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
• Be able to travel to various district facilities
• Maintain high standards of personal hygiene, appearance, and grooming; and cleanliness of work habits
• Maintain a positive work atmosphere by behaving and communicating in a manner so that you can behave professionally and positively