Manager CND Trainer

About the role

The Manager CND Trainer is responsible for providing on-site operational and training support to campus kitchen managers and staff to ensure consistent, efficient, and compliant food service operations across the district. This role serves as a subject matter resource and mentor, assisting in the implementation of departmental procedures, reinforcing training initiatives, and supporting day-to-day kitchen operations.

Responsibilities

• Provide hands-on, in-kitchen training and support to managers, assistant managers, and staff on food production, service procedures, and operational expectations
• Reinforce implementation of departmental standard operating procedures and training programs developed by the Child Nutrition Department
• Model best practices in time management, staff supervision, customer service, and kitchen organization
• Aid in onboarding and training newly hired managers and staff
• Support ongoing development of managers by identifying skill gaps and providing coaching, retraining, and feedback
• Assist campus kitchens in maintaining high standards of food quality, safety, and presentation in alignment with department guidelines
• Support food production processes to ensure compliance with federal, state, and local program requirements (e.g., NSLP, SBP, CACFP)
• Aid with inventory practices, ordering processes, and product utilization to reduce waste and improve efficiency
• Provide guidance on proper use and care of food service equipment
• Support menu execution and portion control according to standardized recipes and district expectations
• Support and assist with rollout of new operations initiatives and/or recipes
• Conduct site visits to support compliance with policies, procedures, and operational standards
• Aid in reinforcing adherence to sanitation practices, food safety standards, and health code regulations
• Aid managers in maintaining accurate documentation and required records
• Identify operational concerns and communicate findings and recommendations to the Supervisor Training
• Serve as a resource to managers for employee relations, coaching, and performance improvement
• Promote teamwork, professionalism, and positive workplace culture
• Support staffing needs by assisting in coverage or temporary placement when necessary
• Ensure safe food handling practices and proper sanitation procedures are followed at all sites
• Aid in reinforcing safe operation of equipment and use of personal protective equipment (PPE)
• Aid in identifying and addressing safety hazards in kitchen environments
• Promote compliance with all safety regulations and district policies
• Attend meetings, trainings, and professional development as required
• Support special projects, catering, or summer feeding programs as assigned
• Travel between campuses to provide consistent support across the district
• Perform other duties as assigned by the Supervisor Training

Qualifications

• High School diploma or GED required
• Associate's degree preferred in related fields (Culinary, Hospitality Management, Nutrition)
• Bachelor's degree preferred in related fields (Culinary, Hospitality Management, Nutrition)
• Texas Food Manager Certification required
• Texas Class "C" Driver's License or Equivalent from another state required
• TASN Manager Certification preferred
• Assistant Manager Training Program preferred
• Texas Association for School Nutrition Certified Level IV preferred
• Minimum of 2 years school food service management experience and/or an associate's or bachelor's degree in a related field (Nutrition, Hospitality Management, Culinary)
• Experience in quantity food preparation and service
• Working knowledge in the use of commercial cooking and food processing equipment
• Knowledge in the art of garnishing food and the ability to artistically present food items
• Effective communication skills with internal and external stakeholders
• Problem identification and resolution skills
• Ability to work any hours to meet departmental needs or functions
• Ability to hear at normal spoken levels
• Ability to lift large trays and boxes
• Ability to stand for long periods of time
• Ability to bend, stoop, and reach
• Ability to pull and push heavy carts weighing 100-300 pounds
• Ability to climb a ladder
• Ability to use hands to finger, handle, or feel objects, tools, or controls
• Ability to reach with hands and arms
• Ability to talk or hear
• Close vision, color vision, and the ability to adjust focus
• Work in a stable work environment with previously established priorities and frequent deadlines
• Stability in physical condition
• Uniforms, hair nets, plastic gloves, face masks, burn sleeves, freezer coats, gloves, and non-slip shoes required
• Exposure to loud noises, risks of slipping and falling on wet concrete floors, heavy food carts tipping over and spilling, exposure to temperature variations and extremes, lacerations and burns, exposure to cleaning chemicals and exhaust fumes
• Primary Location: TEXAS-SUGAR LAND
• Work Locations: DISTRIBUTION CENTER
• Position Calendar: 187AU1 School Year 2026-2027
• Salary Grade: 604
• Unposting Date: Jul 17, 2026, 11:59:00 PM