Pay Grade:  Classified Level 9

Pay Grade: $23.35 - $32.65

Primary Purpose:

To ensure compliance of Federal Child Nutrition Program Guidelines, and ensure health and safety guidelines are followed.

Qualifications Guidelines:

Education/Certification:

High School Diploma or equivalent (required)

Associate degree preferred or 30 hours’ college courses in related field.

Food Service Manager Certificate

16 hours continuing education required annually (requuired)

Experience:

Five years’ school cafeteria management experience, two of which are secondary level. Or 2 years’ management experience in Hospitality Field.

Special Knowledge/Skills/Abilities:

Knowledge of Federal Child Nutrition Program Policy and procedures.

Demonstrate communication and interpersonal skills

Demonstrate Experience of supervision and management.

Culinary Certification (preferred) 

Supervisory Responsibilities:

Train, supervise and evaluate performance of cafeteria managers and kitchen staff assigned to the area of Child Nutrition

Mental/Physical/Environmental Demands:

Tools/Equipment Used: Large and small kitchen equipment to include electric slicer, mixer, pressure steamer, deep-fat fryer, sharp cutting tools, oven, dishwasher, food and utility cart;small hand tolls; jacks; standard office equipment including personal computer and peripherals; multi-line phone system; fax machine; laminator; video monitoring equipment; cellular phone

Posture: Continual walking; standing; pushing/pulling; frequent bending/stooping/kneeling, twisting, and climbing (ladder)

Motion: Repetitive hand motions including frequent keyboarding and use of mouse; reaching

Lifting: Moderate lifting and carrying objects

Environment: May work prolonged or irregular hours; some districtwide travel; moderate exposure to extreme hot and cold temperatures

Mental Demands: Work with frequent interruptions, maintain emotional control under stress

Major Responsibilities and Duties:

1. Implement Child Nutrition Programs; Victoria, USDA, District, TEA, & TDA.

2. Monitor food production daily for quality control purposes.

3. Monitor frozen food and dry food inventory.

4. Assure all sanitation standards are maintained.

5. Assist Manager in work organization, preparation of work schedules, market orders, required reports and employee relations.

6. Perform on site reviews twice a year.

7. Assist staff with production records, recipes, and product development.

8. Monitor meals per man hours worked and make necessary adjustments in labor.

9. Assist with training of new managers and employees; following procedure outlined in district training manuals.

10. Train managers and staff on all kitchen equipment use and maintenance. 

11. Perform annual evaluation of staff. 

12. Record and file evaluations at end of 60-day training period

13. Interview candidates for employment and/or advancement. 

14. Keep current recipe files updated: District, TDA and USDA.

15. Organize, prepare and assist with all catering events. 

16. Organize any necessary additional labor for catering events.

17. Organize programs for staff development.

18. Supervise Food Service Managers. 

19. Perform any duties necessary for the effective and efficient operation of the VISD Child Nutrition Department, assigned by  the Child Nutrition Director.