Days Employed:  191 Days

Pay Grade:  Classified Level 3

 

Qualifications:

 

High school diploma or GED

Food Manager Certification.

Obtain Level III TASN certification within 3 years of employment.

Must maintain and re-certify every 3 years.

Knowledge of methods, materials, equipment and appliances used in food preparation.

Ability to manage personnel

Effective planning and organizational skills

Completion of a sanitation course before or during the first year of employment

Three years’ experience in institutional food service operations

 

Primary Responsibilities:

  1. Supervise train and manage campus food service
  2. Ensure that appropriate quantities of food are prepared and
  3. Meet time restraints set by menu requirements established by Child Nutrition Department.
  4. Meet health
  5. Compile, maintain, and file all physical and computerized reports, records, and other document.  

 Budget and inventory:

  1. Ensure that programs are cost effective and funds are managed
  2. Compile cost estimates based on documented program
  3. Maintain a cost-effective and efficient system of procurement of all food meeting federal procurement and Texas Education Agency (TEA) standards.
  4. Initiate purchase orders and bids in accordance with budgetary limitations and district policies.
  5. Recommend disposal of obsolete equipment and replace equipment as
  6. Maintain asset

Personnel management

  1. Plan and direct inventory and stock control program for equipment and
  2. Develop training options and improvement plans to ensure exemplary operation in the Child Nutrition

 Safety

  1. Ensure that measures are in place and operating to protect food, supplies, and equipment in school cafeterias, lunchrooms, and
  2. Maintain safety standards that confirm with federal, state, and insurance regulations and develop a program of preventive

Other

  1. Attend professional growth activities to keep abreast of innovative techniques for food service/Child Nutrition

Supervisory Responsibilities:

Supervise and evaluate performance of cafeteria managers and support staff assigned to the area of Child Nutrition.

 

Working Conditions:

 

Mental Demands/Physical Demands/Environmental Factors:

 

Maintain emotional control under stress. Occasional prolonged and irregular hours