Education/Certification: • Nutrition, Dietetics, School Food or Restaurant Management preferred or based on work experience • High school diploma or GED • Food Manager Certification/Serve Safe • Three years of experience in institutional food service operation Special Knowledge/Skills: • Knowledge of methods, materials, equipment, and appliances used in food preparation • Ability to communicate effectively with students, parents, administrators, and teachers • Strong organization and effective communication skills • Ability to prioritize workflow to address the multiple needs of the Child Nutrition director • Ability to multi-task numerous complex administrative activities • Proficient skills in basic math, keyboarding, word processing, and file maintenance • Ability to communicate in a calm, professional manner. • Knowledge of child nutrition program regulations through Texas Dept of Agriculture • Knowledge of methods and principals of quantity food cookery • Ability to train and supervise employees • Strong organizational, communication and interpersonal skills • Computer literate (Microsoft office and Child Nutrition software)

Child Nutrition Operations 1. Complete on-site inspections to verify adherence to federal, state, local and district standards regarding food production, health code requirements, food safety, service and quality. 2. Instruct and supervise in the use of work schedules, food production records, inventory control and organizational management. 3. Assist in establishing labor requirements and assigning personnel to schools. 4. Assist in developing and implementing employee training programs. 5. Assist in implementing the overall safety and sanitation programs at each school. 6. Provide managers with support and advise when counseling employees. 7. Evaluate managers to determine effectiveness in achieving program goals and compliance with local, federal and state policies, rules and regulations. 8. Assist schools in troubleshooting problems. 9. Work with the school staff and students to determine how to best meet their needs 10. Utilize data to evaluate participation, quality, effectiveness, staffing, productivity and cost. Develop and implement action plan to correct any deficiencies. 11. Works with parents, faculty, staff and student groups to promote an understanding of Child Nutrition programs. 12. Participates in sampling and tasting of food products. 13. Support the Child Nutrition Department with regular and reliable attendance. Policy, Reports and Law 14. Ensures compliance with federal, state and local standards for safety and related regulations. 15. Compiles, maintains, files, and presents all physical and computerized reports, records, and other documents as required. Prepares, processes, and maintains all documents required to verify campus kitchen areas meet health code and sanitation standards. Budget, Purchasing, and Inventory 16. Evaluates and recommends child nutrition supplies and equipment to be used. 17. Observes standardized ordering procedures for all food items at campus. Safety 18. Maintains safety standards that conform to state, federal, and insurance regulations are being followed. 19. Correct unsafe conditions in work area and promptly report any conditions that are not immediately correctable to supervisor. 20. Ensures that established safety procedures are followed including lifting and climbing. Make sure that tools and equipment are operated and chemicals handled according to established safety. 21. Ensures that measures are in place and operating to protect food, supplies, and equipment in school cafeterias, lunchrooms, and warehouse. 22. May assist with investigating kitchen accidents and student safety violations. 23. Maintains safety standards in conformance with federal, state, and insurance regulations. 24. May conduct training to promote a safe work environment to include students. 25. Ensures that food service equipment is in excellent operating condition. Personnel Management 26. Manages, conducts, and makes sound recommendations regarding supervisory activities in the areas of interviewing, selecting, and recommending personnel placement or dismissal, training, professional development, counseling, and performance evaluations with review and approval by the Director of Child Nutrition and the Human Resources Department. 27. Investigates reported concerns and takes appropriate action to resolve issues. 28. Ensures that personnel practices are coordinated and personnel files are maintained according to district policy. 29. Oversees work assignments and ensures completion. 30. Promotes an open, collegial environment among staff and develop positive staff morale. 31. Recognizes exemplary performance. Other 32. Demonstrates effective interpersonal skills through communications with parents, community, staff and school board. 33. Demonstrates commitment to good nutrition, overall good health, professionalism, and professional growth. 34. Actively participates in professional organizations; takes the initiative to provide leadership in addressing the challenges facing the profession. 35. Promotes a positive image that supports the mission of the district; works with all Child Nutrition personnel to continually improve the professionalism of the total department 36. Responds to after-hours emergencies as needed. 37. Performs such other duties as may be assigned. Supervisory Responsibilities: • Supervises and evaluates performance of campus child nutrition managers and support staff assigned to the Child Nutrition Supervisor. Mental Demands/Physical Demands/Environmental Factors: Tools/Equipment Used: All kitchen equipment, machinery, POS, office equipment including computers, fax, calculator, and copier. Posture: Prolonged standing; frequent kneeling/squatting, bending/stoop, pushing/pulling, and twisting Motion: Continual walking; frequent climbing (ladder), grasping/squeezing, wrist flexion/extension, reaching/overhead reaching Lifting: Frequent moderate lifting and carrying (15–44 pounds) Environment: Work inside in commercial kitchen environment; exposure to extreme hot and cold temperatures, extreme humidity, noise, vibration, microwaves, biological hazards (bacteria, mold, fungi), chemical hazards (fumes, vapors, gases), electrical hazards; work with hands in water; work around machinery with moving parts; work on slippery surfaces; frequent district-wide travel; occasional travel outside of school boundaries; work indoors to conduct on-site inspections of facilities. Mental Demands: Work with frequent interruptions; maintain emotional control under stress Regular attendance in accordance with District policy is required and expected.