Education/Certification:

High school diploma or GED

Special Knowledge/Skills:

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

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, office software, and file maintenance

Experience:

Five years of experience in institutional food service operation is preferred

Support, train, and facilitate campus food service operation. Assist in implementation of programs that meet regulatory and nutritional requirements for students, promote sound nutritional practices, and maintain a safe and sanitary environment. Under moderate supervision organize and manage the routine work activities of the Child Nutrition department office and provide clerical support to a director or department head and other staff members

Records, Reports, and Correspondence

1. Prepare correspondence, forms, reports, manuals, and presentations for the department head and other department staff members.
2. Compile, maintain, and file all reports, records, and other documents as required.
3. Monitor and process personnel time records including leave requests and reports and submit in accordance with district procedures.
4. Prepare and process department purchase orders and payment authorizations.
5. Assist director and managers in keeping accurate inventory.
6. Order and maintain inventory of office supplies and program warehouse
7. Consolidate money from each campus and balance for bank depository..

Accounting

Kitchen Duties

1. Support direction of daily activities in kitchens.
2. As needed, serve all food items according to menu specifications defined by department policies and procedures.
3. Assist in development of menus that meet established nutritional requirement for students.
4. Ensure that food is produced safely and is of high quality according to policies, procedures and department requirements.
5. Ensure that food items are stored in a safe, hazard-free environment according to HACCP regulations.
6. Establish and enforce standards of cleanliness, health, and safety following health and safety codes and regulations.

Other

1. Assume role of cashier, manager or director due to absence, adhering to all regulations and procedures.
2. Assist in screening and training Child Nutrition workers.
3. Answer and respond to incoming calls, take reliable messages, and route to appropriate staff.
4. Maintain a schedule of appointments and make travel arrangements for department staff.
5. Make meeting arrangements for department activities including preparing materials, scheduling and setting up facilities, and arranging equipment.
6. Attend professional growth workshops.
7. Perform other duties assigned by the director of Child Nutrition.
8. Maintain confidentiality of information.

Supervisory Responsibilities:

Coordinate support and train employees at the campus level, promoting efficiency, morale, and teamwork.

Mental Demands/Physical Demands/Environmental Factors:

Tools/Equipment Used: Standard office equipment including personal computer and peripherals; Standard large and small kitchen equipment and tools including electric slicer, mixer, pressure steamer, deep-fat fryer, sharp cutting tools, stove, oven, dishwasher, and food/utility cart.

Posture: Prolonged sitting; prolonged standing; frequent kneeling/squatting, bending/stoop, pushing/pulling, and twisting.

Motion: Repetitive hand motions including frequent keyboarding and use of mouse; occasional reaching; occasionally continual walking; frequent climbing (ladder), grasping/squeezing, wrist flexion/extension, reaching/overhead reaching.

Lifting: Frequent moderate lifting and carrying (15–44 pounds)

Environment: May work prolonged or irregular hours; occasional districtwide travel. 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

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

Regular attendance is required and expected.

Note: This is not necessarily an exhaustive or all-inclusive list of responsibilities, skills, duties, requirements, efforts, functions or working conditions associated with the job. This job description is not a contract of employment or a promise or guarantee of any specific terms or conditions of employment. The school district may add to, modify or delete any aspect of this job (or the position itself) at any time it deems advisable.