Manager - Food and Nutrition Services (Range)

Auxiliary Compensation Plan
Salary Range: $17.43 - $21.26 per/Hour
Shift Type: Full-Time
Wage/Hour Status: Non-Exempt
Reports To: Food & Nutrition Services Area Manager
EMPLOYMENT BEGINS: As soon as possible
PRIMARY PURPOSE:

• To provide supervision, training, and management for the campus food service operation on site. Ensure that appropriate quantities of food are prepared and served. Meets requirements set forth by the Food & Nutrition Services Programs, as well as, local, state, and federal regulations.

QUALIFICATIONS:
Education/Certification:

• High School Diploma or Graduate Record Exam (GED)
• Completion of a credited sanitation course and maintain certification
• Texas Association of School Nutrition certification Level 2 (preferred)

Special Knowledge/Skills:

• Possess knowledge and awareness of the District Requirements, Child Nutrition Programs, equipment, appliances used in principles of quantity food preparation.
• Ability to perform verbal and written communication effectively.
• Able to teach others basic food prep information.
• Demonstrate ability to manage personnel and maintain confidentiality.
• Computer and money counting skills.
• Ability to get along and work well with others.
• Exhibit effective planning and organizational skills.
• Self–motivated and self-directed. Experience:
• Completion of the Mesquite Food and Nutrition Services Manager-In-Training (MIT) course (preferred).
• One year of school food service experience (preferred).

MAJOR RESPONSIBILITIES AND DUTIES:

• Knowledgeable of all policies and procedures set by TDA, USDA, and the City of Mesquite Health Department and follows regulations.

• Follows all rules, regulations, policies and procedures of Mesquite ISD, Food and Nutrition Services and follows directives from the supervisors and other office staff.
• Plans, orders and edits all food and supplies using the current software system.
• Maintains current: work and cleaning schedules for Nutrition Specialists, production records, daily and monthly financial records.
• Handles monies taken from students and staff with the highest integrity and ensuring that all deposits in POS accounts and to the bank are accurate.
• Trains and evaluates Nutrition Specialists when assigned to their campus and provides additional training and documentation for the Substitutes evaluation.
• Strictly adheres to the chain of command.
• Conduct operational management and production management daily.
• Orders food in appropriate amounts so that there is no shortage of menu items for each day served.
• Maintain records on food and supplies received and used.
• Directs daily activities in the kitchen and cafeteria and maintains a safe and hazard-free working environment.
• During food production ensures the safety and quality of food guidelines, health codes and safety regulations are followed to meet our department and the Mesquite Health Department standards.
• Ensure that food items are stored in a safe and hazard-free environment.
• Maintain all serving schedules and ensure that all food items are served according to menu specifications defined by departmental policies and procedures.
• Maintains food cost within set guidelines.
• Supervise and train employees in the assigned kitchen ensuring efficiency, positive employee morale, and teamwork.
• Creates work orders and maintains logs on all maintenance required on equipment within the school’s food service department.
• Performs HACCP (Hazard Analysis of Critical Control Points) checklist 2 times per year.
• Recommends replacement of existing equipment to meet needs of facility.
• Supervise and train employees on Point of Sale.
• Follows and enforces attendance policy.
• Follows procedures for GHG (timekeeping system) and makes all appropriate corrections and enters absences for self and employees
• Follows guidelines given by the dietitian to meet nutrition standards for all foods prepared and served. • 10 hours of Professional Standard hours documented each school year
• Perform other functions and duties as assigned by administration and/or supervisor.
• Adheres to and enforces MISD and FNS guidelines, policies and procedures and acts when a violation has occurred.
• Gives and receives feedback in a positive manner; Resolves conflict in a respectful manner.
• Is available for work on a consistent and timely basis with infrequent unplanned absences.
• Takes responsibility for actions, results, and mistakes.
• Adheres to and enforces MISD and FNS guidelines, policies and procedures and acts when a violation has occurred.
• Respects the talent and unique contributions of every individual, culture, and ethnic group to increase effectiveness of the unit; Influences the culture in ways that value and support diversity.

SUPERVISORY RESPONSIBILITIES:

• Supervises Nutrition Specialists.
• Evaluates employee performance two times per year; Provides documentation for Substitute performance evaluations as scheduled.
• Responsible for continued training in all areas of the kitchen

WORKING CONDITIONS / ESSENTIAL FUNCTIONS:
Mental Demands:

• Reading; communicating effectively both verbal and written. • Effectively presenting information in one-on-one and small group situations to customers, clients, and other employee of the organization.
• Dealing with problems involving concrete variables in standardized situations. • Meeting deadlines with severe time constraints and interact with public and other workers. • Reading and comprehending written instructions
• Reading and comprehending oral instructions • Perform addition and subtraction using two-digit numbers
• Perform multiplication and division with 10’s and 100’s
• Perform mathematical calculations related to (USA) currency, weights, and measurements.
• Require precise attention to detail
• Tightly scheduled and hurried pace of work activities

Physical demands/environmental factors:

• Walking and standing constantly.
• Bending or twisting at the neck and trunk while performing the duties of this job.
• Walking on slippery surfaces.
• Frequently loud work environment.
• Greater than average risk of getting a minor injury such as cut or burn while performing the duties of this job.
• Walking
• Regular Attendance (scheduled workdays)
• Standing (extended periods of time)
• Pushing /Pulling
• Repetitive Bending
• Repetitive Twisting
• Reaching with hands and arms
• Full use of right and left: hands, arms, legs, feet without assistive devices
• Stooping
• Kneeling
• Crouching
• Climbing on ladders (2 step stepladder)
• Lifting and/carrying up to 35 pounds
• Walking on slippery surfaces.
• Frequently loud work environment.
• Moderate exposure to extreme hot temperatures.
• Moderate exposure to extreme cold temperatures.
• Functional vision
• Functional speech
• Limited opportunity for breaks
• Wrist Turning
• Grasping or Pinching (firm)
• Work around moving machinery
• Exposure to slippery or uneven surfaces
• Work with hands in water and other substances
• Exposure to chemicals

The foregoing statements describe the general purpose and responsibilities assigned to this job and are not an exhaustive list of all responsibilities and duties required.