Child Nutrition Manager

Job Title : Child Nutrition Manager

Reports to : Director of Child Nutrition

Date Revised : 2 / 19 / 25

Dept. / School : Assigned Campus

Primary Purpose :

Responsible for on-site leadership of campus child nutrition operations. Ensure appropriate quantities of food are prepared and served. Meet time constraints set by menu requirements established by Central Office administration. Ensure all operations follow safe food handling standards.

Qualifications :

Education / Certification :

High school diploma or GED

Certified Food Manager (CFM)

Special Knowledge / Skills :

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

Knowledge of food handler safety

Ability to manage personnel

Effective organizational, communication, and interpersonal skills

Experience :

1 years experience in institutional food service operations

Major Responsibilities and Duties :

Cafeteria Management and Food Preparation

• Develop work schedules, assign work to campus child nutrition workers, and oversee completion of duties.
• Maintain all serving schedules and serve all food items according to menu specifications defined by departmental policies and procedures.
• Work cooperatively with campus principal to accommodate temporary schedule changes, special serving requirements and to resolve personnel problems.

Safety and Sanitation

Inventory and Equipment

Policy, Reports, and Law

Supervisory Responsibilities :

Monitor the work and issue work assignments to campus child nutrition workers.

Mental Demands / Physical Demands / Environmental Factors :

Tools / Equipment Used : 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 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

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