2023-2024 NUTRITION MANAGER 2 - VARIOUS SITES
Job Description
TEMPE ELEMENTARY SCHOOL DISTRICT
TITLE: Nutrition Manager 2
JOB DESCRIPTION:
Manage a cafeteria providing food service for students and staff. Maintain a sanitary, safe and high
quality food service program using county, state and federal guidelines.
QUALIFICATIONS:
1. Education and/or experience equivalent to a High School Diploma or GED
2. Five (5) years large-scale food production, including three (3) years lead and/or supervisory
experience (Preferred)
3. Food Service Manager’s License (Required)
4. State of Arizona Identity Verified (IVP) Fingerprint Clearance Card (Required)
ESSENTIAL FUNCTIONS:
(Essential functions, as defined under the Americans with Disabilities Act, may include any of the
following tasks, knowledge, skills, and other characteristics. This list is ILLUSTRATIVE ONLY, and is not
a comprehensive listing of all duties and responsibilities performed by incumbents of this class.)
DUTIES AND RESPONSIBILITIES:
? Oversee food service staff and assess the needs of various school sites to implement and
maintain quality control of food production, waste management, and proper storage of food items.
? Train staff and follow all standard operating procedures related to food preparation, sanitation,
safe and proper use of tools and equipment.
? Maintain and provide staff training for consistency of high standards for food safety, sanitation,
temperature control.
? May supervise any site to best support the department and programmatic needs.
? Prepare and complete documentation of orders, inventory, menus, production records, and
various reports as needed.
? Prepare meals according to menus and recipes; implements all federal, state, and district
requirements for all meal programs.
? Order, receive and verify food and supplies from warehouse, central kitchen, and vendors.
? Evaluate and implement kitchen inventory management and efficient storage organization.
? Evaluate assigned staff; document and recommend disciplinary actions as appropriate.
? Assist in food production, food service, and meal accounting.
? Lead and carry out department pilot programs, recipe testing and student taste testings.
? Create and assign daily task lists for staff.
? Oversee and manage staff’s time related to specified work hours.
? Oversee and follow all cash handling, accounting, and deposit protocols.
? Communicate daily with various department positions using email and phones.
? Communicate frequently with school administration and support staff involved in meal service.
? Provide quality customer service to students, parents and school staff.
? Attend and participate in advisory meetings.
? Attend required department meetings and training.
? Attend school meetings as requested by the site administrator.
? Facilitate onsite staff meetings to provide training and department updates.
? Implements new policies and procedures as appropriate.
? Perform other duties as assigned.
KNOWLEDGE, SKILLS AND OTHER CHARACTERISTICS:
? Knowledge of principles and practices of supervision
? Knowledge of principles, practices and methods of the food service industry
? Knowledge of proper food handling techniques
? Knowledge of computer applications including Google Chrome Applications, Websmartt, Kronos
time clock, and others as needed
? Knowledge of district policies and procedures affecting assigned work
? Knowledge of various USDA program requirements including but not limited to National School
Breakfast, National School Lunch, Breakfast in the Classroom, After School Snack, Supper,
Curbside Meals, Pre-K
? Skill preparing food in large quantities
? Skill controlling food production and waste
? Skill establishing and maintaining effective working relationships with various school and kitchen
staffs
? Skill communicating verbally, in writing, and through computer applications
? Ability to effectively problem solve and adapt to new situations
? Ability to demonstrate consistent high standards of sanitation and food quality standards
? Ability to demonstrate leadership in progressive departmental initiatives and promoting the District
in a positive manner.
WORKING CONDITIONS:
Work is performed around dangerous machinery
Exposure to infectious disease
May be exposed to hazardous chemicals
May be exposed to outside working conditions
PHYSICAL EFFORT:
Position may require repetitive bending, stooping, standing, climbing and walking
Pushing and pulling equipment and food items
Required to lift up to 45 lbs., frequently
CATEGORY: Classified
WORK YEAR: 209 Days
DEPARTMENT/SCHOOL: Elementary and Middle Schools
GRADE: 46
REPORTS TO: Trainer, Supervisor or Director of Nutritional Services
EVALUATION: Classified Personnel Evaluation
SUPERVISES: Assigned cafeteria staff
PREPARED: December 2007
REVISED: April 2021
TITLE: Nutrition Manager 2
JOB DESCRIPTION:
Manage a cafeteria providing food service for students and staff. Maintain a sanitary, safe and high
quality food service program using county, state and federal guidelines.
QUALIFICATIONS:
1. Education and/or experience equivalent to a High School Diploma or GED
2. Five (5) years large-scale food production, including three (3) years lead and/or supervisory
experience (Preferred)
3. Food Service Manager’s License (Required)
4. State of Arizona Identity Verified (IVP) Fingerprint Clearance Card (Required)
ESSENTIAL FUNCTIONS:
(Essential functions, as defined under the Americans with Disabilities Act, may include any of the
following tasks, knowledge, skills, and other characteristics. This list is ILLUSTRATIVE ONLY, and is not
a comprehensive listing of all duties and responsibilities performed by incumbents of this class.)
DUTIES AND RESPONSIBILITIES:
? Oversee food service staff and assess the needs of various school sites to implement and
maintain quality control of food production, waste management, and proper storage of food items.
? Train staff and follow all standard operating procedures related to food preparation, sanitation,
safe and proper use of tools and equipment.
? Maintain and provide staff training for consistency of high standards for food safety, sanitation,
temperature control.
? May supervise any site to best support the department and programmatic needs.
? Prepare and complete documentation of orders, inventory, menus, production records, and
various reports as needed.
? Prepare meals according to menus and recipes; implements all federal, state, and district
requirements for all meal programs.
? Order, receive and verify food and supplies from warehouse, central kitchen, and vendors.
? Evaluate and implement kitchen inventory management and efficient storage organization.
? Evaluate assigned staff; document and recommend disciplinary actions as appropriate.
? Assist in food production, food service, and meal accounting.
? Lead and carry out department pilot programs, recipe testing and student taste testings.
? Create and assign daily task lists for staff.
? Oversee and manage staff’s time related to specified work hours.
? Oversee and follow all cash handling, accounting, and deposit protocols.
? Communicate daily with various department positions using email and phones.
? Communicate frequently with school administration and support staff involved in meal service.
? Provide quality customer service to students, parents and school staff.
? Attend and participate in advisory meetings.
? Attend required department meetings and training.
? Attend school meetings as requested by the site administrator.
? Facilitate onsite staff meetings to provide training and department updates.
? Implements new policies and procedures as appropriate.
? Perform other duties as assigned.
KNOWLEDGE, SKILLS AND OTHER CHARACTERISTICS:
? Knowledge of principles and practices of supervision
? Knowledge of principles, practices and methods of the food service industry
? Knowledge of proper food handling techniques
? Knowledge of computer applications including Google Chrome Applications, Websmartt, Kronos
time clock, and others as needed
? Knowledge of district policies and procedures affecting assigned work
? Knowledge of various USDA program requirements including but not limited to National School
Breakfast, National School Lunch, Breakfast in the Classroom, After School Snack, Supper,
Curbside Meals, Pre-K
? Skill preparing food in large quantities
? Skill controlling food production and waste
? Skill establishing and maintaining effective working relationships with various school and kitchen
staffs
? Skill communicating verbally, in writing, and through computer applications
? Ability to effectively problem solve and adapt to new situations
? Ability to demonstrate consistent high standards of sanitation and food quality standards
? Ability to demonstrate leadership in progressive departmental initiatives and promoting the District
in a positive manner.
WORKING CONDITIONS:
Work is performed around dangerous machinery
Exposure to infectious disease
May be exposed to hazardous chemicals
May be exposed to outside working conditions
PHYSICAL EFFORT:
Position may require repetitive bending, stooping, standing, climbing and walking
Pushing and pulling equipment and food items
Required to lift up to 45 lbs., frequently
CATEGORY: Classified
WORK YEAR: 209 Days
DEPARTMENT/SCHOOL: Elementary and Middle Schools
GRADE: 46
REPORTS TO: Trainer, Supervisor or Director of Nutritional Services
EVALUATION: Classified Personnel Evaluation
SUPERVISES: Assigned cafeteria staff
PREPARED: December 2007
REVISED: April 2021
Application Instructions
Please click on the link below to apply for this position. A new window will open and direct you to apply at our corporate careers page. We look forward to hearing from you!
Apply OnlinePosted: 5/23/2023
Job Reference #: 8025B5199BE48FB626039B18C87CF653