Job Description

TEMPE ELEMENTARY SCHOOL DISTRICT

CATEGORY: Classified

TITLE: Nutrition Manager 1

JOB DESCRIPTION:

Manage a cafeteria providing food service for students and staff. Set up, prepare and serve meals.
Maintain a sanitary, safe and high quality food service program using County, State and Federal
guidelines. Supervise assigned staff.

QUALIFICATIONS:

1. Education and/or experience equivalent to a High School Diploma or GED
2. Three (3) years high volume food service experience (preferred)
3. Food Service Manager’s License
4. State of Arizona Level 1 Fingerprint Clearance Card

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:

- Supervise and evaluate assigned staff; may recommend disciplinary actions as appropriate; train
employees in food preparation, sanitation, and the safe and proper use of tools and equipment.
- Prepare and complete documentation of orders, inventory, menus, production records, and other
items.
- Follow all standard operating procedures for food safety and sanitation; maintain equipment
cleaning schedules; ensure that staff follows appropriate food and sanitation protocols; maintain
clean and sanitary serving and dining areas.
- Oversee food service staff in preparation of meals; proper storage of food items; quality control of
food production and meal service.
- Utilize computerized systems for ordering and inventory management, student database
management, POS operations, and other applications
- Prepare meals according to menus and recipes; implements all federal, state, and district
requirements for breakfast, lunch, and snack programs.
- Assist in food production, food service, and cashiering as needed.
- Order, receive and verify food and supplies from warehouse, central kitchen, and vendors; cleans
and organizes dry and walk-in storage.
- Control food production and minimize food waste.
- Train employees in new methods of food preparation, sanitation or on new equipment.
- Assign daily task schedules for employees.
- Oversee and follow all cash handling, accounting, and deposit protocols.
- Provide quality customer service.
- Attend and facilitate meetings.
- 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 sanitation and food quality standards
- Knowledge of proper food handling techniques
- Knowledge of computer applications
- Knowledge of district policies and procedures affecting assigned work
- Skill preparing food in large quantities
- Skill controlling food production and waste
- Skill establishing and maintaining effective working relationships
- Skill communicating verbally, in writing, and through computer applications

WORKING CONDITIONS:

Work is performed around dangerous machinery
Exposure to infectious disease
May be exposed to hazardous chemicals

PHYSICAL EFFORT:

Bending, stooping, standing, lifting
May be required to lift up to 45 lbs. infrequently

WORK YEAR: 209 Days

DEPARTMENT/SCHOOL: Elementary School

GRADE: 42

REPORTS TO: Director/Supervisor/Trainer of Nutrition Services

EVALUATION: Classified Personnel Evaluation

SUPERVISES: Assigned cafeteria staff

PREPARED: March 2000

REVISED: November 2019

Application Instructions

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