Job Description

TEMPE ELEMENTARY

TITLE: Nutrition Trainer PAY GRADE: 56

JOB DESCRIPTION:

Assists the Nutrition Services Director and Supervisor in planning, implementing, overseeing, managing
and reviewing operational and administrative elements of district-wide nutrition services programs.

QUALIFICATIONS:
1. Education and/or experience equivalent to a High School Diploma or GED
2. Associate’s or Bachelor’s degree in food service management, advanced culinary degree, or
related field.
3. Three (3) to five (5) years progressively responsible food service experience; two (2) years food
service managerial experience (preferred).
4. Possess or obtain Maricopa County Food Service Manager’s certification within ninety (90) days
from date of hire.

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 functions and tasks performed by
incumbents of this class.)

DUTIES AND RESPONSIBILITIES:
- Plans, supervises and coordinates with the Supervisor and Director daily nutrition service
operations to ensure compliance with federal, state and district regulations and policies.
- Performs daily monitoring site visits to ensure appropriate food preparation, service and storage
of equipment and assist in arranging for maintenance and repairs; ensures safe food handling
and storage regulations are being met and enforced.
- Manages, monitors and evaluates the work of staff at school sites engaged in: setup of cafeteria,
salad bars and other food stations; basic food preparation, heating and plating; food service to
children; handling of food; recording meals served and collection of fees; and cleaning and
sanitation of equipment, serving, and kitchen areas.
- Analyzes operations for cost effectiveness and works with staff to implement improvements and
changes.
- Coordinates and participates in selection, assignment and supervision of assigned personnel at
school sites; develops and reviews work schedules and standards with staff; ensures adequate
staff coverage at school sites.
- Assists Supervisor in evaluating training needs and plans, and implements staff training and
development programs.
- Assists Supervisor in menu and recipe development and testing.
- Conducts on-site monitoring reviews in compliance with the USDA’s National School Lunch,
School Breakfast, After School Snack, and Supper Programs.
- Coordination of summer school programs and staffing requirements.
Prepared: 3/00
Revised: 1/18
PSPC TEMPE ELEMENTARY

TITLE: Nutrition Trainer PAY GRADE: 56

- Assists Supervisor and Director to develop and utilize procedural manuals such as Nutrition
Services’ Employee Handbook, HACCP/Standard Operational Procedure manual, Recipes
manual, and others.
- Supports readiness of Nutrition Services for all audits and health inspections.
- Prepares a variety of reports, records and other documents. Maintain records required by law.
- Perform other duties as assigned.

KNOWLEDGE, SKILLS AND OTHER CHARACTERISTICS:
? Knowledge of principles, practices and methods of the food service industry, sanitation and food
quality.
? Knowledge of methods and techniques of overseeing and managing multi-unit nutrition service
cafeteria program operations, and training methods.
? Knowledge of methods of quantity food preparation, service and storage, including safe and
proper temperature of heated foods and cost controls.
? Knowledge of federal and state regulations governing child nutrition programs.
? Knowledge of principles and practices of supervision
? Skill evaluating and controlling labor, food and supply costs
? Skill communicating orally and in writing
? Skill evaluating school programs for compliance with federal, state and local standards
? Skill establishing and maintaining effective working relationships
? Skill conducting training sessions
? Ability to develop and utilize training materials and operating manuals

WORKING CONDITIONS:
May require work around machinery that has potential physical harm
Exposure to infectious disease and hazardous chemicals

PHYSICAL EFFORT:
May require lifting of up to 45 lbs. infrequently

REPORTS TO:
Supervisor of Nutrition Services

EVALUATION:
Classified Personnel Evaluation

SUPERVISES:
Nutrition Services Managers as assigned
Prepared: 3/00
Revised: 1/18
PSPC

Application Instructions

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