Job Description

TEMPE ELEMENTARY SCHOOL DISTRICT

CATEGORY: Classified

TITLE: Nutrition Trainer

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, culinary
degree/diploma/certificate, 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 duties and responsibilities 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.
- 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

WORK YEAR: 259 Days
DEPARTMENT/SCHOOL: Nutrition Services Department
GRADE: 56

REPORTS TO: Director and/or Supervisor of Nutrition Services
EVALUATION: Classified Personnel Evaluation
SUPERVISES: May supervise clerical staff

PREPARED: March 2000
REVISED: May 2018

Application Instructions

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