Job Description

TEMPE ELEMENTARY

TITLE: Roving Nutrition Manager PAY GRADE: 44

JOB DESCRIPTION:

Oversee and participate in the preparation and distribution of food service to students and staff. Travel to
cafeterias within district and perform required functions such as manager, cafeteria helper or other.
Maintain the standards and food quality in compliance with county, state and federal regulations.

QUALIFICATIONS:
1. Education and/or experience equivalent to a High School Diploma or GED
2. Three (3) years progressively responsible large-scale food service experience, including one (1)
year lead experience (preferred)
3. Ability to obtain Food Service Manager’s License

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:
- Provide high quality, nutritious and safe food for the students and staff in accordance with
established guidelines.
- Maintain appropriate nutrition records required by law.
- Update school lunch program records including updating student file and status, entering new
students, withdrawals and prepayments.
- Perform all tasks required to operate a school kitchen.
- Order, receive and store food shipments.
- Prepare and serve food to students and staff.
- Clean kitchen in compliance with health guidelines.
- Receive money from students and staff, update appropriate accounts and deposit and account for
money received.
- Act as cashier at mealtime.
- Fill in and perform all staff positions as needed.
- Perform other duties as assigned.

KNOWLEDGE, SKILLS AND OTHER CHARACTERISTICS:
? Knowledge of lead/supervisory principles and practices
? Knowledge of principles, practices and methods of the food service industry
? Knowledge of USDA meal requirements
? Knowledge of sanitation and food quality standards
? Knowledge of proper food handling techniques
? 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 and in writing
Prepared: 3/2000
Revised: 7/2015 PSPC TEMPE ELEMENTARY

TITLE: Roving Nutrition Manager PAY GRADE: 44

? Ability to fill in and perform a wide variety of food service duties

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

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

REPORTS TO:
Director of Nutritional Services

EVALUATION:
Classified Personnel Evaluation

SUPERVISES:
Assigned food service staff
Prepared: 3/2000
Revised: 7/2015 PSPC

Application Instructions

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