Terms of Employment:

10 months/ 184 days per year. Compensation is at Auxiliary Pay Grade AUX4 at an hourly rate of $15.77 for Head Start, Elementary, and Middle School Campuses or AUX5 at an hourly rate of $17.82 for High School Campuses on the EISD Compensation Plan. 

Primary Purpose:

The Child Nutrition Manager is responsible for managing campus food service operations to include the planning, preparation, and service of all service programs. Training and supervision of food service staff. Meet all regulations of meal service, financial aspects, recordkeeping, and health code compliance.

NOTE: Applicant must have satisfactory outcome of fingerprinting background check. Non-refundable fee (approximately $50.00) paid by the applicant, before continuing within the process towards possible employment. 

Qualifications:

Education/ Certification

• High School Diploma or GED equivalent (recognized by the Texas Education Agency or regional accrediting agency)
• Texas Department of State Health Services Food Manager Certification
• Texas Association for School Nutrition Certification, preferred 
• Professional Standard Requirement 10 hours annually

Experience:

• Minimum of three (3) years food service management experience in school district that participates in the National School Lunch Program or a minimum of one (1) year experience as a Food Service Assistant Manager within EISD.

Special Knowledge Skills:

• Knowledge of methods, materials, equipment, and appliances used in high volume food service operation.
• Demonstration of high quality job performance; possess leadership and management skills.
• Effective planning and organizational skills.
• Demonstrate reading, writing, and computation skills required for cafeteria management.
• Strong communication and interpersonal skills in order to interact effectively with staff and students.
• Basic computer skills.
• Demonstrate proficiency in routine funds management, bookkeeping, and recordkeeping.

Major Responsibilities and Duties:

(The following statements describe the general purpose and responsibilities assigned and should not be construed as an exhaustive list of all responsibilities, skills, efforts, or working conditions that may be assigned or skills that may be required.)

Cafeteria Management

1. Maintain all serving schedules.
2. Serve all food items according to menu specifications defined by U.S.D.A following District policies and procedures.
3. Direct daily activities in kitchen.
4. Produce and maintain work schedules and production records on a daily basis.
5. Coordinate with Child Nutrition Director and Child Nutrition Services to resolve personnel concerns, temporary schedule changes, special serving requirements, issues with charging, and coordinate communications with parents, meal applications, and compliance to Texas Department of Agriculture.
6. Supervise and evaluate cafeteria workers and make recommendations regarding employment.

Policies and Procedures

1. Ensure that food is produced safely and is of high quality according to policies, procedures and department requirements.
2. Maintain accurate reports of daily and monthly financial, production and activity records.
3. Maintain and submit accurate information for payroll reporting (attendance, punctuality).

Safety

1. Ensure that food items are stored in a safe and hazard-free environment.
2. Maintain a safe work environment by ensuring and enforcing compliance with high standards of cleanliness, health, safety and sanitation.

Inventory, Equipment and Supplies

1. Ensure that appropriate quantities of food and supplies are available through daily orders and periodic inventories.
2. Maintain logs on all equipment maintenance required by Child Nutritional Services.
3. Perform preventive maintenance, report needed equipment repairs and make recommendations regarding replacement of existing equipment.
4. Conduct monthly physical equipment and supplies inventory.

Qualities of Effective Cafeteria Managers

1. Keep informed of and comply with state, district, and federal policies, including daily attendance, punctuality and confidentiality.

2. Comply with local policies for daily attendance, punctuality and confidentiality; regular attendance and punctuality are essential functions of the job.

3. Compile, maintain and file all reports, records and other required documents applicable to position.
4. Ability to demonstrate the following core values: integrity, high expectations, commitment, respect, dedication to teamwork and passion for a student centered environment.

Supervisory Responsibilities:

• Supervise and evaluate food service personnel at assigned campus.
• Responsible for cash reporting of all employees.
• Responsible for use of keys and security codes used by employees.

Equipment:

• Office equipment: computer, printer, calculator, Point of Sale software, multi-line phone system, copier, and fax machine.
• Large and small kitchen equipment and tools: electric slicer, mixer, steamer, sharp cutting tools, ovens, dishwasher and food and utility cart, fire extinguisher.

Working Conditions:

Mental Demands/Physical Demands/Environmental Factors:

Maintain emotional control under stress; work with frequent interruptions and deadlines/Frequent hearing, speaking clearly, visual acuity and distinguishing colors/Intermittent sitting, standing, walking, stooping, pulling, pushing, reaching, repetitive hand motions and carrying, lifting, and lowering of 0 to 50 pounds/Occasional climbing (stairs, ladder, scaffold or ramps), balancing, kneeling, crouching, crawling/Exposure to cold, heat, humidity extremes and noise; work with hands in hot soapy water, around moving objects or vehicles, on slippery surfaces, and alone.