Child Nutrition Manager II- Central Kitchen
Students cannot learn if they are hungry, so it is important to make sure that all students are fed nutritious and delicious breakfasts and lunches. The Central Kitchen Manager makes sure each kitchen and cafeteria in the district have what they need to keep students healthy and well-fed. By providing leadership in the Central Kitchen, the Central Kitchen Manager assists the nutritionist with ordering food and supplies on a district level, then supervising delivery of food and supplies to all school kitchens. The Central Kitchen Manager also completes monthly inventories and works closely with the Warehouse Supervisor to coordinate site deliveries.
ESSENTIAL DUTIES AND RESPONSIBILITIES:
- Coordinate and supervise all aspects of food and supply order, delivery, and inventory systems at Central Kitchen and school sites in compliance with local, state and federal laws and guidelines.
- Ensure all recipes and orders comply with local, state and federal laws and guidelines and use quality food production techniques to produce appealing and nutritious foods, and ensures quality food is produced each day at schools.
- Coordinate all district-catering functions with the Nutritionist.
- Supervise, support and evaluate Central Kitchen Workers in order to create an atmosphere conducive to employee productivity and satisfaction.
- Ensure safety of all students and staff by following the department’s food safety plan, conducting safety procedures, and complying with all federal, state, and local laws and regulations.
- Complete a minimum of 10 hours of professional standards training per USDA requirements for schools participating in the NSLP.
- Substitute at school sites as needed and perform additional duties as assigned.
MINIMUM EDUCATION AND/OR EXPERIENCE:
· High school diploma or equivalent
· Valid Maricopa County Food Handler’s Permit
· Valid ServSafe Manager Certificate
· More than two years’ experience in food service
PREFERRED EDUCATION AND/OR EXPERIENCE:
· Additional training in nutrition education and adult supervision
· Working knowledge of the procedures, portion control, methods and process of food preparation
· Proficient in communicating in English and Spanish
KNOWLEDGE, SKILLS AND ABILITIES:
- Department organization, methods, standards and practices.
- Federal and state laws and regulations governing the preparation, storage and dissemination of food.
- Preparing (cooking, baking) food for large numbers of people.
- Interface effectively with other departments, school personnel, other maintenance staff, and business contacts from outside of the District.
- Operate computer and Point of Sale System.
- Work cooperatively with staff.
- Follow general bookkeeping procedures established by the Child Nutrition
- Meet federal/state nutrition guidelines.
- Planning Ahead
- Developing Others
Job Contact Information
|Name||Michelle Burkhart/Janay Watts|
Monday, April 19, 2021 12:00 AM
(Mountain Standard Time)