Student Nutrition Manager Trainee; Year Round

Position: Student Nutrition Manager Trainee (Open Year Round)
Position Type:

Student Nutrition/Cafeteria Manager Trainee

Date Posted:

9/26/2023

Location:

TBD Location

 Additional Information:
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Job Title:

Student Nutrition Manager Trainee Status:
Non-Exempt

Reports to:

Training and Catering Specialist Pay Grade: DO 4 / 186 Days

Dept./School:
Student Nutrition Date Revised:
May 29, 2025

PRIMARY

PURPOSE:

The Student Nutrition Manager Trainee position provides on-the-job training for advancement in becoming a Cafeteria Manager with the Student Nutrition Department. This position is obtained by successful completion of the Manager Training Program and successfully graduation. The Manager Trainee shall partner with others in the local school, school district, and community to solicit support for the development of a sound nutrition assistance food program while following federal, state, and local guidelines.

The local school nutrition operation is to provide an environment that supports healthy food habits while maintaining program integrity and customer satisfaction.

QUALIFICATIONS

Education/Certification

* High School Diploma or GED required

* Proctored Food Protection Management certification provided by Serv Safe or Prometric required

* Valid Texas Driver's License required

Required Experience

* Minimum three (3) years of Food Production

Basic Functions

* Complete all required classroom instruction, coursework with a passing grade of 70%.

* Complete kitchen rotations at an assigned campus as designated by the SN program.

* Completion of designated Proficiency Log designed for the Manager Trainee Program.

* Attend all Manager Meetings, assigned Safety Meetings, and demonstrate regular attendance and punctuality.

* Assume responsibility in covering a Cafeteria Manager and/or Student Nutrition Technician in his/her absence on either short- or long-term basis.

SPECIAL KNOWLEDGE/SKILLS

* Ability to read, write and comprehend instructions; know methods of effective communication skills.

* Knowledge of operating kitchen equipment, office equipment, and various computer applications.

* Basic math skills and ability to handle money efficiently; perform routine mathematical calculations.

* Required to travel between work locations on a regular basis.

* Effective planning and organizational skills.

* Knowledge of methods and principles of preparing food in large quantities.

ESSENTIAL RESPONSIBILITIES AND DUTIES

* Provide an atmosphere that ensures the purpose of the School Nutrition Program to "safeguard the health and well-being of the students.

* Understand how to accurately complete Food Production and HACCP records to meet local, state and federal regulations.

* Prepare work schedules that promote organized workflow and development of employee skills.

* Ensure production of adequate quantities of menu items so each child is offered the advertised menu.

* Know how to adjust food production schedules to changing circumstances such as weather or field trips.

* Direct the use of standardized recipes in controlling food quality, recipe yield, and portion size.

* Work with employees to ensure proper use of portion control equipment and use of procedures to maintain effective portion control of food items.

* Assist staff members with accurately recording data on required food quantities, recipe yield, and number of menu items prepared.

* Maintain a high standard of quality in the appearance of food products on the serving line.

* Ensure production schedules that provide for batch cooking as a method for producing high-quality food.

* Ensure that service is "on time" with minimum waiting and without food shortages.

* Encourage employees to operate the serving line with prompt, courteous, and efficient service.

* Provide leadership to staff members for maintaining a friendly, helpful and caring attitude.

* Implement methods for increasing productivity and decreasing waste.

* Ensure that all personnel responsible for meal count and cash collection operations are properly trained and authorized.

* Cooperate with Supervisor and all team members to develop a system to maintain good records that are consistently accurate.

* Develop a system for performing daily business tasks, such as filing, payroll and leave time according to the district procedures and policies.

* Practice time management by planning activities and setting priorities.

* Serve as a role model to demonstrate the value of caring about people in the organization, especially the food service customer.

* Encourage cooperation between food service staff and teaching staff or other outside groups in promotion higher student participation in lunch, breakfast and other programs.

* Maintain lines of communication between the Student Nutrition team, district personnel, students and the community.

* Assist all new employees and floaters with pertinent information regarding policies, laws, and regulations affecting their employment.

* Use constructive methods to correct employees and resolve employee conflict through use of good communication skills and progressive disciple…