MSDWT
POSITION:
Child Nutrition Manager in Training
LOCATION:
To Be Determined
WORK SCHEDULE:
Shifts Vary, Monday-Friday between 6:45 am – 3:00 pm
STATUS:
Hourly
PAY RATE:
$16.08 per hour
CALENDAR LENGTH:
185 Days (School Year)
BENEFITS:
Medical, Dental, Vision, Retirement, Paid Time Off
Under the direction of the Supervisor, Asst. Supervisor, and Production/Service Coordinator, the Child Nutrition Manager in Training is responsible for the following job duties and tasks:
JOB DESCRIPTION:
The manager in training will assist the cafeteria manager in the planning, organizing and coordinating of daily operations of a school cafeteria while following a course outline to learn the skills necessary to become an effective manager at any level.
Four key areas of Nutrition, Operations, Administration and Communication/Marketing will be taught and expected to be mastered to promote to a manager position once one becomes available.
REQUIREMENTS:
High School diploma. Minimum two years quantity food prep experience in a school, hospital or restaurant.
Valid Driver’s license and vehicle as local travel will be required.
Must become ServSafe Certified.
REQUIRED KNOWLEDGE, SKILLS AND ABILITIES:
Ability to make sound decisions, deal with stressful situations, and maintain interpersonal relationships in a fast paced environment.
Ability to supervise personnel.
Working knowledge of the operation of food service equipment and current computer technology.
Knowledge of health and safety codes and sanitary principles including HACCP.
Some knowledge of administrative and office procedures including record keeping, record preparation, inventory control, money and personnel management.
Demonstrate the ability to manage cafeteria functions and personnel, train others, prioritize work, and identify and correct problems.
Possess good organizational skills and detail oriented. Knowledge of computers with skills in PC based applications including Word Processing and OneSource (both front and back of house operations).
Basic knowledge of methods and techniques for marketing and promoting a meal program.
Skills to prepare and serve food in large quantities, maintain inventory control, use standard office equipment including computers.
Learn to operate basic food service equipment and machinery.
Be able to learn quickly and adapt to and implement change rapidly.
Respond to change in a productive manner.
Good character, integrity, adaptability, interpersonal skills and willingness to take the initiative in varying circumstances. Interact and communicate with students, parents, and staff in a professional manner demonstrating tolerance of individual differences, patience, and sensitivity.
Provide friendly service.
Demonstrate professionalism through appropriate apparel and work habits, including regular and punctual attendance. Knowledge of federal and state laws, rules, regulations and policies governing child nutrition programs.
Ability to provide outstanding customer service and leadership.
Possess excellent cash handling skills and knowledge of accounting and bookkeeping principals and be able to work independently.
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Child Nutrition Manager in Training
LOCATION:
To Be Determined
WORK SCHEDULE:
Shifts Vary, Monday-Friday between 6:45 am – 3:00 pm
STATUS:
Hourly
PAY RATE:
$16.08 per hour
CALENDAR LENGTH:
185 Days (School Year)
BENEFITS:
Medical, Dental, Vision, Retirement, Paid Time Off
Under the direction of the Supervisor, Asst. Supervisor, and Production/Service Coordinator, the Child Nutrition Manager in Training is responsible for the following job duties and tasks:
JOB DESCRIPTION:
The manager in training will assist the cafeteria manager in the planning, organizing and coordinating of daily operations of a school cafeteria while following a course outline to learn the skills necessary to become an effective manager at any level.
Four key areas of Nutrition, Operations, Administration and Communication/Marketing will be taught and expected to be mastered to promote to a manager position once one becomes available.
REQUIREMENTS:
High School diploma. Minimum two years quantity food prep experience in a school, hospital or restaurant.
Valid Driver’s license and vehicle as local travel will be required.
Must become ServSafe Certified.
REQUIRED KNOWLEDGE, SKILLS AND ABILITIES:
Ability to make sound decisions, deal with stressful situations, and maintain interpersonal relationships in a fast paced environment.
Ability to supervise personnel.
Working knowledge of the operation of food service equipment and current computer technology.
Knowledge of health and safety codes and sanitary principles including HACCP.
Some knowledge of administrative and office procedures including record keeping, record preparation, inventory control, money and personnel management.
Demonstrate the ability to manage cafeteria functions and personnel, train others, prioritize work, and identify and correct problems.
Possess good organizational skills and detail oriented. Knowledge of computers with skills in PC based applications including Word Processing and OneSource (both front and back of house operations).
Basic knowledge of methods and techniques for marketing and promoting a meal program.
Skills to prepare and serve food in large quantities, maintain inventory control, use standard office equipment including computers.
Learn to operate basic food service equipment and machinery.
Be able to learn quickly and adapt to and implement change rapidly.
Respond to change in a productive manner.
Good character, integrity, adaptability, interpersonal skills and willingness to take the initiative in varying circumstances. Interact and communicate with students, parents, and staff in a professional manner demonstrating tolerance of individual differences, patience, and sensitivity.
Provide friendly service.
Demonstrate professionalism through appropriate apparel and work habits, including regular and punctual attendance. Knowledge of federal and state laws, rules, regulations and policies governing child nutrition programs.
Ability to provide outstanding customer service and leadership.
Possess excellent cash handling skills and knowledge of accounting and bookkeeping principals and be able to work independently.
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