Child Nutrition Manager Elementary - Irish Elementary

Responsible for providing quality, efficient and cost-effective management of an elementary school kitchen. Perform and
oversee all aspects of food preparation and service of meals including scheduling, directing, training and supervising child nutrition
workers. Maintain and review all kitchen financial records and reports. Order, receive, store, rotate, and inventory all food and supplies.
Clean kitchen equipment, surfaces, and floors. Respond to staff and/or customer service issues. Comply with Health Department
standards, all safety procedures, departmental policies and procedures and all applicable state and federal regulations. Display
exceptional customer service skills.

ESSENTIAL DUTIES AND RESPONSIBILITIES: To perform this job successfully, an individual must be able to perform each
essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable
accommodations may be made to enable individuals with disabilities to perform the essential functions. Frequency of duties, percent
of time and work year may vary based on department or building assignment.

Description of Job Tasks Frequency % of Time
Daily = D On an annual

Weekly = W basis, e.g. 10 Monthly = M hours of a 40
Quarterly = Q hour work week = 10/40
Annually = A = 25%

1. Supervise, direct, monitor and assist kitchen team with timely preparation and serving of high quality, D 30%
safe menu items, cashiering and cleanup. Monitor, participate and assure compliance with Health
Department standards, all safety procedures, departmental policies and procedures and all applicable state
and federal regulations. Ensure meals are served according to planned menus and comply with meal
pattern requirements per state, federal and department guidelines.

2. Maintain and ensure complete and accurate daily production records. Maintain inventory of supplies D 20%
including ordering, receiving, storage, and rotation of stock. Monitor and control food quality, food costs
and food waste.

3. Assist with meal preparation and service of meals by cooking, pre-portioning, setting up serving lines, D 15%
condiment stands, and fruit and vegetable bars. Work with customers, staff, building and department to
increase meal participation. Assist with cleaning kitchen equipment, utensils, work areas, tables, floors,
and appliances, and emptying kitchen trash and recycling containers.

4. Provide and document orientation and on-the-job training for kitchen personnel. Follow assigned staffing D 10%
and ensure kitchen staff follows scheduled hours. Assist with the hiring of Child Nutrition staff. Provide
feedback to staff on performance and complete performance evaluations for Child Nutrition Workers.

5. Maintain, ensure, and review all kitchen financial records, including deposits; review financial reports, D 10%
inventories, and other reports. Verify that all meal counts, deposits, and change funds are accurate and
completed daily.

6. Communicate, coordinate, and resolve issues with principal, school staff, parents, and supervisors. Ensure D 10%
kitchen staff provides excellent customer service to all customers. Display accurate and quality signage,
marketing, and food presentation of all meals.

7. Attend all required departmental training and follow, educate, and ensure district department directives A 2%
are complied with for all kitchen staff.

8. Attend work and arrive in a timely manner according to established schedules. D 1%
9. Perform other job-related duties as assigned. Ongoing 2%
TOTAL= 100%

2407 LaPorte Avenue, Fort Collins, CO 80521 • phone: (970) 490-3488
web: www.psdschools.org

EDUCATION AND RELATED WORK EXPERIENCE:

• High school diploma or GED
• Two years of experience in institutional food service operations or a related field - Supervisory experience preferred
• Equivalent combination of education and experience acceptable
  

LICENSES, REGISTRATIONS or CERTIFICATIONS:

• Criminal background check required for hire

• ServSafe Certified annually
  

TECHNICAL SKILLS, KNOWLEDGE & ABILITIES:

• English language skills
• Ability to count money and make change
• Basic reading, writing, and math skills
• Ability to communicate positively with customers, staff, parents, supervisors, and community members
• Ability to work as a team
• Ability to follow oral and written instructions
• Interpersonal relations skills
• Customer service skills
• Ability to manage multiple priorities
• Ability to manage multiple tasks with frequent interruptions
• Knowledge and skills in food preparation, service, and efficiency
• Ability to effectively train employees in various food service skills
• Ability to work various shift times, including early mornings
• Ability to maintain honesty and integrity in all aspects of the job
• Ability and willingness to adhere to attendance requirements, including regular and punctual employee presence
• Ability to promote and follow Board of Education policies, District policies, administrative guidelines, and building and

safety equipment and report unsafe conditions to the appropriate administrator

MATERIALS AND EQUIPMENT OPERATING KNOWLEDGE:

• Basic operating knowledge of and experience with personal computers and peripherals
• Ability to use a calculator and learn the point of sale accounting system
• Basic operating knowledge of and experience with all kitchen equipment on site including oven, steamer, dishwasher, etc.
  

REPORTING RELATIONSHIPS & DIRECTION/GUIDANCE:

POSITION TITLE # of EMPLOYEES
Direct reports: Child Nutrition Worker Varied based on location

PHYSICAL REQUIREMENTS & WORKING CONDITIONS: The physical demands, work environment factors and mental
functions described below are representative of those that must be met by an employee to successfully perform the essential functions
of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

PHYSICAL ACTIVITIES: Amount of Time
None Under 1/3 1/3 to 2/3 Over 2/3
Stand X
Walk X
Sit X

60740 – Child Nutrition Manager Elementary

PHYSICAL ACTIVITIES: Amount of Time
None Under 1/3 1/3 to 2/3 Over 2/3
Use hands to finger, handle, or feed X
Reach with hands and arms X
Climb or balance X
Stoop, kneel, crouch, or crawl X
Talk X
Hear X
Taste X
Smell X

WEIGHT and FORCE DEMANDS: Amount of Time
None Under 1/3 1/3 to 2/3 Over 2/3
Up to 10 pounds X
Up to 25 pounds X
Up to 50 pounds X
Up to 100 pounds X
More than 100 pounds X

MENTAL FUNCTIONS: Amount of Time
None Under 1/3 1/3 to 2/3 Over 2/3
Compare X
Analyze X
Communicate X
Copy X
Coordinate X
Instruct X
Compute X
Synthesize X
Evaluate X
Interpersonal Skills X
Compile X
Negotiate X

WORK ENVIRONMENT: Amount of Time
None Under 1/3 1/3 to 2/3 Over 2/3
Wet or humid conditions (non-weather) X
Work near moving mechanical parts X
Work in high, precarious places X
Fumes or airborne particles X
Toxic or caustic chemicals X
Outdoor weather conditions X
Extreme cold (non-weather) X
Extreme heat (non-weather) X
Risk of electrical shock X
Work with explosives X
Risk of radiation X
Vibration X

VISION DEMANDS: Required
No special vision requirements.
Close vision (clear vision at 20 inches or less) X
Distance vision (clear vision at 20 feet or more) X
Color vision (ability to identify and distinguish colors) X
Peripheral vision X
Depth perception X

60740 – Child Nutrition Manager Elementary

VISION DEMANDS: Required
Ability to adjust focus X

NOISE LEVEL: Exposure Level
Very quiet
Quiet
Moderate
Loud X
Very Loud

60740 – Child Nutrition Manager Elementary