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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 at the time of appointment or must be obtained within the first 12 months of placement in the Manager Trainee position.
• Proctored Food Protection Management certification provided by ServSafe 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                                                                                         

1. Provide an atmosphere that ensures the purpose of the School Nutrition Program to "safeguard the health and well-being of the students.
2. Understand how to accurately complete Food Production and HACCP records to meet local, state and federal regulations.
3. Prepare work schedules that promote organized workflow and development of employee skills.
4. Ensure production of adequate quantities of menu items so each child is offered the advertised menu.
5. Know how to adjust food production schedules to changing circumstances such as weather or field trips.
6. Direct the use of standardized recipes in controlling food quality, recipe yield, and portion size.
7. Work with employees to ensure proper use of portion control equipment and use of procedures to maintain effective portion control of food items.
8. Assist staff members with accurately recording data on required food quantities, recipe yield, and number of menu items prepared.
9. Maintain a high standard of quality in the appearance of food products on the serving line.
10. Ensure production schedules that provide for batch cooking as a method for producing high-quality food.
11. Ensure that service is "on time" with minimum waiting and without food shortages.
12. Encourage employees to operate the serving line with prompt, courteous, and efficient service.
13. Provide leadership to staff members for maintaining a friendly, helpful and caring attitude.
14. Implement methods for increasing productivity and decreasing waste.
15. Ensure that all personnel responsible for meal count and cash collection operations are properly trained and authorized.
16. Cooperate with Supervisor and all team members to develop a system to maintain good records that are consistently accurate.
17. Develop a system for performing daily business tasks, such as filing, payroll and leave time according to the district procedures and policies.
18. Practice time management by planning activities and setting priorities.
19. Serve as a role model to demonstrate the value of caring about people in the organization, especially the foodservice customer.
20. Encourage cooperation between foodservice staff and teaching staff or other outside groups in promotion higher student participation in lunch, breakfast and other programs.
21. Maintain lines of communication between the Student Nutrition team, district personnel, students and the community.
22. Assist all new employees and floaters with pertinent information regarding policies, laws, and regulations affecting their employment.
23. Use constructive methods to correct employees and resolve employee conflict through use of good communication skills and progressive disciple procedures as per department and district guidelines.
24. Listen effectively to employees and others; understand and work within organizational lines of authority and maintain effective communication channels.
25. Demonstrate flexibility in coverage of SN program positions at any campus cafeteria.

 
Professional Development

• Complete 10 hours required Continued Education/Training annually.
• Attend all staff development training as required by the district and department.

 
Tools/Equipment Used

• Standard large and small kitchen equipment and tools including small measuring utensils, ovens, mixer, vertical mixer, chopper, steamer, top burners, kettles, scales, table top can opener, knives, pots, bun pans, steam table pans, slicer, grater, ice machine, vegetable chopper or any other pieces of equipment in order to complete the assigned job.

 
Mental Demands/Physical Demands/Environmental Factors

• Posture: Prolonged standing, frequent kneeling/squatting, bending/stooping, pushing/pulling, and twisting; frequent reaching overhead; frequent pushing/pulling items up to 50 lbs.; use of ladder.
• Motion: Continual walking; frequent climbing (ladder), grasping/squeezing, wrist flexion/extension, reaching/overhead reaching.
• Lifting: Frequent lifting and carrying up to 35 pounds without assistance; 36-50 pounds with assistance.                                                                       
• Environment: Work inside in commercial kitchen environment; exposure to extreme hot and cold temperatures, extreme humidity, noise, vibration, microwaves, biological hazards (bacteria, mold, fungi), chemical hazards (fumes, vapors, gases), electrical hazards; work with hands in water; work around machinery with moving parts; work on slippery surfaces.
• Mental Demands: Work with frequent interruptions; maintain emotional control under stress.

The foregoing statements describe the general purpose and responsibilities assigned to this job and are not an exhaustive list of all responsibilities, duties, and skills that may be required.  This job is not an employment agreement or contract.  The Administration has the exclusive right to alter this job description at any time without notice.
I agree to perform these major responsibilities and duties and understand that this position is funded with National School Breakfast and Lunch Program funds designated for the 2023-2024 school year. This position is reviewed annually based on funding availability.
 

Employee Name (please print):

Employee Signature:                                                                                         Date:

Reviewed by:                       Kristen Hess Saunders                                        Date: September 26, 2023

Approved by:                       Gerardo Martinez                                              Date: September 26, 2023
 

In accordance with federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations and policies, this institution is prohibited from discriminating on the basis of race, color, national origin, sex (including gender identity and sexual orientation), disability, age, or reprisal or retaliation for prior civil rights activity.
Program information may be made available in languages other than English. Persons with disabilities who require alternative means of communication to obtain program information (e.g., Braille, large print, audiotape, American Sign Language), should contact the responsible state or local agency that administers the program or USDA's TARGET Center at (202) 720-2600 (voice and TTY) or contact USDA through the Federal Relay Service at (800) 877-8339.
To file a program discrimination complaint, a Complainant should complete a Form AD-3027, USDA Program Discrimination Complaint Form which can be obtained online at: https://www.usda.gov/sites/default/files/documents/USDA-OASCR%20P-Complaint-Form-0508-0002-508-11-28-17Fax2Mail.pdf, from any USDA office, by calling (866) 632-9992, or by writing a letter addressed to USDA. The letter must contain the complainant's name, address, telephone number, and a written description of the alleged discriminatory action in sufficient detail to inform the Assistant Secretary for Civil Rights (ASCR) about the nature and date of an alleged civil rights violation. The completed AD-3027 form or letter must be submitted to USDA by:
mail:
U.S. Department of Agriculture
Office of the Assistant Secretary for Civil Rights
1400 Independence Avenue, SW
Washington, D.C. 20250-9410; or
fax:
(833) 256-1665 or (202) 690-7442; or
email:
program.intake@usda.gov
This institution is an equal opportunity provider.