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Job Title:          Student Nutrition Zone Manager                              Wage/Hour Status:    Non-Exempt
Reports to:       Student Nutrition Field Supervisor                           Pay Grade:                 DO-8 / 217 days
Primary Purpose:
Responsible for an assigned number of campus operations under the direction of the Field Supervisor.  Provide administrative and technical assistance for all program operations, including food production, sanitation procedures and practices, safety and security, and recordkeeping. Support Field Supervisor in the supervision of Managers, Assistant Managers, Manager Trainees, and Technicians.  Assist with onsite trainings and assessments, and provide general assistance to the school cafeteria operations.  Ensure compliance with all federal, state, and local regulations, district and department guidelines, policies, and procedures in the administering of all federal meal programs. 
Qualifications:          
Education/Certification:

• High School Diploma or GED required; Associate's degree or higher preferred.
• Proctored Food Protection Management certification provided by ServSafe, or the Learn2Serve ANAB-CFP Accredited Food Protection Manager Certificate required.
• Willing to work towards required TASN/TDA certification or participation in other continuing education.
• Valid Texas Driver's License required.
• Bilingual preferred.

Special Knowledge/Skills:

• Demonstrate oral, written communication, and interpersonal relationship skills.
• Demonstrate knowledge of School Food Service rules and regulations to meet Local, State and Federal guidelines.
• Follow written and verbal instructions.
• Self-starter with the ability to perform duties successfully with minimal direct supervision.
• Maintains a positive attitude under stress.
• Ability to maintain confidentiality of sensitive information regarding the district, employees, or students.
• Ability to work with a diverse group of individuals in a tactful manner, and maintain a cooperative working relationship.
• Ability to supervise, manage, train, and coach employees effectively.
• Ability to utilize basic mathematical skills.
• Ability to manage multiple projects simultaneously and effectively with attention to detail.
• Ability to be flexible, adaptable, and work in a high volume, fast paced environment.
• Ability to train staff in use of kitchen equipment, food preparation, and implement safety and sanitation procedures.

Preferred Experience:

• Minimum four (4) years of USDA Child Nutrition food service management experience preferred.

Major Responsibilities and Duties:                                                                                   
Operations & Compliance:

1. Monitor and visit school sites to ensure federal and state compliance with the National School Lunch Program (NSLP), School Breakfast Program (SBP), After School Care Program (ASCP), Summer Food Service Program (SFSP), or Seamless Summer Option (SSO) meal programs.
2. Maintain integrity and accountability of the program through compliance with all federal, state, and local regulations.
3. Monitor food quality, acceptability, and preparation methods at each site and provide input to management and staff.
4. Work with Cafeteria Managers, Assistant Managers, Manager Trainees, and Technicians to correct and prevent operational deficiencies as needed.
5. Ensure accountability and effective organizational techniques to ensure all records and supporting documentation are maintained in accordance with federal, state, and local regulations and policies.
6. Assist in ensuring high quality meals are served in compliance of current nutrition standards and menu plan requirements

 Personnel Management & Training:

1. Assist Field Supervisor with supervising, arranging for or providing managerial and staff coverage of cafeteria when Manager or Staff is absent.
2. Provide on-the-job training for Cafeteria Managers, Assistant Managers, Manager Trainees, and staff, and discuss recommended corrective actions with Field Supervisor.
3. Assist with the development and implementation of work schedules and operational strategies to prevent work-place accidents and injuries, and for increasing employee efficiency and performance.
4. Participate in the development and delivery of training content for Cafeteria Managers, Assistant Managers, Manager Trainees, and kitchen staff.
5. Maintain effective working relationships with all Student Nutrition and District Personnel.

 Leadership:

1. Communicate effectively with Field Supervisor, Cafeteria Managers, Assistant Managers, Manager Trainees, Technicians, Student Nutrition Staff, all District Personnel, and Vendors.
2. Assist cafeteria operations in growing their customer base and increasing participation in the meal programs.
3. Identify operational concerns and assist in the development and communication of possible solutions regarding site concerns including, but not limited to, kitchen work flow, food quality, unit staffing, financial reporting, inventory, point of sales, maintenance issues, and technology issues.
4. Demonstrate cultural competence in interactions with others; is respectful of workers; communicate and perform as a team player; promote teamwork; respond and act appropriately in confrontational situations.
5. Exhibit high professionalism, standards of conduct, and work ethic.
6. Assist with nutrition education as part of the total school education program.
7. Perform and manage job related tasks with the highest ethical integrity.
8. Provide leadership that sets high professional standards for the program and employees.
9. Exhibit good judgement in making appropriate decisions for the betterment of the department.

 Other:

1. Exhibit regular and reliable daily attendance.
2. Perform any other duties as assigned. 

Travel Requirements:

1. Frequent district-wide travel and travel to professional meetings required.

Professional and Personal Development:

1. Seeks out and attends trainings to update skills and knowledge.
2. Completes 10 hours of required Continued Education/Training annually.
3. Attend all staff development training as required by the district and department.

Working Conditions:
Mental Demands/Physical Demands/Environmental Factors:
Mental Demands: Ability to multi-task and work in a fast-paced environment.  Work with frequent interruptions; maintain emotional control and exercise reasoning and problem-solving skills while under stress.  Ability to communicate effectively, and follow oral and written instructions.  Operate cash register, various computer programs, and kitchen equipment.  Occasional prolonged or irregular hours. 
Physical Demands: Prolonged standing; frequent kneeling/squatting, bending/stoop, pushing/pulling, and twisting; frequent reaching overhead; frequent pushing/pulling items up to 50 pounds; occasional heavy lifting (over 35 pounds with assistance); use of ladder. Must be physically able to operate a variety of machines, tools and equipment such as stoves, ovens, mixers, steamers, slicers, food processors, etc.
Motion: Continual walking; frequent climbing (ladder), grasping/squeezing, wrist flexion/extension, reaching/overhead reaching.  Repetitive hand motions including frequent keyboarding and use of mouse.
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.  Work on slippery and/or uneven surfaces. 
Other:  Follow district safety protocols and emergency procedures; Other duties as assigned
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 2025-2026 school year. 
This position is reviewed annually based on funding availability.
Employee: ___________________________________________________________________
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