Primary Purpose:

Assist the Child Nutrition Department to ensure all programs and operations run efficiently and effectively. Monitor labor hours and costs as assigned and budgeted.

Qualifications:

Education / Certifications:

• High School Diploma or GED
• Health Certification (or) Food Handlers Certification (or) Food Service Management Certification
• Hazard Analysis Critical Control Points (HACCP)

Special Knowledge / Required Skills:

• Knowledge of menu planning, food purchasing, and preparation of foods in food service environment
• Coordinate district-wide functions
• Implement and follow policies and procedures
• Interpret data and financial records
• Demonstrate strong organization, communication, and interpersonal skills

Preferred Experience:

• Experience in food and nutrition, dietetics, home economics, or food service
• Experience in food service management, such as cafeteria manager or similar position
• Experience at district level management

Responsibilities and Duties:

Food Service Operations

1. Daily visits to campus cafeterias for operational oversight of both breakfast and lunch programs.
2. Monitor changes with USDA menus and production records.
3. Create new recipes and menu items that meet USDA nutrition requirements.
4. Work cooperatively with campus administration and cafeteria managers with food orders, production records, and changes in menu.
5. Ensure free and reduced lunch applications are processed in a timely manner and follow all U.S. Dept. of Agriculture and Texas Dept. of Agriculture guidelines for meal eligibility and reimbursement of federal funds.
6. Follow written procedures and cost effectiveness for commodity processing.
7. Assist in training and updating staff on the use of POS systems and all program requirements.
8. Maintain up to date meal production records and ensure cafeteria managers & assistant managers maintain current production logs.
9. Proficient use of the chosen TDA Child Nutrition online program to develop menus, recipes, and production records.
10. Oversee Head Start Program’s menu, production records, and daily meal counts for billing.
11. Manage the ordering of services, food and non-food products.
12. Review invoices for correct order and cost prior to submittal for payment.
13. Plan and direct inventory and stock control program for equipment and supplies.
14. Assist in improving training and program plans to ensure exemplary operation in food service.

Policy, Reports, and Law

15. Comply with federal and state law, State Board of Education rule, and board policy in food service.
16. Maintain all physical and computerized reports, records, and other documents, as required.
17. Communicate with students, CISD staff, and parents in a positive manner.

Budget and Inventory

18. Demonstrate fiscal responsibility with procurement and child nutrition budget.
19. Ensure all commodities are managed prudently and document program needs.
20. Assist with development of a cost-effective and efficient system of procurement of all food meeting the USDA, TDA and TEA procurement standards.
21. Assist with purchase orders and bids in accordance with budgetary limitations and district policies.
22. Review and forward invoices and purchase orders for food service commodities to Business Office.
23. Recommend disposal of obsolete equipment and replace equipment as necessary.

Personnel Management

24. Plan and direct inventory and commodity control for food service district wide.

25. Assist in the development of training options and improvement plans to ensure exemplary operation in the food service area.
26. Assist in job performance reviews of campus cafeteria employees to enhance program compliance, accountability, and effectiveness.
27. Process commodity forecasting for upcoming School Year.
28. Schedule and assist in commodity delivery when needed.

Safety

29. Ensure that measures are in place and operating effectively to protect food, supplies, and equipment in school cafeterias and warehouses.
30. Maintain safety standards that conform to federal, state, and insurance regulations.

Other

31. Attend professional development trainings to stay informed of innovative techniques and trends for food service operations.
32. Maintain required job-related certifications.
33. Other duties as assigned.

Supervisory Responsibilities:

None

Working Conditions:

Mental Demands / Physical Demands / Environmental Factors:

• Maintain emotional control under stress.
• Occasional prolonged and irregular hours and district wide travel.
• Continual standing, walking, pushing, and pulling.
• Frequent stooping, bending, kneeling, and climbing (ladder), moderate lifting and carrying.
• Moderate exposure to hot or cold temperatures.

Corsicana ISD (CISD) does not discriminate against any employee or applicant for employment because of race, color, religion, gender, national origin, age, disability, military status, genetic information, or on any other basis prohibited by law. Additionally, the district does not discriminate against an employee or applicant who acts to oppose such discrimination or participates in the investigation of a complaint related to a discriminatory employment practice. Employment decisions will be made on the basis of each applicant’s job qualifications, experience, and abilities.

Employees with questions or concerns about discrimination based on sex, including sexual harassment should contact the CISD Director of Human Resources, the district Title IX coordinator. Employees with questions or concerns about discrimination on the basis of a disability should contact the CISD Transition Coordinator, the district ADA/Section 504 coordinator. Questions or concerns relating to discrimination for any other reason should be directed to the Superintendent at the Lee Education Center 2200 W. 4th Ave Corsicana, TX 75110, phone (903) 874-7441.