Café Manager - Child Nutrition Services (All Levels Pool) (Internal Candidates Only)

Position Purpose

Responsible for on-site leadership of campus food services operations. Ensures that appropriate quantities of food are prepared and served. Meets time constraints set by menu requirements established by Central Office administration. Ensures all operations follow safe food handling standards.


ESSENTIAL JOB FUNCTIONS
Nutrition & Menu Monitoring

• Provides an atmosphere that ensures adherence with the purpose of the School Nutrition Program (SNP) to “safeguard the health and well-being of Fort Worth ISD children.”
• Ensures all meals served in the SNP meet current nutritional standards and meal pattern requirements, including children with special dietary needs.

Program Accountability

• Maintains integrity and ensures accountability through compliance with all federal, state, and local regulations.

Sanitation, Safety, & Security

• Provides an environment conducive to protecting the well-being of children through high levels of sanitation standards.
• Responds to a food hold and recall in an expedient, effective, and efficient manner upon notification.
• Provides leadership to ensure a secure work environment during an emergency or crisis.

Equipment Use & Care

• Establishes administrative responsibility for all foodservice equipment on premises through proper use and care.
• Operates the SNP in compliance with all energy conservation principles.

Procurement

• Operates the SNP to ensure that proper ordering, receiving, and storage techniques are followed.
• Maintains minimal inventory levels but ensures adequate supplies for the service and storing of foodservice goods.

Food Production

• Applies management principles to establish and maintain high standards of control for quality food production and distribution.
• Provides a system for preparing and maintaining records that reflect an accurate report of planned menus, food produced, and food discarded.
• Ensures SNP creditability through daily monitoring of food production procedures.

Service

• Develops standards of excellence for providing and maintaining quality in the presentation and service of food.
• Provides leadership to ensure school meals will be served in pleasant facilities courteously.

Financial Management & Recordkeeping

• Operates SNP within guidelines for financial management that provides a cost-effective program of high integrity.
• Provides effective office organization and good paper management techniques to ensure all records and supporting documentation are maintained in accordance with federal, state, and local regulations and policies.
• Organizes and manages the business functions of the school foodservice functions at the campus to maintain an efficient and effective organization.

Marketing

• Implements District marketing plan to create an atmosphere that attracts and pleases students, teachers, and other school support staff.
• Provides leadership that promotes the SNP and creates an interest in the role of the SNP in the school and community.

Leadership

• Manages the SNP campus staff according to all federal, state, and local district employment policies.
• Communicates effectively with both supervisor and other employees.
• Creates an atmosphere for employee productivity and satisfaction in the workplace.
• Implements organizational techniques to accomplish job tasks with efficiency.
• Provides leadership that focuses on understanding, valuing, and managing diversity for maximum productivity.
• Creates a positive work environment by limiting unproductive and negative conversation; respects employees through confidential communication and not discussing personal issues with other campus employees.

Safety

• Performs preventive maintenance on tools and equipment and ensures equipment is in safe operating condition.
• Follows established safety procedures and techniques to perform job duties including lifting and climbing; operates tools and equipment according to established safety procedures.
• Corrects unsafe conditions in work area and promptly reports any conditions that are not immediately correctable to supervisor.

Supervisory Responsibilities

• Selects, trains, supervises, and evaluates staff, and makes recommendations relative to assignment, retention, discipline, and dismissal.

Personal Work Relationships

• All Fort Worth ISD employees must maintain a commitment to the District’s mission, vision, and strategic goals.
• Exhibits high professionalism, standards of conduct and work ethic.
• Demonstrates high quality customer service; builds rapport/relationship with the consumer.
• Demonstrates cultural competence in interactions with others; is respectful of co-workers; communicates and acts as a team player; promotes teamwork. Responds and acts appropriately in confrontational situations.

Other Duties as Assigned

• Performs all job related duties as assigned and in accordance to the Board rules, policies and regulations. All employees are expected to comply with lawful directives in rare situations driven by need where a team effort is required.

Knowledge, Skills & Abilities

• Knowledge of methods, materials, equipment, and appliances used in food preparation.
• Knowledge of food handler safety.
• Knowledge of business and management principles involved in planning, resource allocation, modeling positive behaviors, leadership techniques, production methods, and coordination of people and resources.
• Skill in public relations, staff development, and interpersonal relations.
• Skill in monitoring/assessing the performance of self, other individuals, or organizations to make improvements or take corrective action.
• Skill in performing basic mathematical calculations with accuracy.
• Ability to use software to access databases, email, and status work orders.
• Ability to organize and coordinate work.
• Ability to manage personnel and provide input for evaluations.
• Ability to read recipes and instructions; complete with proper ingredient measurements.
• Ability to count money and food inventory.
• Ability to read, write, and type routine reports and other correspondence material.
• Ability to communicate effectively, both oral and written forms.
• Ability to engage in self-evaluation with regard to performance and professional growth.
• Ability to establish and maintain cooperative working relationships with others contacted in the course of work.

Travel Requirements

• Travels to school district buildings and professional meetings as required.

Physical & Mental Demands, Work Hazards

• Tools/Equipment Used: Standard office equipment, including computer and peripherals, such as printer, copier and fax machines; standard and multi-function telephones; standard cash register and payment processing equipment; standard large and small kitchen equipment and tools including electric slicer, mixer, pressure steamer, deep-fat fryer, sharp cutting tools, stove, oven, dishwasher, and food/utility cart
• Posture: Prolonged standing; frequent stooping, squatting, kneeling, bending, pushing/pulling, and twisting.
• Motion: Continual walking; frequent climbing (ladder), grasping/squeezing, wrist flexion/extension, reaching/overhead reaching; frequent repetitive hand motions, including keyboarding and use of mouse; frequent use of cash register.
• Lifting: Frequent moderate lifting and carrying (15–44 pounds).
• Environment: Works inside 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; works with hands in water; works around machinery with moving parts; works on slippery and uneven surfaces.
• Attendance: Regular and punctual attendance at the worksite is required for this position.
• Mental Demands: Work with frequent interruptions; maintain emotional control under stress

Minimum Required Qualifications

• Education: Accredited High School diploma, GED, or Texas Certificate of High School Equivalency.
• Certification/License: Completion of FWISD CNS Manager Training Program prior to or upon hiring.
• Experience:

Manager I

• 3 years’ of institutional food service operations or 2 years’ of food service management.

Manager II

• 4 years’ of institutional food service operations or 3 years’ of food service management.

This document is intended to describe the general nature and level of work being performed by people assigned to this job and is not an exhaustive list of all responsibilities and duties that may be assigned or skills that may be required.