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See the latest listing of job openings and available positions in school child nutrition programs in Texas below.
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Manager I - Central Kitchen
Posting Closing Date:
Director, Support Services
Minimum Salary: 71,696.00
Purpose / Job Description:
Responsible for supervising the daily operations of Central Kitchen, including the selection, development and performance management of employees. In addition, oversee inventory and ordering of food and supplies, provide management oversight of Central Kitchen logistics, food truck operations, scheduling and management of special projects.
Bachelor's Degree from a four year accredited college or university required. Preferably in Business, Food Science or Food Management
Five years of food service supervisory/management experience
Must be ServSafe certified and uphold all ServSafe guidelines at all times
Must possess good communication skills for working with diverse staff and customers
Proficient in the following dimensions of Central Kitchen functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, record keeping and preparation of reports
Experience with Oracle Financial Applications and/or database mainframe financial systems
Demonstrated computer skills, specifically with MS Excel, MS Office Professional, SAP or Oracle and other statistical and accounting software applications
Demonstrated knowledge of procurement principles and procedures applied to governmental units
Demonstrated ability to positively interact with all levels of district personnel, vendors and the general public
Demonstrated ability to coordinate and prioritize multiple projects and assignments
Demonstrated organization, communication and interpersonal skills
Demonstrated knowledge in goal setting and achieving
Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards
Ability to successfully coordinate multiple tasks such as food, beverage and labor costs while maintaining required standards of operation in daily restaurant activities
Ability to read, analyze and interpret general business periodicals, professional journals, technical procedures or governmental regulations
Ability to write reports, business correspondence and procedure manuals
Ability to effectively present information and respond to questions from group of managers, committees, suppliers and employees
Ability to calculate figures and amounts such as discounts, proportions, percentages, area, circumference and volume
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists
Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form
Responsibilities / Duties:
1. Oversee and manage all areas of the Central Kitchen and make final decisions on matters of importance.
2. Adhere to district standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs.
3. Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with District and TDA regulations.
4. Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas in all sites served by Central Kitchen.
5. Ensure compliance with operational standards, district policies, federal/state/local laws, and ordinances.
6. Conduct or supervise audits of meal service sites served by Central Kitchen, including NSLP, SSO, CACFP according to USDA guidelines.
7. Utilize key performance indicators (KPI) to evaluate productivity and work to maintain positive profit and loss (P&L).
8. Responsible for ensuring consistent high quality of food preparation and service.
9. Maintain professional image of staff and locations, including cleanliness, proper uniforms, appearance standards, customer service expectations.
10. Estimate/calculate food and beverage costs and revenues using industry standards.
11. Ability to create reports, business correspondence, and procedure manuals.
12. Ability to effectively present information and respond to questions from audience members.
13. Work with FCNS office staff for efficient provisioning and purchasing of supplies. Estimate food and supply needs, place orders with distributors and vendors, and schedule the delivery of food and supplies.
14. Assist with procurement processes to ensure bids are prepared and awarded as needed.
15. Supervise portion control and quantities of preparation to minimize waste.
16. Must be ServSafe certified and uphold all ServSafe guidelines at all times.
17. Ensure positive guest service in all areas, respond to complaints, taking any and all appropriate actions as needed.
18. All federally funded incumbents of this position must comply with time and effort reporting requirements through personnel activity reports or periodic certification, as appropriate.
19. Performs all other tasks and duties as assigned.
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