Child Nutrition Manager (Hiring Immediately)

Raul Yzaguirre Schools for Success Job Title: Child Nutrition Manager Exemption Status/Test: Nonexempt Reports to: Director of Child Nutrition Department/School: Child Nutrition Date Revised: March 2026 Primary Purpose Provide on-site leadership and supervision of campus child nutrition operations at RYSS - Raul Yzaguirre Schools for Success. The Child Nutrition Manager is responsible for overseeing daily meal service in a hybrid kitchen environment , ensuring meals produced through centralized and on-site preparation models are received, finished, served, and documented accurately. The position ensures compliance with RYS Child Nutrition Program standards, Texas Department of Agriculture (TDA) regulations, and federal school nutrition requirements while supporting the mission of serving safe, nutritious meals to students.

Qualifications Education/Certification High school diploma or GED required Certified Food Manager (CFM) required (or ability to obtain within district-required timeframe) Special Knowledge/Skills Knowledge of institutional food service operations, including hybrid and centralized kitchen models Knowledge of safe food handling, HACCP principles, and food safety regulations Ability to supervise, train, and evaluate child nutrition staff Strong organizational, communication, and interpersonal skills Ability to follow standardized recipes, production records, and portion control requirements Working knowledge of inventory control, ordering systems, and meal accountability procedures Experience 3 years of experience in institutional or school food service operations preferred Major Responsibilities and Duties Cafeteria Management and Food Service Operations Develop daily and weekly work schedules; assign duties to campus child nutrition staff and monitor completion of assigned tasks. Oversee daily meal service in alignment with RYS hybrid kitchen operations , including receiving, reheating, finishing, and serving meals prepared through centralized production. Ensure all meals are served according to approved menus, portion sizes, and meal pattern requirements established by the RYS Child Nutrition Department and TDA.

Coordinate closely with the campus principal and Child Nutrition Director to accommodate schedule changes, special events, testing days, and special meal service needs. Support student participation and positive cafeteria culture consistent with RYS expectations. Safety, Sanitation, and Compliance Ensure food is prepared, handled, and served safely and meets quality standards in accordance with RYS policies, TDA regulations, and federal Child Nutrition Program requirements.

Conduct and document campus-level food safety and sanitation training for child nutrition staff. Enforce cleanliness and sanitation standards in all food service and storage areas. Operate kitchen equipment safely and ensure staff follow established safety procedures.

Identify and correct unsafe working conditions; report non-correctable issues promptly to the Director of Child Nutrition. Follow established procedures for securing kitchens, storage areas, and equipment. Inventory, Equipment, and Receiving Ensure appropriate quantities of food, supplies, and materials are available through daily ordering, receiving, and periodic inventories.

Receive deliveries from central kitchen or vendors, verifying quantities, temperatures, and product quality. Maintain clean, organized, and sanitary storage areas, including dry, refrigerated, and freezer storage. Maintain equipment maintenance logs; perform routine preventive maintenance and report needed repairs.

Recommend equipment replacement or upgrades to support efficient hybrid kitchen operations. Records, Reporting, and Policy Compliance Accurately complete and maintain all required documentation, including production records, temperature logs, inventory records, and daily/monthly financial reports. Review and submit accurate time and attendance records for campus child nutrition staff.

Complete required annual continuing education and training hours. Follow all Raul Yzaguirre Schools for Success safety protocols, emergency procedures, and Child Nutrition Department policies. Supervisory Responsibilities Supervise, train, and monitor the performance of campus child nutrition workers.

Assign daily tasks and ensure compliance with RYS Child Nutrition standards. Mental Demands / Physical Demands / Environmental Factors Tools/Equipment Used: Standard large and small kitchen equipment including slicers, mixers, steamers, ovens, warmers, dishwashers, food carts, and cleaning equipment. Posture: Prolonged standing; frequent bending, kneeling, squatting, pushing, pulling, and twisting.

Motion: Continual walking; frequent reaching, grasping, lifting, and overhead reaching. Lifting: Frequent moderate lifting and carrying (15–44 pounds). Environment: Work inside a commercial kitchen environment; exposure to hot and cold temperatures, humidity, noise, vibration, biological and chemical hazards, wet surfaces, and moving machinery.

Mental Demands: Work with frequent interruptions; maintain emotional control under pressure and time constraints. This document describes the general purpose and responsibilities assigned to this position and is not an exhaustive list of all duties that may be assigned. Reviewed by: Date: Received by: Date: