Manager CND Trainer at Fort Bend Independent School District

Sugar Land, Texas, United States -

Full Time

Start Date

Immediate

Expiry Date

24 Sep, 26

Salary

0.0

Posted On

26 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Production, Food Safety, Staff Training, Inventory Management, Personnel Coaching, Compliance Monitoring, Menu Execution, Portion Control, Sanitation Practices, Employee Relations, Kitchen Organization, Time Management, Customer Service, Staff Supervision, Quantity Food Preparation, Record Keeping

Industry

Description

Job Overview The Manager CND Trainer is responsible for providing on-site operational and training support to campus kitchen managers and staff to ensure consistent, efficient, and compliant food service operations across the district. This role serves as a subject matter resource and mentor, assisting in the implementation of departmental procedures, reinforcing training initiatives, and supporting day-to-day kitchen operations. The Manager CND Trainer supports training initiatives as directed by the Supervisor Training and assists in delivering hands-on, in-kitchen training to reinforce departmental expectations. This position plays a key role in ensuring that standard operating procedures are consistently implemented and followed across all sites. The Manager CND Trainer works directly in school kitchens to model best practices in food production, food safety, inventory management, and employee performance. This position strengthens manager effectiveness, supports compliance with Child Nutrition standards, and promotes continuous improvement across all campuses. Position Description Essential Duties and Responsibilities Training and Operational Support Provide hands-on, in-kitchen training and support to managers, assistant managers, and staff on food production, service procedures, and operational expectations Reinforce implementation of departmental standard operating procedures and training programs developed by the Child Nutrition Department Model best practices in time management, staff supervision, customer service, and kitchen organization Assist in onboarding and training newly hired managers and staff Support ongoing development of managers by identifying skill gaps and providing coaching, retraining, and feedback Food Service Operations Assist campus kitchens in maintaining high standards of food quality, safety, and presentation in alignment with department guidelines Support food production processes to ensure compliance with federal, state, and local program requirements (e.g., NSLP, SBP, CACFP) Assist with inventory practices, ordering processes, and product utilization to reduce waste and improve efficiency Provide guidance on proper use and care of food service equipment Support menu execution and portion control according to standardized recipes and district expectations Support and assist with rollout of new operations initiatives and/or recipes Compliance and Monitoring Conduct site visits to support compliance with policies, procedures, and operational standards Reinforce adherence to sanitation practices, food safety standards, and health code regulations Assist managers in maintaining accurate documentation and required records Identify operational concerns and communicate findings and recommendations to the Supervisor Training Personnel Support Serve as a resource to managers for employee relations, coaching, and performance improvement Promote teamwork, professionalism, and positive workplace culture Provide guidance on basic personnel practices including scheduling, delegation, and accountability Support staffing needs by assisting in coverage or temporary placement when necessary Safety / Other Duties Ensure safe food handling practices and proper sanitation procedures are followed at all sites Reinforce safe operation of equipment and use of personal protective equipment (PPE) Assist in identifying and addressing safety hazards in kitchen environments Promote compliance with all safety regulations and district policies Attend meetings, trainings, and professional development as required Support special projects, catering, or summer feeding programs as assigned Travel between campuses to provide consistent support across the district Perform other duties as assigned by the Supervisor Training Supervisory Responsibilities This position does not have direct supervisory responsibility Provides functional leadership, coaching, and guidance to managers and staff May assist with training and mentoring employees across multiple sites Qualification Requirements To perform this job successfully, an individual must be able to perform each of the above essential duties satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or abilities, required unless otherwise stated as preferred. Reasonable accommodations may be made to enable individuals with disabilities to perform the essentials functions. High School diploma or GED required Associate's degree preferred in related field (Culinary, Hospitality Management, Nutrition) Bachelor's degree preferred in related field (Culinary, Hospitality Management, Nutrition) Texas Food Manager Certification required Texas Class "C" Driver's License or Equivalent from another state required TASN Manager Certification preferred Assistant Manager Training Program preferred Texas Association for School Nutrition Certified Level IV preferred Minimum of 2 years school food service management experience and or an associate's or bachelor's degree in a related field (Nutrition, Hospitality Management, Culinary) Experience in quantity food preparation and service Working knowledge in the use of commercial cooking and food processing equipment. This equipment includes, but is not limited to, ovens, steamers, steam jacketed kettles, scales, braziers, dough cutters, and grinders Knowledge in the art of garnishing food and the ability to artistically present food items Ability to effectively communicate with internal and external stakeholders Ability to identify and resolve problems Ability to work any hours to meet departmental needs or functions. These work hours may include early mornings, evenings, holidays and summer months Ability and a working knowledge of menu planning, preparation and service Ability and a working knowledge of methods used to maintain accurate records for food and labor expenses Physical Requirements/Working Conditions The work environment characteristics and physical demands described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Work is performed in classrooms, offices, work stations and meeting rooms. The position requires occasional walking, standing, sitting, bending, stooping, kneeling, crouching, crawling, and lifting/carrying work related items weighing less than 40 pounds, such as books, papers and presentation materials. The employee is regularly required to use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; and talk or hear. Specific vision abilities required by this job include close vision, color vision, and the ability to adjust focus. Attendance at conferences and professional development is required. Work involves everyday risks and discomforts which require normal safety precautions when operating equipment or performing job duties. May work prolonged or irregular hours and must be able to maintain emotional control under stress. Additional Information Work requires the ability to hear at normal spoken levels; lift large trays and boxes; stand for long periods of time; bend, stoop, and reach; pull and push heavy carts weighing 100-300 pounds; climb a ladder; and be in good physical condition. The maximum lifting requirement is 50 pounds. The incumbent is required to work cooperatively with others in lifting items over 50 pounds. Work requires traveling to schools or other locations as required in provided District vehicles. Work involves exposure to loud noises; risks of slipping and falling on wet concrete floors; heavy food carts tipping over and spilling; exposure to temperature variations and extremes, lacerations and burns. Work also involves exposure to cleaning chemicals and exhaust fumes. Uniforms, hair nets, plastic gloves, face masks, burn sleeves, freezer coats, gloves and non-slip shoes are required. Work is performed in a stable work environment in which priorities are previously established, frequent deadlines must be met.

Responsibilities

Provide hands-on training and operational support to campus kitchen managers and staff to ensure compliant food service operations. Model best practices in food production, safety, and inventory management while reinforcing departmental standard operating procedures.