Roving Elementary Kitchen & Nutrition Lead

Washoe County School District; Reno (NV); Sur place; USD 52 000 - 78 000; Plein temps

Résumé du poste

The Washoe County School District is seeking an experienced Nutrition Services Elementary Roving Manager to lead kitchen operations at assigned elementary sites and provide district-wide operational support. You will supervise Nutrition Services staff, train and coach staff, and ensure compliance with USDA, district and health department standards.

Responsibilities include coordinating food service, overseeing meal preparation, maintaining inventories, and ensuring safety and sanitation across

Qualifications

• Education: High School Diploma or equivalent. Completion of SafeSchools courses is required within the first year of employment
• Experience: Six (6) months to one (1) year of preparing and serving food
• Licenses/Certificates: ServSafe Certificate within 60 days from date of hire and ability to maintain it

Responsabilités

• Serve as Kitchen Manager at assigned elementary sites and cover duties in the absence of the regular Kitchen Manager.
• Coordinate and oversee food service operations including meal service and kitchen clean-up.
• Assist in preparing and serving breakfast, lunch, and à la carte items with quality and portion control.
• Ensure meals comply with USDA and Health Department requirements.
• Monitor production schedules and workflow for efficiency and customer service.

Connaissances

Leadership

Food safety

Communication

Training staff

Customer service

Teamwork

Formation

High School Diploma or equivalent

ServSafe Certificate within 60 days

Outils

Inventory software

POS systems

Description du poste

The Washoe County School District is seeking an experienced Nutrition Services Elementary Roving Manager to lead kitchen operations at assigned elementary sites and provide district-wide operational support. You will supervise Nutrition Services staff, train and coach staff, and ensure compliance with USDA, district and health department standards.

Responsibilities include coordinating food service, overseeing meal preparation, maintaining inventories, and ensuring safety and sanitation across