Mental Demands/Physical Demands/Environmental Factors:Tools/Equipment Used: Ovens, slicers, grills, tilting skillets, institutional dish machines, serving equipment, walk-in freezers and coolers, reach-through refrigerators and warmers, mixers, immersion blenders, steamers, hot water dispensers, food preparation and serving utensils, ladders, carts, racks, hand trucks, dollies, cash register, computer, office equipmentPosture: Frequent pushing, pulling, overhead and below waist reaching, bending, stooping; frequent use of hands and fingers to grasp, handle and manipulate food; frequent use of upper and lower body to sweep, mop, and clean floors; visual acuity to identify basic colors, peripheral vision, depth perception and adjust focusMotion: Continuous standing and walking, briskly, on hard surfaces, unassisted for length of scheduled work hoursLifting: Lifting and carrying up to 30 pounds without assistance, 30-55 pounds with assistance, and more than 55 pounds with appropriate assistanceEnvironment: Work inside; frequent exposure to extreme hot and cold temperatures, humidity, wet conditions, and loud noises; occasional exposure to high places, fumes, airborne particles, toxic or caustic chemicals; exposure to risk of electrical shock; work around machinery with moving partsMental Demands: Maintain emotional control under stress, exercise reasoning and problem solving skills, rapid pace required during meal service, frequent in-district travel, occasional prolonged and irregular hoursThis document describes the general purpose and responsibilities 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. Qualifications:Minimum Education/CertificationHigh School Diploma or GEDSuccessful completion of Irving ISD Food & Nutrition Services Manager Trainee ProgramServSafe or other approved Food Protection Manager (FPM) certificationValid Texas, Class C Driver's License and proof of insurability with District insurance carrierSpecial Knowledge/SkillsKnowledge of methods, materials, equipment, and appliances used in food preparationAbility to work with a variety of fresh/processed meat products and their derivatives including beef,poultry, pork, fish and shellfish is required.