Kacee Lauzon

Child Nutrition Manager

Bakersfield City School District

Bakersfield

03.2014 - 06.2025

Managed meal planning and preparation for diverse student dietary needs.
Oversaw inventory management to ensure adequate food supplies.
Monitored meal service operations to maintain quality and efficiency.
Evaluated program effectiveness through feedback from students and staff.
Inspected food for flavor, temperature and appearance on regular basis.
Provided guidance to cafeteria workers when dealing with students who had disciplinary issues at meal times.
Reviewed invoices from suppliers and vendors prior to authorizing payment for goods and services provided.
Followed USDA child nutrition menu patterns and requirements for grades served.
Trained kitchen staff in proper food safety techniques, including sanitation practices and temperature control protocols.
Participated in professional development activities related to child nutrition program management and industry best practices.
Inspected work, storage and servicing areas to determine safety and sanitation compliance.
Maintained accurate inventory system for food and supplies, reducing food waste and preventing over-ordering.
Performed monthly inventory checks of all food items stored in the cafeteria kitchens, updating records as necessary.
Communicated with students regarding food preferences to alleviate plate waste.
Charted daily meals for reimbursable funds on site-specific POS software programs.
Responded promptly to parent inquiries regarding menu items or special dietary needs of their children.
Created menus based on USDA-approved meal patterns, taking into consideration student preferences and dietary restrictions.
Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
Trained new employees to perform duties.
Oversaw food preparation, production and presentation according to quality standards.
Delegated work to staff, setting priorities and goals.
Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
Explained goals and expectations required of trainees.
Inspected dining and serving areas for cleanliness and proper setup.