Duties & Responsibilities: 
(Essential Functions of Position, Major Responsibilities, Summary of Key Duties, Special Assignments, Relationships)
 
1. Orders food, supplies, and small equipment for operation. Inventories food and supplies.
2. Maintains proper storage conditions. Safeguards/secures food and supplies. 
3. Ensures adherence to proper safety and sanitation principles. 
4. Menu planning - completes the basic menu plan by adding more choices and planning for special functions, use of leftovers,
stock on hand, individual school’s students likes and dislikes, and merchandising. Develop menus which comply with
federal requirements and meet the nutritional needs of students.
5. Control Food and Supply costs through menus, inventory, production schedules, waste reduction, storage, cost data, etc.
6. Catering - schedule, set up, preparation, coordination, staff.
7. Completes and maintains Food Production Records as required by the Supervisor of Food Service, in compliance with
federal standards.
8. Ensures use of standard recipes and menus, meal components, requirements, proper portions, and principles of good 
nutrition. 
9. Promotes good public relations with students, faculty, staff and parents.
10. Personnel -
• Schedule and monitor labor time/cost based on production needs. Recommends major changes and needs to Food
Service Supervisor or Food & Nutrition Services Specialist. 
• Delegate/assign duties to staff as needed.
• Assist in guiding, training, and instructing staff. Constructively influence morale and provide recognition when
deserved.
• Monitor and document employees' performance; assist administrators with employee evaluation
• Monitor and enforce school district and department policies and procedures 
• Discipline staff as needed, in conjunction with Supervisor of Food Service or Food & Nutrition Services Specialist
when necessary.
• Document employee performance, INCLUDING problems or unsatisfactory performance.
• Provide instruction, DIRECTION, and support for Satellite food service operations.
• Monitor employee absences. Coordinate substitutes as needed.
• Manage/resolve employee conflicts; maintain positive working environment.
• Prepare and submit payroll.
11. Ensures high quality food appearance and quality. Applies merchandising and marketing techniques appropriately for the
operation and service to customers.
12. Inspect equipment periodically. Request maintenance and needed repairs (does work request forms). Recommends
changes/additions to equipment.
13. Assists in making the school food service program an integral part of the educational
program.
14. Plans and coordinates the operation of the cafeteria with the building principal. Serves as liaison between principal and
Food and Nutrition Services Department. 
15. Sets professional example for staff.
16. Processes and maintains Free and Reduced-Price Meal Applications.
17. Uses Food and Nutrition Accountability computer hardware and software to assist in management of the operation. 
18. Performs other duties as may be assigned.
 
 
Physical Requirements of Position:(HBV ?Yes ? No)
(The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.) 
While performing the duties of this job, the employee is regularly required to -

• Sit, stand, speak, hear, see, and walk to carry out routine duties.
• Must be able to work in very warm surroundings; has manual dexterity and is able to lift materials weighing at least 
• Must be able to occasionally lift, move, or push items of 50 lbs.
• Meet multiple demands from several people and interact with the public and other staff.
• Must be able to implement Crisis Prevention Intervention strategies, including appropriate physical restraint procedures and escorting.

 
Work Environment:
(The work environment characteristics 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.) 

• Noise level is quiet to loud. 
• Work may be in non-air-conditioned rooms. 
• Substance-free environment. 
• Fast-paced atmosphere with constant contact with students, staff, or the public. 

 
Special Qualification Required:
(Personal Qualities, Education, Skills Needed, Experience, Etc.)

• Successful Candidate must possess strong interpersonal skills with a proven record of building rapport with culturally diverse students to ensure each child reaches his/her full potential
• Manager II shall have had successful experience in the above stated areas of responsibility. 
• It is required that the Manager II have a high school diploma or GED. 
• Advanced training in food production, food preparation, nutrition, Safety and Sanitation, and Interpersonal Relationships is required. 
• Eligible to be certified at Level 3 by the American School Food Service Assn.