Food Service Manager

To ensure the smooth and efficient operation of the food service program in accordance with the regulations of the Louisiana Child Nutrition Program, The Archdiocese of New Orleans and School Food and Nutrition Services of New Orleans, Inc.

• Must have a minimum of one (1) year of successful school food service experience and have demonstrated potential to succeed in a management position

• Must be free of communicable diseases which could be transmitted through food handling
• Must demonstrate high standards in personal hygiene, sense of smell and taste, punctuality, and job accountability
• Must have a valid driver’s license, a vehicle on site at all times, and a driving record acceptable under the Archdiocese of New Orleans Transportation Policy OR have the capability to arrange transportation as timely and flexible as having own vehicle
• Must have an acceptable criminal background check and drug screen
• Must be willing to abide by all dress code and physical appearance requirements with no visible tattoos
• Must be willing to abide by the ethical standards of the Archdiocese of New Orleans
• Must be able to lift 25 pounds when working in kitchen; special circumstances where manager is temporarily not physically able to work in kitchen requires the manager to lift at least 5 pounds
• Must be able to stand for 4 hours without a break (when working as technician)
• Must be able to sit at a computer work station for extended periods of timewhile working on computer and be able to physically enter information into the computer
• Must be able to verbally communicate effectively with subordinates in person and with Central Office, vendors and others via telephone and computer
• Must be able to perform physical tasks required to mop, sweep and clean the kitchen, dining room, equipment and utensils (technician tasks)
• Must be able to handle raw foods, including raw meat, poultry and fish (technician task)
• Must be able to work safely in an environment with risk of cuts from utensils and sharp objects
• Must be able to work with cleaning chemicals using required personal protective equipment (PPE)
• Must be able to work safely in an environment with risk of burns from flame, steam, hot water, and residual heat from kitchen equipment and food and risk of slipping due to moisture on floor and icing in freezers
• Must be able to withstand environmental extremes of heat, cold and wetness
• Must be able to work at a very fast pace in a physically and mentally demanding position which requires the ability to focus and produce results under the pressures of absolute deadlines and frequent challenges with inadequate staffing, insufficiently trained personnel and logistical shortfalls.
• Must be able to make repetitive physical actions such as pulling, pushing, rolling, manipulating food, utensils and equipment with hands and fingers, lifting boxes, pots, pans, utensils, bending, kneeling, stretching up and down, sweeping, wiping, chopping and stirring