Food and Nutrition Services Manager

Position: Manager

Department: Food and Nutrition Services (FNS)

Wage/Hour Status: Exempt

Immediate Supervisor: FNS Director/FNS Supervisor

Pay Grade: Per Compensation Manual

Days Employed: Per Compensation Manual

POSITION SUMMARY:

• Responsible for daily food service operations, which includes managing food production, supervising staff adhering to HACCP guidelines, and following USDA/TDA policies and procedures
• DHS Manager will supervise 20 staff members and oversee operations of the Bean and Leaf 

QUALIFICATIONS:

Education/Certification:

• State Accredited High School diploma or TEA-certified GED
• TASN and/ or DISD-certified Level IV
• Ten (10) hours of Professional Standards Training per USDA requirements, including 8 hours of recertification yearly
• Hold and maintain a current ServSafe Manager’s Certification

Special Knowledge/Skills:

• Knowledgeable and skilled in the preparation and cooking of high-quality food items
• Proficient in the use of MS Office, email, Primero Edge, and the point-of-sale software operating program, Systems Design
• Demonstrate and teach the use of kitchen equipment in a safe and proper manner
• Knowledgeable and skilled in producing grocery orders according to menu needs
• Excellent communication skills with all stakeholders of the school district and FNS department

Experience:

• Minimum of two (2) years of school food service experience
• Two years experience as a food service Assistant Manager or other experience as approved by the FNS Director

MAJOR RESPONSIBILITIES:

• Responsible for all kitchen operations
• Train and monitor all cashiers at point-of-sale operations
• Supervise and instruct kitchen personnel in the safe, proper, and efficient use of equipment
• Supervise meal preparation and monitor quality and quality
• Maintain accurate records and submit necessary daily/weekly/monthly reports to the FNS office
• Order and properly receive all food and non-food deliveries
• Prepare inventory reports weekly and/or monthly for commodities and other food items
• Train new employees and train substitutes on the policies and procedures of FNS
• Promote good relationships with employees, students, faculty, parents, and the public
• Conference, evaluate, and set goals with individual staff regularly with a once-a-year minimum
• Adhere to State and local Health Department sanitation regulations and follow all HACCP policies and procedures
• Monitor the daily cleaning of all kitchen equipment
• Teach Professional Standards training classes 
• Assist with FNS special events, as needed
• Practice safety regulations in the workplace
• Supervise kitchen staff
• Perform other duties as assigned by the FNS Director or Site Supervisor 

Mental Demands/Physical Demands/Environmental Factors:

• Tools/Equipment Used: Personal computer and peripherals including POS; standard instructional equipment; specialized commercial kitchen equipment
• Posture: Prolonged standing; frequent kneeling/squatting, bending/stooping, pushing/pulling, and twisting
• Motion: Frequent walking, reaching, and standing; kneeling/squatting, bending/stooping, pushing/pulling, and twisting. Ability to carry up to 25 pounds for a short distance of approximately 10 feet. Repetitive forward reaching, bending, and stooping. Manual dexterity and fine motor skills. Standing up to 8 hours a day.
• Lifting: Ability to lift to and including 40 pounds from a minimum height of 8" to knuckle height (FNS recommends getting another employee's assistance when lifting anything over 25 pounds)
• Environment: This job is performed 100% indoors, and the energy management personnel thermostatically control the temperature. Isolated areas are subject to some high temperatures due to the use of ovens, stoves, and dishwashing equipment.  Isolated areas are subject to cold temperatures, specifically in the walk-in-freezer.  Noise levels are increased with the operation of dishwashing equipment, vent-a-hood fans, and the use of the mixer.  Noise levels are not extreme, and hearing protection is not required.  Exposure to vibration occurs while using knives, meat slicers, mixers, and rolling pins as well as the "manual" kneading of dough for baking.  Recessed overhead fluorescent fixtures provide lighting with a "glare" screen and the walking surface is level concrete covered by quarry tile or other surfaces and tile in the serving and eating areas. 
• Professional Dress for safety in the kitchen: Dress must be clean, neat, in a manner appropriate for his or her assignment, and in accordance with any additional standards established by his or her supervisor and approved by the Superintendent.  During work hours, visible body piercings (except stud earrings) will not be allowed. Black leather or leather-like (no canvas), rubber-soled shoes with non-skid soles are the required shoes.  Hairnets or other approved headwear are always worn as a sanitary measure by the kitchen staff.   No jewelry except a flat wedding band and stud earrings. Standard FNS-issued shirt with black pants (no jeans, jeggings, or leggings) hemmed to the proper length with matching socks
• Mental Demands: Maintain emotional control under stress; work prolonged or irregular hours