SUMMARY OF POSITION FUNCTION: |
Responsible for the overall management and operation of the Food Service operation. |
MAJOR DUTIES AND RESPONSIBILITIES: |
- Manages and operates food service operation and insures contract compliance.
- Provides supervision, training, assessment, and leadership for assigned staff.
- Oversees food preparation, food production, and meal service.
- Assigns work schedules, responsibilities and insures adequate staff coverage on all shifts.
- Provides supervision, training, assessment, and leadership for Food Service staff.
- Plans menus and orders supplies necessary to insure meals are diverse, meet cultural, religious and dietary restriction needs and are nutritionally balanced.
- Maintains cost controls through ordering, menu planning and inventory
- Performs routine inspections of the facilities; ensures all equipment is operable, cleaned and serviced; and inspects supplies, equipment, and work areas to ensure conformance to health, safety and sanitation regulations and standards.
- Screens, interviews, and selects staff.
- Trains staff on proper sanitation, food handling and storage and preparation procedures.
- Monitors and administers a departmental budget and works within budgetary constraints.
- Plans, organizes and controls the use of overtime and on-call staff to insure compliance with Center and ETR policy and procedures.
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Note: This job description is not intended to be all-inclusive. Employee may perform other related duties as needed to meet the ongoing needs of the organization. |
SKILLS/COMPETENCIES: |
- Demonstrated knowledge of management practices; proven ability to lead and support a team
- Ability to understand, control and track direct spending and labor budgets
- Proven knowledge of all aspects of food handling, preparation, cooking and good nutrition
- Broad knowledge of quantity food production and service techniques, food safety/sanitation compliance regulations and procedures
- Proven ability to plan, organize and establish priorities for action
- Excellent customer service skills; strong communication skills, both written and verbal
- Ability to multi-task and adapt to a fast-changing environment
- Proficient in the use of computer software such as MSWord, Excel and Outlook, etc.
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EDUCATION REQUIREMENTS: |
- High School Diploma or GED plus five years of experience with extensive knowledge of nutritional guidelines in an institutional/high volume setting.
- ServSafe Certification
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EXPERIENCE: |
- Two years supervisory experience in a cafeteria/food service setting..
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OTHER: |
- Must possess a valid Driver’s License with an acceptable driving record.
- Must meet State and/or local food handling requirements
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ADA REQUIREMENTS: |
In accordance with the Americans with Disabilities Act, it is possible that requirements may be modified to reasonably accommodate disabled individuals. However, no accommodations will be made which may pose serious health or safety risks to the employee or others or which impose an undue hardship on the company. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions. The term "qualified individual with a disability" means an individual with a disability who, with or without reasonable accommodation, can perform the essential functions of the position. PHYSICAL ACTIVITIES: - Reading, writing and communicating fluently in English
- Hearing and speaking to express ideas and/or exchange information in person or over the telephone
- Seeing to read labels, posters, documents, PC screens, etc.
- Sitting, standing, moving about or walking for occasional or frequent periods of time
- Dexterity of hands and fingers to operate a computer keyboard, kitchen equipment and utensils
- Kneeling, bending at the waist, stooping and reaching overhead
- Retrieving and storing files and supplies; occasionally carrying and/or lifting
WORKING CONDITIONS: - School cafeteria setting
- Indoor and outdoor environment
- Moderate exposure fumes, smoke or gases; solvents; grease and oils
- Exposure to heat from ovens, burners and steam trays
- Exposure to cutting and slicing equipment and machines with moving parts
- Exposure to moderate to high noise levels from kitchen equipment and students at meal times
- May be required to work a flex schedule to include evening and/or weekends
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