Food Service Manager (Middle School), Indianola, IA

To apply, please visit the Indianola CSD Candidate Portal:

https://indianola.tedk12.com/hire/index.aspx

Title: Kitchen Manager

Department: Food Service

Qualifications:          

1. Demonstrates aptitude for successful performance of tasks.
2. It is required that each manager complete and maintain ServSafe Certification.
3. High School graduates required.
4. Must be computer literate, able to use e-mail, word processing, and spread sheets.
5. Such alternatives to the above qualifications as the Board may find appropriate and acceptable

Physical requirements:

1. Be able to physically work in a standing position for prolonged periods and walk much of the time during the day.
2. Able to work in warm or cold surroundings.
3. Have manual dexterity to handle knives, dippers, and other kitchen equipment.
4. Able to lift materials weighing up to 50 pounds
5. Able to bend, carry, climb, drive, lift, reach, sit, stand, walk, push or pull as needed to complete assigned tasks.

Working Conditions:           

1. Includes extremes of temperature and humidity.
2. Hazards include stairs and communicable diseases.

Reports to:                             Food Service Director

Supervises:                             Kitchen Workers

Terms of employment:         Pay period based on the number of days that meals are served to students each year. Wage rate each year to be established by the Board. Hours and days of employment are assigned by the Food Service Director.

Evaluation:                            Performance of this job will be evaluated in with Board Policy on Evaluation 411.7 of Classified Employee Evaluation.

Performance Responsibilities:

1. The manager is in charge of the food service program in one kitchen, assuring the service of attractive nutritious meals and snacks to students and staff.
2. Keeps accurate inventory of all items in storeroom, freezer, and refrigerators.
3. Keeps records of food production.
4. Keeps records and follows food safety guidelines as outlined in the Food Service’s SOP. 
5. Keep accurate records of all items received.
6. Helps plan menus with the Food Service Director.
7. Plans, coordinates, and requisitions food for production of meals and snacks.
8. Fully utilizes all resources efficiently including equipment, food, and personnel.
9. Supervises daily operations within the kitchen, including personnel and calling substitute food service workers.
10. Maintains standards of good sanitation – food, equipment, personnel and building.
11. Understands and practices good nutrition in the preparation, serving, and storage of food.
12. Participates in continuing staff development and helps with training to develop a competent workforce.
13. Assists with food preparation.
14. Maintains safety precautions and awareness to prevent accidents.
15. Proficient in point of sale (operation of a cashier system).
16. Monitor and record deposits of student lunch accounts.
17. Responsible for accurate daily deposits. Must be able to count money. 
18. Responsible for maintaining production within schedules provided.  Monitor lunch breaks for food service personnel.
19. Works cooperatively with organizations and staff in providing services for special events.
20. Develops and maintains an effective level of communication with appropriate personnel.
21. Performs other duties as assigned by the Food Service Director.