Food Service Manager

Position: Food Service Manager

Term: 9 Months

Classification: Classified/Non-exempt

Location: East Middle School

Qualifications:

• High school diploma, or equivalent:
• ServSafe Certificate;
• previous experience with large scale production preferred,
• previous experience with computer (PrimeroEdge, Excel, e-mail, etc.);
• completion of State, Department of Education, or School Food Service statewide training program or equivalent preferred.

Supervisory: Yes

Reports to: Director, Assistant Directors: Nutrition Services Program

Code: 001.2562.6151.3050.00970.4.000

Job Code #: 223

The individual in this position assists in the preparation and service of quality food to students in a quick and pleasant manner

General Expectations

• Supports the mission of Joplin Schools.
• Supports the value of education.
• Become familiar with, enforce, and follow all applicable Board policies and regulations, administrative procedures, other directions given by district administrators and supervisors, and state and federal laws.
• Obey all safety rules, including rules protecting the safety and welfare of students.
• Care for, properly use, and protect school property.
• Maintain courteous and professional relationships with students, parents/guardians, other district employees and the public.
• Communicate effectively with supervisors, department staff, all members of the school district, and community as required.
• Provides excellence in customer service both internally and externally.
• Complies with privacy rights and safeguards confidential and/or sensitive information pertaining to staff and students.
• Reacts to change productively and receive and transmit constructive criticism as it relates to job duties.
• Actively participate in professional development and obtain skills and information necessary to effectively perform job duties.
• Conduct all official business in a professional and timely manner, utilizing district technology resources.
• Maintains accurate records and filing systems for accountability and audit purposes as required by law and Board policy.
• Solve practical problems utilizing math functions as needed to complete job duties.
• Read and interpret documents such as work orders, safety rules, and handbooks and apply to job duties.

Essential Functions

• Daily management of student accounts.
• In charge of receiving and depositing money.
• Grocery ordering and receiving.
• Inventory control/management.
• Follow production records.
• Manage daily kitchen operations, ensuring required state and local health and safety regulations are being met.
• Attend monthly managers meetings.
• Plans and assists in the preparation of all food items
• Assists with the daily cleaning of all kitchen equipment to ensure cleanliness and sanitary conditions are met
• Reports inferior quality of food or faulty equipment to the appropriate authority
• Prepares cafeteria-styled food according to a planned menu and tested, uniform recipes, and determines if the finished product is of best quality both in flavor and appearance before it is served
• Records all food requisitions from the storeroom
• Set up and break down serving lines (salad bar, hot food, ala carte, etc.)
• Operates ovens, pressure steamer, steam jacket kettle, tilting skillet, range slicer, chopper, mixer, dish machine, and other food preparation and clean up equipment
• Collects funds from meal participants
• Counts funds, makes change, completes related reports
• Deposits funds to account
• Transports money to the bank for deposit
• Oversee employees
• Carry out all other miscellaneous duties as may arise or be directed

Physical Demands

• Occasionally lift up to 50 pounds
• Occasionally push, pull, and otherwise handle equipment and tools up to 75 pounds
• Frequently squat or kneel to the ground
• Frequently bend and twist while operating tools and equipment
• Occasionally walk up and down stairs
• Occasionally climb and descend ladders
• Frequently use repetitive arm, wrist and hand movements
• Use close, distance and peripheral vision as well as depth perception

Attendance

Regular and consistent attendance is an essential function of this position. Arrive to work and leave work at the time specified by director and attend all required meetings pertinent to the position.

The work conditions and environment described here are representative of those that an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

Conditions and Environment

Environment is that of a typical school kitchen setting. The individual who holds this position must:

• Occasionally work in temperatures below 32 degrees and above 100 degrees Fahrenheit
• Occasionally work in rain, sleet and ice and drive on slippery conditions
• Often work in an area with a high noise level including engine noise and the sound of many children speaking, a raised voice may be necessary to communicate

Note: The statements herein are intended to describe the general nature and level of work being performed by employees, and are not to be construed as an exhaustive list of responsibilities, duties, and skills required of personnel so classified. Furthermore, they do not establish a contract for employment and are subject to change at the discretion of the employer.