Food Service Manager

TITLE:  FOOD SERVICE MANAGER

QUALIFICATIONS: Any combination equivalent to: high school diploma, G.E.D. certificate or demonstrated progress toward obtaining a G.E.D. Three years experience in food service operations.

Licenses and other requirements: must hold a current food safety certificate i.e. ServSafe, or be able to complete a training course for certification within three months of employment.

REPORTS TO: Food Service Director

JOB GOALS: Manage and coordinate the day-to-day food service operations of an assigned school site; assure compliance with District, State and Federal requirements and laws regarding child nutrition, sanitation, safety and record-keeping; select, assign, schedule, supervise, direct, and evaluate assigned food service personnel.

PERFORMANCE RESPONSIBLITIES:

• Manages, coordinates and oversees the day-to-day food service operations at an assigned school site; analyzes effectiveness, assures compliance with the District, State and Federal laws, regulations, safety and sanitation procedures.
• Estimates and orders amount of food and supplies needed; monitors and controls expenditures; maintains assigned budget.
• Directs, assigns, schedules and evaluates food service personnel: conducts training sessions for new employees.
• Inspects lunchroom and kitchen area daily to assure compliance with health, safety and sanitation requirements and regulations.
• Plans and coordinates daily work for efficient use of labor; receives calls from employees and notifies FSD as necessary.
• Trains and assists employees in the proper handling of foods, correct use and care of equipment and high standards of sanitation and safety.
• Maintains prepares and reviews a variety of menu production records, inventories, logs and reports; accumulates data and inputs information into a computer as appropriate and files documents as necessary.
• Supervises and participates in food preparation and distribution to District students and staff; plans for catered events such as meetings, activities and parties; plans and coordinates food service operations with school activities to improve school and community relations and increase student participation.
• Communicates with students, staff, faculty, and outside organizations to exchange information, receives suggestions, and resolves issues related to food service.
• Participates in, schedules and attends in-service meetings and workshops related to assignment.
• Demonstrates regular attendance and punctuality.
• Adheres to the appropriate code of ethics.
• Performs other duties consistent with the position assigned as may be requested by the Food Service Director or Superintendent.

KNOWLEDGE AND ABILITIES:

KNOWLEDGE OF:

• Meal production, planning and scheduling.
• Applicable District, Federal and State laws, rules and regulations related to food service and quantity food preparation and food merchandising.
• Nutrition, sanitation, operation regulations and requirements and use and care of institutional equipment and utensils.
• Procedures used in ordering, receiving, storing and inventorying food and supplies.
• Health and safety rules and regulations pertaining to food establishments including sanitation and maintenance regulations.
• Budget preparation, control and record-keeping techniques.
• Principles and practices of supervision and training.
• Oral and written communication skills.

ABILITY TO:

• Manage and coordinate the day-to-day food service operation at an assigned school site.
• Assure compliance with District, State and Federal requirements.
• Train others in the preparation and serving of food in large quantities.
• Read, interpret, apply and explain rules, regulations, policies and procedures.
• Schedule, supervise and evaluate staff and meet schedules and time lines.
• Analyze situations accurately and adopt an effective course of action.
• Operate a computer terminal as required.
• Work independently with little direction.

WORKING CONDITIONS:

• Requires walking, standing, and stooping.
• Routinely lifts up to 50 pounds.
• Works in a well-lighted, temperature-controlled environment.
• May be exposed to cuts and burns.
• Subject to extreme temperature variations.

I understand that 100% of my salary is paid through Fund 240.