Food Service

Food Service Manager

Education/Certification: High school diploma or GED. Food manager certification or be able to obtain certification within 90 days of employment. Special Knowledge/Skills: Knowledge of methods, materials, equipment, and appliances used in food preparation. Ability to manage personnel. Effective planning and organizational skills. Must be able to perform basic math; read and follow instructions; and understand multi-step written and oral instructions.

Experience: Preferred one year food service experience or related experience. Completion of a sanitation course before or during the first year as manager.

Responsibilities (May include but not limited to): Attends in-service training, workshops, etc. for the purpose of acquiring new information to perform job functions and to meet professional standards as required by the NSLP.

Major Responsibilities and Duties:

Cafeteria Management: Maintain required documentation including food production records, nutritional labels and information, up to date inventory, counting and claiming, student account balances, collection and reconciliation of money, personnel records and ordering and confirming of shipments. Direct daily activities in kitchen and cafeteria. Maintain all serving schedules and serve all food items according to menu specifications defined by departmental policies and procedures. Work cooperatively with campus principal to accommodate temporary schedule changes and, special serving requirements. Supervise and train employees at campus level, promoting efficiency, morale, and teamwork.

Policy, Reports, and Law: Ensure that food is produced safely and is of high quality according to policies, procedures, and department requirements. Maintain accurate reports of daily and monthly financial, production, and activity records. Maintain and submit accurate information for payroll reporting (time cards, tardiness, and absenteeism).

Safety: Ensure that food items are stored in safe and hazard-free environment. Establish and enforce standards of cleanliness, health, and safety following health and safety codes and regulations. Maintain safe work environment.

Inventory and Equipment: Ensure that appropriate quantities of food and supplies are available through daily orders and periodic inventories. Maintain logs on all equipment maintenance required within campus food service department. Perform preventive maintenance and report needed equipment repairs. Recommend replacement of existing equipment to meet department needs. Conduct annual physical equipment and supplies inventory.

Other: Help screen, select, and train cafeteria workers and make sound recommendations about the assignment, discipline, and retention of cafeteria personnel.

Equipment Used: Large and small kitchen equipment to include electric slicer, mixer, pressure steamer, tilt skillet, sharp cutting tools, oven, warmer/proofer, dishwasher, and food and utility cart.

Working Conditions: Mental Conditions/Physical Demands/Environmental Factors: Maintain emotional control under stress. Frequent standing, walking, pushing, and pulling; moderate lifting and carrying; some stooping, bending, and kneeling; limited exposure to extreme hot and cold temperatures.