Districtwide Food Service Manager I- serving Meadowthorpe Elementary School 1.0 FTE

Food Service Manager I

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 nutrition, sanitation, safety and record-keeping; select, assign, schedule, supervise, direct and evaluate assigned food service personnel.

Essential Job Functions

• Manage, coordinate and oversee the day-to-day food service operations at an assigned school site; analyze effectiveness, assure compliance with District, State and federal laws, regulations and safety and sanitation procedures.
• Prepare menus, assuring compliance with regulations and requirements; estimate and order amount of food and supplies needed; monitor and control expenditures; maintain assigned budget.
• Select food service employees; direct, assign, schedule and evaluate food service personnel; conduct training sessions for new employees.
• Inspect lunchroom and kitchen area daily to assure compliance with health, safety and sanitation requirements and regulations.
• Plan work schedules and coordinate daily work for efficient use of labor; receive calls from employees and call substitutes as necessary.
• Train and assist employees in the proper handling of foods, correct use and care of equipment and in maintaining high standards of sanitation and safety.
• Maintain, prepare and review a variety of menu production records, inventories, logs and reports; accumulate data and input information into a computer as appropriate and file documents as necessary.
• Supervise and participate in food preparation and distribution to District students and staff; plan for catered events such as meetings, activities and parties; plan and coordinate food service operations with school activities to improve school and community relations and increase student participation.
• Communicate with students, staff, faculty, and outside organizations to exchange information, receive suggestions, and resolve issues related to food service.
• Participate in, schedule, and attend in-service meetings and workshops
• Demonstrates the ability to communicate in more than one language or the willingness to learn to communicate in more than one language at the novice level of proficiency.
• Performs other duties as assigned.
• Maintains regular attendance.

Knowledge and Abilities

Knowledge of:

• Meal production planning and scheduling.
• Applicable District, federal and State laws, rules and regulations related to food service.
• Quantity food preparation and food merchandising.
• Nutrition, sanitation and operation regulations and requirements.
• 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 and control.
• Record-keeping techniques.
• Principles and practices of supervision and training.
• Oral and written communications skills.
• Interpersonal skills using tact, patience and courtesy.
• Inventory methods and practices.

Ability to:

• Plan well-balanced, nutritional and appetizing menus within a fixed budget.
• 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.
• Analyze situations accurately and adopt an effective course of action.
• Meet schedules and timelines.
• Operate a computer terminal as required.
• Plan and organize work.
• Maintain records and prepare reports.
• Communicate effectively both orally and in writing.
• Work independently with little direction.

Qualifications

Education and Experience:

• High school diploma or G.E.D. Certificate
• Three years experience in food service operations.

Licenses or Certifications:

• Valid Food Service Permit issued by the Department of Health;
• Must complete training course for certification of beginning school food service personnel as prescribed in 702 KAR 6:045.

Physical Demands

• Work is performed while standing, sitting and/or walking.
• Requires the ability to communicate effectively using speech, vision and hearing.
• Requires the use of hands for simple grasping and fine manipulations.
• Requires bending, squatting, crawling, climbing, reaching.
• Requires the ability to lift, carry, push or pull medium weights, up to 50 pounds.