FOOD SERVICE MANAGER I

Looking for a stable, rewarding role where your food service experience can make a real difference? Join Bellflower Unified School District, a school community that values teamwork, organization, and the important role nutrition plays in helping students succeed. This is a 9-month position working six (6) hours per day during the school year. Under general supervision, coordinates and leads meal production and food service operations at an assigned elementary school kitchen or specialized education site while ensuring compliance with food safety and sanitation standards. Monitors inventory levels and orders food and supplies to support meal production and service needs, and provides lead direction to assigned staff. DISTINGUISHING CHARACTERISTICS: The Food Service Manager I classification is characterized by responsibility for coordinating food service operations at an assigned elementary school kitchen or specialized education site, including meal preparation and service, inventory control, recordkeeping, and providing lead direction to assigned staff. It is distinguished from the Food Service Manager II classification in that the latter coordinates more complex and higher-volume food service operations at a secondary school site, including expanded menu offerings, increased meal production demands, and greater responsibility for coordinating staff, inventory, and food service activities. The Food Service Manager I classification is further distinguished from Food Service Assistant roles by responsibility for operational coordination, including inventory control and ordering; recordkeeping, workflow coordination, and staff training. Whereas Food Service Assistants perform food preparation, serving, cleaning, and food storage duties under assigned direction. SUPERVISION RECEIVED AND EXERCISED Receives general supervision from an assigned administrator. Provides lead direction to assigned kitchen staff, including training and work direction, but does not exercise supervisory responsibility, including responsibility for performance evaluations, disciplinary action, or personnel decisions. Coordinates and oversees food production and service operations at an assigned elementary school kitchen or specialized education site, including meal preparation and service, receiving and storage, inventory control, point-of-sale operations, dishwashing, and cleaning and sanitation activities. Participates in meal preparation and service activities in accordance with standardized recipes, production records, portion requirements, and established menus. Monitors food quality, appearance, temperature, and serving standards to ensure compliance with nutritional and food safety requirements. Provides lead direction and training to assigned food service staff; assigns, coordinates, and reviews workflow and staff assignments; prepares work schedules; and provides input regarding staff performance and corrective action. Operates a variety of cafeteria and kitchen equipment, including ovens, warmers, slicers, dishwashing equipment, carts, point-of-sale systems, and standard office equipment. Ensures proper cleaning, sanitation, maintenance, and safe food handling practices in compliance with HACCP procedures, health regulations, and District safety standards. Monitors inventory levels; estimates food and supply needs; orders, receives, inspects, and stores food and supplies in accordance with established food safety and inventory control procedures. Maintains records and prepares reports for payroll, attendance, meal counts, menus, free and reduced-price meal programs, inventory, bank deposits, equipment logs, and daily food service operations. Performs cashiering duties including operating a computerized cash management system, verifying cash receipts, and preparing bank deposits. Reviews and monitors student meal eligibility and meal account activity in accordance with CEP, Universal Meals requirements, Nutrition Services Department policies and procedures, and confidentiality requirements. Attends meetings and trainings related to food service operations, nutrition compliance, safety, and assigned activities. Performs related duties as assigned. KNOWLEDGE AND ABILITIES: KNOWLEDGE OF: Methods for preparing and serving food in large quantities Sanitation, safety, and food handling practices related to school nutrition operations Operation and care of commercial kitchen equipment, utensils, and appliances Standard office equipment and point-of-sale, inventory, and nutrition management systems Methods of estimating and ordering food and supplies for quantity meal production Recordkeeping and report preparation techniques Principles and practices of lead direction and staff training Interpersonal skills using tact, patience, and courtesy School nutrition regulations, including USDA meal patterns, California Universal Meals requirements, and National School Meal Program standards ABILITY TO: Prepare and serve food in accordance with health, sanitation, and safety requirements. Coordinate high-volume meal production and multiple meal service periods. Estimate food quantities and requisition proper amounts for economical food service. Operate commercial kitchen equipment, utensils and measurements. Provide lead direction, training, and work assignments to assigned staff. Apply and explain District policies and program procedures related to nutrition programs. Establish and maintain cooperative and effective working relationships with others. Work independently and meet schedules and timelines with minimal supervision. Understand and follow oral and written instructions. Maintain accurate records and prepare reports. Model communication and interaction that reflects respect for diversity, equity, inclusion, and the unique backgrounds, identities, abilities, languages, and cultures of all individuals. Experience: Three (3) years of increasingly responsible experience in quantity food preparation, including experience providing training or lead direction to staff. Education: Graduation from high school or the possession of a high school equivalency diploma. WORKING CONDITIONS: Indoor kitchen and cafeteria environment. Heat from ovens, warmers, steam tables, and other kitchen equipment. Cold temperatures from walk-in refrigerators and freezers. Sharp objects, including knives, slicers, and other kitchen equipment. Cleaning chemicals, sanitizing agents, odors, noise, moisture, and slippery surfaces. Frequent movement throughout kitchen, serving, dishwashing, storage, and receiving areas. PHYSICAL DEMANDS: Standing for extended periods. Lifting, carrying, pushing, and pulling moderately heavy objects weighing up to 25 pounds, and with assistance up to approximately 50 pounds. Using hands and fingers to operate kitchen equipment, point-of-sale systems, and standard office equipment. Reaching overhead, above shoulders, and horizontally. Bending, stooping, kneeling, crouching, and twisting. Hearing and speaking to exchange information in person and by telephone. Additional Requirements/Information: Food Safety Manager's Certificate (ServSafe or equivalent) must be obtained within 60 days. #J-18808-Ljbffr