Food Service Manager (7.5 hrs/day; 182 days/year)

Job Details JOB CLASS DESCRIPTION: FOOD SERVICE MANAGER I Class Code: 7212 Job Title: FOOD SERVICE MANAGER Supervisory Responsibilities: Assistant Food Service Manager (if applicable); Food Service Assistant I (number varies by location) FLSA Classification: NON-EXEMPT Reports To: Food Service Director & Principal Location: Varies based on assignment Compensation: Commensurate with salary range on the DCPS Salary Schedule for class code 7212 Hours Per Day: Varies based on assigned location Contracted Days: 182 Qualifications Required: Any combination equivalent to: high school diploma, G.E.D. Certificate OR demonstrated progress toward obtaining a G.E.D. as required by Kentucky law. Four years food service and/or management experience. Must complete training course for certification of beginning school food service personnel as prescribed in 702 KAR 6:045. Pursuant to 7 CFR parts 210 and 235, employee must complete mandatory annual training requirements. Effective leadership skills. Must be reachable outside of normal work hours. Preferred: Successful management experience Knowledge Of: Basic computer skills including use of mouse and keyboard to navigate computer, e-mail, and websites. Microsoft Excel, Microsoft Word, Google Doc Competence in management skills, food preparation, mathematics, record keeping. Reading and following standardized recipes, use and care of commercial equipment and utensils. Meal production planning and ordering. Procedures and methods used in ordering, receiving, storing and inventorying food and supplies. Applicable District, Federal and State laws, rules and regulations related to food service Quantity food preparation and food merchandising. Principles and practices of supervision and training. Interpersonal skills: tact, patience, and courtesy HACCP rules and regulations pertaining to food establishments, including sanitation and maintenance regulations. Budget preparation and control Job Description Job Summary: To ensure the safe and efficient operation of the school cafeteria for the health, comfort and benefit of the students. To manage, coordinate and oversee day-to-day food service operations at an assigned school site with minimal direction. Essential Functions, Duties and Responsibilities FOOD PRODUCTION AND SERVICE Follow school lunch and school breakfast menus according to meal pattern requirements and recommendations from the Food Service Director. Work with cooks in implementing and evaluating planned menus for meal pattern requirements, nutrient content, appearance and student acceptance in accordance with school district standards. Plan maximum use of USDA donated foods. Maintain a standard recipe file and ensure the use of standardized recipes in food preparation. Direct the use of accepted procedures in the preparation of all foods to ensure palatability and nutrient content. Ensure the use of recommended methods in measuring and weighing ingredients. Supervise food production and meal services to assure that emergency substitutes comply with meal pattern requirements. Monitor production and service to comply with local and state Health Department sanitation regulations. Assure compliance with district, state and federal requirements. Thaw, cook, serve and maintain foods at correct temperatures. Promote effective merchandising techniques; keep abreast of menu trends and new products. Maintain menu and production records according to procedures established by the State Agency and school district policies. Plan efficiently to avoid leftovers and effectively use any leftover foods. Organize banquet/special meal service as needed. Meet scheduled time lines. PROCUREMENT PROCEDURES Use school district’s standard procedures, records and forms to requisition and/or purchase food, supplies and equipment. Receive food and non-food supplies in accordance with School District policies and check invoices against original orders and bid price sheets. Follow school district’s procedures for inspection of goods received for quality specified and for the return of unacceptable goods. Forecast and plan accurate ingredients and materials and make adjustments based on needs. STORAGE AND INVENTORY Supervise proper storage of purchased foods, USDA donated foods and non-food supplies in accordance with storage requirements. Implement and supervise the appropriate inventory procedures for all foods, supplies and equipment as established by the school district and State agencies. PERSONNEL MANAGEMENT AND SUPERVISION Supervise the activities of cafeteria workers. Organize work assignments and schedules for all cafeteria workers and supervise the implementation of these assignments. Maintain record of cafeteria workers’ hours (including sick days, personal days and emergency days). Verify cafeteria substitute time sheets for accuracy. Hire or recommend for hire and train others in the preparation and serving of food in large quantities. Read, interpret, apply and explain rules, regulations, policies and procedures. Analyze situations accurately and adopt an effective course of action. Schedule supervise and evaluate staff. Demonstrate a positive attitude toward students, staff and school Use leadership skills and abilities to efficiently direct and motivate school food service employees. Communicate effectively both orally and in writing. Maintain confidentiality of students and staff members. FINANCE AND RECORDKEEPING Maintain a financially sound program. Follows all assigned financial management procedures. Complete all assigned daily records and reports accurately and submit all required reports to the district central office on a timely basis. FACILITY AND EQUIPMENT MANAGEMENT Request repairs and replacement of equipment as needed. Inspect refrigeration and freezer units on a regular basis. Supervise the use of basic procedures required for the cleaning and sanitizing of work areas, utensils and equipment. Establish a routine cleaning schedule. Work with insect and rodent control plan according to school district procedures. Develop an effective method of garbage and refuse disposal. Identify potentially hazardous areas and take appropriate preventative measures. Complete required district trainings Know procedures for the use and operation of fire extinguishers for each type of fire. Report accidents and potential safety hazards to the Food Service Director and/or School Administrator. NUTRITION EDUCATION AND COMMUNITY SERVICES Promote a program of nutrition education and assist teachers in carrying out the district-wide nutrition education. Work with students, parents and teachers in fulfilling the school district’s student and parent involvement program. Keep students, teachers and parents informed of daily/weekly menus and the services provided by the school nutrition program. PROFESSIONAL GROWTH Complete annually required continuing education to meet federal standards Ensure compliance with continuing education requirements for supervised staff Participate in the district in-service meetings and training programs for school food service personnel. Participate in area, state and national workshops and other professional growth activities as opportunities are made available. Participate in professional association activities and encourage staff participation. Demonstrate loyalty and dedication to the purposes and goals of the Daviess County Public Schools. Assume and carry out such other tasks as may be assigned by the principal and/or school food service director. Note: This job description is not designed to cover every activity, duties or responsibility. Location, duties, and responsibilities may be altered to meet district needs. Terms of Employment: 1) Support employee with year-to-year contract 2) Participates in Kentucky Retirement System (KRS) Contact Information ConnieBeth Fillman, Director of Food Service Central Office Phone: View phone number on click.appcast.io Email: View email address on click.appcast.io Map #J-18808-Ljbffr