Food Service Manager

Interim Food Service ManagerLocation: Central School Nutrition School CafeteriaReports To: Operations Coordinator and Director of School NutritionSchedule: 6 Hours Daily/193 DaysJob Summary: The Food Service Manager is responsible for the supervision, training and management of operations in the school commercial kitchen. Provides hands on leadership, support and guidance to ensure that food quality standards, inventory levels, food safety and HACCP guidelines, employee safety and customer service expectations are met. Managers are responsible for forecasting and placing all food and supply orders. Managers are expected to perform all working duties including food preparation, serving, cashiering and clean up as needed. Managers must maintain accurate records compliant with all local, state and federal guidelines. Managers are responsible for staff scheduling and evaluation and will perform other duties as assigned.Qualifications: High School Diploma or GED Ability to become ServSafe certified Valid Driver's License Supervisory/management experience preferredEssential Duties and Responsibilities: Other duties may be assigned. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.Administration: Follows federal, state and local regulations and stays current using professional SNA membership tools. Communicates changes to employees. Attends required meetings and participates in professional development. Keeps and submits accurate financial reports and records on time. Follows procedures for cash handling and bank deposits. Performs annual performance evaluation of employees.Operations: Responsible for forecasting, establishing pars and placing all food and supply orders. Accurately completes production records daily. Provides training and creates work/cleaning schedules for employees. Coaches employees and provides corrective action plans. Practices and enforces personal hygiene, dress code, HACCP and safety standards throughout the operation. Maintains ServSafe certification. Places all approved food and beverage orders and maintains inventory levels according to procedures.Nutrition: Directs the preparation of food assuring high quality, taste, appearance, yield and display. Ensures planned menus are followed using Standardized Recipes and only approved ingredients. Follows and trains staff on Food Allergy policy. Trains cashiers on recognizing a reimbursable meal using the offer vs. serve method.Communication/Marketing: Practices and ensures a helpful and pleasant attitude. Uses professional demeanor when dealing with conflict. Plans promotions and marketing events to promote nutrition education and increase participation. Meets with students and staff for feedback, suggestions and preferences. Positively promotes the child nutrition program and communicates well with parents, students, staff and the community. Understands principles of email communication. Checks email often and responds courteously in a timely manner.Supervisory Responsibilities: Directly supervises food service employees in cafeteria.Language Skills: Ability to read and comprehend instructions, printed and email correspondence. Ability to write professional correspondence and email. Ability to effectively present information in one-on-one and small group situations to customers and employees. Ability to effectively communicate in spoken English.Mathematical Skills: Ability to add, subtract, multiply and divide numbers accurately. Ability to perform these operations using units of money, weight and volume.Reasoning Ability: Ability to apply common sense understanding to carry out detailed written or oral instructions. Ability to problem solve effectively.Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is frequently required to walk and continuously required to stand. The employee will frequently bend or twist at the neck and trunk while performing the duties of this job. The employee is occasionally required to reach with hands and arms and stoop, kneel, crouch or crawl. The employee continuously uses hand strength to grasp tools or utensils. The employee must be able to move/lift up to 50 pounds such as milk crates, cases of frozen or canned food, portable equipment, etc. Specific vision abilities required by this job include close vision, depth perception and peripheral vision and color vision.Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee occasionally works in temperatures above 100 degrees and occasionally will walk on slippery surfaces. The employee must be able to meet deadlines with severe time constraints and interact positively with the public and other workers. The noise level in the work environment is frequently loud. The employee has a greater than average risk of getting a minor injury such as a cut or burn while performing the duties of this job.This institution is an equal opportunity provider.