Nutrition Services | 6hr Elementary Satellite Cafeteria Manager | Fairfield Elementary

Satellite Operations Manager

Plan, organize and direct assigned Satellite Operations including the receipt, limited preparation, serving and selling of food items: coordinate personnel, participate in inventory, cashier and sanitation functions to meet school site food service needs; train and evaluate the performance of assigned personnel. Maintain confidentiality of student information regarding free/reduced eligibility status.

Qualifications

Any combination equivalent to: graduation from high school and three years food service experience including work with cooking, purchasing, inventory, cashiering/accounting functions and quality control. The employee must have strong planning, management, supervisory, analytical, computer, organizational, and oral and written communication skills. Incumbent must possess knowledge of terminology, practices, procedures, materials, requirements, processes and equipment applicable to assigned field. The incumbent must possess a Certified Food Handler certificate or pass the national exam provided by FWCS within a designated period of time. The employee must have a valid Indiana driver's license.

Essential Functions

1. Communicate and interact with students, school staff, and department personnel in a courteous, caring manner, using good customer service skills. 2. Plan, organize and direct the distribution of food items in accordance with department policy, HACCP sanitation guidelines and governmental guidelines. 3. Coordinate the order and receipt of food product from the Satellite Preparation Kitchen and various vendors assuring accuracy and compliance with HACCP sanitation guidelines. 4. Train and supervise personnel to maintain compliance in the distribution and sale of food items in accordance with department policy. 5. Assure accuracy and resolve discrepancies related to cashiering function, point-of sale operations, and account balances. 6. Accurately prepare and retain a variety of records related to the food service operations, inventory and distribution of food items and supplies in accordance with departmental policy. 7. Perform a variety of activities promoting nutritional education and the marketing and merchandising of new products. 8. Communicate with students, staff, administrators and various outside agencies to coordinate activities and resolve issues or concerns to the satellite operation. 9. Operate and maintain food service equipment, utilize a computer and assigned software; arrange for equipment maintenance and repairs as needed. 10.Maintain current knowledge of food regulations and policies, implementing program changes as directed by Nutrition Services Administration. 11.Perform related duties as assigned by the Director to meet the particular needs of the building/unit.

Probationary Period

New employees must successfully complete their probationary period to be eligible to apply for posted positions. Employees must remain in their current position a minimum of sixty (60) calendar days to be eligible to apply for any non-lateral posted position. Current non-probationary employees may only apply for lateral positions at the end of each school year.

Physical Requirements

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 required to speak and hear. The employee is required to have dexterity of hands and fingers. The employee is required to stand for extended periods of time, performing assigned duties which require bending, kneeling, twisting, and reaching overhead, above shoulders and horizontally. The employee will be required to push/pull, lift and carry up to 50 pounds on a regular basis. Specific vision abilities required by this job include seeing to monitor food quality and quantity.