Food Service Manager

Food Service ManagerThe Food Service Manager will assist the Director of Food Service by providing leadership to produce quality meals in an efficient operation in accordance with district, state, federal, health department, USDA Child Nutrition Program and food service authority guidelines. Responsibilities include overseeing all food service leads and associates in the district, coordinating orders, purchases and receiving of food and supplies for the food service department, accurately processing food service deposits for the department, verifying accuracy of deliveries and invoices, managing special catering functions and planning event menus, overseeing field trips and concessions, troubleshooting kitchen equipment, reporting equipment malfunctions, ensuring safety standards on all equipment, fielding allergy questions, directing preparation of all food items for breakfast, lunch, as well as special events, developing new recipes for testing and nutritional analysis, updating recipe books and cookbooks for the schools, maintaining records of nutritional value of foods, cost control of meals, controlling food and labor cost by adhering to budget and keeping the director informed, overseeing inventory and monitoring quality control of food items, handling employee call ins and scheduling subs for replacement, enforcing employee dress code and personal appearance policies, providing on the job training to food service staff at each building, assisting in yearly evaluation of employees, maintaining standards of cleanliness and sanitation related to food service equipment, kitchen, storage and service areas, maintaining employee phone list and phone trees, attending and participating in ongoing professional development, and other duties as assigned by supervisor. Assist in the onboarding of new employees, email POS login, employee manual, POS training if necessary. Help in the kitchens and on register in emergency situations. Assist with training potential employees.Qualifications include an Associates degree preferred, or high school diploma with additional training or related work experience. SERV Safe certification (must maintain). Three years' food service experience in a large volume institutional operation. Ability to perform all tasks performed by the kitchen staff. Accurate accounting, computer, internet and word processing skills including Word & Excel are required. Strong oral and written communication, interpersonal and organization skills are required. Great attendance and punctuality are a requirement, also willingness to work a flexible schedule. Ability to work and communicate well with people and work under pressure within time constraints. Maintain state professional development.Schedule: 40 hours per week, 52 weeks per year Compensation: Level 4 - $16.80 - $19.64 Full Family Insurance Benefit