Manager

Primary Purpose Assist the F&NS High School Manager in leading the high school campus food service operation. Ensure appropriate quantities of food are prepared and served, meet time constraints set by menu requirements, and ensure safe food handling standards are followed. Qualifications High School Diploma or GED Successful completion of the Irving ISD Food & Nutrition Services Manager Trainee Program ServSafe or other approved Food Protection Manager (FPM) certification Valid Texas Class C Driver’s License with proof of insurability Knowledge of methods, materials, equipment, and appliances used in food preparation Ability to work with a variety of fresh and processed meat products and their derivatives, including beef, poultry, pork, fish, and shellfish Strong organizational, communication (verbal and written), and interpersonal skills Ability to supervise, manage, and coach personnel Skill in interacting with internal and external customers on a daily basis Flexibility and adaptability to change Capacity to perform duties with minimal direct supervision Skill in interpreting procedures and analyzing data for effective decision‑making Competence in safely operating commercial food service equipment Proficiency with computers and office equipment Ability to speak and understand Spanish (preferred) Minimum experience: two years of food service experience and related training (required) One year of management and supervisory experience (preferred) Major Responsibilities and Duties Develop work schedules for staff and oversee completion of duties. Ensure compliance with all local, state, federal laws and district policies and procedures. Maintain safety, sanitation, and security systems and procedures to protect customers and staff. Ensure safe and accountable control of funds. Deliver daily customer service imperatives. Operate the kitchen fiscally responsibly within established financial management guidelines. Implement marketing methods that create an attractive atmosphere for customers. Ensure all meals served in the School Nutrition Program meet nutritional standards and meal pattern requirements, including special diet meals. Purchase food and supplies within policy, oversee receipt, inventory, handling, and storage to maintain quality, safety, and freshness. Assist in the selection, dismissal, and management of employees, following policies and regulations. Provide training and recognition at all staff levels and foster a positive work environment. Counsel and discipline employees as needed, ensuring complete and timely documentation. Exhibit professional, ethical, and responsible behavior as a role model. Perform additional duties as assigned. Contribute to accident and injury prevention through safety rule observance and appropriate protective equipment use. Supervise and evaluate the performance of Food Service Assistants and Technicians. Physical, Mental, and Environmental Demands Tools and equipment used include ovens, slicers, grills, institutional dish machines, and more. Physical demands involve frequent pushing, pulling, overhead reach, bending, and lifting up to 55 pounds with assistance. Environmental hazards include extreme temperatures, wet conditions, loud noises, and potential exposure to chemicals and machinery. Mental demands require emotional control under stress, rapid problem solving during meal service, and occasional irregular hours. This document describes the general purpose and responsibilities assigned to this job and is not an exhaustive list of all duties that may be assigned. The information complies with the Americans with Disabilities Act (ADA). Reasonable accommodations may be made for individuals with disabilities to perform the essential functions of the job. #J-18808-Ljbffr