Food Service
Region 8 Education Service Center
Food Service Manager
Education/Certification: High school diploma or GED. Food manager certification or be able to obtain certification within 90 days of employment.
Special Knowledge/Skills: Knowledge of methods, materials, equipment, and appliances used in food preparation. Ability to manage personnel. Effective planning and organizational skills. Must be able to perform basic math; read and follow instructions; and understand multi-step written and oral instructions.
Experience: Preferred one year food service experience or related experience. Completion of a sanitation course before or during the first year as manager.
Major Responsibilities and Duties:
- Cafeteria Management
- Policy, Reports, and Law
- Safety
- Inventory and Equipment
Other: Help screen, select, and train cafeteria workers and make sound recommendations about the assignment, discipline, and retention of cafeteria personnel.
Equipment Used: Large and small kitchen equipment to include electric slicer, mixer, pressure steamer, tilt skillet, sharp cutting tools, oven, warmer/proofer, dishwasher, and food and utility cart.
Working Conditions: Mental Conditions/Physical Demands/Environmental Factors: Maintain emotional control under stress. Frequent standing, walking, pushing, and pulling; moderate lifting and carrying; some stooping, bending, and kneeling; limited exposure to extreme hot and cold temperatures.
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