Substitute School Food Service Manager

School Food Service Manager

To provide students with appetizing, nutritional meals in a sanitary pleasant environment that promotes positive learning.

Qualifications (minimum education, licensure, skills, and/or experience):

• Ability to complete written reports and recommendations.
• Effective communication and human relations skills. Knowledge of the needs of a diverse work force.
• Ability to work simple math problems.
• Skills in duties of technicians as demonstrated by completion of technician course.
• Ability to supervise, train and evaluate cafeteria employees.
• High School diploma or equivalent.
• Must meet State Certification Requirements
• Satisfactory Completion of Red Cross First Aid Course including CPR within 60 days of employment

Essential Duties and Responsibilities:

• Maintains food budget.
• Determines when equipment needs repair.
• Determines small equipment needs.
• Schedules regular equipment maintenance.
• Plans menu item substitution (with permission of Supervisor of Child Nutrition.)
• Promotes good nutrition for students, teachers, and others.
• Performs orientation and on-the-job training.
• Completes job performance evaluations.
• Gives feedback to others on performance and encourages the use of feedback.
• Increases or reduces standardized recipes.
• Determines ingredient substitution when necessary.
• Plans advance preparation.
• Develops production, work and cleaning schedules.
• Plans serving counter arrangement.
• Check food quality during preparation.
• Utilizes food-merchandising techniques.
• Receives and responds to complaints about food and service.
• Promotes positive feelings about School Food Service in students, faculty, administrators, and others.
• Estimates and orders food and supplies.
• Receives food deliveries.
• Does physical inventories of food and equipment and maintains inventory reports.
• Determines amounts of food items to be issued and monitors the issuance of these amount from storeroom.
• Reports information about personnel.
• Maintains reports documenting foods used and participation (SFS-6, SFS-7, SFS-7a, and other reports) as required.
• Handles money; makes deposits daily.
• Protects food, supplies, equipment, and money from theft.
• Practices safe working habits; corrects and/or reports and follows through on unsafe working conditions; enforces safety rules.
• Performs basic first aid; maintains first aid kit.
• Monitors sanitation techniques; corrects unacceptable personal hygiene and sanitation practices.
• Performs other job-related duties as assigned.

Physical Demands:

The School Food Service Manager must have the ability to lift and carry cans, bowls, pans, and cases up to 25 pounds; ability to lift cans, bowls, pans, and cases up to 50 pounds with assistance; ability to stand or walk up to 7 hours per day; ability to push or pull equipment such as food carts and mop buckets; ability to reach above head when placing pans in shelves of ovens, refrigerators and storerooms; ability to mop and sweep; ability to bend and squat when lifting; ability to provide transportation to workshops and meeting sites. This position is exposed to environmental and temperature extremes, chemicals, and odor.

Terms of Employment: 190 days per year 7.5 hours per day (Salary in accordance with current salary schedule)

Performance of this job will be evaluated in accordance with provisions of the Board's policy on Evaluation of Professional Personnel (Bulletin 130).