Food Service Manager

Minimum Qualifications BA degree in Home Economics, Dietetics, Food Service, or equivalent. Appropriate certification/licensure to work in Food Services. Five years of experience in Food Services or a related field. Experience in supervising a food service program. Ability to work with many people and maintain a positive attitude. Other qualifications acceptable to the Board as alternatives. Essential Job Functions Promote an environment and climate conducive to productive performance. Plan for and manage the resources for which you are responsible, including personnel, finances, facilities, program, and time. Communicate accurately and effectively. Use supervision, staff development, and performance evaluation to improve the program of the district. Demonstrate leadership. Comply with all School Board policies and administrative regulations. Work cooperatively with colleagues, supervisors, and administrators. Be responsible for school cafeterias and food service staff. Be responsible for the health and well‑being of every person who eats one of the cafeterias’ meals. Communicate with managers and staff. Communicate with students, all school personnel, parents, and the community. Maintain budgetary compliance for the program. Maintain all reports and information required in the following specific areas: National School Lunch Program – agreement Applications process Commodity Program – order Delivery Inventory Claims Procurement – bids Vendors Food and non‑food Supplies Equipment Budget Marketing – menus National School Breakfast and National School Lunch Weeks Nutrition classes Media Calendar for food service activities Information from Food Service managers Meetings as needed for food service staff and/or managers Evaluations for food service managers Banquets and fundraising support ECEC program Employment interviews Additional Job Functions Communicate with Central Office administrators and the School Board. Maintain positive relations with Food Service managers, staff, students, principals, assistant principals, faculty, custodians, maintenance workers, and vendors. Provide orientation or set standards for Food Service substitutes. Provide current Food Service substitute list. Provide payroll information to Food Service managers and staff. Attend professional meetings. Perform other tasks as may be deemed appropriate and necessary by supervisors and the Board. #J-18808-Ljbffr