Food Service Manager

Food Service Manager

The Food Service Manager is responsible for the overall operation of an assigned school food service program. The FSM provides leadership and supervision of food service personnel; oversees breakfast and lunch service operations; ensures compliance with federal, state, local, and District requirements; maintains food safety and sanitation standards; manages inventory and records; and promotes a positive customer service environment.

Qualifications:

• High school diploma or equivalent required.
• Current Illinois Food Service Sanitation Manager Certification required.
• Minimum two years of school, institutional, or commercial food service experience preferred.
• Supervisory experience preferred.
• Knowledge of food safety, sanitation, inventory control, meal accountability, and food service operations.

Supervisory Responsibilities:

• Assigns and directs daily work.
• Approves employee timesheets.
• Monitors attendance and performance.
• Provides training and coaching.
• Provides input into evaluations.
• Recommends corrective action regarding Food Prep/Server performance to Building Principal, when appropriate.

Essential Duties and Responsibilities:

• Supervise breakfast and lunch operations.
• Ensure compliance with sanitation and food safety requirements.
• Monitor food temperatures and documentation.
• Manage inventory, ordering, receiving, and FIFO rotation.
• Verify meal counts and production records.
• Train and support Food Prep/Servers.
• Coordinate cleaning and sanitation activities.
• Maintain equipment and report maintenance concerns.
• Participate in inspections and audits.
• Work assigned after-hours functions, when needed.
• Perform other food service duties as assigned.

Working Conditions:

Work is performed primarily in a commercial food service environment and includes exposure to heat, cold temperatures, steam, kitchen equipment, cleaning chemicals, wet floors, noise, and frequent interaction with students, staff, and visitors.

Physical Demands:

Ability to stand and walk for extended periods and regularly lift up to 40 pounds.

Evaluation:

Performance shall be evaluated annually by the Food Service Director.

Terms of Employment:

Work year, compensation, and benefits shall be established by the applicable collective bargaining agreement and Board policy.

Disclaimer:

The duties listed are not intended to be exhaustive. Employees may be assigned additional duties consistent with the position and operational needs of the District. Matteson ESD 162 is an equal opportunity employer.