Food Service Manager

Food Service Manager

General Statement of Responsibilities: Under the direction of the Director of Food Services, oversee the preparation and serving of food, cleaning of kitchen areas, utensils, and equipment in accordance with sanitation standards and state regulations. Work closely with site Principal and the Food Service Director to ensure the food service department is operating in a manner that is satisfactory to both the Principal and Food Service Director. Assist in general supervision of student conduct and to do related work as assigned by Food Service Director.

Qualifications & Experience: High School diploma, or equivalent. Two years experience working in food service (one year in management preferred). Obtain Managers Certification within the first 60 days of employment. Experience with working with children in an educational setting (preferred). Ability to take written and oral instructions. Ability to work independently and complete assigned tasks. Ability to assist in preparing large quantities of food. Ability to work efficiently during rush periods. Ability to understand and carry out written and oral instructions. Ability to work cooperatively with others. Ability to maintain routine records related to food preparation and inventory. Read and follow directions from a recipe. Ability to adjust measurements on a recipe when needed. Demonstrate exceptional math skills. Demonstrate a genuine concern for youth. Ability to work effectively with students, parents, community and staff. Such alternatives to the above qualifications as the Board may find appropriate and acceptable.

Responsibilities & Duties: Prepare, wash, slice, mix, and assemble a variety of food items. Make sandwiches, grate cheese, and open containers. Package meals for transport to various district locations. Operate a variety of kitchen equipment, which might include but not limited to ovens, dishwashers, slicers, mixers, thermometers and can openers. Maintain kitchen equipment, utensils, carts, and working areas in a clean and sanitary condition. Always following a Clean As You Go Policy. Observe health and safety regulations established by the District and the State. Supervise and evaluate job performance of food service workers. Ensure attendance, absence reports and timesheets of all employees are reported correctly. Ensure proper amounts of foods are prepared to minimize waste and to ensure you do not run out of food. Practice batch cooking as often as possible to ensure food is the freshest it can be. Ensure proper portion sizes are being served. Prepare weekly orders for food and supplies. Check in all deliveries against invoices to ensure all products ordered are received and proper billing is done. Prepare and deliver necessary reports to the Director of Food Services in a timely manner. Ensure all matters regarding the Free and Reduce Price meal applications are maintained in the strictest of confidence. Be willing and able to perform any and all tasks that are related to the food service department. Maintain a clean, positive, safe, and orderly climate in the work place. Maintain open communication with students, parents, community, and staff. Communicate with the Food Service Director of any concerns or potential problems. Practice a proactive management style. Represent the district in a professional manner, and in the best interests of the district. Perform additional duties and accept other responsibilities as may be assigned by the Food Service Director and/or the Principal.

Essential Duties: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Physical Requirements: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to talk and hear, to use hands to finger, handle or feel objects or controls and use a keyboard or keypad. The employee occasionally is required to reach with hands and arms. The employee is frequently required to stand and walk or sit. The employee must regularly lift and/or move up to 40 pounds. Specific vision abilities required by this job include close vision and the ability to adjust focus and monitor students on the periphery. Ability to work in extreme temperatures for long periods of time. Working Environment: The employee regularly works indoors, outdoors, storage rooms, walk-in refrigerated areas, walk-in freezer areas and driving truck between school sites. The noise level in the work environment is usually moderate.

Language Skills: Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Able to communicate effectively with staff, students, and community members. Reasoning Ability: Ability to carry out instructions furnished in written, oral, or diagram form. Ability to address problems involving several variables in a multitude of situations.

Terms of Employment: Non-Exempt Status 10 months (154 days) Participation in Arizona State Retirement System (ASRS) Compensation: Level 4 - FY25 Support Staff Wage Schedule ($16.49-$17.36 per hour) 2025-2026 Support Staff Wage Schedule Reports To: Director of Food Service