Food Service Manager

Food Service Manager

Bryant School District Food Service Managers are responsible, under the direction of the Food Service Director, for the daily operation of cafeterias in schools throughout the district. Their responsibilities include supervision of food service workers while preparing, cooking, and serving large quantities of food for students and staff and maintaining safe and sanitary conditions in accordance with state health regulations.

Essential Functions:

• Consult with Food Service Director on quantity and quality of food needed.
• Plan menus that meet all reimbursable meal program requirements and that are varied, nutritionally balanced, and appetizing, taking advantage of foods in season and local availability.
• Monitor menus and spending to ensure that meals are prepared economically.
• Submit recommendation for food supplies, kitchen equipment, and appliances, based on estimates of future needs.
• Direct and evaluate the activities of one or more workers who assist in preparing and serving meals.
• Train new employees.
• Maintain a pleasant work environment for employees by promoting good work habits.
• Complete paperwork needed to comply with state and federal requirements.
• Clean, cut, and cook meat, fish, or poultry.
• Bake breads, rolls, and other pastries.
• Cook food according to menus, special dietary or nutritional restrictions, or numbers of portions to be served.
• Ensure that kitchen equipment, kitchen appliances, work areas, and cafeteria tables are cleaned to ensure cleanliness and functional operation.
• Oversee deliveries of food and supplies to ensure that orders are correct.
• Apportion and serve food to students and staff in accordance with USDA and state guidelines.
• Wash pots, pans, dishes, utensils, and other cooking equipment.
• Compile and maintain records of food use and expenditures.
• Take inventory of supplies and equipment.
• Monitor use of government food commodities to ensure that proper procedures are followed.
• Count money, run required reports, and take funds to the bank for deposit, as assigned.
• Report to the proper authorities any cases of suspected child endangerment, neglect, or abuse.
• Report suspected bullying to building principal or designee as required by Arkansas law and district policies.
• Adhere to all policies of the District.
• Perform other duties as assigned by the Food Service Director.

Position Qualifications:

• Accountability
• Accuracy
• Delegating Responsibility
• Detail Oriented
• Diversity Oriented
• Energetic
• Friendly
• Honesty / Integrity
• Loyal
• Organized
• Punctuality
• Regular attendance
• Training
• Reliability
• Responsible
• Safety Awareness

Skills & Abilities:

• Education: High School Graduate or General Education Degree (GED): Preferred
• Experience: Experience in school food service preferred, with supervisory experience a plus.
• Computer Skills: Shall be able to demonstrate an acceptable level of proficiency with computers and programs associated with the position.
• Certifications & Licenses: Must have manager certification from ADE Child Nutrition.
• Other Requirements: 1. Successful completion of pre-employment background checks. 2. Appropriate personal conduct at all times around students and other staff members.

Physical Demands:

• Lift/Carry: C
• Stand: C
• Walk: F
• Sit: F
• Manually Manipulate: C
• Reach Outward: C
• Reach Above Shoulder: F
• Climb: O
• Crawl: N
• Bend: O
• Grasp: C
• Speak: F
• 10 lbs or less: C
• 11-20 lbs: F
• 21-50 lbs: O
• 51-100 lbs: O
• Over 100 lbs: N
• Push/Pull: 12 lbs or less: C
• 13-25 lbs: F
• 26-40 lbs: O
• 41-100 lbs: N

Other Physical Requirements:

• Vision (Near, Distance, Color, Peripheral, Depth)
• Sense of Sound - Ability to carry on normal conversations.
• Sense of Smell
• Sense of Taste
• Sense of Touch
• Ability to wear Personal Protective Equipment (PPE) - Aprons, gloves, and other equipment as required for the job assignment.
• Sense of Balance

Work Environment:

• Most work is performed in kitchen areas. Noise ranges from low to moderately high depending on whether meals are being served or not. Personnel may experience higher than normal working temperatures while in proximity to stoves, dishwashers, and other kitchen equipment.