Head of Food Services

Starting Date: Immediately

Job Description
Job Title:

Food Service Manager

Department:

Child Nutrition

Reports To:

Child Nutrition Liaison

Pay Grade:

AU04

Workdays:

180

Minimum Salary:

$17.25 per hour

Type of Assignment:

Non-Exempt

Mid-Point Salary:

$20.70 per hour

Contract Status:

At-Will

Funding:

This position is locally funded.

Salary is determined on directly related experience supported by a service record or experience affidavit. Annualized pay may be pro-rated based on actual start date.

Position Summary

The Food Service Manager is responsible for overseeing the daily operations of the school cafeteria to ensure the delivery of safe, nutritious, and appealing meals in compliance with federal, state, and district regulations. This position manages food service personnel, coordinates meal preparation and service, monitors inventory and food safety standards, and ensures an efficient and welcoming dining environment for students and staff. The manager works collaboratively with district child nutrition department, vendors and school administration to support student wellness and promote healthy eating habits.

Minimum Requirements

High school diploma or GED equivalent (recognized by the Texas Education Agency or a regional accrediting agency).

Two (2) years of school district food service or related experience.

Food Handlers Certification from an ANSI American National Institute Standards accredited program. Certifications not accredited by ANSI must be registered with the Texas Department of State Health Services.

Candidate must have satisfactory outcome of fingerprinting background check.

Preferred Qualifications

Two (2) years of supervisor/leadership experience.

Certified Food Manager Certification as approved by the Texas Department of State Health Services (Food Safety Manager Certification) from an ANSI American National Institute Standards accredited program (must obtain within 180 days of employment).

Ability to communicate effectively in both English and Spanish.

Knowledge, Skills, and Abilities

Knowledge of methods, materials, equipment, and appliances used in high volume food service operation.

Interact with staff, students, faculty, visitors and co-workers in a pleasant and professional manner.

Maintain and enforce all program requirements set forth in the National School Lunch Program.

Effective planning and organizational skills.

Demonstrated reading, writing and computation skills required for cafeteria management.

Strong communication and interpersonal skills.

Basic computer skills.

Demonstrated job performance success.

Keep informed of and comply with state, district, and federal policies, including daily attendance, punctuality, and confidentiality.

Compile, maintain and file all reports, records, and other required documents applicable to position.

Travel throughout the district and work on different campuses from day to day.

Ability to manage and maintain a positive work environment.

Essential Functions/Key Responsibilities

Develop and maintain all serving schedules and service of all food items according to menu specifications defined by District policies and procedures.

Direct daily activities in the kitchen and cafeteria.

Perform all tasks in accordance with HACCP guidelines.

Coordinate employee work schedules and production records.

Coordinate with the campus principal to resolve personnel problems, temporary schedule changes and special serving requirements.

Train and supervise food service personnel.

Ensure that food is produced safely and is of high quality according to policies, procedures and department requirements.

Maintain accurate reports of daily and monthly production and activity records.

Maintain and submit accurate information for payroll reporting (attendance, punctuality, etc.).

Ensure that food items are stored in a safe and hazard-free environment.

Promote a positive and safe work environment by ensuring and enforcing compliance with high standards of cleanliness, health, safety, and sanitation.

Maintain appropriate quantities of food and supplies through daily orders and periodic inventories.

Maintain logs on all equipment maintenance required by Food and Child Nutritional Services.

Assist with the preventive maintenance and report needed equipment repairs.

Conduct monthly physical equipment and supplies inventory.

Regularly monitor district email for pertinent communication.

Participate in meetings, training sessions, and seminars as scheduled.

Daily attendance at work and punctuality are essential functions of the job.

Keep informed of and comply with policies established by federal and state law, State Board of Education rule, and board policy.

Comply with all district routines and regulations.

Maintain confidentiality.

Perform other duties as assigned.

Tools/Equipment Used : Computer, computer software programs and peripherals, copier, fax, cash register, multi-line phone system and other equipment applicable to position. Large and small kitchen equipment and tools including but not limited to electric slicer, mixers, steamer, sharp cutting tools, ovens, dishwasher, utility cart and fire extinguisher.

Job Requirements

At least 2 year(s) of relevant experience preferred.

Citizenship, residency or work visa required.

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