TITLE:                        Food Service Manager

 

QUALIFICATIONS:     

• High school diploma or G.E.D. certificate
• Certificate of completion for the Applied Food service Sanitation Course
• Ability to work effectively with others in a pleasant and cooperative manner
• Thorough knowledge and understanding of the requirements and objectives of the National School Lunch Program
• Knowledge and prior experience in supervising others in food preparation, service and sanitation standards; and/or has shown satisfactory progress in previous job performance to qualify
• Responsible management abilities to plan, organize direct, and control a food service program
• Knowledgeable with Microsoft Word/Excel
• Perform other duties as assigned

REPORTS TO:             Coordinator of Food and Nutrition

 

SUPERVISES:             Food Service Assistants

 

JOB GOAL:   

          To effectively manage total operation of school food service facility. To serve nutritious and appetizing breakfast and lunch meals that are acceptable to students and meet the USDA regulations.  Sound practices in ordering, preparation, service, storage, sanitation, safety, inventory, accountability and record keeping.

 

PERFORMANCE

RESPONSIBILITIES: 

• Preparation and service of school meals as specified on the menu, in portion sizes designated
• Accurately receive and verify deliveries, designating area for proper storage
• Prepare work schedule for all employees to assure timely service of meals
• Assure that all standards of personal hygiene are met
• Knowledge in Microsoft Word/Excel and comfortable learning new programs
• Account for all monies received
• Keep accurate records of lunch charges
• Supervise and/or assist in food preparation
• Assure that all foods are handled, stored and served according to set HAACP standards
• Submit accurate reports and records to the Food Service Office in a timely fashion
• Supervise and assist in proper cleaning and sanitization of all areas of the kitchen
• Prepare a complete physical inventory each month for all foods and supplies on hand
• Attend manager meetings as announced
• Develop and maintain a positive working relationship with and among fellow employees
• Prepare accurate and complete order for all foods and supplies to assure products needed are on hand in a timely fashion
• Check all equipment daily to assure it is in proper working order. Request service and/or repair if equipment is found to not be operating properly
• Maintain a complete and detailed substitute manager file
• Plan and coordinate promotions and special programs to increase meal participation
• Maintain quality standards in all areas of operation

PHYSICAL

REQUIREMENTS:      

• Manual dexterity 
• Capability of frequent repetitive motion
• Ability of lift up to 50# daily for short periods of time; frequent lifting of lesser weight 
• Long periods (3 to 5 hours) of standing and walking
• Able to work in a warm, humid environment
• Ability to work under pressure

                                  

TERMS OF                 

EMPLOYMENT:        

        10 month year; Grade 12

 

EVALUATION:          

        Performance of this job will be evaluated in accordance with provisions of the Board’s policy on Evaluation of Personnel.