Food Service Manager (25-26 SY) – Elementary

Job Title: Food Service Manager

Primary Purpose: Responsible for the on-site leadership and overall management of the campus food service operation. Ensures that appropriate quantities of food are prepared and served and that time constraints set by menu requirements are met. Ensures that safe food handling standards are followed and great customer service is provided.

Qualifications:

• Minimum Education: High School Diploma or equivalent
• Certification: Successful completion of Irving ISD Food & Nutrition Services Manager Trainee Program
• Certification: ServSafe or other approved Food Protection Manager FPM certification
• Valid Texas Class C Drivers License and proof of insurability with District insurance carrier
• Special Knowledge and Skills: • Knowledge of methods, materials, equipment, and appliances used in food preparation • Ability to work with a variety of fresh and processed meat products and their derivatives • Strong organizational, communication, verbal, and written interpersonal skills • Ability to supervise, manage, and coach personnel • Ability to interact with internal and external customers on a daily basis • Ability to be flexible and adapt to change • Ability to perform duties with minimal direct supervision • Ability to interpret procedures and analyze data for effective decision-making • Ability to safely operate commercial food service equipment • Proficient skills in the use of computers and office equipment • Ability to speak and understand Spanish preferred

Minimum Experience: One year of food service experience or related training required One year of management and supervisory experience preferred

Major Responsibilities and Duties:

### Food Service Management

1. Manage the assigned food service operation and staff according to federal, state, and local district laws, regulations, policies, and procedures.
2. Develop work schedules for staff and oversee completion of duties.
3. Maintain sanitation, safety, and security practices to protect the health and well-being of students, customers, and staff.
4. Implement or follow established procedures related to equipment operation, safety, and maintenance practices.
5. Ensure Department customer services imperatives are followed to promote customer satisfaction and ensure a quality dining experience.
6. Implement marketing methods and practices to create an atmosphere that attracts and pleases customers.
7. Utilize forecasting methods to ensure adequate quantities of food and supplies are ordered, received, and appropriately stored to protect the safety and quality of all products.
8. Ensure standardized recipes are followed and food production records are maintained.
9. Follow school nutrition program guidelines for preparing and serving meals to ensure nutrition standards and meal pattern requirements for all meals (Breakfast, Lunch, Special Diets, Supper, etc.).
10. Ensure safe and accountable controls of funds.
11. Operate the kitchen in a fiscally responsible manner and within established financial management guidelines.

### Personnel Management

1. Manage staff according to established policies, procedures, and regulations.
2. Provide and oversee employee training and recognition of staff to promote and maintain a positive work environment.
3. Counsel and discipline employees as needed and ensure documentation is complete, accurate, and timely.

### Other

1. Exhibit behavior that is professional, ethical, and responsible and serve as a role model for students, staff, and the public.
2. Attend scheduled managers safety meetings, staff development trainings, etc., as assigned to obtain the required number of hours each school year to meet USDA Professional Standards recommendations.
3. Work collaboratively with supervisors, school administration, and staff by serving on committees to serve the best interest of the district.
4. Perform other duties as assigned.

Safety:

1. Contribute to the prevention of accidents and injuries by observing safety rules and District policy, practicing the principles and skills taught in safety training, wearing personal protective equipment as required, reporting injuries and incidents immediately to supervisor, and being proactive in the ongoing efforts to improve and maintain workplace safety.

Supervisory Responsibilities:

1. Supervise and evaluate the performance of Food Service Assistants and Technicians.

Mental Demands, Physical Demands, Environmental Factors, and Tools/Equipment Used:

• Mental Demands: Maintain emotional control under stress, exercise reasoning and problem-solving skills, rapid pace required during meal service, frequent in-district travel, occasional prolonged and irregular hours.
• Physical Demands: Continuous standing and walking briskly on hard surfaces unassisted for length of scheduled work hours, lifting and carrying up to 30 pounds without assistance, greater than 30 pounds with appropriate assistance.
• Environmental Factors: Work inside, frequent exposure to extreme hot and cold temperatures, humidity, wet conditions, and loud noises, occasional exposure to high places, fumes, airborne particles, toxic or caustic chemicals, exposure to risk of electrical shock, work around machinery with moving parts.
• Tools/Equipment Used: Ovens, slicers, grills, tilting skillets, institutional dish machines, serving equipment, walk-in freezers and coolers, reach-through refrigerators and warmers, mixers, immersion blenders, steamers, hot water dispensers, food preparation and serving utensils, ladders, carts, racks, hand trucks, dollies, cash register, computer, office equipment.

Note: This document describes the general purpose and responsibilities assigned to this job and is not an exhaustive list of all responsibilities and duties that may be assigned or skills that may be required. The information in this document is in compliance with the Americans with Disabilities Act (ADA). Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job.