Food Service Manager I, II, III

SALARY (Based on verifiable full time experience in field)

$24,021 - $43,939 with employee benefits package

Paygrade 7/8/9 (based on school site)

HOURS

7 - 8 hours per day, 10 months, 184 days

Contract Unit: This position is part of the supervisory support services bargaining unit.

FLSA: Non exempt

QUALIFICATIONS

• High school diploma or G.E.D.
• A minimum of five (5) years' experience in food service or three (3) years' experience as a school food service manager preferred.
• Sufficient experience in food service training necessary to meet the School Nutrition Association certification requirements.
• Certified in Food Service Sanitation practices and ability to maintain certification preferred.
• Ability to meet and maintain Professional Standard for Food Service Professionals outlined by USDA.
• Knowledge of the theories, practices and procedures of nutritional programs;
• Thorough knowledge of the common practices, procedures and techniques associated with food service management
• Knowledge of the nutritional value of various food groups.
• Thorough knowledge of the techniques of nutrition education.
• Ability to establish and maintain effective working relationships with school officials, teachers, students and associates.
• Ability to plan and supervise a large group of workers.
• Ability to read and interpret documents such as safety rules, food preparation instructions, menus, etc.
• Ability to communicate verbally and in writing with staff, students, and persons from the community, using the English language when deemed necessary.
• Ability to complete and maintain various forms, logs, requisition, and records, and ability to perform simple menu and math computations.
• Knowledge of equipment and utensils used in food preparation.
• Knowledge of food temperature controls.
• Knowledge of health and sanitation regulations for food preparation.
• Basic knowledge of computer programs such as Microsoft Word and Excel.
• Physical ability to consistently lift up to 50 lbs.

RESPONSIBILITIES

• Supervise food service employees in the school.
• Provide orientation and training for all food service workers.
• Supervise satellite unit where applicable.
• Monitor health and safety regulations
• Initiate work orders for equipment repairs.
• Serve on and provide input to student committees related to nutrition and students'' preferences.
• Implement planned menus, incorporating timesaving production techniques, and effective merchandising.
• Maintain a required system of accountability for meal accountability reports, attendance, inventory, and production records
• Responsible for receiving, storing, handling, preparing, inventorying, and serving of food according to established standards
• Assure that the food service program is in compliance with Federal, State, and Local requirements.
• Plan schedules, make work assignments and directs the work of the staff.
• Promote student and staff satisfaction by merchandising and serving meals in an attractive way.
• Evaluate food service staff in assigned schools as required by the Department of Human Resources.
• Responsible for the financial accountability of the food service unit.
• Monitor the proper use and maintenance of equipment.
• Perform related work as required.