Job Goal:
To provide students with appetizing, nutritional meals in a sanitary pleasant environment that promotes positive learning.
Qualifications (minimum education, licensure, skills, and/or experience):
- Ability to complete written reports and recommendations.
- Effective communication and human relations skills. Knowledge of the needs of a diverse work force.
- Ability to work simple math problems.
- Skills in duties of technicians as demonstrated by completion of technician course.
- Ability to supervise, train and evaluate cafeteria employees.
- High School diploma or equivalent.
- Must meet State Certification Requirements
- Satisfactory Completion of Red Cross First Aid Course including CPR within 60 days of employment
Essential Duties and Responsibilities:
- Maintains food budget.
- Determines when equipment needs repair.
- Determines small equipment needs.
- Schedules regular equipment maintenance.
- Plans menu item substitution (with permission of Supervisor of Child Nutrition.)
- Promotes good nutrition for students, teachers, and others.
- Performs orientation and on-the-job training.
- Completes job performance evaluations.
- Gives feedback to others on performance and encourages the use of feedback.
- Increases or reduces standardized recipes.
- Determines ingredient substitution when necessary.
- Plans advance preparation.
- Develops production, work and cleaning schedules.
- Plans serving counter arrangement.
- Check food quality during preparation.
- Utilizes food-merchandising techniques.
- Receives and responds to complaints about food and service.
- Promotes positive feelings about School Food Service in students, faculty, administrators, and others.
- Estimates and orders food and supplies.
- Receives food deliveries.
- Does physical inventories of food and equipment and maintains inventory reports.
- Determines amounts of food items to be issued and monitors the issuance of these amount from storeroom.
- Reports information about personnel.
- Maintains reports documenting foods used and participation (SFS-6, SFS-7, SFS-7a, and other reports) as required.
- Handles money; makes deposits daily.
- Protects food, supplies, equipment, and money from theft.
- Practices safe working habits; corrects and/or reports and follows through on unsafe working conditions; enforces safety rules.
- Performs basic first aid; maintains first aid kit.
- Monitors sanitation techniques; corrects unacceptable personal hygiene and sanitation practices.
- Performs other job-related duties as assigned.
Physical Demands:
The School Food Service Manager must have the ability to lift and carry cans, bowls, pans, and cases up to
25 pounds; ability to lift cans, bowls, pans, and cases up to 50 pounds with assistance; ability to stand or walk
up to 7 hours per day; ability to push or pull equipment such as food carts and mop buckets; ability to reach
above head when placing pans in shelves of ovens, refrigerators and storerooms; ability to mop and sweep;
ability to bend and squat when lifting; ability to provide transportation to workshops and meeting sites. This position is exposed to environmental and temperature extremes, chemicals, and odor.
Terms of Employment: 190 days per year 7.5 hours per day (Salary in accordance with current salary schedule)
Evaluation: Performance of this job will be evaluated in accordance with provisions of the Board''s policy on Evaluation of Professional Personnel (Bulletin 130).