Food Service Manager

Classification Title: Food Service Manager

Department: Student Nutritional Services

FLSA Status: Exempt

Applicant must have Silver WorkKeys or 4-year college degree.

One to two years of experience in commercial food preparation and management, or an equivalent combination of education, training, and experience that provides the required knowledge, skills and abilities is also required. Must complete required training and possess a valid state driver's license.

Experience in food safety, menu planning, making nutritionally adequate menu substitutions, offer vs serve, cost analysis and control, food and supplies ordering, food systems management, personnel scheduling, training, equipment care and use, computer operation, program marketing and customer services, personnel administration, program (paper) documentation and accurate record keeping.

General Statement of Job

Under limited supervision, manages the preparation and serving of student breakfasts and lunches in assigned school. Requisitions foods and supplies. Ensures menus are properly prepared and that established standards and regulations are met. Supervises cashiers, food service operators and truck drivers. Reviews work of subordinates for completeness and accuracy.

Performs skilled tasks and instructs employees related to the management of food supply, supervision of school food service personnel in food preparation, implementation of nutrition standards for meals, food safety. Development and implementation of site-based cost control and marketing.

The work is performed under the direction of the building principal, the Director of Student Nutrition Services and within the policies established by the United States Department of Agriculture.

Specific Duties and Responsibilities

Essential Functions:

Manages daily base kitchen operations; directs and supervises duties of assigned cashiers, food service operators, and food transportation staff.

Supervisory duties include instructing; assigning; reviewing and planning work of others; maintaining standards; coordinating activities; allocating personnel; selecting new employees; acting on employee problems; and recommending employee transfers, promotions, and discipline.

Reviews the work of subordinates for completeness and accuracy; evaluates and makes recommendations as appropriate; offers advice and assistance as needed.

Supervises the production and distribution of food and related supplies to all schools, and orders foods and supplies as needed.

Ensures that all meals are properly containerized and shipped to satellite schools on schedule.

Inspects preparation and serving operations at schools for compliance with standards of quality.

Ensures daily menus are properly prepared and that standards of safety, sanitation, quality, and quantity are maintained.

Assists with menu, recipe, and product development and sampling.

Monitors labor, equipment and food costs for compliance with budget allocations.

Reviews bank deposits and other financial records prepared by cashiers for accuracy and completeness.

Conducts on-the-job training for current and new employees.

Prepares and submits daily, weekly and monthly reports.

Receives, investigates, and resolves complaints regarding food services.

Performs computer data entry to record and retrieve various information and to prepare reports.

Performs general administrative tasks, including but not limited to, answering the telephone, typing reports and correspondence, filing, copying documents, attending meetings, etc.

Attends seminars, conferences, workshops, classes, etc. as appropriate.

Receives, reviews, prepares and/or submits various records and reports, including billing invoices, checks, production reports, revenue reports, shipping sheets, routine reports, order guides, payroll data, menus, memos, correspondence, etc.

Operates a variety of equipment, such as a computer, printer, adding machine, telephone, braising pan, oven, steamers, dishwasher, kitchen utensils, knives, etc.

Interacts and communicates with various groups and individuals such as immediate supervisor, District and school administrators, teachers, co-workers, subordinates, students, etc.

Additional Duties:

Checks the temperature of food items and food storage areas routinely and randomly.

Completes a physical inventory of supplies and food

Assists with the checking in of food and supplies.

Prepares boxes and cans for recycling.

Maintains cleanliness of kitchen and eating areas.

Performs related duties as required. Minimum Education and Training

Applicant must have Silver WorkKeys or 4-year college degree.

One to two years of experience in commercial food preparation and management, or an equivalent combination of education, training, and experience that provides the required knowledge, skills and abilities is also required. Must complete required training and possess a valid state driver's license.

Experience in food safety, menu planning, making nutritionally adequate menu substitutions, offer vs serve, cost analysis and control, food and supplies ordering, food systems management, personnel scheduling, training, equipment care and use, computer operation, program marketing and customer services, personnel administration, program (paper) documentation and accurate record keeping.

CONTINUING EDUCATION REQUIREMENTS:

Minimum of 10 hours of continuing education each year as provided by:

Workshops and educational sessions sponsored by the district.

Professional meetings, conferences, and workshops ex: SIFT PLUS: Blood borne Pathogens

Serv Safe - Manager Training (5-year renewal)

Safe Schools Training

Membership:

School Nutrition Association - preferred

Other:

TB test

Hepatitis B vaccination recommended

Standing and walking most of the day

Reaching, bending or carrying items up to 50 pounds

Minimum Qualifications and Standards Required

Physical Requirements:

Must be physically able to operate a variety of machines and equipment, including a cooking equipment, and kitchen appliances and utensils. Must be able to exert up to ten pounds of force occasionally and/or a negligible amount of force frequently or constantly to lift, carry, push, pull or otherwise move objects. Physical demands are in excess of those for sedentary work; must be able to remain on feet for extended periods of time, stoop, kneel, push, and pull. Must be able to lift and/or carry weights of up to fifty pounds.

Data Conception:

Requires the ability to compare and/or judge the readily observable functional, structural or compositional characteristics (whether similar to or divergent from obvious standards) of data, people or things.

Interpersonal Communication:

Requires the ability of speaking and/or signaling people to convey or exchange information. Includes training employees, giving assignments and/or directions to subordinates and receiving assignments and/or directions from supervisor.

Language Ability:

Requires the ability to read a variety of policy and procedure manuals, food manuals, and recipes. Requires the ability to prepare forms and reports with proper format. Requires the ability to speak with and before others with clarity, voice control, and confidence.

Intelligence:

Requires the ability to apply principles rational systems to solve practical problems and deal with a variety of concrete variable in situations where only limited standardization exists, and to interpret a variety of instructions furnished in written, oral, diagrammatic or schedule form. Requires the ability to apply influence systems in managing a staff, to learn and understand principles and techniques; to make independent judgments in absence of supervision, and to acquire knowledge of topics related to primary occupation. Must have the ability to comprehend and interpret received information.

Manual Dexterity:

Requires the ability to handle a variety of items, equipment, control knobs, and switches. Must have the ability to use one hand for twisting or turning motion while coordinating other hand with different activities. Must have moderate levels of eye/hand/foot coordination.

Verbal Aptitude:

Requires the ability to record and deliver information, and to follow verbal and written instructions. Must be able to communicate effectively and efficiently with persons of varying educational backgrounds.

Numerical Aptitude:

Requires the ability to add and subtract totals, to multiply and divide, and to determine time and weight.

Form/Spatial Aptitude:

Requires the ability to inspect items for proper length, width and shape; identify harmonious or contrasting combinations as in cooking; and visually read various information.

Motor Coordination:

Requires the ability to coordinate hands and eyes using office and kitchen machinery, and to operate motor vehicles.

Color Discrimination:

Requires the ability to differentiate colors and shades of color.

Interpersonal Temperament:

Requires the ability to deal with people beyond giving and receiving instructions. Must be adaptable to performing in uncomfortable physical conditions and under stress when confronted with emergency situations or tight deadlines. Worker may be subject to danger or risk to a moderate degree.

Physical Communication:

Requires the ability to talk and/or hear with talking defined as expressing or exchanging ideas by means of spoken words and hearing being defined as perceiving nature of sounds by ear.

Work Environment:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

All candidates must be able to pass an extensive background investigation before being hired.

The School District of Pickens County does not discriminate for reasons of age, race, sex, handicap, national origin, or religion in its communications with students, employees, the community, applicants for employment, events, or for access to its services.