Food Service Manager

Primary Purpose:

Supervise, train, and manage campus food service operation. Ensure that appropriate quantities of food are prepared and served. Meet time constraints set by menu requirements established by Central Office administration. Must meet health codes. Maintain an atmosphere of cleanliness and friendliness in which students may be served nutritious, attractive meals.

Qualifications:

Education/Certification:

High School Diploma or GED

Candidate must have satisfactory outcome of fingerprinting check

Special Knowledge/Skills:

Effective communication skills

Knowledge of methods, materials, equipment and appliances used in food preparation

Ability to manage personnel

Effective planning and organizational skills

Experience:

Completion of a sanitation course before or during the first year as manager

Three years of experience in institutional food service operations

Major Responsibilities and Duties:

1. Produce and maintain work schedules and production records.
2. Direct daily activities in kitchen.
3. Maintain all serving schedules and serve all food items according to menu specifications defined by departmental policies and procedures.
4. Work cooperatively with campus principal to accommodate temporary schedule changes, special serving requirements and to resolve personnel problems.
5. Supervise and train employees at campus level, promoting efficiency, morale, and teamwork.
6. Help make sound recommendations about cafeteria workers, assignment, discipline, and retention of cafeteria personnel.
7. Ensure that food is produced safely and is of high quality according to policies, procedures, and department requirements.
8. Maintain accurate reports of daily and monthly financial, production, and activity records.
9. Maintain and submit accurate information for payroll reporting (attendance, tardiness, and absenteeism).
10. Ensure food items are stored in safe and hazard-free environment.
11. Establish and enforce standards of cleanliness, health, and safety according to health and safety codes and regulations.
12. Ensure appropriate quantities of food and supplies are available through daily orders and periodic inventories.
13. Maintain records on all equipment maintenance required within assigned food service department.
14. Perform preventive maintenance and report needed equipment repairs.
15. Recommend replacement of existing equipment to meet department needs.
16. Conduct annual physical equipment and supplies inventory.
17. Daily attendance and punctuality are essential functions of the job.
18. Perform other duties as assigned.

Supervisory Responsibilities:

1. Supervise employees in all aspects of running an efficient, clean school cafeteria.

Mental Demands/Physical Demands/Environmental Factors:

Tools/Equipment Used: Calculator, computer, telephone, fax machine, and cash register; large and small

kitchen equipment to include electric cutter, mixer, pressure steamer, sharp cutting tools, ovens,

dishwashers, and food utility carts

Posture: Repetitive hand motions, standing, walking, pushing, bending

Motion: Long periods of arm, hand, finger movement

Lifting: Occasional light lifting and carrying (up to 40+ lbs.)

Environment: This position requires going into walk-in-freezer(s) and refrigerator(s); limited exposure to

extreme hot and cold temperatures

Mental Demands: Ability to communicate effectively, both verbally and in writing, and ability to maintain

emotional control under stress; patience and tolerance

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.

Reviewed by Date

Received by Date