Elementary Food Service Manager - YESS and Sstep Program

Please note that this posting closes at 3:00 pm on the date listed above.



STARTING PAY AT $22.30 PER HOUR (Position and pay rate shown are for 2026-27 school year)
High School Diploma or GED required.
 

The duties of this position are those of an Elementary Food Service Manager, but will be located at the YESS and Sstep program lunch location.  If you have questions regarding this position, please contact Janalee Smith, Operations Manager, at (385)-646-4321 or email jsmith@graniteschools.org. This is a part-time, hourly manager position.

Hours per week:  28.75 hrs per week; 5.75 hours/day (Monday - Friday) 

 

Job Title Elementary Food Service ManagerDepartment SchoolSupervisor Director / ManagerSalary ScheduleESP (84)Lane Placement  FContract Length HourlyFLSA Classification Non-exemptLast Review Date July 2016

To perform this job successfully, an individual must be able to perform each essential function satisfactorily, with or without reasonable accommodations.  The requirements listed below are representative of the knowledge, skills, training, education, responsibilities, abilities; the machines, tools and equipment used; background; and any licenses or certifications required.  Physical, punctual, reliable, and predictable regular attendance is an essential job function to perform the essential duties and responsibilities of the position.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position.

Job Summary
Manages the day-to-day operations of the serving kitchen in the school.  Helps in meal service, using ovens and warmers to get pre-prepared food ready for service according to package instructions.  Oversees serving of food and preparation of counters and serving areas.  Helps set-up food, helps with cleaning and serving areas and lunch tables.  Attendance, physical presence, and timeliness are required and are essential functions of this position.
 
Essential Functions

• Supervises and coordinates the preparation of approved menus and recipes and serving meals according to established polices and/or procedures.
• Directs, assigns, and schedules staff.
• Conducts training sessions for new employees; tracks hours worked.
• Provides evaluation input and address performance issues.
• Plans and coordinates daily work for efficient use of labor.
• Trans and assists employees in the proper handling of foods, correct use and care of equipment and high standards of sanitation and safety.
• Ensures equipment, storage, food preparation and service areas are maintained in a sanitary condition and complies with established polices and procedures, including state and federal requirements and/or regulations.
• Observes and enforces practices of proper food safety and sanitation.
• Implements school meal menus as created by the central kitchen.
• Estimates and orders food, condiments, and supplies to meet meal projections and minimize waste.
• Receives and verifies quantity, quality, and specification of food, condiments, and supply orders; ensure proper storage of orders in designated areas utilizing temperature requirements and food spoilage guidelines.
• Ensures the quality and portion control of food served.
• Supervises and coordinates food, condiments, and supply inventories to ensure availability of items required to meet meal projections.
• Supervises and participates in food preparation and serving to students and school personnel.
• Supervises and/or performs lunch clerk task (e.g., student meal account activities, point-of-service and/or cashiering activities, Free/Reduced Meal applications, etc.)
• Supervises food preparation, cooking and serving activities to ensure established polices and procedures and student needs are met (e.g., special diets, students with allergies, etc.)
• Ensures proper leftover use and documentation; monitors batch-cooking to control waste.
• Determines when equipment needs repairs; contracts the appropriate person and/or department and follows through until equipment is again operational.
• Checks freezers, refrigerators, ovens, dishwashers, etc. to ensure proper operating temperature is being maintained and sanitation standards are being upheld.
• Maintains special diet plan paperwork; coordinates special diet plans with appropriate school and district personnel.
• Maintains, prepares, and reviews a variety