Food Nutrition Service.Food Service Manager.2340

Food Service Manager

Terms of Employment: 10-month 

Exemption Status: Non-Exempt

Salary Scale: AFSCME UA4 Grade 09-10

https://www.ccboe.com/careers/salary-scales 

JOB SUMMARY

Supervises production of school meals and functions, to ensure that food of high nutritive value is served efficiently and economically to students and staff in a clean, pleasant environment. Works closely with the Food Service Field Operations Manager, and assistant food service manager to ensure all Federal and State regulations are followed.

EDUCATION AND WORK EXPERIENCE

• High school diploma or equivalent required.
• A minimum of three years of experience in food service management required.
• Must be ServSafe certified within 12 months of assuming position and maintain certification during the time you are in the position.

QUALIFICATIONS

• Ability to maintain confidential information.
• Knowledge of meal production, planning, scheduling, safety, and sanitation.
• Good verbal communication and human relations skills.
• Knowledge and ability to work with a variety of chemical and cleaning agents.

ESSENTIAL JOB FUNCTIONS

• Manages cash, labor, food, supplies and food service equipment within a fixed budget while maintaining sanitary and safe conditions in the kitchen and cafeteria.
• Lifts, handles, and carries items weighing up to 50 pounds. 
• Ability to stand on hard flooring for extended periods of time. 
• Must be able to perform tasks for extended periods of time that involve repetitive motion. 
• Must be able to work in varying temperatures.
• Supervises and participates in the preparation and service of food and beverages for students and adults.
• Uses the computer to communicate, prepare reports and financial records, and purchase food from vendors online.
• Operates in accordance with the USDA - FNS Child Nutrition Program regulations.
• Assigns work schedules to employees. 
• Supervises work of employees and provides on the job training. 
• Manages personnel fairly to help prevent grievances, while promoting teamwork and efficient production. 
• Keeps a written record of employee’s attendance.

DUTIES AND RESPONSIBILTIES 

• Follows prescribed procedures to protect the anonymity of students who qualify for free and reduced priced meals. 
• Verifies all invoices for bid prices, unit prices, extensions, and totals. 
• Keeps perpetual inventory records of purchased foods. Checks food deliveries into the school, signs vendor invoices only after each order has been verified for quantity and quality. 
• Stores all refrigerated and frozen foods within one hour to ensure food quality and safety. 
• Places orders for purchased foods using economical buying practices. Requests USDA donated foods and utilizes them in menus. Orders cleaning and paper supplies. 
• Keeps record of all foods including individual receipt forms and perpetual inventory records. Turns in inventory monthly to the Central Food Service Office. 
• Keeps daily records of participation. 
• Keeps a complete and accurate file system. 
• Maintains high standards of cleanliness and safety in the cafeteria. Is knowledgeable of sanitary food handling and storage procedures and ensures that these procedures are followed. 
• Participates in Food Service Manager’s meeting as scheduled, in-service meetings and workshops. Keeps informed by reading professional publications. 
• Prepares food as specified on menus, assuring standardized recipes, approved price schedules and portion controls are followed. 
• Ensures that employees meet Health Department requirements. Supervises and instructs food service personnel in the safe, proper, and efficient use of all kitchen equipment. 
• Cooperates with the principal and faculty to promote the Food Service Program. 
• Promotes a positive public image of the Food Service Program in the community. 
• Completes any pre-preparation of food for the day. Checks daily lunch count sheets. 
• Ensures proper portioning and serving utensils. Completes required paperwork each day, as well as required daily reports and Food Service Logs. 
• Informs Principal and Field Operations Manager of any problems or difficulties and provides recommendations. 
• Maintains temperature of hot foods above 140° F, in warmer, steam table or oven. 
• Maintains temperatures of cold f