Food Service Manager IV

ROLE AND PURPOSE: Responsible for the supervision, training, and management of the campus food service operation on site. Ensures the appropriate quantities of food are procured, stored, prepared, and served in compliance with all federal, state, and local regulations. Must be a campus leader in achieving the goals of the department and district.

QUALIFICATIONS:

Education/Certification:

• High School Diploma or approved equivalent.
• Current Food Manager Certificate accepted by Texas Department of State Health Services.

Experience:

• K-12 school food service supervisory experience.
• Two years K-12 school food service supervisory experience preferred.

Special Knowledge/Skills:

• Ability to speak, read, write, and understand instructions in English.
• Ability to plan, coordinated and produce work in allotted time.
• Computer literate.
• Ability to handle money efficiently and perform routine mathematical calculations.
• Ability to effectively communicate with administrators, teachers, and parents.
• Must understand kitchen operations, equipment, and food safety regulations.

MAJOR RESPONSIBILITIES AND DUTIES:

INSTRUCTIONAL MANAGEMENT

• Trains all assigned staff to maintain a safe environment.
• Conducts annual department HACCP training for all assigned staff.
• Conducts new hire orientation per department policy.
• Trains all assigned staff on new policies/ procedures.

SCHOOL/ORGANIZATION CLIMATE

• Demonstrates positive interactions with students, following district and department guidelines.

SCHOOL/ORGANIZATIONAL IMPROVEMENT

• Participates in and recommends department initiatives to improve service.

ADMINISTRATION AND FISCAL/FACILITIES MANAGEMENT

• Orders food and supplies according to department schedules.
• Receives stores and handles food and supplies as per department standards while following all health department requirements.
• Prepares and reviews daily work schedules to ensure proper scheduling of employees for efficient operations.
• Responsible for presenting quality food in an attractive manner at all meal services.
• Ensures all food items are served as per menu specifications and department expectations.
• Prepares and maintains accurate written daily and monthly records and reports for financials, production, and inventories.
• Meets all serving schedules as determined by the campus administrators.
• Exhibits appropriate problem-solving skills.
• Implements food safety/sanitation programs as mandated by regulatory agencies and department.
• Applies rules of safety in all work performed to reduce accidents.
• Performs computer procedures accurately.
• Understands and executes all department/district policies and procedures.

SCHOOL/COMMUNITY RELATIONS

• Participates in appropriate campus activities to educate and/or encourage student and parent involvement.
• Demonstrates financial responsibility. Daily cash deposits must be accurate.

PROFESSIONAL GROWTH AND DEVELOPMENT

• Attends meetings and staff development as directed.

SUPERVISORY RESPONSIBILITIES

• Supervises employees in food preparation, service, and storage operations with the kitchen. Demonstrates effective management of operation by being actively involved in the food production and cleaning duties.
• Ability to operate all equipment and train employees on safety, use and care of equipment and in all areas of kitchen operation.
• Effective verbal interaction with parents, teachers, students, district administration, and personnel from other district departments. Handles FNS personnel conflicts, including counseling and coaching.
• Ability to work with employees from various cultural backgrounds and skill levels.
• Responsible for direction of all kitchen clean-up, trash and recycle removal.
• Responsible for job performance evaluations of all assigned staff.

MISCELLANEOUS

• Performs other duties as assigned.

WORKING CONDITIONS:

Physical Demands: Frequent standing, walking, bending, stooping, lifting, reaching, pushing and pulling with frequent exposure to water and chemicals. Prolonged use of computer and repetitive hand motions. Must be able to lift twenty (20) pounds unassisted and forty (40) assisted.

Mental Demands: The demands associated with time pressures and constraints with frequent interruptions while maintaining emotional control under stress. Must be mentally alert, able to learn and apply new methods in all areas.

Environmental Factors: Variable extremes in temperature; loud noises; standing on hard floor surfaces while working; numerous simultaneous activities; dealing with various groups of employees and working with machinery having moving parts. Exposure to solvents such as degreasing agents and possible exposure to fumes, smoke, or gases.

Equipment includes, but not limited to: institutional mixer, slicer, food processor, disposal, convention oven, steam table, steamer, braising pan, range, flame broiler grill, steam-jacketed kettle, sharp knives, walk-in coolers and freezers, hot and cold holding equipment, and cash registers/automated POS system computer