Food Services Manager II

Food Service Manager

The Position

Health benefits : 100% employer contribution towards employee and family premiums

District : Award-winning schools

Community : World-famous attractions

Basic function : Under the direction of the Food Service Operations Supervisor, plan, organize and supervise the food service operation at an assigned junior high or high school site; assure compliance with established safety and sanitation rules and regulations; train, supervise, and evaluate performance of assigned staff.

Employment Standards

Minimum Qualifications

Education : Required : Graduation from high school or equivalent. Preferred : College-level coursework in food services management, nutrition, quantity cooking, or a related field. An associate's degree or certificate in quantity food service preparation / management is highly desirable.

Experience : Required : Three years increasingly responsible experience in a large cafeteria operation which includes food preparation and servicing, with at least one year in a lead or supervisory capacity. Preferred : Supervisory experience in a high-volume, institutional kitchen environment is preferred.

Licenses and other requirements : Required : Must have a valid, accredited, Food Safety Manager Certificate or equivalent (e.g. ServeSafe, Prometric, etc.) at time of appointment, and throughout employment in a position in this classification.

Knowledge, Skills, and Abilities

Knowledge of : Methods and procedures related to the operations of a junior high or high school cafeteria; principles and methods of quantity food service preparation, serving, and storage; standard kitchen equipment, utensils, and measurements; methods of computing food quantities required by weekly or monthly menus; sanitation and safety practices related to serving food; principles of nutrition; record-keeping techniques; principles and practices of training and providing work direction; interpersonal skills using tact, patience, and courtesy; operation of a computer.

Ability to : Plan, organize, and supervise food service operations at an assigned school site; estimate food quantities and requisition proper amounts for economical food service; prepare nutritious and appetizing food in quantity as necessary; operate standard cafeteria equipment and appliances; maintain records and prepare reports; add, subtract, multiply, and divide quickly and accurately; understand and follow oral and written directions; work independently with little direction; establish and maintain cooperative and effective working relationships with others; meet schedules and time lines; train, supervise, and evaluate personnel; communicate effectively both orally and in writing.

Physical demands : Employees in this classification stand, walk, lift, and carry up to 50 lbs. with assistance, carry, push, pull, stoop / bend, kneel, repeated bending, reach over head, repetitively use fingers and twist and / or apply pressure with wrists or hands, simultaneously use both hands or both legs, have rapid mental / muscular coordination, speak clearly, hear normal voice conversation, have depth perception, color vision and distinguish shades, see small details, use a telephone and a computer.

Work environment : Employees in this classification work inside, in changing temperatures sometimes over 90, with dangerous machinery

• , with fumes, materials^, chemicals and odors^, with sharp objects
• , machinery with moving parts^, with hands in water, exposed to colds, flu, tuberculosis, measles, mumps, etc., in direct contact with students, staff, and public, in the absence of direct supervision, with a high volume of work and with tight deadlines. Employees use protective equipment such as : disposable gloves, hair nets, and aprons.
• Knives, slicer, mixer, grater
• ^Oven and drain cleaner, latex, ant spray, cleaning materials

Examples of Duties

General essential duties : Organize and direct the food service operations at an assigned junior high or high school site and satellite kitchens; estimate and requisition food quantities, equipment and supplies needed; receive, inspect, verify, and accept delivery of food and supplies; assure proper distribution control and security of cash and meal tickets; maintain established food quality standards related to taste, appearance, and good nutrition; maintain federal and State standards; organize the serving line and maintain portion control; assure accuracy of daily cash receipts; count and wrap money; prepare bank deposits; process meal applications and issue tickets for the meal program following federal, State, and District regulations; assure proper cleanliness and maintenance of equipment and supplies used in the cafeteria; assure compliance with safety and sanitation regulations; utilize proper methods of storing foods; promote student and staff satisfaction by merchandising and serving meals in an attractive manner, incorporate suggestions of students and school staff; attend meetings related to food service operations and activities; operate a variety of equipment and machines used in a school cafeteria.

Report and record keeping : Prepare and maintain a variety of reports and records including inventory, requisitions, daily reports, menu planning, and production sheets; prepare daily report of meals served; maintain system for recording invoices and preparing personnel forms, payroll cards, time sheets, and accident forms; maintain inventory, cost control, and filing systems; operate a computer.

Supervision and training : Supervise the preparation, serving, and storage of food in accordance with established guidelines and procedures; train, supervise, discipline, and evaluate assigned staff; prepare work schedules and assign duties for subordinate personnel; participate in the selection of new employees as directed.

Communication : Communicate and implement procedures for effective cooperation between food service staff and administration, faculty, students, and parents for the breakfast and lunch programs, field trips, special activities, community affairs, and emergency disaster feeding; confer with manager regarding cafeteria needs, conditions, and menu changes; perform related duties as assigned.