Food Service Manager - Normandy School District

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. Meet health codes.

Qualifications:

Education / Certification:

• High School diploma or equivalent
• Food Management certification
• E-Verify eligible

Special Knowledge / Skills:

• Knowledge of methods, materials, equipment, and appliances used in food preparation.
• Ability to manage personnel.
• Effective planning and organizational skills.
• Ability to pass Basic Skills Test

Experience:

• Completion of a sanitation course before or during the first year as manager.
• Three years experience in institutional food service operations.

Major Responsibilities and Duties:

Cafeteria Management

• Produces and maintains work schedules and production records.
• Directs daily activities in kitchen and cafeteria.
• Maintains all serving schedules and serves food items according to menu specifications defined by departmental policies and procedures.
• Works cooperatively with campus principal to accommodate temporary schedule changes, special serving requirements.

Policy, Reports, and Law

• Ensures food is produced safely and is of high quality according to policies, procedures, and department requirements.
• Maintains accurate reports of daily and monthly financial, production, and activity records.
• Maintains and submits accurate information for payroll reporting (time cards, tardiness, and absenteeism).

Safety

• Ensures that food items are stored in safe and hazard-free environment.
• Establishes and enforces standards of cleanliness, health, and safety following health and safety codes and regulations.
• Maintains safe work environment.

Inventory and Equipment

• Ensures that appropriate quantities of food and supplies are available through daily orders and periodic inventories.
• Maintains logs on all equipment maintenance required within campus food service department.
• Performs preventive maintenance and reports needed equipment repairs.
• Recommends replacement of existing equipment to meet department needs.
• Conducts annual physical equipment and supplies inventory.

Other

• Helps screen, select, and train cafeteria workers and make sound recommendations about the assignment, discipline, and retention of cafeteria personnel.

Supervisory Responsibilities:

Supervises and evaluates food service workers assigned to campus cafeteria.

Equipment Used:
Large and small kitchen equipment to include electric slicer, mixer, pressure steamer, deep-fat fryer, sharp cutting tools, oven, dishwasher, and food and utility cart.

Working Conditions:

Mental Conditions/Physical Demands/Environmental Factors:
Maintain emotional control under stress. Frequent standing, walking, pushing, and pulling; moderate lifting and carrying; some stooping, bending, and kneeling; limited exposure to extreme hot and cold temperatures.

The information contained in this job description is for compliance with the Americans with Disabilities Act (ADA) and is not an exhaustive list of the duties performed for this position. Additional duties are performed by the individuals currently holding this position and additional duties may be assigned.