Food Service Manager

Food Service Manager

Working under the direction of assigned manager(s). Supervise, train and manage campus food service operation. Uphold the policies of the National School Lunch Program, School Breakfast Program and the After School Care Program while upholding the standards of the Food and Nutrition Services Department.

Education/Certification: High school diploma or GED Certified with City Health Department Food Managers Certificate ServSafe Certified Certified on level four (4) with State School Food Service Association

Special Knowledge/Skills: Knowledge of methods, materials, equipment, and appliances used in food preparation Ability to manage personnel Effective planning and organizational skills Able to handle money efficiently Promote and maintain professionalism among staff Demonstrate good personal appearance and cleanliness in work habits Knowledgeable in HACCP sanitation and safety practices

Experience: Completion of sanitation and safety courses. Four years experience in institutional food service operations preferred

Major Responsibilities and Duties: Produce and maintain daily job schedules and production records. Direct daily activities in kitchen and cafeteria. Maintain all serving schedules and produce all food items according to menu specifications defined by department policies and procedures. Work cooperatively with campus principal to accommodate temporary schedule changes, special serving requirements and to resolve personnel problems. Supervise and train employees at campus level, promoting efficiency, morale, and teamwork. Evaluate personnel mid-year and at the end of the term. Utilize technology in the cafeteria. Ensure that food is produced safely and is of high quality according to policies, procedures, and department requirements. Ensure that meals served and claimed meet all federal and state regulations. Maintain accurate reports of daily and monthly financial, production, and participation records and submit in a timely manner. Maintain and submit information for payroll reporting (time cards, tardiness, and absenteeism). Work cooperatively with supervisors and administrative staff to achieve continuous cafeteria improvements. Collect food samples on a daily basis, label and refrigerate . Ensure that food items are stored in safe and hazard-free environment. Enforce standards of cleanliness, health, and safety following health and safety codes and regulations. Maintain safe work environment, through on the spot condition or reporting of unsafe condition. Log temperatures of specified refrigeration and heating equipment daily. Test temperatures of all food during production and service. Log on production record. Ensure that appropriate quantities of food and supplies are available through daily and weekly orders and inventories. Report and follow up on all equipment maintenance required within campus food service. Recommend replacement of existing equipment to meet department needs. Conduct annual physical equipment and supplies inventory. Maintain perpetual inventory of commodity and purchased foods and supplies through card or computer system. Help screen, select, and train cafeteria workers and make sound recommendations about the assignment, discipline, and retention of cafeteria personnel. Perform marketing promotions as assigned to affect student participation and customer attitudes. Support the department with regular attendance and punctuality. Attend manager training classes. Pass exam of basic program knowledge and meet other prescribed criteria to enter program. Pass exit exam to complete program. Perform other related duties as assigned by a supervisor.

Equipment Used: Large and small kitchen equipment to include electric slicer, mixer, pressure steamer, kettles, braising pans, sharp cutting tools, ovens, dishwashers, and food and utility carts, microwaves, combi ovens, conveyor ovens, computer.

Working Conditions: Mental Demands Maintain emotional control under stress Physical Demands Frequent standing, walking, pushing, pulling, stooping, bending, and kneeling. Moderate lifting and carrying, reaching above shoulder, and repetitive elbow, wrist, hand, and finger motions. Environmental Demands Exposure to above average heat and cold. Hazardous chemicals exposure.

The Beaumont Independent School District does not discriminate on the basis of age, color, disability, national origin, race, religion, or sex in the educational programs or activities that it operates and is an equal opportunity employer.