FOOD SERVICE MANAGER Definition Under general direction of Director of Food Services, responsible for all food service activity at a self-contained site. Essential Duties 1. Plan, prioritize, assign, supervise and review work of assigned staff responsible for providing food service operations for a self-contained site. 2. Participate in the selection of food service staff; provide or coordinate staff training; work with employees to correct deficiencies; implement discipline procedures. 3. Prepare and maintain various records and reports as required by the Food Service Office including inventory, personnel, sales, meals served, monies collected, stock requisitions, daily reports, work schedules, menu production worksheets, etc. 4. Establish schedules and methods to maximize efficiency and quality within the food service operations; implement policies and procedures. 5. Supervise and participate in the preparation, serving, and storage of food in accordance with District and sanitation requirements, assuring compliance. 6. Supervise and assist in the preparation and serving of meals to students, staff, and guests. 7. Perform a wide variety of duties as needed to assure timely preparation and serving of meals. 8. Plan, order, and supervise the preparation of food items for special events and caterings. 9. Maintain the kitchen in a safe and sanitary condition. 10. Plan, organize and order food items and supplies; receive, inspect, and accept deliveries; review invoices and submit to Food Service Office. 11. Confer with District Food Service staff and site administrators regarding operations and cafeteria conditions, needs, and schedules. 12. Operate a wide variety of equipment and machines, including slicer, chopper, steamer, mixer, oven, dishwasher, etc. 13. Attend meetings relating to food service operations. 14. Use a computer for various functions within the food service operation. 15. Perform related duties and responsibilities as required or assigned. Qualifications Knowledge of: 1. Principles and techniques of supervision, training, and evaluation. 2. Principles and methods of quantity food preparation, serving, and storage. 3. Operations, services and activities of a school site food service program. 4. Methods of computing food quantities required by weekly or monthly menu. 5. Maintenance and operation of standard cafeteria appliances and equipment. 6. Sanitation and safety procedures of the district, and state and local laws. 7. Principles of nutrition and planning. 8. Standard weights and measures used in food preparation. 9. Principles of cost control and record keeping. 10. USDA and state reimbursement programs Ability to: 1. Supervise, organize, and review the work of assigned food service personnel. 2. Select, supervise, train, and evaluate staff. 3. Understand and explain district food service policies and procedures. 4. Keep accurate and detailed records and prepare written reports on a timely basis. 5. Understand and implement oral and written instructions. 6. Requisition and order proper quantities of food and supplies for economical operation. 7. Extend, reduce, or adjust recipes to prepare proper quantities. 8. Communicate clearly and precisely, both orally and in writing. 9. Prepare and serve high quality food utilizing standardized recipes within budget limitations. 10. Establish and maintain effective working relationships with those contacted in the course of work. Education, Experience, and Training 1. High School diploma or equivalent. 2. Course work in meal planning, nutrition, sanitation, business administration, cafeteria management, dietetics, or related area. 3. Three years experience in school food service operations, with at least one year of responsible experience as a supervisor or lead in a school food service operation. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is frequently required to walk and continuously required to stand. The employee will frequently bend or twist at the neck and trunk while performing the duties of this job. The employee is occasionally required to reach with hands and arms and stoop, kneel, crouch, or crawl. The employee is occasionally required to reach with hands and arms and repeat the same hand, arm, finger motion many times, as in operating a cash register or cutting food items etc. The employee continuously uses hand strength to grasp tools. The employee must occasionally lift and/or move up to 50 pounds such as milk crates, frozen foods, canned food, push fully loaded food carts, etc. Specific vision abilities required by this job include close vision, and depth perception and peripheral vision. WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee frequently works in hot and cold temperature extremes and will walk on slippery surfaces. The employee must be able to meet deadlines with severe time constraints and interact with public and other workers. The employee has direct responsibility for the safety, well-being and work output of others. The noise level in the work environment is frequently loud to where you have to raise your voice to be heard. The employee has a greater than average risk of getting a minor injury such as cut or burn while performing the duties of this job. The information contained in this job description is for compliance with the American with Disabilities Act (A.D.A.). 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 Revised 9/90; Amended 10/97