Mgr 4, SNS
About The Position
The Cafeteria Manager 4, Student Nutrition Services (SNS), will supervise and manage the preparation and serving of meals for a school site cafeteria of 1200-1599 meal equivalents (MEQs). This role involves managing assigned clerical staff and subordinate professional personnel, taking responsibility for the overall direction, coordination, and evaluation of assigned teams. The manager must carry out supervisory responsibilities in accordance with the district’s policies and applicable state and federal laws, including interviewing, hiring, training, planning, assigning, directing work, appraising performance, rewarding and disciplining employees, and resolving problems. All district employees are expected to demonstrate regular and predictable attention to the work, support the district’s vision, mission, goals, and Strategic Plan, engage in civility, respect, and professionalism, and maintain the professional knowledge and skills necessary to perform their duties.
Requirements
- Five (5) years of increasingly responsible experience in food service, with three (3) years of related management or supervisory experience required.
- Selected applicants must pass and maintain Serv-Safe certification.
- Reads and interprets general business and professional journals, technical procedures, or regulations.
- Writes reports, correspondence, and manuals.
- Effectively presents and responds to questions from managers and the public.
- Must possess basic comprehensive skills of the working English language.
- Calculates figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume.
- Applies concepts of basic algebra and geometry.
- Solves practical problems and deals with a variety of concrete variables in situations where only limited standardization exists.
- Interprets a variety of instructions furnished in written, oral, diagram, or schedule form.
- Knowledge of relevant and current computer software programs.
- Standing, walking, sitting, handling, smelling, tasting, keyboarding, talking, and hearing.
- Up to 35 pounds.
- Both dominant and non-dominant hand; overhead.
- Noise Intensity: 4, loud; extreme cold and heat, and proximity to moving mechanical parts.
- All cafeteria managers must pass the HCPS Cafeteria Manager Intern Program.
- All cafeteria managers are considered essential personnel and are subject to being held over or called back to a district location at all times.
Nice To Haves
- Verified experience as described above may substitute on a basis of two (2) years of experience for each year of the educational requirement.
- A postgraduate (masters or higher) degree in food service or related field may substitute for one (1) year of the experience requirement.
Responsibilities
- Follows all United States Department of Agriculture (USDA), Florida Agriculture Department, Hillsborough County Health Department, and district rules, regulations, and procedures to prepare and serve nutritious, appealing meals and snacks to the students and staff of the assigned school.
- Ensures food quality and food safety of all meals produced in the kitchen.
- Ensures all record keeping is complete, accurate, and up to date on a daily basis.
- Trains, supervises, and delegates work assignments to, and evaluates job performance of, all staff in the kitchen.
- Promotes good public relations with all groups, including but not limited to students, teachers, administrators, and parents.
- Arranges, schedules, and assigns responsibilities to SNS personnel.
- Reviews work of SNS personnel and provides guidance, clarification, and motivation.
- Maintains accurate records as required by Student Nutrition Services, Florida Department of Agriculture, Hillsborough County Department of Health, and the USDA.
- Plans and supervises food preparation based on sound principles of nutrition, Hazard Analysis and Critical Control Points (HACCP), and culinary techniques to ensure food quality.
- Ensures full compliance with all federal, state, local, and district regulations.
- Ensures all food, supplies, and equipment are ordered and received on a timely basis.
- Communicates with principals, staff at base school, and satellite sites to ensure a quality program at all sites.
- Performs any other duties as assigned.
- Works within approved budget.
- Conserves organizational resources.
- Develops and implements cost saving measures.
- Contributes to profits and revenue.
- Prioritizes and plans work activities.
- Uses time efficiently.
- Plans for additional resources.
- Integrates changes smoothly.
- Sets goals and objectives.
- Works in an organized manner.
- Provides direction and gains compliance.
- Includes subordinates in planning.
- Takes responsibility for subordinates' activities.
- Makes self available to subordinates.
- Provides regular performance feedback.
- Develops subordinates' skills and encourages growth.
- Develops project plans, coordinates projects.
- Communicates changes and progress.
- Completes projects on time and on budget.
- Manages project team activities.
- Fosters quality focus in others.
- Sets clear quality requirements.
- Measures key outcomes.
- Solicits and applies customer feedback.
- Improves processes, products, and services.
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What This Job Offers
Job Type
Full-time
Career Level
Manager
