3-Food And Nutrition Services Managers

Rapides Parish School District•Alexandria, LA

4d•Onsite

About The Position

The Food and Nutrition Services Manager is responsible for planning, directing, and supervising the preparation and serving of school meals. This role involves compiling and maintaining required records, supervising cleaning, and ensuring compliance with state and local policies and regulations. The position operates on a nine and one-quarter month term with salary based on the Food Service Salary Schedule - Manager.

Requirements

Meets the State’s Manager Registration requirements
Holds Louisiana registration as a School Food Service Manager
High School diploma or GED certificate
Minimum of one year of successful school food service experience
Ability to plan, organize and supervise assigned personnel
Ability to work tactfully and harmoniously with school, staff, agencies, parents, and the public
Physical stamina and emotional stability to work effectively
Excellent physical and mental health
Neat, well groomed appearance

Responsibilities

Orders food, supplies, and equipment, and keeps accurate inventory of USDA-donated and purchased foods.
Figures quantities to be prepared, supplies, and recipes to be used, and makes daily production sheets for each employee or section.
Supervises and coordinates activities of employees who prepare, cook, and serve food, clean premises, and wash dishware and equipment.
Supervises checking and storage of food and supplies.
Keeps daily records of meals served, amount and cost of food and leftovers, USDA commodity records, and accurate records of employee hours worked, preparing payroll and time sheets.
Participates in preparing and serving meals.
Maintains equipment and facilities.
Complies with regulations for sanitation and safety of the entire operation.
Reviews and verifies daily cash receipts and makes bank deposits.
Evaluates workers periodically and reviews evaluations privately with each employee.
Plans regular staff meetings as needed to keep personnel well informed.
Instructs and trains employees in their duties and assigns and coordinates work to promote operational efficiency.
Cooperates with the principal, director, supervisors, and faculty in planning, developing, and utilizing the school food service program as an educational laboratory.
Attends managers’ meetings and workshops.