Food Service Manager II

Bellflower Unified School District•Bellflower, CA

5d•Onsite

About The Position

Join Bellflower Unified School District in a stable, rewarding 10-month position where your food service experience can make a real difference. This role involves coordinating and leading meal production and food service operations at an assigned high school kitchen, ensuring compliance with food safety and sanitation standards. You will monitor inventory, order food and supplies, and provide lead direction to assigned staff. This position is seven (7) hours per day during the school year. The Food Service Manager II classification is responsible for coordinating complex, high-volume food service operations at a secondary school site, including expanded menu offerings, increased meal production demands, inventory control, operational recordkeeping, and lead direction of assigned staff.

Requirements

Four (4) years of increasingly responsible experience in quantity food preparation, including experience providing training or lead direction to staff.
Graduation from high school or the possession of a high school equivalency diploma.
Food Safety Manager's Certificate (ServSafe or equivalent) must be obtained within 60 days.

Nice To Haves

Knowledge of methods for preparing and serving food in large quantities
Knowledge of sanitation, safety, and food handling practices related to school nutrition operations
Knowledge of operation and care of commercial kitchen equipment, utensils, and appliances
Knowledge of standard office equipment and point-of-sale, inventory, and nutrition management systems
Knowledge of methods of estimating and ordering food and supplies for quantity meal production
Knowledge of recordkeeping and report preparation techniques
Knowledge of principles and practices of lead direction and staff training
Knowledge of interpersonal skills using tact, patience, and courtesy
Knowledge of school nutrition regulations, including USDA meal patterns, California Universal Meals requirements, and National School Meal Program standards
Ability to prepare and serve food in accordance with health, sanitation, and safety requirements.
Ability to coordinate high-volume meal production and multiple meal service periods.
Ability to estimate food quantities and requisition proper amounts for economical food service.
Ability to provide lead direction, training, and work assignments to assigned staff.
Ability to apply and explain District policies and program procedures related to nutrition programs.
Ability to establish and maintain cooperative and effective working relationships with others.
Ability to work independently and meet schedules and timelines with minimal supervision.
Ability to understand and follow oral and written instructions.
Ability to maintain accurate records and prepare reports.
Ability to model communication and interaction that reflects respect for diversity, equity, inclusion, and the unique backgrounds, identities, abilities, languages, and cultures of all individuals.

Responsibilities

Coordinates and oversees food production and service operations at an assigned high school kitchen, including meal preparation and service, receiving and storage, inventory control, point-of-sale operations, dishwashing, and cleaning and sanitation activities.
Participates in meal preparation and service activities in accordance with standardized recipes, production records, portion requirements, and established menus.
Monitors food quality, appearance, temperature, and serving standards to ensure compliance with nutritional and food safety requirements.
Provides lead direction and training to assigned food service staff; assigns, coordinates, and reviews workflow and staff assignments; prepares work schedules; and provides input regarding staff performance and corrective action.
Operates a variety of cafeteria and kitchen equipment, including ovens, warmers, slicers, dishwashing equipment, carts, point-of-sale systems, and standard office equipment.
Ensures proper cleaning, sanitation, maintenance, and safe food handling practices in compliance with HACCP procedures, health regulations, and District safety standards.
Monitors inventory levels; estimates food and supply needs; orders, receives, inspects, and stores food and supplies in accordance with established food safety and inventory control procedures.
Maintains records and prepares reports for payroll, attendance, meal counts, menus, inventory, bank deposits, equipment logs, and daily food service operations.
Performs cashiering duties including operating a computerized cash management system, verifying cash receipts, and preparing bank deposits.
Reviews and monitors student meal eligibility and meal account activity in accordance with CEP, Universal Meals requirements, Nutrition Services Department policies and procedures, and confidentiality requirements.
Attends meetings and trainings related to food service operations, nutrition compliance, safety, and assigned activities.
Performs related duties as assigned.