Food Service Manager

Lexington County School District One-posted 11 days ago
Full-time • Entry Level
Onsite • Pleasant Hill, SC
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Under general supervision, assists in the planning, organizing, and marketing of the school’s food service program. Assists in appropriate training of food service personnel. Assumes full responsibility for the development and maintenance of a sound and fiscally solid school food service program at his/her school in accordance with state and federal regulations.

  • Supports and upholds the mission, vision and strategic goals of Lexington County School District One towards increased outcomes for students.
  • Interacts, communicates and collaborates with all stakeholders effectively.
  • Establishes a safe, supportive, positive and productive working and learning environment.
  • Operates general office and technology equipment needed for daily activities.
  • Maintains confidentiality regarding all employee and student information.
  • Requests and maintains materials needed for daily responsibilities and essential functions; provides for safe storage and proper use of all tools, equipment and materials.
  • Provides and serves nutritious, good tasting meals in accordance with state, federal, and district guidelines.
  • Effectively addresses food service concerns at the school level including those brought by students, staff, and the general public.
  • Trains, instructs, schedules, assigns, supervises, and evaluates the food service staff, including substitutes, in the preparation, production, and serving of meals and a la carte product sales.
  • Trains staff to recognize the meal components necessary to qualify as reimbursable and to implement the “Offer vs. Serve” policy properly, ensuring that adequate variety and quantity of food is on hand throughout the serving period.
  • Supervises food service cashier and job related duties.
  • Makes daily bank deposits and/or designee.
  • Plans and supervises kitchen cleaning schedules; inspects kitchen and food service equipment and utensils for cleanliness and sanitation and ensures equipment is in proper working order.
  • Orders all food, supplies, and chemicals necessary for the successful operation of his/her assigned cafeteria and verifies the delivery of orders in accordance with standard district procedures.
  • Maintains required records and ensures immediate availability of such records for inspection such as daily breakfast and lunch meal plans and menus; daily and monthly breakfast usage reports, lunch, salad bar, and special sales production records; daily food and equipment temperature log; daily and monthly participant count and summaries; daily and monthly food and supply inventories; annual equipment and utensil inventories; invoices; food transfers; incident reports; employee/substitute sign in/out records; etc.
  • Ensures HACCP guidelines are followed and required logs/weekly tasks are completed and documented.
  • Follows current state and USDA federal rules and regulations regarding the National School Lunch reimbursable meal program, food safety, and sanitation to include the current Hazard Analysis and Critical Control Point standard operating procedures.
  • Attends district scheduled computer, program, and food safety trainings; instructs, supervises and applies learned principles daily.
  • Complies with all district policies and procedures for the food service program.
  • Operates and utilizes a wide variety of food service equipment, computer, and computer programs (Excel, Publisher, Word, Google email, etc.), cash register, calculator, copiers, printers, and current meal accounting system.
  • Participates in all professional meetings and training sessions as required.
  • Selects, requests, and maintains an inventory of technology tools, equipment, and supplies needed for daily activities; provides for safe storage and proper use of all materials, tools, and equipment.
  • Effectively uses personal technology devices and software applications for the management of pertinent information and communication.
  • Performs other job-related duties as assigned
  • Supervises the activities of food service cashier, operators and substitutes.
  • Maintains sound financial records and responsibilities within the assigned school.
  • Responsible for materials and supplies budget(s) as assigned.
  • High school graduate; previous experience with computers, computer software, printers, and calculators; experience in a supervisory or management capacity involving menu planning, estimation of food requirements, requisition of supplies, supervision of food preparation and service; or any equivalent combination of training and experience that provides the required knowledge, skills and abilities.
  • Must have current government issued identification
  • Ability to perform duties with awareness of all district requirements and Lexington County School District One Board policies.
  • Must be able to access reliable transportation.
  • Personal computer experience required.
  • Strong knowledge of word processing, e-mail, spreadsheets, electronic file management, the internet, and reporting and presentation software.
  • Ability to establish and maintain effective working relationships with students, staff and the school community.
  • Ability to speak clearly and concisely both in oral and written communication.
  • Ability to apply knowledge and current research and theory.
  • Ability to organize and implement a flexible work schedule in order to meet reporting deadlines.
  • Ability to self-monitor and manage multiple tasks while working individually and with members of a group.
  • Ability to submit all requested reports and documentation in a timely manner and in accordance with scheduled deadlines.
  • Some extended hours and multiple demands from several people are frequently required of the employee.
  • Computer literacy required.
  • Knowledge of the policies, procedures and activities of the school district that pertain to the specific duties and responsibilities of the position.
  • Knowledge of departmental policies, procedures, and operations.
  • Knowledge of the records and reports that must be prepared and maintained.
  • Knowledge of modern methods, materials, equipment and appliances used in large-scale food preparation.
  • Knowledge of the principles and practices of large-scale food management, including food values.
  • Ability to maintain high standards of accuracy in exercising duties in accordance with all applicable regulations, standards and requirements.
  • Ability to anticipate work to be completed and complete work without the need for direct supervision.
  • Ability to maintain confidentiality of employee and student records and information.
  • Ability to demonstrate high-level application of technology devices in the performance of daily activities.
  • Ability to demonstrate proper maintenance, safe operation and utilization of equipment, materials and supplies used in daily activities.
  • Ability to interact and communicate effectively with students, parents, teachers, administrators, colleagues and all other stakeholders involved in the activities of the job.
  • Ability to work independently, direct quantity cooking with economy and efficiency, and to plan, coordinate, and direct the work of other staff members.
  • Positive work ethic with ability to report to work on time and regularly.
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