Food Service Manager
About The Position
The Food Service Manager is responsible for the supervision, training and management of all food service operations at an individual school or multiple sites, including, but not limited to, catering and summer food service. Provides hands on leadership, support and guidance to ensure that food quality standards, inventory levels, food safety and HACCP guidelines, and customer service expectations are met. Managers are expected to perform all working duties including food preparation, serving, cashiering and clean up as needed. Managers must maintain accurate records compliant with all local, state and federal guidelines. Managers are responsible for staff scheduling and will perform other duties as assigned.
Requirements
- High school diploma or equivalent is required
- ServSafe® and/or other approved food safety certification is required.
Responsibilities
- Follows federal, state and local regulations.
- Communicates changes to employees.
- Prevents discrimination by protecting the identity of students receiving free and reduced price meal benefits.
- Attends required meetings and participates in professional development.
- Keeps accurate financial reports and records.
- Follows procedures for cash handling and bank deposits.
- Submits all required reports and records on time.
- Performs annual performance evaluation of employees.
- Provides on the job training and creates work/cleaning schedules for employees.
- Promotes employee professional growth, efficiency, morale and teamwork.
- Responsible for scheduling, training and administering corrective action according to the MCCA negotiated contract.
- Practices and enforces personal hygiene.
- Practices and enforces department dress code.
- Practices and enforces sanitation (HACCP) and safety standards throughout the operation including receiving, storage, food preparation, holding, cooling, service and reheating.
- Strictly practices and enforces time and temperature standards.
- Responsible for the accurate completion of all HACCP logs.
- Immediately reports equipment failure and prepares corrective action plan.
- Maintains required ServSafe® certification.
- Ensures that planned menus are followed, with changes being approved according to procedures.
- Directs the preparation of food assuring high quality taste, appearance and display.
- Assigns duties and creates cleaning schedules.
- Monitors and adjusts production to assure preparation of correct quantities.
- Practices and enforces efficient production methods, including properly training employees on equipment operation and sanitation.
- Continuously monitors and works to improve productivity.
- Responsible for the accurate daily completion of production records.
- Responsible for planning and placing approved food and beverage orders.
- Verifies accuracy of deliveries and completes HACCP receiving logs.
- Maintains inventory levels according to procedures and accurately completes a monthly physical inventory.
- Responsible for operating serving lines with prompt, courteous and efficient service.
- Displays food on serving lines in an attractive manner.
- Serves and holds food at proper temperatures.
- Ensures correct portioning tools are used.
- Practices and ensures helpful and pleasant attitudes.
- Uses professional demeanor when dealing with conflict.
- Plans promotions and marketing events to promote nutrition education.
- Meets with students and staff for feedback, suggestions and preferences.
- Positively promotes the child nutrition program and communicates well with parents, students, staff and the community.
Benefits
- per Administrator and Staff Handbook
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
High school or GED
