Food Services Manager

Portsmouth Public Schools•Portsmouth, VA

7d•Onsite

About The Position

Performs difficult semiskilled and responsible administrative work participating in and supervising food service activities in a school cafeteria; does related work as required. Work is performed under the general supervision of the Food Services Field Supervisor. Supervision is exercised over food services workers.

Requirements

General knowledge of the preparation, cooking and serving of food in large quantities.
Thorough knowledge of food quality and values, and of nutritional and economical substitutions within food groups.
Some knowledge of special dietary requirements.
Thorough knowledge of the principles and practices used in ordering, receiving and storing food in large quantities.
Thorough knowledge of kitchen sanitation and safety measures used in food handling and in the operation, cleaning and care of utensils, equipment and work area.
Thorough knowledge of U.S.D.A. rules and regulations.
Ability to plan and supervise the work of others.
Ability to prepare reports.
Ability to train subordinates in the preparation, cooking and serving of food.
Medium work requiring the exertion of 50 pounds of force occasionally, up to 20 pounds of force frequently, and up to 10 pounds of force constantly to move objects.
Work requires kneeling, crouching, reaching, standing, walking, lifting, and gripping.
Vocal communication is required for expressing or exchanging ideas by means of the spoken word.
Hearing is required to perceive information at normal spoken word levels.
Visual acuity is required for preparing and analyzing written or computer data, use of measuring devices, operation of machines, determining the accuracy and thoroughness of work, and observing general surroundings and activities.
The worker is subject to extreme heat, noise, and hazards.
Any combination of education and experience equivalent to graduation from high school supplemented by courses in home economics, food nutrition or related field and considerable experience in food service in an institutional setting.

Responsibilities

Planning, coordinating, assigning, overseeing and participating as required in the preparation, cooking and serving of food; preparing and maintaining necessary records.
Plans menus and insures that foodstuffs are served in quantities according to good dietary principles and number of persons to be served.
Orders food and supplies, receives and accounts for same, and maintains perpetual inventory as well as cost and food consumption records.
Inspects cafeteria equipment, storeroom, foods and employees to maintain proper sanitation and operation.
Instructs cafeteria workers in the operation of equipment and use of utensils, and in the preparation, cooking and serving of food.
Oversees and coordinates the cleaning and maintenance of culinary utensils, equipment and working area.
Maintains income and expenditure records.
Collects, records and accounts for monies received for patrons.
Maintains records required by local, state and federal auditors and health inspectors.
Performs related tasks as required.