Position Title: School Food Service Manager
Department: School Food Service
Reports To: School Food Service Field Supervisor
FLSA Status: Non-Exempt

SUMMARY:

Supervises the functions of food production, service, purchasing, and quality control for assigned school. Directs food service activities in accordance with district policies and Federal and State guidelines. Understands basic knowledge of USDA child nutrition requirements.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Plans, schedules, assigns and supervises the work of School Food Service Operators to ensure proper and timely completion of cafeteria activities.
• Supervises the proper use of directed sanitation procedures; plans and supervises kitchen cleaning schedules.
• Instructs and trains new employees and or substitute employees.
• Monitors the performance of Food Service Operators.
• Demonstrates the ability to use Child Nutrition computerized meal accounting system and completes all financial reports with accuracy and in a timely manner.
• Maintains required records such as daily meal plans, daily temperature logs, daily and monthly participant counts, invoices, incident reports etc.
• Maintains accurate food production records and turns these reports in at the designated time.
• Plans and directs the preparation and serving of food in accordance to USDA meal standards.
• Maintains established district policies, procedures, federal and state laws to ensure proper compliance.
• Provides hands on training to all employees in cashier and cash handling, food preparation & handling, serving portions, use and care of equipment.
• Inspects cafeteria, food service equipment and utensils for cleanliness and sanitation.
• Plans and estimates quantities of food supplies needed; places orders for food and supply items as required/ checks food shipments and verifies invoices.
• Maintains food and supply cost within the school district’s established guidelines.
• Adheres to the established budget for all expenditures.
• Operates a wide variety of cafeteria equipment such as food slicers, mixers, food choppers, dishwashers, deep fryer, steamer, coffee makers, and cash register as well as monitors care and maintenance of the equipment used in the food preparation area. Additionally, operates general office equipment such as a 10 key calculator, computer, copier and fax.
• Establishes and maintains good relations between cafeteria staff and students, district employees and the general public.
• Maintains daily and monthly inventory of all food and supplies; takes inventory as required and keeps updated inventory records. As well as maintains HACCP (Hazardous Analysis, Critical Control Points) documents as prescribed by USDA.
• Responsible for bank deposits and petty cash if assigned and the handling and safe guarding of monies received.
• Performs other duties as may be assigned by the School Food Service Director.

JOB SPECIFICATIONS

EDUCATION and/or EXPERIENCE:

High School Diploma or GED preferred with three to five years’ experience in food service management or equivalent combination of training and experience which provides the required knowledge, skills and abilities to perform job. Working knowledge of quantity food preparation, sanitation principals, menu planning, inventory control, record keeping, and productions schedules.

Such alternatives to the above qualifications as the Board may find appropriate and acceptable.

CERTIFICATES, LICENSES, REGISTRATIONS:

Must maintain CEU’s as prescribed by USDA Professional Standards. Also, must retain 16 hour ServSafe or HACCP Manager Certification as required by DHEC. Must possess a valid driver’s license.

SUPERVISORY RESPONSIBILITIES:

Supervises the activities of School Food Service Operators. Responsibilities include training employees; planning, assigning, and directing work; appraising performance; addressing complaints, and resolving problems.

Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws.

LANGUAGE SKILLS:

Ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers and or employees of organization.

MATHEMATICAL SKILLS:

Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to perform these operations using units of American money and weight measurement, volume and distance. Ability to use a 10 key calculator. Ability to calculate figures and amounts such as what is needed for recipe conversion.

REASONING ABILITY:

Ability to interpret and carry out instructions furnished in written, oral, diagram or schedule form. Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.

Ability to effectively train and supervise the work of subordinate employees. Ability to maintain and interpret records and reports. Ability to provide training through explanation, demonstration and supervised practice. Ability to plan, organize, direct and control food service activities. Ability to interact in an effective manner with co-workers, director, parents, students, teachers, and the general public. Ability to complete the duties of the position without the need of direct supervision. Ability to interpret and apply all pertinent food service regulations and standards. Ability to operate and utilize all food service equipment, tools and materials in a safe and effective manner.

OTHER SKILLS and ABILITIES:

Ability to perform duties with awareness of all district requirements and Board of Education policies.

Ability to operate a personal computer and related software. Ability to work alone. Ability to develop effective working relationships with students, and the school community. Ability to communicate clearly and concisely, both orally and in writing.

Thorough knowledge of all Child Nutrition standards and regulations pertaining to food service/preparation and sanitation of food service areas. Knowledge of the daily and monthly planning required for completion of job duties. Knowledge of established standards of productivity and quality of work to be maintained by all food service operators. Knowledge of the reports and records which must be prepared, processed and maintained to meet requirements. Knowledge of principles of organization, planning and personnel supervision. Knowledge of the safety precautions relative to working with food service equipment and materials.

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The employee will occasionally lift and/or move up to 50 pounds such as milk crates, and food boxes. The employee will sometimes push/pull items such as furniture or food boxes and or other materials.

While performing the duties of this job, the employee is regularly required to sit, stand, walk, talk, listen and/or reach with hands and arms. Ability to hear instructions given by the supervisor. Specific vision abilities required by this job include close vision, distance vision. Job requires the operation of standard cafeteria/food service equipment and supplies. Occasionally the employee will work under a degree of stress as related to duties that require constant attention to details and meeting tight deadlines. Some travel may be required. Continuously required to interact with the public and other staff, work irregular or extended work hours. The employee has a greater than average risk of getting a minor injury such as cut or burn while performing the duties of the job.

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.

Conducts duties in the cafeteria/kitchen environment with routine exposure to discomforting conditions such as heat, and or cold. The employee occasionally will work in temperatures above 100 degrees as well as very cold temperatures that is commonly found in institutional walk in coolers and freezers and occasionally will walk on slippery surfaces. The noise level in this environment is frequently loud where you have to raise your voice to be heard.

TERMS OF EMPLOYMENT:

8 Hours/185 Days

SFS Manager Pay Scale

The terms of employment detailed in this job description are based on full time employment during the school year. Conditions of employment adjusted for part time employees or individuals who are hired for less than an entire school year.

EVALUATION:

Performance of this job evaluated annually according to Board Policy.

DISCLAIMER STATEMENT:

The information contained in this job-description is for compliance with the American with Disabilities Act (A.D.A.) and is not an exhaustive list of the duties performed for this position. Additional duties are performed by the individuals currently holding this position and additional duties may be assigned.