Food Service Manager Plan, organize and direct assigned school food service program, cafeteria and related quantity food-production operations and activities including the preparation, cooking, serving and selling of food items; coordinate personnel, inventory, cashier and sanitation functions to meet school site food service needs and assure smooth and efficient activities; supervise and evaluate the performance of assigned personnel. Any combination equivalent to: graduation from high school and four years increasingly responsible experience in quantity food preparation including work with cooking, inventory, purchasing, cashiering, accounting functions and quality control preferred. The employee must have strong planning, management, supervisory, analytical, computer, organizational, and oral and written communication skills. Incumbents must possess knowledge of terminology, practices, procedures, materials, requirements, processes and equipment applicable to assigned field. Incumbent must possess a Certified Food Handler certificate or pass the national exam provided by FWCS within a designated period of time. Incumbent must have a valid Indiana driver's license. Communicate and interact with students, school staff and departments personnel in a courteous caring manner, using good customer service skills. Plan, organize and direct school food service program at assigned location assuring related activities comply with safety, HACCP sanitation regulations, established guidelines and policies and procedures. Manage the ordering, receiving and inventory of food and supplies practicing FIFO (First-In First-Out). Interview, train, supervise and evaluate the performance of assigned personnel assuring compliance with established standards. Determine appropriate quantity of food items to prepare to service specific population; assure compliance with industry standards; test new menu and recipe items with students and staff. Operate and maintain standard food service equipment, reporting maintenance and repair needs as necessary. Organize and direct cafeteria cashiering activities; prepare, set up, balance and account for cash drawers; take deposits to bank as necessary. Prepare, complete and maintain a variety of records and reports related to the foodservice operations. Participate in the marketing and merchandising of new products and ideas to enhance the nutrition service program. Maintain knowledge of current food service practices, procedures and regulations. Perform related duties as assigned by the Director to meet the particular needs of the building/unit. New employees must successfully complete their probationary period to be eligible to apply for posted positions. Employees must remain in their current position a minimum of sixty (60) calendar days to be eligible to apply for any non-lateral posted position. Current non-probationary employees may only apply for lateral positions at the end of each school year. 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. While performing the duties of this job, the employee is required to speak and hear. The employee is required to have dexterity of hands and fingers. The employee is required to stand for extended periods of time. Performing assigned duties will require bending, kneeling, twisting, and reaching overhead, above shoulders and horizontally. The employee will be required to push/pull, lift and carry objects weighing up to 50 pounds on a regular basis. Specific vision abilities required by this job include seeing to monitor food quality and quantity.
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