Food Service Manager

Food Service Manager Job Description

Date Updated: December 2020 FLSA Status: Non-Exempt

Reports To: Director of Food Service Employee Group: Support Staff

Days Per Year: 180+ Hours Per Day: 8

Salary Range: H5

Job Summary: Oversee a kitchen unit which provides well balanced meals to school age children which complies with the National School Breakfast and Lunch Program.

Primary Duties and Responsibilities:

1. Supervise, organize, and train staff as required for daily operations in accordance with the National School Breakfast and Lunch Program.

2. Supervise and assist with meal preparations. This could include cooking from scratch, adjusting recipes, and working with others to prepare meals for breakfast and lunch service.

3. Oversee the ordering of groceries, cleaning supplies, and paper supplies according to the month and operational needs.

4. Maintain a safe, sanitary work environment and follow proper food storage procedures for all foods.

5. Supervise and evaluate employees of the Food Services Department.

6. Maintain accurate production records of food and supplies utilized in meal preparations and record daily usage according guidelines set by the Department of Education.

7. Create work orders for equipment/building repairs or request direct service from vendors. Must be available to take care of emergency equipment issues.

8. Maintain effective communication with students, faculty, administrators, and parents regarding the Food Service Department.

9. Attend required training sessions and meetings as required by HHFK Act of 2010, Professional Standards.

10. Oversee the ordering of produce and maintain an accurate inventory. Assist with unloading food delivery trucks weekly.

11. Oversee the school's breakfast and lunch program according to the National School Breakfast and Lunch Program.

12. Perform daily computer tasks related to point of sale operations. Ensure cashiers are ringing items up properly and understand the difference between a reimbursable meal and an ala carte item. Prepare daily deposits for Courier to transport.

13. Responsible financial operations, cost, and profit/loss. The manager will be held accountable for financial profits and losses and also participating/sales in their individual units.

14. Responsibility for petty cash handed out at the beginning of the school year and turn in receipts at the end of the school year.

15. Responsible for ensuring weekly staff timesheets are totaled correctly, and handed in a timely manner. Ensure you are monitoring labor costs and ensuring the allotted hours are worked.

16. Must understand proper inventory procedures and how to perform end of month inventory.

17. Managers are responsible for the image of their individual kitchen unit. Managers must ensure the units have proper décor associated with school food service.

18. Coordinate special events and catering functions throughout the school year. It will be the manager's responsibility to ensure the event is carried out in detail or as directed by the FSD.

19. Provide meals for satellite schools (LEC Elementary/Secondary and School to Work/Life Skills house).

20. Perform other duties as assigned by the Director of Food Services.

Qualifications:

• Two to three years' supervisory experience in a food service, restaurant or grocery industry supervisory or management capacity required
• High school diploma or equivalent necessary
• Must have basic knowledge of financial operations in food service such as labor costs and food costs
• Knowledgeable in the food service industry with an understanding of nutrition, sanitation, and food safety is a plus
• Must have basic understanding and ability to read a profit & loss statement
• Must have ServSafe Certification
• Knowledge of local and state health laws and regulations
• Submission of pre-employment medical examination (Section 148 of the PA School Code)
• Submission of the following clearances: o PA State Criminal History Record (Act 34 & Act 114) o PA Dept. of Public Welfare Child Abuse History Clearance (Act 151 & Act 114) o Federal (FBI) Background Check (Act 24)
• Such alternatives to the above qualifications as the Board may find appropriate and acceptable

Physical Demands:

• Ability to reach above and below the waist
• Ability to use fingers to pick, feel and grasp objects
• Stooping, kneeling, bending and twisting of the body
• Ability to lift and/or carry supplies and/or papers weighing no more than 50 lbs.
• Ability to stand or walk for extended periods of the workday

Sensory Abilities:

• Visual acuity
• Auditory acuity

Work Environment:

• School food service environment with school age children
• Subject to extreme inside and outside environmental conditions (freezer temperature as low as -10 degrees)

Temperament:

• Must possess excellent interpersonal skills
• Must be able to work in an environment with frequent interruptions
• Able to make judgments and work under high level of stress
• Must be able to work with school age children

Cognitive Ability:

• Ability to communicate effectively by phone and email
• Ability to exercise good judgment
• Time management skills to split work time between office and food service operations

Specific Skills:

• Basic math skills
• Ability to organize electronically
• Must possess leadership skills
• Must possess supervisory skills o Approximate employees - 25 directly
• Must possess computer skills including Microsoft Office and point of sale system
• Ability to operate various food service and office equipment
• Must understand the importance of the confidentiality pertaining to the lunch status of students receiving paid, free, and reduced meals
• Ability to use electronic order forms, electronic transfer slips, and other forms of electronic ordering

All job functions are to be executed through the lens of high quality, customer service. Customers are defined as both internal and external clients. Examples demonstrative of high quality customer service may include, but are not limited to, the following: o Prompt responsiveness to inquiries o Professional and courteous verbal and nonverbal communication o Proactive problem solving (Reasonable accommodations may be made to enable a qualified individual with a disability or disabilities to perform the primary duties and responsibilities of the job.)

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