Food Service Manager

Primary Purpose

This position is responsible for supervising the food service program at all District campuses including campus cafeteria managers. The incumbent is responsible for the serving of the District menu, making adjustments, when necessary, the supervision of cafeteria employees, the management of equipment, inventories, record keeping and budget allocated to the cafeteria, and assuring that appropriate standards of nutrition, safety, and sanitation are met at all times. The incumbent supervises each individual employee and performs some of the basic cooking, serving, and collection activities. The incumbent promotes department programs on campus and to the campus community. The incumbent contributes to the fiscal responsibility and overall quality of the operation and provides and promotes good customer service and public relations. This role will be responsible for developing and implementing innovative sustainable kitchen operations including but not limited to waste reduction, recycling, compost, energy and water conservation.

Minimum Qualifications:

Education/Certification

• High school diploma or GED equivalent (recognized by the Texas Education Agency or a regional accrediting agency).
• Certified Food Manager Certification as approved by the Texas Department of State Health Services (Food Safety Manager Certification)
• Candidates must have a satisfactory outcome of a fingerprinting background check. Non-refundable fee (approximately $50.00) paid by the employee.

Required Experience:

• 1+ years of experience as a School Food Service Manager

Knowledge/Skills:

• Knowledge of menu planning, food purchasing, and preparation of foods in food service environment
• Ability to conduct on-site inspections of food service facilities districtwide
• Ability to manage budget and personnel
• Ability to implement policy and procedures
• Ability to interpret data
• Strong organization, communication, and interpersonal skills
• Knowledge of methods, materials, equipment, and appliances used in high volume food service operation
• Demonstration of high-quality job performance; possess leadership and management skills
• Effective planning and organizational skills
• Demonstrated reading, writing and computation skills required for cafeteria management
• Strong communication and interpersonal skills to interact effectively with staff and students
• Basic computer skills
• Demonstrated proficiency in routine funds management, bookkeeping and recordkeeping
• Keep informed of and comply with state, district, and federal policies, including daily attendance, punctuality, and confidentiality.
• Comply with local policies for daily attendance, punctuality, and confidentiality; regular attendance and punctuality are essential functions of the job.
• Compile, maintain and file all reports, records, and other required documents applicable to the position.
• Ability to demonstrate the following core values: integrity, high expectations, commitment, respect, dedication to teamwork and passion for a student-centered environment

Major Responsibilities and Duties

• Assume full responsibility for the management and supervision of the food service program within a single school or at multiple sites. Communicate frequently with immediate supervisor regarding operational concerns.
• Assist in managing other locations as staffing needs dictate.
• Assure adherence to established federal, state and local guidelines and regulations in preparing, serving, counting and claiming meals.
• Maintain all records for program accountability, including but not limited to end of day operating reports, cash receipts, deposits, prepayment balance sheets, meal planning and production records, collections, inventory, payroll and related personnel records, sanitation inspections, cost of repair and care of equipment and other aspects of cafeteria operation.
• Prepare weekly and monthly reports on these and other matters.
• Ensure that all money is collected properly at every meal service, secured and accounted for, and daily deposits are made according to policy.
• Plan (forecast) and prepare production records for District menus for all meal services based on actuals served last cycle. Order food, supplies, and equipment necessary for complete, safe, sanitary, and quality preparation of meals. Check incoming groceries for appropriate quantity and quality and monitor storage activity to ensure proper inventory practices. Prepares requests and justifications for new or replacement equipment and submit requests to immediate supervisor. Monitor and review food and operating costs against targets with immediate supervision.
• Assist with evaluation of new products, as needed, to determine possible acceptance in school.
• Adhere to campus productivity chart and labor allocations by maintaining work schedules for employees and making changes as necessary (absences, special events, etc.). Prioritize tasks to be completed in daily meal preparation. Assign duties to employees, monitor kitchen activities and take part in meal preparation, clean-up and other operational duties as needed to assure that quality meals are produced and served in a safe, timely manner. Monitor and review labor costs and meal equivalents per labor hour against targets with immediate supervisor.
• Keep timesheets accurate and current on all staff and approve weekly payroll by designated deadlines.
• Monitor work of food service employees to ensure consistent, high quality, prompt food service and efficient use of time in meal preparation. Inspect food quantity and quality, recipe compliance, kitchen cleanliness, and serving efficiency on a continual basis.
• Counsel and coach substitute and permanent employees on work performance, as needed. Resolve employee disputes. If necessary, refer difficult situations to the immediate supervisor for assistance.
• Monitor employee performance on a daily basis, documenting improvements needed and outstanding contributions. Provides immediate suggestions for improvement and praises outstanding work. Conduct mid-year and annual evaluations of employee performance.
• Provide staff development and training to prepare employees for career advancement and recommend employees for promotion. Provide direction and maintain documentation on employees for promotion/demotion to appropriate pay grades.
• Conduct and keep record of in-depth orientation, ongoing staff training, and regular staff meetings to provide information and training on all aspects of food service operation. Emphasize existing or new policies and procedures for employees and ensures that employees adhere to the policies. Cross train employees as needed to meet operational needs and increase employee''s competence level.
• Follow all safety procedures and promote safety awareness. Complete and submit all paperwork for on the job accidents in a timely manner.
• Maintain sanitation standards as directed by the local governing agency and within AISD HACCP policy. Follow up on sanitation violations as noted on Health Department Inspections.
• Responsible for developing and implementing innovative sustainable kitchen operations including but not limited to waste reduction, recycling, compost, energy and water conservation.
• Promote food service programs on campus and in the campus community and is a positive champion of department initiatives. Works to ensure campus is serving as much of the campus population possible at all meal services and clearly supports and encourages current marketing practices with community and staff on campus.
• Expand healthy food access and provides education to students about nutrition, cultural foodways and the food system.
• Promote teamwork and interaction with fellow staff members.
• Complete annual continuing education requirements.
• Follow district safety protocols and emergency procedures.
• Promote and practice intentional sustainability measures in the daily job responsibilities including but not limited to energy and water conservation, waste reduction, recycling, and composting in an effort to be a responsible steward of our environment and conserve District costs.
• Provide an exceptional customer experience for all AISD stakeholders with intentional and professional practices that promote a culture of respect and focus on achieving equitable outcomes.

Sanitation, Food Safety, and Employee Safety

• Establishes procedures to ensure that food is prepared and served in a sanitary and safe environment.
• Develops and integrates employee safety regulations into all phases of the school foodservice operation.
• Establishes procedures and policies for risk management.
• Develops procedures to ensure the food production system provides safe nutritious food of high quality.
• Ensures operational procedures for efficient and effective food production and distribution.

Professionalism

The Educators'' Code of Ethics is set forth in the Texas Administrative Code to provide rules for standard practices and ethical conduct toward students, professional colleagues, school officials, parents, and members of the community

• Rule §247.1 Purpose and Scope; Definitions
• Rule §247.2 Code of Ethics and Standard Practices for Texas Educators

Organization Management

• Employs management techniques to maintain an effective and efficient CNP.
• Implements policies and procedures to ensure the effective operations of CNPs.
• Implements personnel policies and procedures for the CNP according to local, state, and federal regulations and laws.
• Develops job performance standards that provide for performance improvement.
• Develops methods for hiring, training, and evaluating personnel that recognize education, experience, performance, and certification.
• Establishes procedures to implement employee contract agreements, progressive discipline, and formal grievances. Establishes standards for the professional development of the district's CNP personnel.
• Develops and implements policies and procedures to ensure environmental responsibility.
• Establishes a waste management system for the CNP that is effective, economical, and environmentally safe.

Communication and Community Relations

The Food Service Manager promotes a positive tone for school and community relations through activities such as the following

• Supports the Director and Assistant Director with communicating program goals, initiatives, and updates to district leadership, school staff, students, families, and the community.
• Conduct weekly campus visitations to serve as a critical liaison between cafeteria managers and campus principals, ensuring effective communication and operational alignment.
• Promotes the school nutrition program through effective communication strategies that increase awareness of healthy eating and available meal services.
• Collaborates with district departments, campus administrators, and staff to support nutrition education and program initiatives.
• Develops and maintains positive relationships with parents, community partners, local organizations, and public agencies to support the goals of the nutrition program.
• Provides clear and timely communication regarding menus, special dietary accommodations, nutrition standards, and program changes.
• Coordinates marketing and outreach efforts to encourage student participation in school meal programs.
• Represents the district's nutrition program at community meetings, events, and professional organizations.
• Responds to inquiries, concerns, and feedback from parents, staff, and community members regarding school nutrition services.
• Ensures communication materials and outreach efforts are inclusive and accessible to diverse populations within the district.
• Supports transparency by sharing program achievements, updates, and compliance with local federal and state child nutrition regulations.
• Perform other related duties as assigned.
• Maintain a flexible schedule before, during and after a traditional workday.

Professional Growth and Development

The assistant director participates in professional growth and development through activities such as the following:

• Maintains current knowledge of the United States Department of Agriculture (USDS), Texas Department of Agriculture (TDA), and Texas Education Agency (TEA) related to school nutrition programs.
• Maintain full compliance with all state and regional mandates, including successful completion of all Region 13 mandatory training and scheduled meetings.
• Participates in professional development activities, workshops, conferences, and training related to school nutrition management, food service operations, leadership, and regulatory compliance.
• Maintains required certifications and credentials relevant to school nutrition leadership, including those recommended by the School Nutrition Association.
• Stays informed on emerging trends, best practices, and innovations in school nutrition, food safety, menu planning, and student wellness.
• Promotes a culture of continuous improvement within the nutrition services department by supporting staff training and professional learning opportunities.
• Collaborates with professional organizations, community partners, and regulatory agencies to enhance program effectiveness and compliance.
• Evaluates departmental training needs and develops staff development plans to ensure employees meet required competencies and standards.
• Encourages and supports continuing education for nutrition services staff to improve operational efficiency, food quality, and customer service.

Supervisory Responsibilities

• Supervise and evaluate food service personnel at assigned campus

Equipment

• Coordinates equipment maintenance, repairs, and inventory management.
• Knowledge of a computer, printer, calculator, multi-line telephone, copier, fax machine, postage machine, answering machine, scanner, shredder, and other equipment related to the position

Working Conditions

Mental Demands/Physical Demands/Environmental Factors

• Mental demands consist of frequent interruptions; maintain emotional control under stress
• Regular use of commercial kitchen equipment.
• Standard commercial kitchen equipment and tools including slicers, mixers, pressure steamers, ovens, fryers, dishwashers, utility carts, and sharp utensils
• Prolonged standing; frequent bending, stooping, squatting, pushing, pulling, and twisting
• Continual walking; frequent reaching, grasping, squeezing, wrist movement, and ladder use
• Frequent moderate lifting and carrying (15-44 pounds)
• Indoor work in a commercial kitchen; exposure to temperature extremes, humidity, noise, steam, chemicals, slippery surfaces, and moving equipment
• Work with frequent interruptions; maintain focus, composure, and professionalism under pressure; lead by example in a fast-paced, student-centered setting
• Work irregular and extended work hours.

The foregoing statements describe the general purpose and responsibilities assigned to this job and are not an exhaustive list of all responsibilities and duties that may be assigned or skills that may be required.