Food Service Manager

About the Role

The Food Service Manager at Fort Dodge High School is responsible for overseeing the entire food service operation to ensure the delivery of nutritious, safe, and appealing meals to students and staff. This role involves managing menu planning, food production, and sanitation standards to comply with health regulations and school policies. The manager will control food costs and inventory to maintain budgetary goals while maximizing quality and efficiency. Leading and training the food service team to provide excellent customer service and maintain a positive work environment is a key aspect of this position. Ultimately, the Food Service Manager ensures that the food service program supports the health and well-being of the school community through effective management and operational excellence.

Job Responsibilities

Plan and develop menus that meet nutritional guidelines and accommodate special dietary needs.Supervise daily food production activities to ensure quality, portion control, and timely service.Maintain strict sanitation and safety standards in compliance with local and federal regulations.Manage food inventory, ordering, and cost control to optimize budget adherence and reduce waste.Train, schedule, and evaluate food service staff to promote teamwork and professional development.Collaborate with school administration and nutritionists to enhance the food service program.Prepare reports related to food costs, labor, and operational efficiency for school management.

Minimum Qualifications

High school diploma or equivalent.Proven experience in food service management or a related supervisory role.Knowledge of food safety regulations and sanitation practices.Ability to manage budgets and control food costs effectively.Strong organizational and leadership skills.

Preferred Qualifications

Certification in Food Protection Manager or ServSafe certification.Experience working in a school or institutional food service environment.Formal education in nutrition, dietetics, or hospitality management.Familiarity with menu planning software and inventory management systems.Excellent communication skills for interacting with students, staff, and vendors.

Skills

The required skills such as food service expertise, menu planning, sanitation, food cost management, and food production are essential for daily operations to ensure meals are nutritious, safe, and cost-effective. The Food Service Manager uses menu planning skills to design balanced meals that meet dietary guidelines and student preferences. Sanitation knowledge is applied rigorously to maintain a clean and safe kitchen environment, preventing foodborne illnesses. Managing food costs involves analyzing inventory and purchasing decisions to stay within budget while minimizing waste. Additionally, leadership and communication skills are used to train staff, coordinate with school administration, and foster a positive dining experience for the school community.