Food Service Manager - Substitute

Hours:

Monday-Friday, 7 hours/day (35 hours/week, 6:30am-2:00pm 7 working hours daily includes ½ hour unpaid lunch) School Year.

Essential Functions and Duties of the Position:

The Substitute School Kitchen Manager supervises the preparation and service of food to the students and staff along with the daily cooking of and preparing for delivery of lunch for Saint Mary's School.

General Duties and Responsibilities:

• Manages schedule of cafeteria helpers.
• Directs food preparation, cooking, service and cleaning of the school kitchen.
• Trains kitchen helpers in cashiering, cash handling, banking, and end of day POS procedures.
• Ability to anticipate production issues, problem solve, and report issues in a timely manner to the appropriate person.
• Communicates with custodial services and contract cleaning services about kitchen and cafeteria cleanliness.
• Communicates with their staff time and location of all Food Service events, meetings, and conferences.
• Assists in resolving all staff issues to include disputes, hours, questions and concerns.
• Strong interpersonal and written correspondence skills to communicate with parents, students and staff about cafeteria policy and purchasing.
• Places orders as directed, based on the menu, inventory, and par levels.
• Completes and maintains daily production sheets and completes monthly inventory in a timely manner.
• Maintains food safety best practices and First-In-First-Out (FIFO).
• Supervises that reimbursable breakfast and lunch meals are accurately claimed.
• Oversees proper storage of and inventory of government commodities stored at Pierce School.
• Other duties as assigned by the Assistant Director and Director of Food Services.

Qualifications:

• 2 years of food management experience, preferably in a K-12 public school setting.
• ServSafe certification
• CPR certification
• Choke/Save certification
• Must maintain current fire extinguisher training

Skills, Abilities & Knowledge:

• Scheduling abilities with a focus on shifting priorities.
• Understanding of Hazard Analysis Critical Control Points (HACCP).
• Proper handling of food; temperature controls; personal hygiene and proper cleaning and maintenance of equipment.
• Attention to detail, accuracy and completeness; demonstrate a proficient ability in the operation of computers, email, phone and voice mail.
• Familiar with the USDA nutrition program regulations, USDA, DESE and general food service program(s).
• Ability to pro-actively recognize issues and resolve problems in a timely manner.
• Ability to communicate with vendors and health department.
• Ability to lift 40 lbs, stand continuously and engage in moderate physical work.
• Practices successful time management.
• Delegates tasks appropriately

Reports/Evaluation: Director of Food Services

Work Year: 42 weeks

Salary: In accordance with AFSCME Food Service Contract including hourly differential.