Foodservice Manager

Summary:

Assumes total responsibility for managing all foodservice department functions in an operation serving packaged meals from the organization’s Food Center. Ensure customers receive breakfasts and lunches that have been cooked and served in an atmosphere of efficiency, cleanliness, cooperation, and friendliness while adhering to food safety, sanitation, and USDA meal accountability requirements. Practices standards of personal appearance and grooming as determined by foodservice policy. Performs assigned tasks from the following categories of duties as well as other related duties assigned by Foodservice Operations Manager.

FOODSERVICE MANAGEMENT DUTIES

· Orders prepackaged meals and supplies from the Food Center.

· Counts all deliveries to verify accuracy and reports discrepancies.

· Stores meals, milk, juice, and supplies in a sanitary, temperature appropriate, and secure manner always rotating products on a first-in, first-out inventory basis.

· Supervises and assists, as required, or assumes the role of a food service assistant, in performing the following tasks:

· Cooks prepackaged meals in batches following standardized instructions.

· Takes food temperatures and records readings on the appropriate forms.

· Organizes the meal service area in an attractive, efficient, and orderly arrangement per approved standards.

· Replenishes meals, utensil kits, milk, and juice during meal service.

· Counts number of meals remaining after each meal serving period.

· Cleans and sanitizes work areas and foodservice equipment.

· Cleans and sanitizes dining room table tops and chair or bench seats before meal service begins, between meal service periods, and after meal service ends.

· Completes record of meals ordered, cooked, used, and leftover. Uses data to determine future orders.

· Follows foodservice department standards for safe handling of leftover cooked and uncooked meals.

· Ensures equipment is maintained in a safe working condition. Checks temperatures regularly and reports malfunctions to staff in the Foodservice Central Office.

· Reports pest problems promptly to appropriate Foodservice Central Office staff.

· Conducts food, supply, and equipment inventories.

· Practices approved standards of customer service—speaking and smiling to customers and answering or referring their questions.

· Establishes cooperative working relationships with the staff, visitors, foodservice supervisor, and other foodservice department staff members.

· Attends mandatory meetings and training sessions.

· Must be present at work.

MEAL COUNT/CASH ACCOUNTABILITY DUTIES:

· Accounts for students and adults who receive breakfast, lunch, or other items at the point of sale using the approved method of counting or tabulation.

· Ensures students take menu components that constitute a reimbursable meal.

· Conducts edit checks to verify accuracy of meal count information.

· Receives payments for customer meals, and a la carte purchases.

· Counts and prepares money for bank deposits.

· Follows written procedures for completion and submission of daily, weekly, and monthly meal count and cash reports.

Supervisory Responsibilities:

May supervise one or two regular, permanent foodservice assistants or substitute employees.

EDUCATION and/or EXPERIENCE

· High school diploma or general education (GED)

· One to three years related experience and/or training; or equivalent combination of education and experience.

· Previous foodservice, clerical, and supervisory experience desired.