SUMMARY

Assumes total responsibility for managing all foodservice department functions in a school serving meals prepared on site. Insures customers receive high quality breakfasts and lunches which have been prepared and served in an atmosphere of efficiency, cleanliness, cooperation, and friendliness while adhering to food safety, sanitation, food preparation, and service standards of excellence. Follows and enforces foodservice department, school district, Marion County Division of Public Health, and USDA Child Nutrition Program policies, procedures, and methods. Maintains food, supply, and labor costs as established by foodservice department administration. Practices standards of personal appearance and grooming as determined by foodservice department policy. Performs assigned tasks from the following categories of duties as well as other related duties assigned by Foodservice Area Manager.

ESSENTIAL DUTIES AND RESPONSIBILITIES

FOOD PRODUCTION MANAGEMENT DUTIES

• Forecasts future menu needs using historical data from production records.
• Orders food and supplies following established parameters of time and quantities following established procedures.
• Receives and verifies all food and supply deliveries for quality, quantity, and invoice accuracy.
• Stores food and supplies in a sanitary and secure manner always rotating products on a first in, first out inventory basis.
• Assigns duties to foodservice workers and supervises their performance to insure adherence to preparation schedules and standardized recipes.
• Checks food preparation progress regularly and verifies employees are in consistent compliance with safe food handling practices.
• Controls food preparation throughout meal service, batch cooking when possible.
• Completes food production records following meal service.
• Monitors leftover food patterns and implements plans to reduce overproduction.
• Conducts scheduled food, supply, and equipment inventories.
• Reports findings and provides recommendations regarding menu combinations and recipe results.

MEAL SERVICE MANAGEMENT DUTIES

• Conducts pre-service meeting daily with line servers and point of sale staff to review menu combinations and portion sizes.
• Inspects service lines for proper arrangement and cleanliness prior to the beginning of each meal service period.
• Checks to insure appropriate quantities of each menu item are available prior to each meal service period.
• Checks and records food temperatures prior to the beginning of each meal service period and takes corrective action if necessary.
• Insures employees are practicing approved standards of customer service—speaking and smiling to customers and answering or referring their questions.
• Monitors the service line speed and insures students are standing in line no longer than the approved time standards.
• Keeps emergency and reserve plans for substitute menu items and altered service arrangements.

PERSONNEL MANAGEMENT DUTIES

• Trains and evaluates new regular staff and substitute employees and completes required documentation.
• Enforces employee dress code and personal appearance policies and sets example by being well-groomed and appropriately dressed.
• Monitors employee absenteeism and tardiness and takes appropriate disciplinary action.
• Reviews approved daily task lists and work schedules with employees.
• Completes ongoing documentation on each employee's work performance and conducts scheduled performance reviews.
• Controls labor costs by adhering to assigned appointed hours and suggests adjustments to supervisor.

MEAL COUNT AND CASH ACCOUNTABILITY DUTIES

• Monitors point of sale staff for accuracy and insures compliance with requirement of the "Offer" vs "Serve" provision.
• Verifies daily, weekly, and monthly meal counts and cash receipts.
• Counts change bank and prepares money for bank deposits.
• Cooperates with representatives from USDA, State Board of Accounts, Indiana Department of Education, and IPS Foodservice Administration who conduct periodic audits of meal counting and/or cash handling practices.

EQUIPMENT AND FACILITIES MANAGEMENT DUTIES

• Maintains standards of cleanliness and sanitation related to foodservice equipment, kitchen, storage areas, service areas, and dining room tables and chairs.
• Insures safety standards are practiced during the operation and cleaning of equipment.
• Understands all equipment functions and only use equipment according to manufacturer and/or foodservice department instructions.
• Checks and records temperatures of all freezers and refrigeration equipment per daily schedule.
• Reports equipment malfunctions and pest problems promptly to Central Office staff.
• Reviews Division of Public Health inspection reports with inspector, supervisor, and principal and follows corrective action plans.

GENERAL MANAGEMENT DUTIES

• Represents the IPS Foodservice Department in a positive, professional style in all interactions with students, staff, and the public.
• Establishes cooperative working relationships with the principal, school staff, parents, supervisor, and other foodservice department staff members.
• Listens to requests and suggestions from customers and responds to them or forwards them to the appropriate staff member.
• Follows and enforces school district, foodservice department, and assigned school policies on handling emergency situations.
• Attends scheduled meetings and training sessions.
• Completes assigned projects and tasks in a timely, thorough, and efficient manner.

SUPERVISORY RESPONSIBILITIES

Supervises from two to fifteen Foodservice Workers.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform all assigned tasks in each category of essential duties satisfactorily as evaluated in a performance review. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE

High school diploma or general education (GED); Associate's degree or other advanced training in foodservice management or related area desired. Three years foodservice experience in a large volume institutional or cafeteria operation in progressively responsible positions required.

LANGUAGE SKILLS

Reads and interprets documents such as safety/sanitation regulations, recipes, operating instructions, product labels, inter-office memos, and procedure manuals. Speaks effectively to customers, parents, subordinates, administrators, other employees of the organization, and the general public.

MATHEMATICAL SKILLS

Performs simple, three-digit mathematical calculations using addition, subtraction, multiplication, or division. Performs these calculations related to units of United States currency, weight and volume measurements, data on operating reports, and basic counting.

REASONING ABILITY

Applies common sense understanding to carry out instructions in written, oral, or diagram form. Deals with problems involving several concrete variables in standardized situations.

CERTIFICATES, LICENSES, REGISTRATIONS

Food safety training.

PHYSICAL DEMANDS

While performing the duties of this job, an individual must be able to perform the following activities without restrictions: handle food; handle detergents and other cleaning solutions; place hands in water of varying temperatures using approved protective measures; regularly lift and position materials weighing up to 40 pounds; sustain walking and standing on hard and sometimes slippery or uneven surfaces; occasionally push, pull, stoop, and/or bend; exhibit manual dexterity; and move quickly and efficiently.

WORK ENVIRONMENT

While performing the duties of this job, an individual is regularly, but not constantly, exposed to conditions typical in a foodservice environment. These conditions include heat generated from cooking equipment; refrigerator and freezer temperatures; noise produced from equipment and from large groups of customers; aromas from chemical characteristics of cleaning solutions; and risks of cuts, burns, and electrical shock from failure to follow safety procedures in the operation and cleaning of foodservice equipment.