Food Service Manager I - Cravens Elementary

CLASS CODE   7212

TITLE: FOOD SERVICE MANAGER I

JOB GOAL:  To ensure the safe and efficient operation of the school cafeteria for the ultimate health, comfort and benefit of the students.  To manage, coordinate and oversee day-to-day food service operations at an assigned school site.

REPORTS TO:  District Food Service Director or Principal.

SUPERVISES: ASSISTANT FOOD SERVICE MANAGER (IF APPLICABLE)

  COOK/BAKER (NUMBER VARIES BY LOCATION)

QUALIFICATIONS:

Required:

1. Any combination equivalent to: high school diploma, G.E.D. Certificate OR demonstrated progress toward obtaining a G.E.D. as required by Kentucky law.
2. Minimum of three years experience working in food service operations.
3. Effective leadership skills.
4. Demonstrate leadership and management skills for working with team members.
5. Skilled in food preparation, following standardized recipes, use and care of commercial equipment.
6. Able to execute basic math skills.
7. Positive attitude toward students, staff, and school.
8. Will obtain District-designated Food Safety Management Certification as required by the Kentucky Food Code within 60-days of hire and/or prior to first student report date.

Preferred:

1. School Food Service experience or Food Service Management experience

  KNOWLEDGE OF:

1. Basic computer skills including use of mouse and keyboard to navigate computer, e-mail, and websites.
2. Applicable District, State, and Federal Laws, rules and regulations related to food service.
3. HACCP/SOP for food service establishments, including sanitation and maintenance regulations.
4. Use and care of commercial equipment and utensils.
5. Competence in management skills, food preparation, mathematics, and record keeping.
6. Principles and practices of supervision and training.
7. Interpersonal skills: tact, patience, and courtesy.
8. Procedures used in ordering, receiving, storing and inventorying food and supplies.
9. Budget preparation and control.
10. Quantity food preparation and food merchandising.
11. Record-keeping techniques.

ABILITY TO:

1. Manage and coordinate the day-to-day food service operations at an assigned school site.
2. Assure compliance with District, State and Federal requirements.
3. Operate a computer terminal as required.
4. Maintain records and prepare reports.
5. Recommend for hire and train others in the preparation and serving of food in large quantities.
6. Read, interpret, apply and explain rules, regulations, policies and procedures.
7. Work independently with little direction.
8. Analyze situations accurately and adopt an effective course of action.
9. Meet schedules and timelines.
10. Schedule, supervise and evaluate staff.
11. Communicate effectively both orally and in writing.
12. Plan and organize work.

REPRESENTATIVE DUTIES:

1. Follow school lunch and school breakfast menus according to meal pattern requirements and recommendations from the School Food Service Director.
2. Work with cooks in implementing and evaluating planned menus for meal pattern requirements, nutrient content, and appearance and student acceptance in accordance with school district standards.
3. Plan maximum use of USDA donated foods.
4. Maintain a standard recipe file and ensure the use of standardized recipes in food preparation.
5. Direct the use of accepted procedures in the preparation of all foods to ensure palatability and nutrient content.
6. Ensure the use of recommended methods in measuring and weighing ingredients.
7. Supervise food production and meal services to ensure that emergency substitutes comply with meal pattern requirements.
8. Monitor production and service to comply with local and state Health Department sanitation regulations.
9. Thaw, cook, serve and maintain foods at correct temperatures.
10. Promote effective merchandising techniques; keep abreast of menu trends and new products.
11. Maintain menu and production records according to procedures established by the State Agency and school district policies.
12. Receive food and non-food supplies in accordance with School District policies, check invoices against original orders.
13. Follow school district’s procedures for inspection of goods received for quality specified and for the return of unacceptable goods.
14. Supervise proper storage of purchased foods, USDA donated foods and non-food supplies in accordance with storage requirements.
15. Implement and supervise the appropriate inventory procedures for purchased foods, USDA donated foods, supplies and equipment as established by the school district and State agencies.
16. Work with students, parents and teachers in fulfilling the school district’s student and parent involvement program.
17. Keep students, teachers and parents informed of daily/weekly menus and the services provided by the school service program.
18. Plan efficiently to avoid leftovers and effectively use any leftover foods.
19. Organize catering events/special meal service as needed.
20. Maintain facilities in a clean and sanitary condition.
21. Report accidents and refer potential safety hazards to the Food Service Director.
22. Participate in district in-service meetings and training programs for school food service personnel.
23. Participate in area, state and national workshops and other professional growth activities, as directed by the food services director/principal.
24. Assume and carry out such other tasks as may be assigned by the principal and/or school food service director.
25. Acts in accordance with the by-laws and policies as set forth by the Owensboro Board of Education, KRS and KAR, and applicable Federal laws and regulations.
26. Demonstrate loyalty and dedication to the purposes and goals of the Owensboro Public Schools.

PHYSICAL DEMANDS: (example)

1. Lifting/pulling/pushing up to 50 lbs.
2. Standing for long periods of time.
3. Hand and finger dexterity.
4. Repetitive movements.
5. Movements such as walking/bending throughout a typical work day.

WORK ENVIRONMENT:

Indoor/outdoor environment.  Required to go in and out of the walk-in freezer and refrigerator. Requires working with or near the public, parents, and children and will be subject to heat, cold, sounds, scents, and other related environmental factors. 

EVALUATION:

Performance of this job will be evaluated in accordance with provisions of the Board’s policy on evaluation of classified personnel.  Evaluation will be conducted by the Food Service Director and School Principal.

OTHER FACTORS:

Classified salary schedule

Classified benefits package

183 days per year

Pay rate $16.98-$25.99 per hour, contingent on verified experience and location.

FLSA Classification: Nonexempt

Must complete onboarding and on the job training deemed necessary by school food service personnel. 

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Location, duties, responsibilities may be altered to meet the needs of the district. Contracts are with the district of Owensboro Public Schools-not with the individual locations. Location assignments are subject to change. Equal Education and Employment Opportunities M/F/D

Salary : $17 - $26