Food Service Manager - Elementary [ESP3570]

Classification Title: Food Service Manager I
Title: Elementary Food Service Manager

Calendar: G, 181 Days

ESP Salary Schedule: Range 80 Step 1
Hours: 8/Day, 40/Week

Location: Early Childhood

*Strong Internal Candidate*

General Purpose

Responsible for planning, supervising, and assisting with the preparation of school meals at the Elementary level.  Duties include instructing and maintaining the flow of work for four to nine employees and completing and submitting all required records and reports. 

Main Tasks and Responsibilities

• Manage the entire kitchen operation.
• Plan menus and select recipes to be followed by the Food Service Workers.
• Use NuMenus food systems; make appropriate adjustments in order to implement Federal guidelines.
• Determine required quantities of food and supplies and place orders appropriately.
• Supervise Food Service workers in preparation of each meal; assign tasks appropriately.
• Instruct and train Food Service Workers.
• Convey vision of the importance of School Food Service program to the education of the students.  
• Empower Food Service Workers to work as a team to achieve that vision.
• Promote Child Nutrition programs to the student body through such activities as special theme days, holidays, National School Lunch and Breakfast weeks, bulletin boards, etc.  
• Ensure sufficient food is prepared and delivered on time for student meals. 
• Make efficient use of USDA commodities.
• Ensure accurate meal count at point of service.
• Accept payments from students and staff, close out registers and balance receipts daily, and follow all district cash handling and depositing procedures.
• Inspect and accept all food service deliveries.
• Supervise cleaning and maintenance of equipment, kitchen, and dining areas.
• Understand and maintain meal preparation and serving areas to ensure that all health, sanitation and safety inspection standards are met or exceeded.
• Complete and submit daily food production reports for breakfast and lunch. 
• Ensure that all equipment is operating effectively and efficiently; ensure that freezer and refrigerator temperatures are at required levels and serving tables are maintaining food at appropriate temperatures.
• Complete and submit required inventory reports.
• Maintain accurate records of students with special dietary needs or allergies and take appropriate precautions to ensure that the needs of the student are met.
• Conduct annual employee performance evaluations; provide remediation when necessary.
• Communicate with the public in a professional manner when resolving conflicts.
• Survey students for food preferences.  
• Explore and implement innovative ways to increase meal participation.
• Estimate accurately to ensure sufficient quantities are available.
• Deal directly with numerous venders regarding ala carte items.
• Maintain a working knowledge of District’s catering policies and procedures.
• Maintain knowledge and understanding of current computer programs.
• Call the District office for a substitute Food Service Worker when needed.
• Assist in managing the building security system when opening the building in the morning or as necessary.
• Report injuries and complete required paperwork.
• Coordinate special activities with principal and teachers, particularly when additional meals to bag meals are required for field trips and other special occasions.
• Attend required meetings with the District Lunch Program Coordinator.
• Review time sheets for accuracy and accurately record labor hours for reporting purposes.

Education and Experience

• A High School Diploma or equivalent.
• Three (3) years of related experience.
• Successful completion of District Manager Intern Training.
• Strong supervisory and interpersonal skills.
• Food Handler Permit.
• ServSafe Certification.
• School Nutrition Certification.
• Knowledge of Food Service software programs and Federal Guidelines.
• Involvement in professional associations is recommended.

Working Conditions and Physical Requirements

• The job frequently requires a moderate level of physical exertion such as handling medium weight materials (11-50 pounds), extensive standing, walking, crawling, bending, stooping or climbing, or assisting special education students with their physical needs.
• Work is regularly carried out in mildly disagreeable conditions.  
• Work involves exposure to unpleasant elements such as noise, ventilation, crowded nature of work, exposure to outside weather conditions, pressures related to sensitive situations, sitting/standing in one position for an extended period of time, etc. that yield a perceptible level of  discomfort.