What are the responsibilities and job description for the 3-FOOD AND NUTRITION SERVICES MANAGERS position at RPSB Food and Nutrition?
FLSA:Exempt
QUALIFICATIONS:
• Meets the State’s Manager Registration requirements
• Must hold Louisiana registration as a School Food Service Manager
• High School diploma or GED certificate
• Minimum of one year of successful school food service experience
• Ability to plan, organize and supervise assigned personnel
• Ability to work tactfully and harmoniously with school, staff, agencies, parents, and the public
• Physical stamina and emotional stability to work effectively
• Excellent physical and mental health
• Neat, well groomed appearance
REPORTS TO: Principal
SUPERVISES: Personnel Assigned to work in the school cafeteria under his/her supervision
JOB GOAL: To plan, direct, and supervise the preparation and serving of school meals; to
compile and maintain required records; to supervise cleaning. To perform
in compliance with state and local policies and regulations
TERM: Nine and one quarter (9.25) months
SALARY: Food Service Salary Schedule - Manager
PERFORMANCE RESPONSIBILITIES:
1. Orders food, supplies, and equipment. Keeps accurate inventory of USDA-donated and
purchased foods. Figures quantities to be prepared, supplies and recipes to be used and makes daily production sheet for each employee or section
2. Supervises and coordinates activities of employees who prepare, cook, and serve food, clean premises, and wash dishware and equipment
3. Supervises checking and storage of food and supplies
4. Keeps daily records of meals served, amount and cost of food and leftovers, USDA commodity records, keeps accurate record of hours worked by employees and prepares payroll and time sheets for central office
5. Participates in preparing and serving meals
6. Maintains equipment and facilities
7. Complies with regulations for sanitation and safety of entire operation
8. Reviews and verifies daily cash receipts and makes bank deposit
9. Evaluates workers periodically and reviews evaluation with each employee privately
10. Plans regular staff meetings as needed to keep personnel well informed
11. Instructs and trains employees in method of performing duties and assigns and coordinates work of employees to promote efficiency of operations
12. Cooperates with principal, director, supervisors, and faculty in planning, developing and utilizing the school food service program as an educational laboratory
13. Attends managers’ meetings and workshops