Food Service Manager

JOB SUMMARY:

Supervises a full production kitchen in a school setting.

JOB DUTIES:

· Supervises the preparation and distribution of a variety of foods using standardized recipes and menus, supervises the accuracy of recipe calculations and production formulas, price schedules, portion controls in accordance with work production standards discussed and approved with the Director.

· Assists the Director, or Head Cook with menu development and review of production records.

· Orders routine food and non-food supplies for the production kitchen.

· Supervises the setup of food on serving lines and steam tables at the production kitchen.

· Supervises the storage of food supplies and disposal of food as per school district guidelines.

· Supervises the washing and sanitizing of dishes, tableware, kitchen utensils, counters, tables, chairs and floors at the production kitchen.

· Supervises the operation, cleanliness, and maintenance of all kitchen equipment in the production kitchen and satellite schools.

· Supervises and makes recommendations to the Director pertaining to the work environment in the production kitchen.

· Provides technical assistance to satellite schools as needed.

· Coordinates and implements the production assignments as scheduled for each day, week, and month.

· Supervises the delivery and inventory of all food service supplies and equipment assigned to the production kitchen.

· Assists the Director with the completion of audits and compliance reports.

· Assists with the training and orientation of new food service staff as well as in-service training for regular staff.

· When necessary, performs the duties of any food service position assigned to the production kitchen or satellite schools.

· Maintains a professional work environment.

· Sets up food on serving lines and/or steam tables and serves meals or meal components.

· Performs other duties as assigned by the Food Service Director.

MINIMUM QUALIFICATIONS:

· High school diploma or other equivalent.

· Three (3) years commercial/institutional food service experience preparing and serving food; with supervision experience or Associate’s degree or higher in a related field (i.e., hotel and restaurant management, nutrition, dietetics, institutional management) and two (2) years commercial/institutional food service experience preparing and serving food with supervision experience.

· Current certification of Food Service Manager through ServSafe or ability to obtain within 9 months of start date.

PHYSICAL DEMANDS:

· Capable on a continuous basis: manual dexterity to shred, chop, assemble, and mix foods; stamina to stand and walk on hard floor for long periods of time; reach, grasp, grip and utilize repetitive movement of both hands; seeing with both near and far visual acuity; communicate verbally.

· Capable on a frequent basis: withstand a wide range of temperatures; lifting from floor to waist food items or objects weighing up to #25; lifting from waist to shoulder food items or objects weighing up to #25.

· Capable on an occasional basis: lifting from floor to waist food items or objects weighing up to #50; carrying food items or objects weighing up to #50 for a distance of 15 feet; lifting from waist to shoulder food items or objects weighing up to #50.

REPORTS TO:

Food Service Director

Job Type: Full-time

Pay: $18.93 - $21.54 per hour

Benefits:

• Dental insurance
• Employee assistance program
• Health insurance
• Health savings account
• Life insurance
• Paid time off
• Retirement plan

Work Location: In person

Salary : $19 - $22