Food Service Act 93 Manager II

The State College Area School District is currently accepting applications for a Food Service Act 93 Manager II.

Responsibilities:

• Oversees the District’s 8 elementary school kitchens, ensuring operations are compliant with local, state, and federal regulations.
• Assists director in developing next level scratch-cooking programming for our elementary school program.
• Provides training, direction, and motivation to staff in all aspects of program operations, developing staffs’ potential and making the best of employees’ talents.
• Completes annual and probationary evaluations for staff.
• Coordinating with each kitchen manager, directs the work of elementary school kitchen staff – plans and supervises production, coordinates the use & care of equipment, monitors safety & sanitation practices.
• Plans and executes ongoing marketing activities to enhance customer satisfaction and to elevate perception of the program.
• Coordinates and executes catering requests for the elementary schools and Panorama Village.
• Assists in planning and executing annual in-service training.
• Coordinates and works our food program for Memorial Field's Snack Shack during football season.
• Works closely with the program director and supervisors to develop, monitor and achieve program goals.
• Works closely with elementary school administrators and staff. May include meeting with students, planning schedules, coordinating with PTO, planning special events, etc.
• Assumes a leadership role for Summer Lunch Program operations.
• Leads monthly managers’ meetings.
• Attends monthly supervisors’ meetings and any other meetings as needed.
• All other duties as assigned.

Requirements: 

High School Diploma or GED preferred with three to five years experience in food service management or equivalent combination of training and experience which provides the required knowledge, skills and abilities to perform the job.   Working knowledge of quantity food preparation, sanitation principals, menu planning, inventory control, record keeping, and productions schedules. 

Serv-safe Certified or must be able to obtain within 60 days of employment.

Must be knowledgeable in basic nutrition and committed to student wellness.  Supports and encourages wellness practices.  Must be knowledgeable in USDA goals and regulations and be able to operate the program in support of those goals and in compliance with those regulations.  

Must be able to communicate with personnel to maintain standards and a harmonious work environment.  Displays a common-sense, direct, and engaged approach to problem solving.  Employee must be trust-worthy, hard-working and dependable. 

Must be customer service oriented and have a caring and pleasant personality.  Must have the capacity to grasp and adjust to new and changing situations.  Ability to react graciously under pressure is necessary. 

Must possess basic computer skills; be at ease with email, internet, basic word processing, spreadsheet and graphics software. 

Tools and Equipment:

May be required to use or supervise others in the use of any of the following tools and equipment:  personal computer and relevant software applications, point-of-sale register and software, time & attendance software, scales for weighing ingredients & portion control, mixer, oven, grill, steam cooker, steam jacket kettle, braising pan, fryer, blast chiller, food chopper, slicer, dish machine, and other related tools and equipment.

Must maintain a valid driver’s license and be capable of driving the department delivery truck.

Working Conditions:

Works an average of 40 hours per week, Monday through Friday. Average workday is 7am-3pm.  Some nights are required during football season.  260 work days.  This position requires the employee to be standing or walking 5-6 hours per day.  Work requires twisting, pushing, and pulling.  Regular lifting of 10-50 lbs. required. Working in wet, hot, or cold conditions are usual.

The State College Area School District is an Equal Opportunity Employer.