Summer Feeding Food Service Manager I

JOB CLASS: 7212

JOB TITLE: SUMMER FEEDINGFOOD SERVICE MANAGER I

SUPERVISES: Food service employees working with Summer Feeding Program.

QUALIFICATIONS:

1. High school diploma GED certificate.
2. Competence in management skills food preparation mathematics and record keeping
3. Leadership and personality traits for working with team members.
4. Demonstrate or develop skills in food preparation reading and following institutional recipes with at least three years experience in food service operations.
5. Demonstrate or develop skills in use and care of institutional equipment.
6. Positive attitude toward students staff and school.
7. Must meet the requirements of 702 KAR 6:045 which prescribes the necessary qualifications and training of beginning school food service employees.
8. Has met the requirements of the Criminal Record Check as specified by Kentucky state law.
9. Has met health requirements as specified in district personnel policy.
10. Must have access to a phone from residence.
11. Experience work with Summer Feeding Program.

KNOWLEDGE OF:

1. Meal production planning and scheduling.
2. Applicable District Federal and State Laws rules and regulations related to food service.
3. Quantity food preparation and food merchandising.
4. Nutrition sanitation and operation regulations and requirements.
5. Use and care of institutional equipment and utensils.
6. RecordKeeping techniques.
7. Principles and practices of supervision and training.
8. Interpersonal skills using tact patience and courtesy.
9. Procedures used in ordering receiving storing and inventorying food and supplies.
10. Health and safety rules and regulations pertaining to food establishments including sanitation and maintenance regulations.
11. Budget preparation and control.
12. Oral and written communication skills.
13. Inventory methods and practices.

ABILITY TO:

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

FOOD PRODUCTION AND SERVICE:

1. Follow lunch and 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 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 assure 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. Plan effective use of leftover foods.
13. Organize banquet/special meal service as needed.

PROCUREMENT PRODEDURES:

1. Use school districts standard procedures records and forms to requisition and/or purchase food supplies and equipment.
2. Receive food and nonfood supplies in accordance with School District policies and check invoices against original orders and bid price sheets.
3. Follow school districts procedures for inspection of goods received for quality specified and for the return of unacceptable goods.

STORAGE AND INVENTORY:

1. Supervise proper storage of purchased foods USDA donated foods and nonfood supplies in accordance with storage requirements.
2. 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.

PERSONNEL MANAGEMENT AND SUPERVISION:

1. Supervise the activities of cafeteria workers.
2. Organize work assignments and schedules for all cafeteria workers and supervise the implementation of these assignments.
3. Maintain record of cafeteria workers hours (including sick days personal days and emergency days). Verify cafeteria labor bills for accuracy each pay period.

FINANCE AND RECORD KEEPING:

1. Maintain a financially sound program.
2. Follow all assigned financial management procedures.
3. Complete all assigned daily records and reports accurately and submit all required reports to the districts central office on a timely basis.

FACILITY AND EQUIPMENT MANAGEMENT:

1. Request repairs and replacement of equipment as needed.
2. Inspect refrigeration and freezer units on a regular basis.
3. Supervise the use of basic procedures required for the cleaning and sanitizing of work areas utensils and equipment.
4. Establish a routine cleaning schedule and checkup system.
5. Work with insect and rodent control plan according to school district procedures.
6. Develop an effective method of garbage and refuse disposal.
7. Identify potentially hazardous areas and take appropriate preventative measures.
8. Follow school districts first aid procedures.
9. Know procedures for the use and operation of fire extinguishers for each type of fire.
10. Report accidents and refer potential safety hazards to the District School Food Service Operations Coordinator and/or School Administrator.

OTHER FACTORS:

1. Classified salary schedule
2. Hourly rate $14.05 $16.98 contingent on verified experience

Equal Education and Employment Opportunities M/F/D

Required Experience:

Manager