Substitute School Food Service Manager

Job Goal:

To provide students with appetizing nutritional meals in a sanitary pleasant environment that promotes positive learning.

Qualifications (minimum education licensure skills and/or experience):

• Ability to complete written reports and recommendations.
• Effective communication and human relations skills. Knowledge of the needs of a diverse work force.
• Ability to work simple math problems.
• Skills in duties of technicians as demonstrated by completion of technician course.
• Ability to supervise train and evaluate cafeteria employees.
• High School diploma or equivalent.
• Must meet State Certification Requirements
• Satisfactory Completion of Red Cross First Aid Course including CPR within 60 days of employment

Essential Duties and Responsibilities:

• Maintains food budget.
• Determines when equipment needs repair.
• Determines small equipment needs.
• Schedules regular equipment maintenance.
• Plans menu item substitution (with permission of Supervisor of Child Nutrition.
• Promotes good nutrition for students teachers and others.
• Performs orientation and onthejob training.
• Completes job performance evaluations.
• Gives feedback to others on performance and encourages the use of feedback.
• Increases or reduces standardized recipes.
• Determines ingredient substitution when necessary.
• Plans advance preparation.
• Develops production work and cleaning schedules.
• Plans serving counter arrangement.
• Check food quality during preparation.
• Utilizes foodmerchandising techniques.
• Receives and responds to complaints about food and service.
• Promotes positive feelings about School Food Service in students faculty administrators and others.
• Estimates and orders food and supplies.
• Receives food deliveries.
• Does physical inventories of food and equipment and maintains inventory reports.
• Determines amounts of food items to be issued and monitors the issuance of these amount from storeroom.
• Reports information about personnel.
• Maintains reports documenting foods used and participation (SFS6 SFS7 SFS7a and other reports) as required.
• Handles money; makes deposits daily.
• Protects food supplies equipment and money from theft.
• Practices safe working habits; corrects and/or reports and follows through on unsafe working conditions; enforces safety rules.
• Performs basic first aid; maintains first aid kit.
• Monitors sanitation techniques; corrects unacceptable personal hygiene and sanitation practices.
• Performs other jobrelated duties as assigned.

Physical Demands:

The School Food Service Manager must have the ability to lift and carry cans bowls pans and cases up to

25 pounds; ability to lift cans bowls pans and cases up to 50 pounds with assistance; ability to stand or walk

up to 7 hours per day; ability to push or pull equipment such as food carts and mop buckets; ability to reach

above head when placing pans in shelves of ovens refrigerators and storerooms; ability to mop and sweep;

ability to bend and squat when lifting; ability to provide transportation to workshops and meeting sites. This position is exposed to environmental and temperature extremes chemicals and odor.

Terms of Employment: 190 days per year 7.5 hours per day $16.09/hour (Salary in accordance with current salary schedule)

Evaluation: Performance of this job will be evaluated in accordance with provisions of the Boards policy on Evaluation of Professional Personnel (Bulletin 130.

Required Experience:

Manager