Food and Nutrition Services Manager
Food and Nutrition Services Manager
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Not Disclosed
Salary Not Disclosed
1 Vacancy
Job Description
Position:Manager
Department: Food and Nutrition Services (FNS)
Wage/Hour Status:Exempt
Immediate Supervisor:FNS Director/FNS Supervisor
Pay Grade:Per Compensation Manual
Days Employed:Per Compensation Manual
POSITION SUMMARY:
- Responsible for daily food service operations which includes managing food production supervising staff adhering to HACCP guidelines and following USDA/TDA policies and procedures
- DHS Manager will supervise 20 staff members and oversee operations of the Bean and Leaf
QUALIFICATIONS:
Education/Certification:
- State Accredited High School diploma or TEAcertified GED
- TASN and/ or DISDcertified Level IV
- Ten 10 hours of Professional Standards Training per USDA requirements including 8 hours of recertification yearly
- Hold and maintain a current ServSafe Managers Certification
Special Knowledge/Skills:
- Knowledgeable and skilled in the preparation and cooking of highquality food items
- Proficient in the use of MS Office email Primero Edge and the pointofsale software operating program Systems Design
- Demonstrate and teach the use of kitchen equipment in a safe and proper manner
- Knowledgeable and skilled in producing grocery orders according to menu needs
- Excellent communication skills with all stakeholders of the school district and FNS department
Experience:
- Minimum of two 2 years of school food service experience
- Two years experience as a food service Assistant Manager or other experience as approved by the FNS Director
MAJOR RESPONSIBILITIES:
- Responsible for all kitchen operations
- Train and monitor all cashiers at pointofsale operations
- Supervise and instruct kitchen personnel in the safe proper and efficient use of equipment
- Supervise meal preparation and monitor quality and quality
- Maintain accurate records and submit necessary daily/weekly/monthly reports to the FNS office
- Order and properly receive all food and nonfood deliveries
- Prepare inventory reports weekly and/or monthly for commodities and other food items
- Train new employees and train substitutes on the policies and procedures of FNS
- Promote good relationships with employees students faculty parents and the public
- Conference evaluate and set goals with individual staff regularly with a onceayear minimum
- Adhere to State and local Health Department sanitation regulations and follow all HACCP policies and procedures
- Monitor the daily cleaning of all kitchen equipment
- Teach Professional Standards training classes
- Assist with FNS special events as needed
- Practice safety regulations in the workplace
- Supervise kitchen staff
- Perform other duties as assigned by the FNS Director or Site Supervisor
Mental Demands/Physical Demands/Environmental Factors:
- Tools/Equipment Used:Personal computer and peripherals including POS; standard instructional equipment; specialized commercial kitchen equipment
- Posture:Prolonged standing; frequent kneeling/squatting bending/stooping pushing/pulling and twisting
- Motion:Frequent walking reaching and standing; kneeling/squatting bending/stooping pushing/pulling and twisting. Ability to carry up to 25 pounds for a short distance of approximately 10 feet. Repetitive forward reaching bending and stooping. Manual dexterity and fine motor skills. Standing up to 8 hours a day.
- Lifting:Ability to lift to and including 40 pounds from a minimum height of 8 to knuckle height (FNS recommends getting another employees assistance when lifting anything over 25 pounds)
- Environment:This job is performed 100 indoors and the energy management personnel thermostatically control the temperature. Isolated areas are subject to some high temperatures due to the use of ovens stoves and dishwashing equipment. Isolated areas are subject to cold temperatures specifically in the walkinfreezer. Noise levels are increased with the operation of dishwashing equipment ventahood fans and the use of the mixer. Noise levels are not extreme and hearing protection is not required. Exposure to vibration occurs while using knives meat slicers mixers and rolling pins as well as the manual kneading of dough for baking. Recessed overhead fluorescent fixtures provide lighting with a glare screen and the walking surface is level concrete covered by quarry tile or other surfaces and tile in the serving and eating areas.
- Professional Dress for safety in the kitchen:Dress must be clean neat in a manner appropriate for his or her assignment and in accordance with any additional standards established by his or her supervisor and approved by the Superintendent. During work hours visible body piercings (except stud earrings) will not be allowed. Black leather or leatherlike (no canvas) rubbersoled shoes with nonskid soles are the required shoes. Hairnets or other approved headwear are always worn as a sanitary measure by the kitchen staff. No jewelry except a flat wedding band and stud earrings. Standard FNSissued shirt with black pants (no jeans jeggings or leggings) hemmed to the proper length with matching socks
- Mental Demands:Maintain emotional control under stress; work prolonged or irregular hours
Required Experience:
Manager
Employment Type
Full-Time
