Culinary Services Manager

ANDERSON COUNTY SCHOOL DISTRICT FIVE
OFFICE OF HUMAN RESOURCES

TITLE: CULINARYSERVICES MANAGER

STATUS/FLSA: Full-time /Exempt

PAY SCHEDULE/GRADE: /

DIRECT REPORTS: Full-time: 4

SUPERVISOR: Director of Food and Nutrition Services

TERMS OF EMPLOYMENT: 180 Days. Salary determined by schedule set by the Board.

EVALUATION: Evaluated by the Director of Culinary Services in conjunction with with the building principal.

GENERAL DESCRIPTION:

The purpose of this classification is to provide students with nutritionally attractive meals in a safe and sanitary environment that encourages learning and healthy eating while complying with state and federal standards and implementing School Board Policies. Responsible for leading food service operations interview and screen prospective employees provide training and orientation for staff prepare and clarify food production and maintain the cleanliness of cafeterias and food preparation areas.

ESSENTIAL DUTIES:

1) Determine quantities of food required to meet appropriate requirements; purchase appropriate food equipment and supplies.

2) Supervise and evaluate staff job performance coordinate daily assignments and report injuries and unsafe working conditions.

3) Adjust and follow standardized recipes and determine ingredient substitutions for students with dietary restrictions.

4) Inventory foods supplies and equipment according to schedule and issue purchase order to replenish items needed.

5) Direct staff in the preparation of food following meal standards standardized recipes and preparation service methods.

6) Communicate personnel issues absences and unsafe working conditions to the Director.

7) Collaborate with custodial staff to ensure cleanliness in cafeterias and food preparation areas.

8) Utilize food merchandising and marketing techniques such as garnishes serving counters and posting bulletin board decorations of the food service program.

9) Review and complete daily work production records that reflect accurate reports of planned menus food produced served and discarded.

10) Maintain past three years and current year records and reports documenting food usage and the number of meals served.

11) Follow all food service policies and procedures as stated in the Food and Nutrition Services Employee Policy and Procedure Handbook.

ADDITIONAL DUTIES:

Essential Job Duties are intended to be examples of duties and are not intended to be all inclusive. There will be other duties as assigned.

- Review day-end production records

- Assist with clean-up duties.

KNOWLEDGE SKILLS AND ABILITIES:

Knowledge of proper food safety and sanitation guidelines; Knowledge of and ability to operate computers and food serviceequipment; Skilled in food preperation; Good organization and interpersonal skills; Good management and supervision skills; Ability to communicate effectively orally and in writing; Ability to calculate measurements and interpret recipes; Ability to maintain accountability of funds and monies; Knowledge of federal state and local food service regulations; Knowledge of school operations services and policies; Ability to understand and interpret written and verbal instructions.

TOOLS AND EQUIPMENT USAGE

Use computers for data entry; or use hand-held power equipment or light machinery; Use computers for word processing spreadsheets or custom applications; Use electronics or complex software hardware or network systems; operate heavy or complex machinery; Supervise the activities of those operating complex machinery or technology systems; Interpret policy and establish methods and procedures for operating machinery or technology systems; Operate a register.

EDUCATION: Completion of high school/GED.

EXPERIENCE: 5 years experience preferred

LICENSES CERTIFICATIONS:

REQUIRED: None.

PREFERRED: HACCP SIFT and ServSafe training.

PHYSICAL REQUIREMENTS: ACTIVITIES: Standing 1/3 to 2/3 of the time; Walking 1/3 to 2/3 of the time; Sitting 1/3 to 2/3 of the time; Gripping or feeling with hands 1/3 to 2/3 of the time; Reaching with hands and arms 1/3 to 2/3 of the time; Climbing or balancing under 1/3 of the time; Stooping kneeling crouching or crawling 1/3 to 2/3 of the time; Talking or hearing over 2/3 of the time; Tasting or smelling over 2/3 of the time.

LIFTING: Up to 10lbs under 1/3 of the time; Up to 25lbs under 1/3 of the time; Up to 50lbs under 1/3 of the time; Up to 100lbs none of the time; More than 100lbs none of the time.

VISION REQUIREMENTS: No special vision requirements.

WORKING CONDITIONS: Indoor Environment Outdoor Environment Noise Extreme Temperatures Moisture and/or humidity Dust Gases Electrical hazards Mechanical hazardsand Burn hazards.

Required Experience:

Manager