Food Service Manager

TITLE: Food Services Manager

Objective:

The Food Service Manager oversees the schools food service program ensuring it operates efficiently and meets all regulations. This includes managing staff ordering supplies maintaining inventory and ensuring food safety and sanitation. The Food Service Manager also works with a food service vendor if applicable to manage meal programs and menu planning.

The Manager must be knowledgeable about and adhere to all relevant federal and state regulations including those related to the National School Lunch Program and food safety.

When applicable AAMA contracts with outside vendors for food service so the manager will need to effectively collaborate with the vendor to ensure a successful program.

Essential Functions:

• Overseeing the daily activities in the kitchen serving areas and cafeteria to ensure smooth service.
• Training scheduling and supervising food service personnel.
• Managing food and supply orders maintaining appropriate stock levels and ensuring proper storage and rotation of items.
• Ensuring the kitchen and food preparation areas meet all health and safety standards including HACCP guidelines.
• Collaborating with vendors and school staff to plan menus that meet nutritional guidelines and student needs and ensuring compliance with theNational School Lunch Program.
• Handling cashier functions tracking meal counts and managing financial records related to the food service program.
• Maintaining accurate records of food production inventory and financial transactions.
• Overseeing the maintenance and repair of kitchen equipment.
• Interacting with students staff and parents in a professional and courteous manner.
• The ability to handle stress and maintain composure in a demanding environment.
• The ability to make quick decisions and respond to situations in a fast-paced environment is crucial.
• *Perform other duties as assigned or required.

Professionalism:

• To be punctual and be available during official working hours.
• To comply with AAMA policies standards rules regulations and procedures.
• To take precautions to protect equipment materials and facilities.
• To participate responsibly in the schools improvement initiatives.
• To demonstrate timeliness and attendance for assigned responsibilities.
• To work collaboratively with other professionals and staff.
• To provide and accept evaluative feedback professionally.
• Maintains a high level of ethical behavior and confidentiality of information about school personnel.

Required Technical Skills:

• Required: to be knowledgeable with computer software programs.
• Required: Operate a cash register.
• Required: Experience with kitchen operations.

Required Experience:

• Experience in institutional or school food service operations.
• Understanding of food preparation methods food safety regulations and kitchen equipment.

Physical Requirements:

• The ability to stand for long periods of time.
• The ability to lift or carry heavy objects up to 50 pounds.
• Food service managers often work long hours and may need to be physically active throughout the day potentially including helping with tasks such as cleaning tables or assisting in the kitchen or with the cash register.
• Managing kitchen equipment handling utensils and potentially assisting with food preparation require good hand-eye coordination and the ability to use hands and fingers for tasks like grasping pinching and manipulating objects.

Required Skills and Competencies:

• Strong organizational communication and leadership skills.
• Strong attention to detail with a focus on quality and accuracy.
• Good organizational skills and ability to follow established processes.
• Ability to work both independently and as part of a team.
• Effective communication skills and a positive cooperative attitude.
• Active Listening.
• Reading Comprehension.
• Time Management.
• Social Perceptiveness.
• Ability to record accurate information.
• Ability to follow verbal and written instructions.
• Ability to work effectively with students.
• Ability to communicate effectively (written and verbal).

Required Education Certification and Qualifications:

• High school diploma or equivalent with some positions requiring a food manager certification.
• The Texas Department of State Health Services (DSHS) requires food service establishments to have at least one employee with supervisory or management authority who holds a valid Food Manager Certification.
• Food Handlers Permit: in Texas food service employees must complete an accredited food handler training course and obtain a Food Handlers Permit from a Texas Health and Human Services accredited provider. This ensures individuals understand basic food safety practices.
• The Food Manager Certification must be valid and renewed prior to the expiration.

Required Experience:

Manager