Food Service Manager

Summary:

The Food Service Manager is responsible for the supervision training and management

of all food service operations at an individual school or multiple sites including but not

limited to catering and summer food service. Provides hands on leadership support and

guidance to ensure that food quality standards inventory levels food safety and HACCP

guidelines and customer service expectations are met. Managers are expected to perform

all working duties including food preparation serving cashiering and clean up as needed.

Managers must maintain accurate records compliant with all local state and federal

guidelines. Managers are responsible for staff scheduling and will perform other duties

as assigned.

Reports to: Director of Food Service

Performance Responsibilities

Program Accountability

• Follows federal state and local regulations. Communicates changes to
• employees.
• Prevents discrimination by protecting the identity of students receiving free andreduced price meal benefits.
• Attends required meetings and participates in professional development.
• Keeps accurate financial reports and records.
• Follows procedures for cash handling and bank deposits.
• Submits all required reports and records on time.
• Performs annual performance evaluation of employees.
• Provides on the job training and creates work/cleaning schedules for employees.
• Promotes employee professional growth efficiency morale and teamwork.
• Responsible for scheduling training and administering corrective action
• according to the MCCA negotiated contract.

Food Safety and Sanitation

• Practices and enforces personal hygiene.
• Practices and enforces department dress code.
• Practices and enforces sanitation (HACCP) and safety standards throughout theoperation including receiving storage food preparation holding cooling service and reheating. Strictly practices and enforces time and temperature standards.
• Responsible for the accurate completion of all HACCP logs.
• Immediately reports equipment failure and prepares corrective action plan.
• Maintains required ServSafe certification.

Food Production

• Ensures that planned menus are followed with changes being approved accordingto procedures.
• Directs the preparation of food assuring high quality taste appearance anddisplay.
• Assigns duties and creates cleaning schedules.
• Monitors and adjusts production to assure preparation of correct quantities.
• Practices and enforces efficient production methods including properly trainingemployees on equipment operation and sanitation.
• Continuously monitors and works to improve productivity.
• Responsible for the accurate daily completion of production records.
• Responsible for planning and placing approved food and beverage orders.
• Verifies accuracy of deliveries and completes HACCP receiving logs.
• Maintains inventory levels according to procedures and accurately completes amonthly physical inventory.

Customer Service

• Responsible for operating serving lines with prompt courteous and efficientservice.
• Displays food on serving lines in an attractive manner.
• Serves and holds food at proper temperatures.
• Ensures correct portioning tools are used.
• Practices and ensures helpful and pleasant attitudes. Uses professional demeanorwhen dealing with conflict.
• Plans promotions and marketing events to promote nutrition education.
• Meets with students and staff for feedback suggestions and preferences.
• Positively promotes the child nutrition program and communicates well withparents students staff and the community.

Physical Requirements

PHYSICAL REQUIREMENTS:

The physical demands here are representative of those that the employee must meet to perform the essential duties and responsibilities of the position successfully. Reasonable accommodations may be made to enable individuals withdisabilities to perform the essential functions.

The position requires frequent changes in sitting standing and walking throughout the day. The employee may also need to do frequent bending and/or kneeling. The employee must frequently speak and hear as well as utilize the telephone and computer. The position requires lifting and carrying up to50 pounds such as boxes of files or office supplies at times for short distances. This position requires prolonged periods of computer work including data entry and keyboarding. Manual dexterity and the ability to use office equipment including keyboards printers and copiers are essential. Good vision with or without correction is required for reading documents and computer screens. The ability to communicate effectively both verbally and in writing is also a key component of the role.

Education Requirements

• High school diploma or equivalent is required
• ServSafe and/or other approved foodsafety certification is required.

Salary:Starting at $20.79 per hour

Benefits: per Administrator and Staff Handbook

The Michigan City Area Schools does not discriminate on the basis of the Protected Classes of race color national origin sex (including transgender status sexual orientation and gender identity) disability age religion military status ancestry or genetic information which are classes protected by Federal and/or State law (collectively Protected Classes). This includes the Corporations employment opportunities programs and/or activities or if initially occurring off Corporation grounds or outside the Corporations employment opportunities programs and activities affecting the Corporations environment. For further information clarification or complaint please contact the MCAS School Administration 408 S. Carroll Avenue Michigan City Indiana 46360 at for Title IX (gender equity related issues); or Special Education Director 408 S. Carroll Avenue Michigan City Indiana 46360 at for Section 504 (non-discrimination/disability issues and Americans with Disabilities). Any other information concerning the above policies may be obtained by contacting the Superintendent Dr. Wendel McCollum 408 S. Carroll Ave. Michigan City Indiana 46360 at .

Required Experience:

Manager