POSITION TITLE |
3361 FNS MANAGER 500-1000 |
GENERAL DEFINITION AND CONDITIONS OF WORK |
Performs difficult semiskilled and responsible administrative work participating in and supervising food service activities in a school cafeteria; does related work as required. Work is performed under the general supervision of the Food Service Supervisor. Supervision is exercised over cafeteria workers. |
This is medium work requiring the exertion of 50 pounds of force occasionally up to 20 pounds of force frequently and up to 10 pounds of force constantly to move objects; work requires reaching standing walking pushing pulling lifting grasping and repetitive motions; vocal communication is required for expressing or exchanging ideas by means of the spoken word; hearing is required to perceive information at normal spoken word levels; visual acuity is required for visual inspection involving small defects and/or small parts use of measuring devices operation of machines determining the accuracy and thoroughness of work and observing general surroundings and activities; the worker is subject to inside environmental conditions extreme heat hazards and atmospheric conditions. |
ESSENTIAL FUNCTIONS/TYPICAL TASKS |
This position description is not intended to be an exhaustive list of all duties knowledge or skills associated with
- Planning coordinating assigning overseeing and participating as required in the preparation cooking and serving of food in accordance with local state and federal regulations and policies; preparing and maintaining necessary records.
- Orders food and supplies receives and accounts for same and maintains perpetual inventory as well as cost and food consumption records;
- Inspects kitchen equipment storeroom foods and employees to maintain proper sanitation and operation;
- Instructs employees in the operation of equipment and utensils and in the preparation cooking and serving of food;
- Oversees and coordinates the cleaning and maintenance of equipment and working area;
- Maintains income and expenditure records;
- Collects records and accounts for monies received from patrons;
- Maintains records required by local state and federal auditors and health inspectors;
- Follows prescribed money management procedures;
- Plans and posts daily and general work schedules;
- Supervises and directs employees for quality efficient output;
- Updates employees regarding food and nutrition services operations changes;
- Maintains a clean and sanitary operation in accordance with the Suffolk Department of Health Food and Nutrition Services;
- Develops and maintains strategy promoting the Food and Nutrition Services Program for students staff and community;
- Performs related tasks as required.
Note: The above description is illustrative of tasks and responsibilities. It is not meant to be all inclusive of every task or responsibility. |
KNOWLEDGE SKILLS AND ABILITIES |
General knowledge of the preparation cooking and serving of food in large quantities; thorough knowledge of food quality and values and of nutritional and economical substitutions within food groups; some knowledge of special dietary requirements; thorough knowledge of the principles and practices used in ordering receiving and storing food in large quantities; thorough knowledge of kitchen sanitation and safety measures used in food handling and in the operation cleaning and care of utensils equipment and work area; thorough knowledge of U.S.D.A. rules and regulations; ability to plan and supervise the work of others; ability to prepare reports; ability to train subordinates in the preparation cooking and serving of food; ability to establish and maintain effective working relationships with associates. |
EDUCATION AND EXPERIENCE |
Any combination of education and experience equivalent to graduation from high school and considerable experience in food service in an institutional setting. |
SPECIAL REQUIREMENTS |
Possession of a health certificate for food preparation issued by the Commonwealth of Virginia. Possession of membership in and certification by the American School Food Service Association. |
FLSA STATUS |
Non-Exempt |
AA/EOE STATEMENT |
This employer does not knowingly discriminate on the basis of race color religion sex sexual orientation gender identity or expression age disability or national origin. |
Required Experience:
Manager
POSITION TITLE3361 FNS MANAGER 500-1000GENERAL DEFINITION AND CONDITIONS OF WORKPerforms difficult semiskilled and responsible administrative work participating in and supervising food service activities in a school cafeteria; does related work as required. Work is performed under the general superv...
POSITION TITLE |
3361 FNS MANAGER 500-1000 |
GENERAL DEFINITION AND CONDITIONS OF WORK |
Performs difficult semiskilled and responsible administrative work participating in and supervising food service activities in a school cafeteria; does related work as required. Work is performed under the general supervision of the Food Service Supervisor. Supervision is exercised over cafeteria workers. |
This is medium work requiring the exertion of 50 pounds of force occasionally up to 20 pounds of force frequently and up to 10 pounds of force constantly to move objects; work requires reaching standing walking pushing pulling lifting grasping and repetitive motions; vocal communication is required for expressing or exchanging ideas by means of the spoken word; hearing is required to perceive information at normal spoken word levels; visual acuity is required for visual inspection involving small defects and/or small parts use of measuring devices operation of machines determining the accuracy and thoroughness of work and observing general surroundings and activities; the worker is subject to inside environmental conditions extreme heat hazards and atmospheric conditions. |
ESSENTIAL FUNCTIONS/TYPICAL TASKS |
This position description is not intended to be an exhaustive list of all duties knowledge or skills associated with
- Planning coordinating assigning overseeing and participating as required in the preparation cooking and serving of food in accordance with local state and federal regulations and policies; preparing and maintaining necessary records.
- Orders food and supplies receives and accounts for same and maintains perpetual inventory as well as cost and food consumption records;
- Inspects kitchen equipment storeroom foods and employees to maintain proper sanitation and operation;
- Instructs employees in the operation of equipment and utensils and in the preparation cooking and serving of food;
- Oversees and coordinates the cleaning and maintenance of equipment and working area;
- Maintains income and expenditure records;
- Collects records and accounts for monies received from patrons;
- Maintains records required by local state and federal auditors and health inspectors;
- Follows prescribed money management procedures;
- Plans and posts daily and general work schedules;
- Supervises and directs employees for quality efficient output;
- Updates employees regarding food and nutrition services operations changes;
- Maintains a clean and sanitary operation in accordance with the Suffolk Department of Health Food and Nutrition Services;
- Develops and maintains strategy promoting the Food and Nutrition Services Program for students staff and community;
- Performs related tasks as required.
Note: The above description is illustrative of tasks and responsibilities. It is not meant to be all inclusive of every task or responsibility. |
KNOWLEDGE SKILLS AND ABILITIES |
General knowledge of the preparation cooking and serving of food in large quantities; thorough knowledge of food quality and values and of nutritional and economical substitutions within food groups; some knowledge of special dietary requirements; thorough knowledge of the principles and practices used in ordering receiving and storing food in large quantities; thorough knowledge of kitchen sanitation and safety measures used in food handling and in the operation cleaning and care of utensils equipment and work area; thorough knowledge of U.S.D.A. rules and regulations; ability to plan and supervise the work of others; ability to prepare reports; ability to train subordinates in the preparation cooking and serving of food; ability to establish and maintain effective working relationships with associates. |
EDUCATION AND EXPERIENCE |
Any combination of education and experience equivalent to graduation from high school and considerable experience in food service in an institutional setting. |
SPECIAL REQUIREMENTS |
Possession of a health certificate for food preparation issued by the Commonwealth of Virginia. Possession of membership in and certification by the American School Food Service Association. |
FLSA STATUS |
Non-Exempt |
AA/EOE STATEMENT |
This employer does not knowingly discriminate on the basis of race color religion sex sexual orientation gender identity or expression age disability or national origin. |
Required Experience:
Manager
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Job Location:
Monthly Salary:
Not Disclosed
Posted on:
19 hours ago
Vacancies:
1 Vacancy
