Food Service Manager Substitute

Hours:

Monday-Friday 7 hours/day (35 hours/week 6:30am-2:00pm 7 working hours daily includes ½ hour unpaid lunch) School Year.

Essential Functions and Duties of the Position:

The Substitute School Kitchen Manager supervises the preparation andserviceoffoodto the students and staff along with the daily cooking of and preparing for delivery of lunch for Saint Marys School.

General Duties and Responsibilities:

• Manages schedule of cafeteria helpers.
• Directsfoodpreparation cookingserviceand cleaning of the school kitchen.
• Trains kitchen helpers in cashiering cash handling banking and end of day POS procedures.
• Ability to anticipate production issues problem solve and report issues in a timely manner to the appropriate person.
• Communicates with custodialservicesand contract cleaningservicesabout kitchen and cafeteria cleanliness.
• Communicates with their staff time and location of allFoodServiceevents meetings and conferences.
• Assists in resolving all staff issues to include disputes hours questions and concerns.
• Strong interpersonal and written correspondence skills to communicate with parents students and staff about cafeteria policy and purchasing.
• Places orders as directed based on the menu inventory and par levels.
• Completes and maintains daily production sheets and completes monthly inventory in a timely manner.
• Maintainsfoodsafety best practices and First-In-First-Out (FIFO).
• Supervises that reimbursable breakfast and lunch meals are accurately claimed.
• Oversees proper storage of and inventory of government commodities stored at Pierce School.
• Other duties as assigned by the Assistant Director and Director ofFoodServices.

Qualifications:

• 2 years offoodmanagement experience preferably in a K-12 public school setting.
• ServSafe certification
• CPR certification
• Choke/Save certification
• Must maintain current fire extinguisher training

Skills Abilities & Knowledge:

• Scheduling abilities with a focus on shifting priorities.
• Understanding of Hazard Analysis Critical Control Points (HACCP).
• Proper handling offood; temperature controls; personal hygiene and proper cleaning and maintenance of equipment.
• Attention to detail accuracy and completeness; demonstrate a proficient ability in the operation of computers email phone and voice mail.
• Familiar with the USDA nutrition program regulations USDA DESE and generalfoodserviceprogram(s).
• Ability to pro-actively recognize issues and resolve problems in a timely manner.
• Ability to communicate with vendors and health department.
• Ability to lift 40 lbs stand continuously and engage in moderate physical work.
• Practices successful time management.
• Delegates tasks appropriately

Reports/Evaluation:Director ofFoodServices

Work Year: 42 weeks

Salary: In accordance with AFSCMEFoodServiceContract including hourly differential.