Classified: Food Service Manager

FTE: 1.0 | FLSA Status: Exempt | Work Calendar: 198 days | Compensation: Classified Exempt Compensation Guide (Starting Salary: $36,259)

Responsibilities

• Work in cooperation with the Director of Food Services for production control in planning and directing the preparation and serving of all food in all meal service areas.
• Work in a multifaceted role that requires changing roles as needed day-to-day, including food service worker, cook, cashier, and manager.
• Establish and assign duties, work expectations, and schedules for employees at the assigned site in cooperation with designated lead personnel.
• Direct kitchen and employee sanitation procedures; ensure cleanliness of the kitchen, offices, and serving areas to meet Maricopa County Environmental Health expectations and pass health inspections.
• Address problems, concerns, and scheduling related to meal service with site administration.
• Oversee preparation and service of foods in accordance with daily menus.
• Maintain production records, HACCP records, and make reports as requested.
• Submit orders for food, supplies, commodities, and small equipment using proper pricing methods; train staff to assist in food orders.
• Submit inventories and other necessary reports as requested.
• Direct and coordinate an orderly, organized, and attractive office, kitchen, and storage area.
• Responsible for all site catering events.
• Evaluate all personnel under position's supervision, including student workers.
• Supervise and train new employees on equipment operation, SOP procedures, food safety and sanitation standards, daily workstation tasks, POS operations, inventory control, EOD reports, and money count/deposit.
• Approve timesheets and submit to payroll.
• Balance daily meal sales/deposit monies.
• Assume responsibility for the security of revenue from cafeteria collections until turned over to proper authorities.
• Comply with MCES, USDA, FDA, ADE Rules & Regulations, and OSHA requirements.
• Conduct monthly meetings with cafeteria staff for continued National School Lunch training.
• Represent the District in a positive and professional manner consistently.
• Maintain confidentiality of information regarding students, staff, parents, and school issues.
• Provide a welcoming atmosphere in all areas of responsibility.
• Perform responsibilities in an ethical and professional manner.
• Maintain punctual and regular attendance.
• Perform other job-related duties as assigned.

Requirements

• High school diploma or GED (college degree preferable).
• Valid IVP Fingerprint Clearance Card (must maintain).
• Food Protection Manager Certificate (must maintain).
• Food Handler's Certification (must maintain).
• Minimum three years of supervisory/leadership experience (desirable).
• Minimum five years of experience in a student cafeteria environment (desirable).
• Superior time management and organizational skills.
• Ability to work well with others and with minimal supervision.
• Must be 21 years of age or older upon hire.

Skills

• Strong writing, literacy, and communication skills; effective communication with diverse audiences.
• Ability to work cooperatively with parents, students, administrators, faculty, staff, and the general public.
• Strong leadership skills.
• Bilingual communication is beneficial.
• Basic math skills, including calculations using fractions, percentages, and ratios.
• Knowledge of Google Suite, online ordering systems, and POS software.
• Basic computing and clerical skills.

Physical Demands

• Lift, carry, push, and pull materials and packages weighing up to 25 pounds.
• Stand, climb, balance, kneel, crouch, and/or walk for long periods.
• Use hands to handle, control, or feel objects, tools, or controls.
• Bend or twist the body.
• Push, pull, or move boxes and materials.
• Work both inside and outside in heat/cold, wet/humid, and dry/arid conditions.

Working Conditions

• Semi-private working environment.
• Ability to multitask.
• Exposure to odors, dust, poor ventilation, heat, workspace restrictions, and loud noises.
• Flexibility with work hours.
• Hazards include:
  • Heat from ovens and warming cabinets.
  • Exposure to very hot foods, equipment, and metal objects.
  • Exposure to very cold foods, equipment, and metal objects.
  • Working around knives, slicers, or other sharp objects.
  • Exposure to cleaning chemicals and fumes.