Elementary Food Service Manager - Hartvigsen School

Job Summary

Manages the day-to-day operations of the serving kitchen in the school. Helps in meal service, using ovens and warmers to get pre-prepared food ready for service according to package instructions. Oversees serving of food and preparation of counters and serving areas. Helps set-up food, helps with cleaning and serving areas and lunch tables.

Essential Functions

• Supervises and coordinates the preparation of approved menus and recipes and serving meals according to established polices and/or procedures.
• Directs, assigns, and schedules staff.
• Counsels and trains new employees; tracks hours worked.
• Provides evaluation input and address performance issues.
• Plans and coordinates daily work for efficient use of labor.
• Transports and assists employees in the proper handling of foods, correct use and care of equipment and high standards of sanitation and safety.
• Ensures equipment, storage, food preparation and service areas are maintained in a sanitary condition and complies with established polices and procedures, including state and federal requirements and/or regulations.
• Observes and enforces practices of proper food safety and sanitation.
• Implements school meal menus as created by the central kitchen.
• Estimates and orders food, condiments, and supplies to meet meal projections and minimize waste.
• Receives and verifies quantity, quality, and specification of food, condiments, and supply orders; ensure proper storage of orders in designated areas utilizing temperature requirements and food spoilage guidelines.
• Ensures the quality and portion control of food served.
• Supervises and coordinates food, condiments, and supply inventories to ensure availability of items required to meet meal projections.
• Supervises and participates in food preparation and serving to students and school personnel.
• Supervises and/or performs lunch clerk task (e.g., student meal account activities, point-of-service and/or cashiering activities, Free/Reduced Meal applications, etc.).
• Supervises food preparation, cooking and serving activities to ensure established polices and procedures and student needs are met (e.g., special diets, students with allergies, etc.).
• Determines when equipment needs repairs; contracts the appropriate person and/or department and follows through until equipment is again operational.
• Checks freezers, refrigerators, ovens, dishwashers, etc. to ensure proper operating temperature is being maintained and sanitation standards are being upheld.
• Maintains special diet plan paperwork; coordinates special diet plans with appropriate school and district personnel.
• Maintains, prepares, and reviews a variety of records, inventories, logs, and reports; ensures documentation is accurate and stored properly.
• Communicates with students, staff, school and district personnel, parents, etc. to exchange information, received suggestions and/or resolve issues related to Food Services.
• Supervises and participates with opening and closing of the Food Services areas prior to the beginning and after the end of the school year; assist with deep cleaning activities as needed.
• Must be willing to work at different Food Service locations throughout the school district as needed.
• Conforms to safety standards as prescribed.
• Promotes school Food Service programs.
• Participates in required department meetings, trainings and/or functions.
• Maintains appropriate permits, certifications and/or trainings as needed.
• Establish and monitor compliance with practices and procedures in the food service establishment to maintain compliance with department and local health department food safety rules (Utah Code 26-15a-107).

  Required Education and Qualifications

  • High school diploma or equivalent.
  • Food Safety Manager certification from a Utah Department of Health approved entity.
  • Six months of job-related experience.
  • Previous Supervisory Experience preferred.

  Required Prior Experience

  • Six months of job-related experience.

  Required Knowledge and Skills

  • Knowledge and skills in the management and maintenance of an elementary school kitchen.
  • Positive public relations.
  • Basic reading, writing and math skills.
  • Knowledge in completing preorders, production records, warehouse orders, running point-of-service.
  • Ability to understand the different nutrient regulations associated with each program.
  • Ability to successfully organize and supervise kitchen staff and create schedules to meet meal service needs.
  • Must understand and follow federal lunch program guidelines.

  Physical Requirements

  • Frequently required to stand, walk, reach with hands and arms and stoop, kneel, and crouch.
  • Occasionally required to use hands to handle or feel.
  • Must occasionally climb or balance.
  • Specific vision abilities required include close vision, distance vision, color vision, peripheral vision, and depth perception.
  • Must be able to stand for long periods of time.
  • Must be able to lift and/or move up to 50 lbs.

  Working Environment

  • Standard commercial kitchen conditions including walk-in freezers and refrigeration rooms.
  • Daily exposure to heat, cold, and humidity.
  • Steady flow of work required but in voluntary interruptions are common.
  • Constant pressure to complete tasks and meet deadlines causes stress.

  Note

  • The list of essential and marginal functions and of physical requirements is not exhaustive and may be supplemented in accordance with the requirements of the job.