FNS Manager II

Rate of pay: $20.83 minimum, determined based on certification and experience.

About the role

Plans, organizes, and directs the food service program in a high school building cafeteria/kitchen under the direction of the Supervisor of Food Service and Food & Nutrition Services Specialists in accordance with the objectives and policies established by the Food and Nutrition Services Department.

Responsibilities

• Orders food, supplies, and small equipment for operation.
• Inventories food and supplies; maintains proper storage conditions and safeguards/secures food and supplies.
• Ensures adherence to proper safety and sanitation principles.
• Completes menu planning by adding choices and planning for special functions, use of leftovers, stock on hand, student preferences, and merchandising. Develops menus that comply with federal requirements and meet nutritional needs of students.
• Controls food and supply costs through menus, inventory, production schedules, waste reduction, storage, and cost data.
• Handles catering as needed, including scheduling, setup, preparation, coordination, and staffing.
• Completes and maintains Food Production Records as required by the Supervisor of Food Service, in compliance with federal standards.
• Ensures use of standard recipes and menus, proper meal components, portion control, and principles of good nutrition.
• Promotes good public relations with students, faculty, staff, and parents.
• Schedules and monitors labor time/cost based on production needs; recommends major changes and needs to Food Service Supervisor.
• Delegates and assigns duties to staff; assists in guiding, training, and instructing staff.
• Monitors and documents employee performance, including problems or unsatisfactory performance; completes employee evaluations.
• Monitors and enforces school district and department policies and procedures; disciplines staff as needed in conjunction with supervisors.
• Provides instruction, direction, and support for Satellite food service operations.
• Monitors employee absences and coordinates substitutes as needed.
• Manages and resolves employee conflicts; maintains a positive working environment.
• Prepares and submits payroll.
• Ensures high-quality food appearance and taste; applies merchandising and marketing techniques for customer service.
• Inspects equipment periodically; requests maintenance and repairs (completes work request forms) and recommends equipment changes/additions.
• Assists in making the school food service program an integral part of the educational program.
• Plans and coordinates cafeteria operations with the building principal; serves as liaison between principal and Food and Nutrition Services Department.
• Processes and maintains Free and Reduced-Price Meal Applications.
• Uses Food and Nutrition Services computer hardware and software to assist in management of the operation.
• Performs other duties as assigned.

Physical Requirements

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Physically able to work in a standing position for prolonged periods and walk much of the time during the day.
• Must be able to work in very warm surroundings.
• Manual dexterity to handle knives and other kitchen equipment.
• Able to lift materials weighing at least 46 pounds.
• May be required to climb stairs.

Qualifications

• Must maintain ServSafe Manager Certification.
• Successful experience in the stated areas of responsibility.
• High school diploma or GED is required.
• Advanced training in food production, food preparation, nutrition, safety and sanitation, and interpersonal relationships is required.
• Recommended certification by the School Nutrition Association.