Food Service Manager - Amery, Wisconsin ($16.97/HR)

Essential Duties And Responsibilities

• Prepare nutritious meals for breakfast, lunch, and supplemental snacks in accordance with the approved menu utilizing standardized recipes at required times and modifying menus only when addressing specials diets and/or obtaining approval by dietician and documenting revised menu.
• Clean and sanitize all equipment, food storage areas and kitchen in accordance with state licensing codes, USDA guidelines and UMOS Sanitary program guidelines.
• Adhere to state licensing regulations and USDA guidelines in handling & storing food, weighing and measuring food, quantity cooking, and maintaining appropriate documentation.
• Implement safety and sanitary practices in the kitchen as defined by state licensing codes, USDA guidelines and UMOS Policies and Procedures.
• Purchase materials and food items needed for classroom nutritional activities and ensure proper documentation of activity when utilized as a supplemental snack.
• Participate in training for basic meal and special diets preparation in accordance with IFSP/IEP and in-house staffing goals in working with children with specific dietary concerns.
• Report suspected child abuse and neglect in accordance to state law and UMOS policies and procedures.
• Provide support or T/TA to other locations with some travel requirements.
• As part of the PFCEF, support parent engagement efforts through meal preparation for parent/community activities such as parent meetings, open houses, fatherhood activities.

Qualifications

• Be at least 18 years of age or older at time of interview.
• GED and/or high school diploma, Preferred Minimum of one-year related experience.
• Knowledge of proper methods of storing foods, using basic food service equipment, and quantity cooking.
• Ability to read and write.
• Complete 4-hour course of food handling and sanitation and /or certification.
• Must have reliable car and/or valid driver’s license and adequate insurance.
• Ability to work flexible, irregular hours with some travel.

Work Environment, Physical, And Sensory Demands

• Frequent exposure to moderate temperature generally encountered in a controlled temperature environment.
• Frequent exposure to noise from equipment and traffic.
• Frequent exposure to dust, fumes, and odors from food preparation.
• Frequent exposure to chemicals used in food preparation.
• Frequent exposure to hand and foot injuries from hot water, steam, and hot food.
• Frequent exposure to slips, trips, and falls.