Food Service Manager

Responsibilities

• 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.
• Orders food, supplies, and small equipment for operation.
• Inventories food and supplies.
• Maintains proper storage conditions.
• Safeguards/secures food and supplies.
• Ensures adherence to proper safety and sanitation principles.
• Menu planning - completes the basic menu plan by adding more choices and planning for special functions, use of leftovers, stock on hand, individual school's students likes and dislikes, and merchandising.
• Develop menus which comply with federal requirements and meet the nutritional needs of students.
• Control Food and Supply costs through menus, inventory, production schedules, waste reduction, storage, cost data, etc.
• Catering as needed - schedule, set up, preparation, coordination, staff.
• 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, meal components, requirements, proper portions, and principles of good nutrition.
• Promotes good public relations with students, faculty, staff and parents.
• Personnel - Schedule and monitor labor time/cost based on production needs.
• Recommends major changes and needs to Food Service Supervisor or Food & Nutrition Services Specialist.
• Delegate/assign duties to staff as needed.
• Assist in guiding, training, and instructing staff.
• Monitor and document employees' performance, including problems or unsatisfactory performance.
• Complete employee evaluations.
• Monitor and enforce school district and department policies and procedures.