Mgr 3, SNS

Responsibilities

• Supervise and manage the preparation and serving of meals for a school site cafeteria of 800-1199 meal equivalents (MEQs).
• Manage assigned clerical staff and subordinate professional personnel in one or more sections of the department.
• Take responsibility for the overall direction, coordination, and evaluation of assigned teams.
• Carry out supervisory responsibilities in accordance with the district’s policies and applicable state and federal laws.
• Interview, hire, and train employees; plan, assign, and direct work; appraise performance; reward and discipline employees; address complaints and resolve problems.
• Follows all United States Department of Agriculture (USDA), Florida Agriculture Department, Hillsborough County Health Department, and district rules, regulations, and procedures to prepare and serve nutritious, appealing meals and snacks to the students and staff of the assigned school.
• Ensures food quality and food safety of all meals produced in the kitchen.
• Ensures all record keeping is complete, accurate, and up to date on a daily basis.
• Trains, supervises, and delegates work assignments to, and evaluates job performance of, all staff in the kitchen.
• Promotes good public relations with all groups, including but not limited to students, teachers, administrators, and parents.
• Arranges, schedules, and assigns responsibilities to SNS personnel.
• Reviews work of SNS personnel and provides guidance, clarification, and motivation.
• Maintains accurate records as required by Student Nutrition Services, Florida Department of Agriculture, Hillsborough County Department of Health, and the USDA.
• Plans and supervises food preparation based on sound principles of nutrition, Hazard Analysis and Critical Control Points (HACCP), and culinary techniques to ensure food quality.
• Ensures full compliance with all federal, state, local, and district regulations.
• Ensures all food, supplies, and equipment are ordered and received on a timely basis.
• Communicates with principals, staff at base school, and satellite sites to ensure a quality program at all sites.
• Performs any other duties as assigned.

Qualifications

• Five (5) years of increasingly responsible experience in food service, with three (3) years of related management or supervisory experience required.
• A postgraduate (masters or higher) degree in food service or related field may substitute for one (1) year of the experience requirement.
• Selected applicants must pass and maintain Serv-Safe certification.