Nutrition Services | 6hr Elementary Satellite Cafeteria Manager | Fairfield Elementary

About the Role

Plan, organize, and direct assigned Satellite Operations including the receipt, limited preparation, serving, and selling of food items. Coordinate personnel, participate in inventory, cashier, and sanitation functions to meet school site food service needs. Train and evaluate the performance of assigned personnel while maintaining confidentiality of student information regarding free/reduced eligibility status.

Qualifications

• Any combination equivalent to graduation from high school and three years of food service experience, including work with cooking, purchasing, inventory, cashiering/accounting functions, and quality control.
• Strong planning, management, supervisory, analytical, computer, organizational, and oral/written communication skills.
• Knowledge of terminology, practices, procedures, materials, requirements, processes, and equipment applicable to assigned field.
• Certified Food Handler certificate or ability to pass the national exam provided by FWCS within a designated period.
• Valid Indiana driver’s license.

Responsibilities

• Communicate and interact with students, school staff, and department personnel in a courteous, caring manner using good customer service skills.
• Plan, organize, and direct the distribution of food items in accordance with department policy, HACCP sanitation guidelines, and governmental regulations.
• Coordinate the order and receipt of food products from the Satellite Preparation Kitchen and vendors, ensuring accuracy and compliance with HACCP sanitation guidelines.
• Train and supervise personnel to maintain compliance in the distribution and sale of food items per department policy.
• Ensure accuracy and resolve discrepancies related to cashiering, point-of-sale operations, and account balances.
• Accurately prepare and retain records related to food service operations, inventory, and distribution of food items and supplies.
• Perform activities promoting nutritional education and the marketing/merchandising of new products.
• Communicate with students, staff, administrators, and outside agencies to coordinate activities and resolve issues.
• Operate and maintain food service equipment, use assigned software, and arrange for equipment maintenance/repairs as needed.
• Maintain current knowledge of food regulations and policies, implementing program changes as directed by Nutrition Services Administration.
• Perform related duties as assigned by the Director to meet the needs of the building/unit.

Physical Requirements

• Ability to speak and hear clearly.
• Dexterity of hands and fingers for operating equipment and handling food items.
• Ability to stand for extended periods, with frequent bending, kneeling, twisting, and reaching overhead or horizontally.
• Regularly push, pull, lift, and carry up to 50 pounds.
• Specific vision abilities to monitor food quality and quantity.

New employees must successfully complete a probationary period to be eligible for posted positions. Employees must remain in their current position for a minimum of 60 calendar days before applying for non-lateral positions. Current non-probationary employees may only apply for lateral positions at the end of each school year.