Secondary Food Service Manager - Evergreen Jr High

Job Summary

Maintains continuity of kitchen activities. Prepares, assists, and assigns the preparation of menu items. Assists in accounting for supplies used and meals served each day. Ensures that proper sanitation and safety requirements are maintained. Ensures that proper equipment and supplies are available. Prepares and maintains daily, weekly, and monthly records and reports.

Essential Functions

• Supervises and coordinates the preparation of approved menus and recipes and serving of food for main and specialty lines/bars and a la carte items according to established polices and/or practices.
• Directs, assigns, schedules, and evaluates Food Service staff.
• Conducts training sessions for new employees.
• Tracks absences and hours worked.
• Provides evaluation input, addresses performance issues, etc.
• Plans and coordinates daily work for efficient use of labor.
• Arranges for substitutes as needed.
• Trains and assists employees in the proper handling of foods, correct use and care of equipment and high standards of sanitation and safety.
• Safeguards equipment, storage, food preparation and service areas to ensure proper sanitation and compliance with established policies and procedures as well as state and federal requirements and regulations.
• Monitors daily menu options by pairing designated main entrée with additional line/bar options based off prior production records, kitchen size and student demographics.
• Estimates and orders food, condiments and supplies to meet meal projections and minimize waste.
• Receives and verifies quantity, quality and specifications of food and condiment and supply orders.
• Ensures proper storage of orders in designated areas utilizing temperature requirements and food spoilage guidelines.
• Ensures the quality and portion control of food served.
• Safeguards and maintains food, condiment, and supply inventories to ensure availability of items required to meet meal projections.
• Safeguards and participates in food preparation and serving to students and school personnel.
• Safeguards and participates in tasks such as student meal account activities, point-of-service and/or cashiering activities, reconciling and daily deposits, Free/Reduced Meal applications, breakfast in the classroom, etc.
• Safeguards and participates in food preparation, cooking and serving activities to ensure established policies and procedures and student needs are met (e.g., special diets, students with allergies, etc.).
• Monitors and documents proper leftover use and batch-cooking to control waste.
• Checks freezers, refrigerators, ovens, dishwashers, etc. to ensure proper operating temperature is being maintained and sanitization standards are being upheld.
• Maintains special diet plan paperwork; coordinates special diet plans with appropriate school and district personnel.
• Maintains, prepares, and reviews a variety of records, inventories, logs and reports and ensures that documentation is properly stored.
• Communicates with students, staff, school and district personnel, parents, etc. to exchange information, receive suggestions and/or resolve issues related to Food Services.
• Safeguards and participates in the opening and closing of the Food Services area prior to the beginning and after the end of the school year.
• Affords assistance with deep cleaning activities.

Required Education and Qualifications

• High school diploma or equivalent
• Food Safety Manager certification from a Utah Department of Health approved entity
• One year of job-related experience
• One year of supervisory experience (preferred)

Required Knowledge and Skills

• Strong supervisory skills
• Skilled and organized in training, organizing, and monitoring supervised workers
• Basic reading, math, and oral communication skills
• Ability to write reports, order, and track inventory
• Positive public relationship skills
• Strong interpersonal skills
• Understands and follows federal lunch program guidelines

Assigned Decision Making

Makes decisions concerning the best way to accomplish tasks assigned. Needs to be able to motivate people to work cooperatively and efficiently as a team. Must be able to handle emergencies as they arise.

Interactions With Others

• Interacts positively with students, staff, managers, directors, vendors, and other district personnel
• May also interact appropriately with police and other emergency agencies

Supervisory Responsibility

Supervises contract and hourly Nutrition Service employees.

Budget Responsibility

Financially responsible to maintain and track inventory for food and supplies. Responsible for daily account of cash transactions and deposits.

Working Environment

• Standard commercial kitchen conditions including walk-in freezers and refrigeration rooms
• Daily exposure to heat, cold, and humidity
• Steady flow of work required but in voluntary interruptions are common
• Constant pressure to complete tasks and meet deadlines causes stress

Physical Requirements

• Not limited to the following: while performing the duties of this job, the employee is required to speak and/or hear
• Frequently required to stand, walk, reach with hands and arms and stoop, kneel, and crouch
• Occasionally required to use hands to handle or feel
• Must occasionally climb or balance
• Specific vision abilities required include close vision, distance vision, color vision, peripheral vision, and depth perception
• Must be able to stand for long periods of time
• Must be able to lift and/or move up to 50 lbs.