Job Title: Elementary Food Service Manager

Reports To: Food Service Director/ Field Ops Manager

FLSA Status: Non-Exempt     

Prepared Date: 05/22/15

 

 

EXECUTIVE SUMMARY

Oversees entire operation and employees, including policies/procedures. Prepares food for students and staff.  Serves food and responsible for cleanup following meal times.  Records transactions on computer.  Assists in balancing money each day.  Must be able to work under heat and stress conditions.  Must be able to lift up to 50 pounds and be on your feet for long periods of time.

 

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned by the Manager

 

Oversees the entire operation and employees, including policies/procedures

 

Responsible for all ordering of food and supplies from Central Kitchen including inventory maintenance. 

 

Supervise all food service employees-manage and resolve issues.

 

Oversees meal applications and confidential free & reduced list.

 

Maintain accurate up to date records including production sheets, temp charts, report of meal including free and reduced.

 

Follow and ensure proper sanitation and safety procedures.

 

 Prepare food in proper manner to assure high quality product

 

 Maintain proper serving policies and procedures including offer vs. serve.

 

Accountable for all money, deposits, change drawers and oversees cashiers and double check their     records.

 

Must be able to multi-task and prioritize.

 

Assist in other areas as needed.

 

Maintain personal hygiene, including wearing appropriate hair cover, approved slip resistant shoes and complete uniform. Follow and adhere to jewelry & fingernail policies, also making sure other employees follow these same procedures.

 

Follow regulations according to the HAACP manual.

 

 

 

 

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, education and/or ability required.   Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 

EDUCATION and/or EXPERIENCE

A high school diploma or GED is required. 2-3 years’ experience is preferred but no required. Computer and cash register experience is required. Must hold a current Servsafe Manager certification.

 

COMMUNICATION SKILLS

Must possess the ability to communicate effectively with a variety of individuals and groups from all levels of the organization, including departmental staff, principals, and central administration, as well as students, parents, and community members.    Individual must have effective listening skills and have a pleasant and positive attitude.   

 

ORGANIZATIONAL SKILLS

Being punctual is a necessity. Attendance is crucial in this position.  Complete duties in a timely manner. Must have the ability to multi-task.

 

PHYSICAL DEMANDS AND WORK ENVIRONMENT

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Must be able to lift up to 50 pounds frequently and climb stairs carrying food and supplies.  Employee will work in extreme heat and humidity and be able to stand and walk constantly.   

 

Physical requirements:

 

                                                      Never              Occasional      Frequent         Constant

                                                          0%                     1-32%          33-66%               67%+

 

• Standing                                              X
• Walking                                   X
• Sitting                                    X      
• Bending/stooping/reaching                                  X
• Lifting 20-50 lbs.        X
• Carrying 20+ feet        X
• Manual dexterity**          X

** involving manual scrubbing of pots, pans, dishwasher, disposal, service and clean up.

 

OTHER DUTIES AS ASSIGNED

Will perform other duties as may be assigned by the superintendent or designee, necessary and appropriate to achievement of the program and/or District goals and objectives.