ROLE AND PURPOSE: Responsible for the supervision, training and management of the campus food service operation on site. Ensures the appropriate quantities of food are prepared and served in a safe, friendly and courteous manner. Responsible for supporting the educational process and improving the health and well-being of every student. Must ensure compliance with all local, state, and federal regulations. Must be a campus leader in achieving the goals of the department and district. QUALIFICATIONS: 1. Education/Certification: High School Diploma or approved equivalent. Current Food Manager Certificate accepted by Texas Department of State Health Services. 2.
Experience: Two years of school food service experience preferred. Management experience in other food service-related work considered.
Special Knowledge/Skills: Ability to speak, read, write and understand instructions in English; ability to plan, coordinated and produce work in allotted time; computer literate; ability to handle money efficiently and perform routine mathematical calculations; ability to effectively communicate with administrators, teachers and parents. Must understand kitchen operations, equipment and food safety regulations.
MAJOR RESPONSIBILITIES AND DUTIES: I. INSTRUCTIONAL MANAGEMENT A. NONE II.
SCHOOL/ORGANIZATION CLIMATE A. Demonstrates positive interactions with students, staff and parents, following district and department guidelines.
SCHOOL/ORGANIZATIONAL IMPROVEMENT A. NONE
ADMINISTRATION AND FISCAL/FACILITIES MANAGEMENT A. Orders food and supplies according to department schedules. B. Receives stores and handles food and supplies as per department standards while following all health department requirements. C. Prepares and reviews daily work schedules to ensure proper scheduling of employees for efficient operations. D. Responsible for presenting quality food in an attractive manner, on a daily basis. E. Ensures all food items are served as per menu specifications and department expectations. F. Prepares and maintains accurate written daily and monthly records and reports for financials, production, and inventories. G. Meets all serving schedules as determined by the campus administrators. H. Exhibits appropriate problem-solving skills. I. Implements food safety/sanitation programs as mandated by regulatory agencies and department. J. Applies rules of safety in work and reduction of accidents and ability to train employees to maintain a safe and hazard free environment. K. Performs computer procedures accurately. L. Understands and executes all department/district policies and procedures.
STUDENT MANAGEMENT A. NONE
SCHOOL/COMMUNITY RELATIONS A. Participates in appropriate campus activities to educate and/or encourage student and parent involvement. B. Demonstrates financial responsibility. Daily cash deposits must be accurate.
PROFESSIONAL GROWTH AND DEVELOPMENT A. Attends meetings and staff development as directed. B. Conducts training with Food Service Specialists as directed.
SUPERVISORY RESPONSIBILITIES A. Supervises employees in food preparation, service and storage operations with the kitchen. Demonstrates effective management of operation by being actively involved in the food production and cleaning duties. B. Ability to operate all equipment and train employees on safety, use and care of equipment and in all areas of kitchen operation. C. Effective verbal interaction with parents, teachers, students, administrative personnel and personnel fro
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