ARLINGTON INDEPENDENT SCHOOL DISTRICT
FNS Catering Manager
PAY GRADE: MT05
Food & Nutrition Services
DAYS: 243 days
ROLE AND PURPOSE: Responsible
for food production of all catering functions of the Food and Nutrition Services Department; and to assist in all aspects of quality control, product, recipe development and analysis. QUALIFICATIONS: Education/Certification:
Minimum of a High School Diploma or equivalent. Must obtain Certified Food Manager certification within 30 days of employment. Chef certification and/or chef experience required. Advanced education in Food Service Management preferred.
Demonstrates above average knowledge of food production techniques with catering or merchandising. Must have above average communications and problem solving skills; excellent public relation skills; knowledge of all areas of kitchen production; ability to train employees in all areas of production and delivery; a high degree of stamina and flexibility required; current driver’s license and ability to drive a van; must be willing to obtain commercial license, if necessary; must be able to lift twenty (20) pounds unassisted and forty (40) pounds assisted. The employee should have normal vision, with corrective lens.
Minimum Experience: Three successful years in commercial
MAJOR RESPONSIBILITIES AND DUTIES: 1. INSTRUCTIONAL MANAGEMENT A. Provides on-the-job culinary training and coaching for all Food & Nutrition Service staff as needed. 2.
SCHOOL/ORGANIZATION CLIMATE A. Takes catering orders and generates quotes in a timely manner for catering department. Must manage phone calls, emails, and voicemails with catering customers. Interpersonal skills a must.
SCHOOL/ORGANIZATIONAL IMPROVEMENT A. Works with Food & Nutrition Services staff to develop, test, and modify standardized recipes for school breakfast, lunch and catering. B. Assists in creating a marketing plan to implement new food concepts and trends.
ADMINISTRATION AND FISCAL/FACILITIES MANAGEMENT A. Plans catering menus and consults with Chef. B. Follows quality standards for the presentation and service of food. C. Follows procedures to ensure that food is prepared and served in a sanitary and safe environment. D. Follows purchasing guidelines to ensure food and supplies purchased reflect customer preferences, district needs, policies, and nutrition objectives. E. Follows standard operational procedures for receiving, storing, and inventory of food and non-food supplies based on catering needs. F. Maintains, updates, and manages distribution of the inventory for small equipment and uniforms for Food & nutrition Services. G. Maintains catering calendar.
STUDENT MANAGEMENT A. None.
SCHOOL/COMMUNITY RELATIONS A. Supports the District and Food & Nutrition Services mission, goals and core values. B. Frequent verbal interaction with fellow employees, teachers and parents; must have a good rapport with students, staff, co-workers or parents.
PROFESSIONAL GROWTH AND DEVELOPMENT A. Attend In-Service training, workshops and conventions whenever possible to learn new techniques and operations.
SUPERVISORY RESPONSIBILITIES A. Responsible for food production and quality control for all catering events. Supervisors all activities of the Catering Assistants.
MISCELLANEOUS A. Other projects as assigned by the Catering Supervisor, Assistant Director or the Director. B. Driving required, may require heavy lifting, including heavily loaded trays, carts and coolers. This position has varied hours to include nights and w