Food Service Manager

Monday thru Friday 7:30 am to 1:45 pm

$21.20 per hour

JOB DESCRIPTION

Must apply online at http://www.region15.org

FOOD SERVICE MANAGER/COOK

Reporting Relationship:
Reports to the Food Service Director

Minimum Qualifications:
Must possess good organization skills, effective oral/written communications skills, leadership skills, manual dexterity, and stamina necessary for the effective performance of duties.

Associate Degree in Institutional Food Service Management or related field preferred. Must have a minimum of a High School Diploma with 3 years Food Service or related experience.

Sanitation certified within 30 days of taking position. School Nutrition Association (SNA) level

1 (one) certification preferred.

General Statement of Duties:
Supervises and/or prepares the food to be cooked, serving and storing of food items for student and non-student meals. Supervises the sanitation and utility functions. Performs and supervises the financial responsibilities of the department.

Duties and Responsibilities – may include, but are not limited to:

 Supervises and/or plans the preparation, cooking, and serving of all food and supplies to students and/or staff or visitors, in an attractive, appetizing manner according to department standards.

 Checks receipt of goods, signs for goods and services received.

 Performs and supervises in counting and processing cash and checks according to appropriate accounting methods. Uses computerized point of sale system, and generates computer reports on daily and monthly basis. Rotates with bringing deposits to bank.

 Strong computer skills (email, Point of Sales, excel)

 Sets up, serves and breaks down special functions.

 Insures that all staff is following safety and sanitation procedures at all times.

 Trains and cross trains staff in kitchen, storeroom and office.

 Supervises the cleaning of work areas. Posts cleaning schedule which includes equipment such as floor mixers, ovens, steamers, ranges, kettles, refrigeration, carts, etc.

 Spot mops spills in kitchen as the need arises to prevent accidents.

 Completes, and/or reviews, and submits the following in a timely manner:

1. Production records
2. HACCP information such as temperatures of food and refrigeration records
3. Register reports, cash deposit/cash related reports
4. Edit checks sheet
5. Monthly inventory and transfer of food and supplies
6. Food, supplies, and office supply requisitions or orders
7. Maintenance and repairs of equipment requests

8. Review of employee mileage.

 Attends and assists in presenting the annual Department Training Sessions.

 Attends Food Shows, and related continuing education seminars in the field of Food

Management, and Nutrition for Children.

 Schedules a minimum of monthly meetings with kitchen staff. Documents topics in

HACCP book. Includes signed attendance sheets in HACCP book.

 Attends District Manager’s Meetings as scheduled.

 Presents any departmental issues and recommended solutions to Food Service Director.

 Reports to department in full uniform and appropriate hair restraint in place before coming into work.

 Assists other departmental staff with assigned duties as scheduled or as needs arise, such as washing pots.

 Becomes a certified member of the School Nutrition Association (SNA) and attends continuing education seminars and training to maintain SNA certification.

 Must attend continuing education credits as required by USDA-FNS.

 Reports illness of employees that includes nausea, vomiting and/or diarrhea to Health

Department and Food and Nutrition Services office.

Always provide proper notification and advanced notices for tardiness or absence and independently takes corrective action to prevent re-occurrence. Uses sick time based on valid, unavoidable reasons with proper documentation as required.

Demonstrates good judgment in dealing with customers, and other departments. Insures appropriate confidentiality in matters relating to customers and staff.

As QFO, shall obtain detailed information from employees, for safety reasons, as for the reason employees are out sick. Anyone with un-diagnosed diarrhea, vomiting or nausea should be excluded from work for at least 72 hours after the last symptom stopped. As
QFO, the manager shall call the Health Department and record illness in notebook.

This job description identifies the major responsibilities and requirements of the
position. Employees may be requested to perform job-related duties other than
those stated above.

Physical Demands:
Bending 10% of workweek Lifting up to 37 lbs. 20% of work week
Carry – 25 lbs. 5% of work week Open Cans, Boxes, Doors 15% of work week
Cleaning 2% of work week Writing 35% of work week
Exposure to Extreme Temperatures (freezer, cooler, oven, dish room) 10% of work week
Pulling 10% of work week Pushing 10% of work week

Sitting 30% of work week Counting (money) 20% of work week
Standing 50% of work week Walking 20% of work week

Job Type: Full-time

Salary: $21.20 /hour

Experience:

• Food Service Management: 3 years (Preferred)

Education:

• Associate (Preferred)

Work Location:

• One location

Benefits:

• Health insurance
• Dental insurance
• Paid time off

Pay Frequency:

• Bi weekly or Twice monthly