Primary Purpose
- Be responsible for the supervision, training, and management of food service operation on the high school campus, ensuring that appropriate quantities of food are available, prepared, and served at scheduled times, while adhering to health codes promulgated by city and state agencies.
Qualifications
Education/Certification
- High school diploma or GED
- Valid food manager’s certification permit or the ability to obtain one within 60 days of
- employment
- Texas State Food Service Association certification preferred
Special Knowledge and Skills
- Effective communication and interpersonal skills
- Effective planning and organizational skills
- Proficient in multi-tasking
- Knowledge of methods, materials, equipment, and appliances used in food preparation
- Knowledgeable in operating efficient, cost effective program
- Ability to read and speak English
- Ability to direct and manage personnel
- Competent skills in basic bookkeeping and mathematics
Experience
- Minimum of 3 years successful experience in institutional food service operations or completed Food Service Manager’s course
Major Responsibilities and Duties
- Maintain a valid food manager’s certificate.
- Produce and maintain work schedules and production records.
- Direct daily activities in the kitchen and cafeteria.
- Maintain food production that ensures the safety and quality of food according to policies, procedures, and department requirements.
- Provide to customers multiple lines of service following all standards of service.
- Maintain a safe and hazard-free working environment.
- Maintain all serving schedules; ensure that all food items are served per menu specifications in a safe and appropriate manner according to departmental policies and procedures.
- Ensure that food items are stored in a safe and appropriate manner according to departmental policies and procedures.
- Maintain a sanitary cafeteria following health and safety codes and regulations.
- Maintain accurate records for daily and monthly financial and activity reports.
- Be responsible for cash accumulated from multiple cash registers.
- Supervise and evaluate food service employees at the campus, promoting employee growth, efficiency, morale, and teamwork.
- Train/mentor new managers, assistant managers, and food service workers.
- Maintain logs on all maintenance required on equipment.
- Perform preventative maintenance checklist.
- Justify replacement of existing equipment to meet needs of facility.
- Complete sanitation course before or during first year as a manager.
- Stay up-to-date professionally through the selection of quality staff development opportunities for personal growth.
- Research district policy, precedent, and current practices prior to taking action.
- Participate as an effective team member who contributes to district, department, and content goals.
- Demonstrate integrity and ethics.
- Display proficient levels of technology applications.
- Utilize time wisely for effective management of job responsibilities.
- Maintain punctuality in daily work times, appointments, and meetings.
- Meet task completion deadlines established by supervisor.
- Maintain friendly customer-service-driven interactions with all stakeholders, students, teachers, administrators, and co-workers.
- Work cooperatively with co-workers and supervisors to ensure that the goals of the school/department are met.
- Maintain a positive and professional tone in all communication (i.e. email, written, and verbal).
- Perform other duties and accept other responsibilities as assigned.
Working Conditions
Mental Demands
Effective communication; concentration while performing duties
Ability to maintain emotional control under stress
Ability to work with frequent interruptions
Physical Demands/Environmental Factors
Daily standing, walking, bending, reaching, stooping
Frequent lifting and carrying up to 50 pounds
Repetitive hand motions
Limited exposure to extreme hot and/or cold temperatures
Days on Contract: 183
Hours: 8
Pay Grade: Aux 6 |