| Description | Primary Purpose
- Be responsible for the supervision, training, and management of food service operation on the high school and intermediate campuses at the Education Village, 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
- Food manager’s certification within one year of hire
- Texas State Food Service Association certification preferred
- Sanitation course completed before or during first year as manager
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
- Produce and maintain work schedules and production records.
- 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 repair or service required on equipment within the school’s food service department.
- Perform preventative maintenance checklist.
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- 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.
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 in Contract: 183
Hours: 8
Pay Grade: Aux 7
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