Associate Lunchroom Manager

Chicago Public Schools

Chicago (IL)

On-site

USD 36,000 - 48,000

Full time

14 days+

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Benefits offered by this job

Medical Plan Options

Life Insurance

Pension Plans

Flexible Spending Accounts

Job summary

A public school district in Chicago is seeking a Lunchroom Manager to oversee lunchroom operations. This role includes supervising and training staff, managing food preparation, and ensuring compliance with safety and sanitation standards. Candidates should possess a high school diploma or GED, a valid food service management certificate, and experience in supervisory roles. Strong communication skills and the ability to work with students are essential. Compensation includes health benefits and retirement plans.

Qualifications

At least one year of supervisory/food preparation experience in an institutional setting.
Ability to effectively manage kitchen staff and operations.
Knowledge of HACCP methods, sanitation principles, and meal accountability.

Responsibilities

Supervise lunchroom personnel and participate in food preparation.
Ensure proper sanitation of lunchroom facilities and equipment.
Communicate daily needs and maintain inventory levels.
Monitor food safety guidelines and temperature requirements.
Coordinate training for staff and ensure compliance with schedules.
Manage equipment repairs/replacements requests and crew schedules.

Skills

Knowledge of HACCP methods

Interpersonal communication skills

Basic math skills

Ability to work in a school setting

Education

High school diploma or GED

Chicago Department of Public Health Certified Foodservice Manager Certificate

Tools

POS terminals

Mosaic system

Job description

Characteristics

Manages the operations of the elementary school lunchroom in compliance with departmental guidelines and performs related duties as required.

Essential Functions

Responsible for supervising lunchroom personnel (Lunchroom Attendant, Porter, Cook I, II and III) and participating in the preparation of a variety of food items in accordance with acceptable practices established by Nutrition Support Services and the designated food services management company.
Monitoring, supervising and participating in the cleaning and sanitation of lunchroom facilities and equipment daily, monthly and as needed; coaching and training new employees in specific duties, policies and procedures.
Communicating the daily lunchroom needs to staff and conducting regular staff meetings (minimum weekly), including food prep, sanitation, safety and general housekeeping topics; forecasting production needs and placing food orders based on menu needs and inventory levels; recording and submitting inventory level data within assigned deadlines.
Verifying that food items are received and stored at proper temperatures according to HACCP guidelines and prepared and maintained at proper temperatures with minimal loss of nutritional value through the use of batch cooking and that recipes, production records and nutrition guidelines are met, while HACCP guidelines are being followed;
Monitoring that food is prepared following current menus (approved by Nutrition Support Services) and recipes, production records and nutrition guidelines are met and HACCP guidelines are being followed;
Receiving inventory/product and reconciling invoices to ensure deliveries are accurate and correct;
Reviewing, approving and submitting requests for equipment repairs/replacements, small wares, and cleaning supplies; preparing, reviewing and monitoring compliance with work schedules/cleaning schedules for employees (with signature verification);
Documenting disciplinary issues in a timely fashion; attending required/scheduled meetings, workshops and trainings; completing and monitoring paperwork including but not limited to deposit slips, production records, cooks temperature logs, line temperature logs, refrigeration/freezer temperature logs, food delivery records and miscellaneous reports;
Counting and securing money collected from the sale of food items;
Preparing bank deposit slips; following cash handling policies and procedures; operating POS terminals and Mosaic system; washing dishes, pots, pans, sheet trays;
Cleaning equipment and facilities; serving food; sweeping, mopping and vacuuming kitchen/serving areas (from the front and under the serving line to the back of kitchen/food preparation area), dish room, storerooms, kitchen restrooms and locker areas; washing walls and food service equipment; wiping tables; restocking for the next day;
Performing any other duties as assigned by Nutrition Support Services/designated food management company;
Assisting in piloting and implementation of new programs within Nutrition Support Services; demonstrating punctuality and regular and predictable attendance.
Attending training sessions to meet USDA mandated training hour requirements (10 hours for SY 2017-18 and subject to change).

Minimum Qualifications

Graduation from high school or GED equivalent with at least one year of proven supervisory/food preparation experience in an institutional setting or an Associate Lunchroom Manager III equivalent combination of related training and experience. Must possess and maintain a valid Chicago Department of Public Health Certified Foodservice Manager Certificate.

Knowledge, Skills, and Abilities

Thorough knowledge of HACCP methods used in preparing a variety of foods in large quantities, basic sanitation principles and practices and meal accountability. Ability to plan, assign and review the work of others. Must have the ability to work in a school setting and demonstrate a caring attitude towards students. Must be able to serve the students in a polite and professional manner and possess proficient oral and communication skills to interact with staff, students, faculty, administrators and supervisors. Must have basic math skills, including the ability to add, subtract, multiply, divide and use fractions.

Physical Requirements/Physical Demands

Required to lift or exert force of twenty-five (25) lbs. frequently and forty (40) lbs. occasionally, or ten (10) to twenty-five (25) lbs. frequently, or up to ten (10) lbs. constantly to move objects. Must be able to stand for long periods of time, stoop, crouch, climb, bend, reach, handle and finger objects. Must be able to taste and smell in order to identify flavors and odors and exercise frequent use of near visual acuity with the ability to identify and distinguish colors. Must be able to work in environments with some temperature extremes.

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