Food and Nutrition Services Manager II

Davenport Community Schools; Davenport (IA); In loco; USD 24.000 - 34.000; Tempo pieno

Descrizione del lavoro

Davenport Community Schools is seeking a Food Service Manager to plan, organize, and direct the food service program in a high school cafeteria under supervision.

The role includes ordering, inventory, storage, safety compliance, menu planning to meet federal requirements, and cost control. The position may involve catering coordination and maintaining accurate Food Production Records to support nutritious student meals.

Mansioni

• Plans, organizes, and directs the food service program in a high school cafeteria/kitchen.
• Orders food, supplies, and small equipment; inventories food and supplies.
• Maintains proper storage conditions and safeguards food and supplies.
• Ensures adherence to safety and sanitation principles.
• Plans menus to meet federal requirements and student nutrition needs.
• Controls food and supply costs through menus and production planning.
• Coordinates catering as needed and maintains production records.

Descrizione del lavoro

Job Description

The Davenport Community School District is an EEO/AA employer

Rate of pay: $20.83 minimum, determined based on certification and experience

Duties & Responsibilities:

(Essential Functions of Position, Major Responsibilities, Summary of Key Duties, Special Assignments, Relationships)

Basic Function: Plans, organizes, and directs the food service program in a high school building cafeteria/kitchen under the direction of the Supervisor of Food Service and Food & Nutrition Services Specialists in accordance with the objectives and policies established by the Food and Nutrition Services Department.

• Orders food, supplies, and small equipment for operation. Inventories food and supplies.
• Maintains proper storage conditions. Safeguards/secures food and supplies.
• Ensures adherence to proper safety and sanitation principles.
• Menu planning - completes the basic menu plan by adding more choices and planning for special functions, use of leftovers, stock on hand, individual school's students likes and dislikes, and merchandising. Develop menus which comply with federal requirements and meet the nutritional needs of students.
• Control Food and Supply costs through menus, inventory, production schedules, waste reduction, storage, cost data, etc.
• Catering as needed - schedule, set up, preparation, coordination, staff.
• Completes and maintains Food Production Records as required by the