Food Manager - Sumter School District

Sumter School District

Sumter (SC)

On-site

USD 42,000 - 56,000

Full time

4 days ago

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Job summary

Sumter School District is seeking a Food Service Manager to oversee school meal programs, ensure quality, safety, and compliance with USDA standards, and supervise the food service team. The role emphasizes efficient kitchen operations, inventory control, and positive customer service in a school setting.

The ideal candidate will have at least two years of food service experience, High School diploma or equivalent, and basic computer/cashiering skills.

Qualifications

High School diploma or equivalent required.
Minimum of two years food service experience.
Computer/cashiering experience preferred.

Responsibilities

Order and purchase food and supplies, verify against invoices for quality and weight.
Maintain accurate records: financial, personnel, inventories, and reports.
Prepare and post 10 days of advance production records and adjust recipes for yield.
Determine serving sizes per USDA guidelines and ensure safety and sanitation per Serve Safe/HACCP.
Supervise food service operations, assist in preparation, service, storage, and equipment care.

Skills

Food service experience

Cashiering

Math calculations

Physical stamina

Education

High School diploma or equivalent

Job description

Job Description

TITLE: Food Service Manager

QUALIFICATIONS: High School graduate or equivalent and a minimum of two (2) years food service experience. Must demonstrate aptitude for successful performance of responsibilities listed; Optimum health is a necessity as the job includes standing, walking, reaching and lifting up to 50 pounds. Must exemplify a pleasing personality; patience and understanding. Must exemplify courtesy and tact when dealing with people. Must be honest, punctual, dependable, neat and clean in appearance. Computer/cashiering experience preferred. Ability to perform arithmetic calculations of recipe adjustments and money.

REPORTS TO: Field Supervisor and Food Service Director

JOB GOALS: To effectively serve the customers attractive and nutritious meals in a clean, friendly atmosphere. Endeavors to serve a maximum number of students enrolled. Perform skilled tasks and instructs employees related to the management of food supply, supervision of school food and nutrition personnel in food preparation, implementation of nutrition standards for meals and Development and implementation of site based cost control and marketing. Serve as a nutrition education resource in the school for teachers, students and parents. The work is performed within policies established by the United States Department of Agriculture.

PERFORMANCE RESPONSIBILITIES:

Orders and purchases food and supplies wisely and upon delivery, checks against invoice for quality, quantity and accurate weight.
Maintains adequate and accurate records and controls to include: financial, personnel, inventories, operation reports and records, and the purchasing of food supplies.
Prepares and posts 10 days of advanced Planning and Production Records which includes the quantity of food, serving size, converting of standardized recipes to desired yield and the preparing employee.
Determines the size of servings to meet the necessary age requirements according to the USDA guidelines.
Supervises and assists in preparation, service, storage and care of food and proper cleaning of equipment and facility according to District, DHEC, "Serve Safe", and HACCP guidelines.
Inspects and maintains food service facility for highest standard of safety and sanitation hazards and ensures that all problems noted are corrected in a timely manner.
Cooperates with health officials in supporting local and state public health laws.
Reports to the Principal and/or Food Service Director or Field Supervisor any problem or accident which occurs in the kitchen or cafeteria.
Provides food service employees with a written and oral evaluation on a semi-annual basis or as needed.
Confers with School Food Service Director regarding any personnel or any others problems of the kitchen or cafeteria.
Assumes responsibility for the security of revenue from cafeteria services and assures accounting for the amount turned over to the proper authorities.
Performs the duties of assistant manager, cashier or technician as needed.
Handles employee conflicts and problems effectively and confidentially.
Maintains a filing system for inventory, perpetual inventory, cost control, invoices, personnel forms, payroll time sheets and accident forms.
Conducts employee meetings and training on proper use and care for all equipment. Trains employees to use proper sanitation and handling procedures for food, using the "Serve Safe"/HACCP guidelines.
Works with others consistently in a cooperative and respectful manner.
Prepares daily schedules for preparation and cleaning.
Performs all other duties and responsibilities designated by the Field Supervisor or Food Service Director.