Food Service Manager

Pleasant Grove Independent School District; Texarkana (TX); On-site; USD 45,000 - 60,000; Full time

Job summary

A local educational institution in the United States is looking for a Food Service Manager to lead food service operations at a school site. The ideal candidate will manage staff, ensure compliance with nutrition and safety standards, and oversee daily meal planning and production. Candidates must have three years of food service experience and hold a valid food safety certification. This is a full-time position with various responsibilities related to meal planning, budgeting, and staff training.

Qualifications

• Three years experience in food service operations is required.
• Must hold a current food safety certificate or complete training.
• Ability to manage food service operations effectively.

Responsibilities

• Manage and oversee food service operations at a school site.
• Ensure compliance with all relevant health and safety laws.
• Train and supervise food service personnel.

Skills

Meal production

Food safety compliance

Budget management

Education

High school diploma or equivalent

Job description

Food Service Manager

Job ID: 4579685

Application Deadline: Posted until filled

Re-Posted: Apr 08, 2024 12:00 AM (UTC)

Starting Date: Aug 1, 2024

Job Details

Position Type: Full-Time

Job Categories: Support Staff > Food Service

Job Description

TITLE: FOOD SERVICE MANAGER

QUALIFICATIONS: Any combination equivalent to: high school diploma, G.E.D. certificate or demonstrated progress toward obtaining a G.E.D. Three years experience in food service operations.

Licenses and other requirements: must hold a current food safety certificate i.e. ServSafe, or be able to complete a training course for certification within three months of employment.

REPORTS TO: Food Service Director

JOB GOALS: Manage and coordinate the day‑to‑day food service operations of an assigned school site; assure compliance with District, State and Federal requirements and laws regarding child nutrition, sanitation, safety and record‑keeping; select, assign, schedule, supervise, direct, and evaluate assigned food service personnel.

PERFORMANCE RESPONSIBILITIES:

• Manages, coordinates and oversees the day‑to‑day food service operations at an assigned school site; analyzes effectiveness, assures compliance with the District, State and Federal laws, regulations, safety and sanitation procedures.
• Estimates and orders amount of food and supplies needed; monitors and controls expenditures; maintains assigned budget.
• Directs, assigns, schedules and evaluates food service personnel: conducts training sessions for new employees.
• Inspects lunchroom and kitchen area daily to assure compliance with health, safety and sanitation requirements and regulations.
• Plans and coordinates daily work for efficient use of labor; receives calls from employees and notifies FSD as necessary.
• Trains and assists employees in the proper handling of foods, correct use and care of equipment and high standards of sanitation and safety.
• Maintains prepares and reviews a variety of menu production records, inventories, logs and reports; accumulates data and inputs information into a computer as appropriate and files documents as necessary.
• Supervises and participates in food preparation and distribution to District students and staff; plans for catered events such as meetings, activities and parties; plans and coordinates food service operations with school activities to improve school and community relations and increase student participation.
• Communicates with students, staff, faculty, and outside organizations to exchange information, receives suggestions, and resolves issues related to food service.
• Participates in, schedules and attends in‑service meetings and workshops related to assignment.
• Demonstrates regular attendance and punctuality.
• Adheres to the appropriate code of ethics.
• Performs other duties consistent with the position assigned as may be requested by the Food Service Director or Superintendent.

KNOWLEDGE AND ABILITIES:

KNOWLEDGE OF:

• Meal production, planning and scheduling.
• Applicable District, Federal and State laws, rules and regulations related to food service and quantity food preparation and food merchandising.
• Nutrition, sanitation, operation regulations and requirements and use and care of institutional equipment and utensils.
• Procedures used in ordering, receiving, storing and inventorying food and supplies.
• Health and safety rules and regulations pertaining to food establishments including sanitation and maintenance regulations.
• Budget preparation, control and record‑keeping techniques.
• Principles and practices of supervision and training.
• Oral and written communication skills.

ABILITY TO:

• Manage and coordinate the day‑to‑day food service operation at an assigned school site.
• Assure compliance with District, State and Federal requirements.
• Train others in the preparation and serving of food in large quantities.
• Read, interpret, apply and explain rules, regulations, policies and procedures.
• Schedule, supervise and evaluate staff and meet schedules and time lines.
• Analyze situations accurately and adopt an effective course of action.
• Operate a computer terminal as required.
• Work independently with little direction.

WORKING CONDITIONS:

• Requires walking, standing, and stooping.
• Routinely lifts up to 50 pounds.
• Works in a well‑lit, temperature‑controlled environment.
• May be exposed to cuts and burns.
• Subject to extreme temperature variations.

I understand that 100% of my salary is paid through Fund 240.

Contact Information

• Kimberly Blankenship, Director of Child Nutrition
• Pleasant Grove Administration
• Email: [e-mail]