Food Service Manager

Chesterfield County Public Schools; United States; Sur place; USD 32 000 - 54 000; Plein temps

Résumé du poste

Chesterfield County Public Schools seeks a qualified food service manager to oversee cafeteria operations, supervise staff, manage cash handling and ensure compliance with nutrition and safety guidelines.

The role involves planning, budgeting and coordinating daily meal production, inventory, and vendor relations within a school setting. Strong leadership and ServSafe knowledge are essential.

Qualifications

• Considerable knowledge of managing food preparation operations and sanitation practices.
• Experience with inventory, payroll records and reporting.
• Ability to train and supervise staff; prioritize work and resolve problems.

Responsabilités

• Plan, coordinate and participate in pre-preparation of food.
• Assist with catering functions and vending program administration.
• Maintain records for free/reduced meals, payroll and inventory.
• Supervise staff and resolve personnel issues; balance cash and deposits.

Connaissances

Food service management

Supervision

Food safety

Record keeping

Payroll reporting

Formation

High school diploma or equivalent

Manager training courses

Description du poste

Our outstanding teachers, support staff members and leaders are top-notch educators whom others seek to emulate, and quite simply – we would like for you to consider joining us.

General Description: Responsible for planning, managing, monitoring, supervising and providing assistance in the operations of the assigned school cafeteria. Assists in performing food preparation duties. Independent judgment is required.

Job Description: FY27 Salary $31,876.22 - $54,177.95

Essential Job Functions: Plan, coordinate, assign and participate as required in the pre preparation of food; organize and/or assist with special catering functions and the administration of the vending program if applicable. Accurately maintain a variety of records and accounts, including free, reduced, paid and reimbursable lunches and/or breakfasts where applicable, food production reports, employee timesheet and payroll records, etc. Train, supervise and resolve personnel problems for assigned workers. Process prepayments and customer’s account management, deposit, prepare daily and monthly reports. Count and balance cash received, prepare deposits and make bank deposits. Maintain inventory; order supplies. Develop, plan and assign work schedules. Open kitchen, set up equipment, prepare cafeteria for serving, set up monies for cash registers with cashiers. Supervise cleaning and sanitizing of eating utensils, counters and equipment. Ensure appropriate (proper) equipment maintenance. Receive, verify quantity received and sign for food delivered to school. Resolve any differences. Work with other food service workers, school officials and staff to identify and correct problems. Perform other related duties as assigned.

Budgetary Responsibility: Must maintain food and labor costs to ensure a financially sound program.

Report Preparation: Reports include daily computer reports, end of month reports, daily production records and temperature sheets, payroll time sheets, all vending reports, inventory and any other reports on an as-needed basis.

Equipment Operation: Operate related kitchen institutional equipment, vending machines, calculator, computer and appropriate registers, coin and dollar bill counting machines where applicable.

Contacts: Principals, staff, parents, students, and vendors in order to answer questions, provide information, and resolve problems. Other contacts include supervisors, food service office support, Director and Assistant Director of Food & Nutrition Services for work direction and guidance.

Work Direction: Responsible for providing work direction to assigned employees.

Supervision: Responsible for selection and yearly performance appraisals for assigned employees.

Decision Making: Level of decision making is moderate and consults supervisor with complicated issues out of the ordinary concerning labor, disciplinary action, and complaints and issues with the menu.

Formal Policy Setting Responsibilities: N/A

Physical Demands: The physical demands described here represent those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to use hands to finger, handle, or feel objects, tools or controls, reach with hands and arms and stoop, kneel, crouch, and crawl. The employee is frequently required to stand for long periods of time and is regularly required to walk, sit, and balance. The employee must frequently lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision and the ability to adjust focus.

Work Environment: Work is performed on school property. While performing the duties of this job, the employee regularly works near moving mechanical parts and is regularly exposed to objects that are hot and cold. The employee is exposed to risk of electrical shock. The noise level in the work area is moderate. Hazards may include working in areas that are uncomfortable and warm. Duties may require exposure to extreme temperatures, hot kitchens, and walk-in refrigerators and freezers. Must follow safety precautions to avoid injuries, minor cuts, and bruises, burns, and scalds.

Qualifications: Considerable knowledge of the managing of the food preparation operation; of operating modern food service equipment, federal and state health and nutrition requirements and sanitation practices. Working knowledge of the preparation and merchandising of nutritious meals; of federal and/or nonfederal school lunch and breakfast program requirements and regulations. Some knowledge of administrative and office procedures including record keeping, record preparation, inventory control, basic bookkeeping and personnel management. Demonstrated ability to prepare and merchandise food and work safely with equipment; to manage cafeteria functions and personnel, train others, prioritize work, and identify and correct problems. Demonstrated ability to perform mathematical calculations with speed and accuracy and reconcile accounts. Demonstrated ability to work cooperatively with students, parents, staff, coworkers, vendors and the public with courtesy, tact, patience and consistency.

Additional Job Requirements: Successful completion of manager’s training course(s). Valid ServSafe certification is required or must be obtained within 90 days of hire date into the position. High school degree or equivalent or related work experience. Five years food service and management experience preferred. Some local travel is required. Wearing a uniform is also required.

Applicants considered for employment must successfully complete the following background investigations/tests: Federal Bureau of Investigation (FBI) Criminal History Investigation State Police Criminal History Investigation Child Protective Services (CPS) Investigation Tuberculosis Screening/Test

Compensation $31,876.22 - $54,177.95

Hours Per Day 8 Days Per Year 190

Benefits Chesterfield County Public Schools offers a wide variety of benefits to employees. Benefit offerings may differ based upon full-time and part-time employee status.

Chesterfield County Public Schools assures Equal Employment Opportunities for employees as required by Federal and State Orders and Laws. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential tasks.

This job description is intended to accurately reflect the position activities and requirements. However, administration reserves the right to modify, add, or remove duties and assign other duties as necessary. It is not intended to be and should not be construed as an all-inclusive list of all the responsibilities, skills, or working conditions associated with the position and does not imply an employment contract.

As one of the largest and most innovative school divisions in the nation, Chesterfield County Public Schools is committed to creating a better tomorrow through authentic and captivating learning experiences. With work guided by the values of equity, integrity, teamwork and ingenuity, we believe that a better tomorrow is created one student at a time. Through our strategic plan, Imagine Tomorrow, our focus is to create an infinite learner mindset while encouraging students and staff to exemplify personal responsibility and supportive relationships.

We think our schools are pretty amazing, but we aren’t the only ones. Our award-winning school division – which includes six National Blue Ribbon Schools, seven National Title I Distinguished Schools and six Middle Schools to Watch – is often cited as the reason people choose to live and work here. Educators from outside of our school division routinely visit our nationally-recognized schools to learn more about what we are doing, how we are doing it and why we are doing it.

Our outstanding teachers, support staff members and leaders are top-notch educators whom others seek to emulate, and quite simply – we would like for you to consider joining us. You have a choice to make, and we would like for you to choose Chesterfield.