Food Service Manager 25-26 School Year

Fort Osage School District; Independence (MO); On-site; USD 35,000 - 50,000; Full time

Job summary

A leading school district seeks a Food Service Manager to oversee food service operations at Elm Grove Elementary. Responsibilities include managing food preparation, ensuring compliance with health standards, and supervising staff. Ideal candidates will have experience in food service management and a strong understanding of nutrition and safety practices.

Benefits

Benefits

Retirement Contributions

Qualifications

• Job related experience with increasing levels of responsibility is desired.
• Managers Food Handlers Permit and/or Food Handlers Permit required.

Responsibilities

• Organizes food service activities at assigned location.
• Oversees and assists cafeteria workers with food preparation.
• Implements menu plans to meet students' nutritional requirements.

Skills

Safety Practices

Project Management

Food Preparation

Sanitation Practices

Communication

Education

High School Diploma or Equivalent

Job description

Job related experience with increasing levels of responsibility is preferred. This position is at Elm Grove Elementary School.

8 hours / day; Benefits & Retirement contributions related to the position.

Food Service Manager

Purpose Statement

The job of Food Service Manager is done for the purpose of providing support to the educational process with specific responsibilities for organizing food service activities at an assigned location; overseeing and assisting cafeteria workers with food preparation and serving; confirming quantities and quality of food items are available for use; providing written reports; and complying with mandated health requirements.

This job reports to the Director - Food Service

Essential Functions

1. Cleans utensils, equipment, storage, food preparation and serving areas for the purpose of maintaining sanitary conditions.
2. Estimates food preparation amounts and adjusts recipes, if required, for the purpose of meeting projected meal requirements and minimizing waste of food items.
3. Evaluates prepared food for flavor, appearance and temperature for the purpose of presenting items that will be accepted by students and/or staff.
4. Implements menu plans for the purpose of meeting students' mandated daily nutritional requirements.
5. Inspects food and/or supply deliveries for the purpose of verifying quantity, quality and specifications of orders and/or complying with mandated health requirements.
6. Inventories food, condiments, supplies and equipment at specified intervals for the purpose of ensuring availability of items required for meeting projected menu requirements.
7. Maintains equipment, storage, food preparation and serving areas in a sanitary condition for the purpose of complying with current health standards.
8. Maintains a variety of manual and electronic files and/or records for the purpose of providing up-to-date reference and complying with regulatory requirements and established guidelines.
9. Manages assigned site operations (e.g., supervise personnel, monitor meal accounts and expenditures, evaluate new products and/or menus, etc.) for the purpose of providing efficient food services at the assigned site in compliance with established nutritional and health requirements.
10. Monitors food service operations (e.g., kitchen equipment, trays, utensils, staff assignments, etc.) for the purpose of ensuring a safe, clean and sanitary working environment in compliance with standard practices and established nutritional and health standards.
11. Notifies parents and/or guardians of student charges for the purpose of recovering lost revenues and following established guidelines.
12. Orders food, equipment and supplies for the purpose of maintaining an adequate inventory to maintain operations within established nutritional and budget guidelines.
13. Oversees the preparation, cooking, serving and transportation of food and beverage items for the purpose of meeting projected meal quantities and mandated nutritional and health standards and ensuring appealing presentation.
14. Participates in unit meetings for the purpose of conveying and/or gathering information required to perform job functions.
15. Performs functions of other food service positions, as needed, for the purpose of ensuring adequate staff coverage within site nutritional services operations.
16. Prepares a variety of documentation for the purpose of providing written support and/or conveying information.
17. Processes receipts for the purpose of completing and documenting transactions and/or preparing bank deposits.
18. Reconciles transactions for the purpose of maintaining account balances in compliance with established policies and procedures.
19. Responds to inquiries of students, staff and the public for the purpose of providing information and/or direction regarding available food items and/or food service policies and practices.
20. Serves one or more items of food for the purpose of meeting mandated nutritional and allergy requirements and/or requests of students and school personnel.
21. Stocks food, condiments and supplies for the purpose of maintaining adequate quantities and security of items.
22. Supervises food services workers and other personnel as assigned (e.g., orients, trains, schedules, evaluates, etc.) for the purpose of maximizing the efficiency of the work force and meeting shift requirements.

Other Functions

• Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of the work unit.

Job Requirements: Minimum Qualifications

Skills, Knowledge and Abilities

Skills are required to perform multiple, technical tasks with a potential need to upgrade skills in order to meet changing job conditions. Specific skill based competencies required to satisfactorily perform the functions of the job include: adhering to safety practices, planning and managing projects, preparing and maintaining accurate work records, operating standard office equipment, operating equipment typically found in a commercial kitchen, and using pertinent software applications.

Knowledge is required to perform basic math, including calculations using fractions, percents, and/or ratios; read technical information, compose a variety of documents, and/or facilitate group discussions; and analyze situations to define issues and draw conclusions. Specific knowledge based competencies required to satisfactorily perform the functions of the job include: safety practices and procedures; quantity food preparation and handling; and sanitation practices.

Ability is required to schedule activities, meetings, and/or events; gather, collate, and/or classify data; and consider a number of factors when using equipment. Flexibility is required to work with others in a wide variety of circumstances; work with data utilizing defined but different processes; and operate equipment using a variety of standardized methods. Ability is also required to work with a diversity of individuals and/or groups; work with a variety of data; and utilize a variety of job-related equipment. Problem solving is required to analyze issues and create action plans. Problem solving with data requires independent interpretation of guidelines; and problem solving with equipment is moderate. Specific ability based competencies required to satisfactorily perform the functions of the job include: communicating with diverse groups; setting priorities; working as part of a team; working with interruptions; and working with detailed information/data.

Responsibility

Responsibilities include: working under limited supervision following standardized practices and/or methods; directing other persons within a small work unit; operating within a defined budget. Utilization of some resources from other work units is often required to perform the job's functions. There is a continual opportunity to significantly impact the organization’s services.

Working Environment

The usual and customary methods of performing the job's functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling, some stooping, kneeling, crouching, and/or crawling and significant fine finger dexterity. Generally the job requires 10% sitting, 40% walking, and 50% standing. The job is performed under some temperature extremes and under conditions with exposure to risk of injury and/or illness.

Experience Job related experience with increasing levels of responsibility is desired.

Education High school diploma or equivalent.

Equivalency

Required Testing

Certificates

Managers Food Handlers Permit and/or Food Handlers Permit

Continuing Educ./Training

Clearances

Maintains Certificates and/or Licenses

Children's Division (DSS) Clearance

Criminal Background Clearance

FLSA Status

Salary Range

Non Exempt