Food Service Manager IV

PowerSchool; Arlington (TX); On-site; USD 2,066,000 - 3,444,000; Part time

Job summary

PowerSchool is seeking a Support/Hourly - Food Service Manager to lead the campus food service operations, ensuring food quality, safety, and student satisfaction while supervising staff and controlling food costs.

The role emphasizes HACCP training, staff development, inventory management, and adherence to district policies, with daily oversight of meal service, schedules, and financial records.

Qualifications

• High School Diploma or approved equivalent.
• Current Food Manager Certificate accepted by Texas Department of State Health Services.

Responsibilities

• Trains staff to maintain a safe, sanitary, and professional work environment.
• Conducts HACCP training and new hire orientation.
• Oversees food preparation, service, inventory, scheduling, and adherence to policies.

Skills

Leadership & training

Customer service

Communication

POS systems

Time management

Education

High School Diploma

Texas Food Manager Certificate

Tools

POS systems

Inventory software

Job description

Support/Hourly - Position - Food Service Manager

Job Number 0000765543

Start Date

Open Date

Closing Date

ROLE AND PURPOSE:

Responsible for the leadership, supervision, training, and daily management of the campus food and nutrition services operation. Responsible for the overall performance of the campus food service operation, including food quality, customer service, meal participation, employee performance, labor utilization, food cost, inventory control, financial accountability, sanitation, safety, and regularity compliance. Serve as a campus leader responsible for supporting department and district goals and creating a positive dining experience for students.

QUALIFICATIONS:

Education/Certification:

• High School Diploma or approved equivalent.
• Current Food Manager Certificate accepted by Texas Department of State Health Services.

Experience

• Food service supervisory experience required
• Two years K-12 school food service supervisory experience preferred.

SPECIAL KNOWLEDGE/SKILLS:

• Ability to lead, train, coach, and evaluate employee's ability to use computers, point of sale systems, email, and department software
• Ability to plan, coordinate, prioritize, and complete work within established timeframes
• Ability to perform routine mathematical calculations and maintain accurate financial and operations records.
• Effective communication with students, employees, administrators, teachers, parents, and district personnel
• Knowledge of commercial kitchen operations, food operations, equipment, sanitation, and food safety
• Ability to interpret and implement department procedures and regulatory requirements
• Ability to resolve problems and make sound operational decisions

MAJOR RESPONSIBILITIES AND DUTIES:

I. INSTRUCTIONAL MANAGEMENT

• Trains all assigned staff to maintain a safe environment, sanitary, and professional work environment
• Conducts annual department HACCP training for all assigned staff.
• Conducts new hire orientation in accordance with department procedures
• Trains all assigned staff on new and revised policies, procedures, equipment, recipes, and operational expectations

II. SCHOOL/ORGANIZATION CLIMATE

• Demonstrates positive and professional interactions with students in accordance with district and department expectations
• Promotes student meal participation by ensuring attractive food presentation, efficient serving lines, menu availability, positive employee interactions, and a welcoming dining experience
• Meets all serving schedules as determined by the campus administrators

III. SCHOOL/ORGANIZATIONAL IMPROVEMENT

• Participates in and recommends department initiatives to improve operational efficiency, meal participation, food quality, and customer service
• Solicits and responds appropriately to student and campus feedback and communicates opportunities for service improvement to department leadership

IV. ADMINISTRATION AND FISCAL/FACILITIES MANAGEMENT

• Orders food and supplies according to department schedules and established inventory levels
• Receives stores and handles food and supplies in accordance with department standards and applicable health department requirements
• Prepares and reviews daily work schedules to ensure effective utilization of employees and efficient operations.
• Ensures food is prepared and served according to menu specifications, standardized recipes, portion requirements, and department expectations.
• Ensures reimbursable meals are prepared, offered, served, recorded, and documented in accordance with applicable Child Nutrition Program requirements and department procedures.
• Ensures special diet and food allergy procedures are followed in accordance with department guidelines.
• Maintains accurate production records, temperature logs, inventory records, financial documentation, and other required compliance records.
• Monitors food usage, inventory, waste, and labor to support efficient and financially responsible operations.
• Implements food safety and sanitation programs as required by regulatory agencies and the department.
• Ensure employees follow established safety procedures to reduce workplace accidents and injuries.
• Identifies equipment, facility, and maintenance concerns and reports them promptly according to department procedures.
• Performs require computer and point-of-sale procedures accurately.
• Understands and implements all applicable department and district policies and procedures.

V. SCHOOL/COMMUNITY RELATIONS

• Participates in appropriate campus activities to educate and/or encourage student and parent involvement.
• Responds professionally and timely to questions or concerns from students, parents, and campus staff and elevates issues to department leadership when appropriate.

VI. PROFESSIONAL GROWTH AND DEVELOPMENT

• Attends meetings and staff development as directed.
• Actively pursues opportunities for professional learning and development to strengthen leadership, operational, food service, and management skills and applies new knowledge to improve individual and team performance.

VII. SUPERVISORY RESPONSIBILITIES

• Supervises employees in food preparation, service, cashiering, storage and sanitation operations within the kitchen. Maintains an active presence throughout the operation and provides hands‑on support in food production, service, cashiering, and sanitation when necessary to ensure successful meal service.
• Operates kitchen equipment and trains employees in the safe operation, use, care, and cleaning of equipment and in all areas of kitchen operation.
• Manages employee attendance, punctuality, productivity, staffing assignments, and job performance. Provides coaching, counseling, and corrective action in accordance with department and district procedures and promotes a professional workplace.
• Leads and supports employees from diverse backgrounds and varying levels of experience and skill.
• Directs kitchen cleaning, sanitation, trash removal, and recycling activities.
• Completes job performance evaluations for all assigned staff in accordance with district and department requirements.

IX. MISCELLANEOUS

• Performs other duties as assigned.

X. WORKING CONDITIONS:

MENTAL DEMANDS / PHYSICAL DEMANDS / ENVIRONMENTAL FACTORS:

• Physical Demands: Frequent standing, walking, bending, stooping, lifting, reaching, pushing and pulling with frequent exposure to water and chemicals. Prolonged use of computer and repetitive hand motions. Must be able to lift twenty (20) pounds unassisted and forty (40) assisted.
• Mental Demands: The demands associated with time pressures and constraints with frequent interruptions while maintaining emotional control under stress. Must be mentally alert, able to learn and apply new methods in all areas.
• Environmental Factors: Variable extremes in temperature; loud noises; standing on hard floor surfaces while working; numerous simultaneous activities; dealing with various groups of employees and working with machinery having moving parts. Exposure to solvents such as degreasing agents and possible exposure to fumes, smoke, or gases.
• Equipment includes, but not limited to institutional mixer, slicer, food processor, disposal, convention oven, steam table, steamer, braising pan, range, flame broiler grill, steam-jacketed kettle, sharp knives, walk-in coolers and freezers, hot and cold holding equipment, and cash registers/automated POS system computer.

The foregoing statements describe the general purpose and responsibilities assigned to this job and are not an exhaustive list of all responsibilities and duties that may be assigned or skills that may be required.