Nutrition Services | 6hr Elementary Cafeteria Manager | Harrison Hill

FWCS; Fort Wayne (IN); On-site; USD 35,000 - 55,000; Full time

Job summary

A leading educational institution is seeking a Food Service Manager responsible for overseeing satellite operations related to food service. The role entails planning, organizing, and training personnel, ensuring compliance with safety regulations. Candidates should possess strong management skills, relevant food service experience, and the ability to foster good communication within the school environment.

Qualifications

• Graduation from high school and three years of food service experience.
• Must possess a Certified Food Handler certificate or pass the national exam.
• Valid Indiana driver’s license required.

Responsibilities

• Plan, organize, and supervise food distribution and service operations.
• Train and evaluate the performance of assigned personnel.
• Manage inventory and cashier functions, ensuring compliance with policies.

Skills

Planning

Management

Supervisory

Analytical

Communication

Organizational

Education

High School Diploma

Tools

Food Service Equipment

Point-of-Sale Systems

Computer Software

Job description

JOB DESCRIPTION:

Plan, organize, and direct assigned Satellite Operations, including the receipt, preparation, serving, and selling of food items. Coordinate personnel, participate in inventory, cashier, and sanitation functions to meet school site food service needs. Train and evaluate the performance of assigned personnel. Maintain confidentiality of student information regarding free/reduced eligibility status.

QUALIFICATIONS:

Any combination equivalent to: graduation from high school and three years of food service experience, including cooking, purchasing, inventory, cashiering/accounting, and quality control. Strong planning, management, supervisory, analytical, computer, organizational, and communication skills are required. Knowledge of terminology, practices, procedures, materials, requirements, processes, and equipment relevant to the field is essential. Must possess a Certified Food Handler certificate or pass the national exam provided by FWCS within a designated period. A valid Indiana driver’s license is required.

ESSENTIAL FUNCTIONS:

1. Communicate courteously and effectively with students, staff, and department personnel, demonstrating good customer service skills.
2. Plan, organize, and oversee the distribution of food in accordance with department policies, HACCP sanitation guidelines, and governmental regulations.
3. Coordinate the ordering and receipt of food products from the Satellite Preparation Kitchen and vendors, ensuring accuracy and compliance with sanitation guidelines.
4. Train and supervise staff to ensure compliance with food distribution and sales policies.
5. Ensure accuracy in cashiering, resolve discrepancies, and manage point-of-sale operations and account balances.
6. Maintain accurate records related to food service operations, inventory, and distribution, following departmental policies.
7. Engage in activities promoting nutritional education, marketing, and merchandising of new products.
8. Communicate with students, staff, administrators, and outside agencies to coordinate activities and address issues.
9. Operate and maintain food service equipment, utilize computers and software, and coordinate equipment maintenance and repairs.
10. Stay updated on food regulations and policies, implementing program changes as directed by Nutrition Services Administration.
11. Perform other duties as assigned by the Director to meet specific needs.

PROBATIONARY PERIOD:

• New employees must complete their probationary period to be eligible for posted positions.
• Employees must remain in their current position for at least sixty (60) days to apply for non-lateral positions.
• Current non-probationary employees may apply for lateral positions at the end of each school year.

PHYSICAL REQUIREMENTS:

The employee must speak and hear, have hand and finger dexterity, and stand for extended periods. Duties may involve bending, kneeling, twisting, reaching, and lifting up to 50 pounds regularly. Vision abilities required include monitoring food quality and quantity. Reasonable accommodations are available for individuals with disabilities.