Nutrition Services | 6hr Elementary Satellite Cafeteria Manager | Fairfield Elementary

Fort Wayne Community Schools; Fort Wayne (IN); On-site; USD 40,000 - 56,000; Full time

Job summary

Fort Wayne Community Schools is seeking a Satellite Operations lead for food service at a school site. This role plans, directs, and coordinates the receipt, preparation, serving and sale of food items while ensuring compliance with safety and sanitation standards.

The incumbent will supervise staff and handle cashiering operations. The position requires a high school diploma or equivalent, 3+ years of related experience, knowledge of HACCP guidelines, and a valid Indiana driver’s license.

Qualifications

• Graduation from high school or equivalent.
• Three years food service experience including cooking, purchasing, inventory, cashiering/accounting and quality control.
• Strong planning, management, supervisory, analytical, computer, organizational, and verbal/written communication skills.
• Knowledge of HACCP sanitation guidelines and government guidelines.
• Certified Food Handler certificate or pass the national exam within designated period.
• Valid Indiana driver’s license.

Responsibilities

• Communicate courteously with students, staff, and department personnel.
• Plan, organize, and direct distribution of food items per policy and guidelines.
• Coordinate order and receipt of food from kitchen and vendors ensuring accuracy and HACCP compliance.
• Train and supervise staff to maintain compliance with policies.
• Ensure accuracy of cashiering, POS operations, and account balances.
• Prepare and retain records related to food service operations, inventory, and distribution.
• Promote nutritional education and marketing of new products.
• Coordinate with students, staff, and external agencies to resolve issues at satellite operation.
• Operate and maintain food service equipment and software; arrange maintenance as needed.
• Stay current on food regulations and program changes.

Skills

Planning

Management

Supervisory

Analytical

Computer

Organizational

Oral and written communication

Education

High school diploma

Tools

Point-of-sale system

Inventory software

Job description

Job Description

Plan organize and direct assigned Satellite Operations including the receipt, limited 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 food service experience including work with cooking purchasing inventory cashiering/accounting functions and quality control. The employee must have strong planning management supervisory analytical computer organizational and oral and written communication skills. Incumbent must possess knowledge of terminology practices procedures materials requirements processes and equipment applicable to assigned field. The incumbent must possess a Certified Food Handler certificate or pass the national exam provided by FWCS within a designated period of time. The employee must have a valid Indiana driver's license.

Essential Functions

• Communicate and interact with students school staff and department personnel in a courteous caring manner using good customer service skills.
• Plan organize and direct the distribution of food items in accordance with department policy HACCP sanitation guidelines and governmental guidelines.
• Coordinate the order and receipt of food product from the Satellite Preparation Kitchen and various vendors assuring accuracy and compliance with HACCP sanitation guidelines.
• Train and supervise personnel to maintain compliance in the distribution and sale of food items in accordance with department policy.
• Assure accuracy and resolve discrepancies related to cashiering function point-of-sale operations and account balances.
• Accurately prepare and retain a variety of records related to the food service operations inventory and distribution of food items and supplies in accordance with departmental policy.
• Perform a variety of activities promoting nutritional education and the marketing and merchandising of new products.
• Communicate with students staff administrators and various outside agencies to coordinate activities and resolve issues or concerns to the satellite operation.
• Operate and maintain food service equipment, utilize a computer and assigned software; arrange for equipment maintenance and repairs as needed.
• Maintain current knowledge of food regulations and policies implementing program changes as directed by Nutrition Services Administration.
• Perform related duties as assigned by the Director to meet the particular needs of the building/unit.

Probationary Period

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

Physical Requirements

The physical demands described here are representative of 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 required to speak and hear. The employee is required to have dexterity of hands and fingers. The employee is required to stand for extended periods of time performing assigned duties which require bending kneeling twisting and reaching overhead above shoulders and horizontally. The employee will be required to push/pull lift and carry up to 50 pounds on a regular basis. Specific vision abilities required by this job include seeing to monitor food quality and quantity.