Food Nutrition Service Manager.1150 - Waldorf, United States - CHARLES COUNTY PUBLIC SCHOOLS

CHARLES COUNTY PUBLIC SCHOOLS
CHARLES COUNTY PUBLIC SCHOOLS
Verified Company
Waldorf, United States

2 weeks ago

Mark Lane

Posted by:

Mark Lane

beBee recruiter
Description
Food Service Manager ES (8-HOUR)

Terms of Employment: 10-months


Exemption Status:
Non-Exempt


AFSCME Scale:
UA4 Grade 07-08


JOB SUMMARY:

Supervises production of school meals and functions, to ensure that food of high nutritive value is served efficiently and economically to students and staff in a clean, pleasant environment.

Works closely with the Food Service Field Operations Manager, and assistant food service manager to ensure all Federal and State regulations are followed.

EDUCATION, QUALIFICATIONS, WORK EXPERIENCE

  • High school diploma or equivalent required.
  • A minimum of three years of experience in food service management.
  • Ability to maintain confidential information.
  • Knowledge of meal production, planning, scheduling, safety and sanitation.
  • Good verbal communication and human relations skills.
  • Knowledge and ability to work with a variety of chemical and cleaning agents.
  • Must be ServSafe certified within 12 months of assuming position.

ESSENTIAL JOB FUNCTIONS

  • Manages cash, labor, food, supplies and food service equipment within a fixed budget
while maintaining sanitary and safe conditions in the kitchen and cafeteria.

  • Lifts, handles and carries items weighing up to 50 pounds. Ability to stand on hard
flooring for extended periods of time. Must be able to perform tasks for extended periods

of time that involve repetitive motion. Must be able to work in varying temperatures.

  • Supervises and participates in the preparation and service of food and beverages for
students and adults.

  • Uses the computer to communicate, prepare reports and financial records, and purchase
food from vendors online.

  • Operates in accordance with the USDA
  • FNS Child Nutrition Program regulations.
  • Assigns work schedules to employees. Supervises work of employees, and provides on
the job training. Manages personnel fairly to help prevent grievances, while promoting

teamwork and efficient production. Keeps a written record of employee's attendance.


DUTIES AND RESPONSIBILTIES

  • Follows prescribed procedures to protect the anonymity of students who qualify for free
and reduced priced meals.

  • Verifies all invoices for bid prices, unit prices, extensions and totals. Keeps perpetual
inventory records of purchased foods. Checks food deliveries into the school, signs

vendor invoices only after each order has been verified for quantity and quality. Stores

all refrigerated and frozen foods within one hour to insure food quality and safety.

  • Places orders for purchased foods using economical buying practices. Requests USDA
Food Service Manager ES (8-HOUR)

Terms of Employment: 10-months


Exemption Status:
Non-Exempt


AFSCME Scale:
UA4 Grade 07-08

donated foods and utilizes them in menus. Orders cleaning and paper supplies.

  • Keeps record of all foods including individual receipt forms and perpetual inventory
records. Turns in inventory monthly to the Central Food Service Office. Keeps daily

records of participation. Keeps a complete and accurate file system.

  • Maintains high standards of cleanliness and safety in the cafeteria. Is knowledgeable of
sanitary food handling and storage procedures, and ensures that these procedures are

followed.

  • Participates in Food Service Manager's meeting as scheduled, inservice meetings and
workshops. Keeps informed by reading professional publications.

  • Prepares food as specified on menus, assuring standardized recipes, approved price
schedules and portion controls are followed.

  • Ensures that employees meet Health Department requirements. Supervises and instructs
food service personnel in the safe, proper and efficient use of all kitchen equipment.

  • Cooperates with the principal and faculty to promote the Food Service Program.
  • Promotes a positive public image of the Food Service Program in the community.
  • Completes any prepreparation of food for the day. Checks daily lunch count sheets.
  • Ensures proper portioning and serving utensils. Completes required paperwork each day,
as well as required daily reports and Food Service Logs.

  • Informs Principal and Field Operations Manager of any problems or difficulties
and provides recommendations.

  • Maintains temperature of hot foods above 140° F, in warmer, steam table or oven.
  • Maintains temperatures of cold foods below 40° F. Checks and records temperatures of
food according to Daily Temperature Logs.

  • Maintains food service personnel time sheets and payroll reports.
  • Checks on operation of equipment, reports equipment repairs needed. Requests replacement of equipment and prepares work orders, as needed.
  • Keeps uptodate equipment operating instructions and warranties.
  • Implements security measures to prevent vandalism and theft of supplies, equipment and
cash.

  • Understands and enforces proper cash handling procedures.
  • This position is responsible for the above duties and responsibilities and others related to
this position as determined by the Building Principal and Supervisor of Food S
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