Food Service Manager

Primary Purpose:

This position provides on-the-job training for advancement in becoming a Food & Nutrition Services Manager after successful completion of the Manager Trainee program and taking and passing the Manager Trainee exam. In a relief capacity for the regularly assigned manager, the Manager Trainee will lead the campus food service operation. Ensure appropriate quantities of food are prepared and served. Meet time constraints set by menu requirements. Ensure safe food handling standards are followed.

Qualifications:

Education/Certification

Accredited High School Diploma or valid equivalent (USA equivalency)

Must take and pass ServSafe exam to become a certified Food Protection Manager (FPM)

Valid Texas, Class C Driver's License and proof of insurability with District insurance carrier

Special Knowledge/Skills

Knowledge of methods, materials, equipment, and appliances used in food preparation

Ability to work with a variety of fresh/processed meat products and their derivatives including beef,

poultry, pork, fish and shellfish is required.

Strong organizational, communication (verbal and written), interpersonal skills

Ability to supervise, manage, and coach personnel

Ability to successfully interact with internal and external customers on a daily basis

Ability to be flexible and adapt to change

Ability to interpret procedures and analyze data for effective decision-making

Ability to safely operate commercial food service equipment

Proficient skills in the use of computers and office equipment

Ability to speak and understand Spanish, preferred

Minimum Experience

One year food service experience and related training, required

One year management and supervisory experience, preferred

Major Responsibilities and Duties:

Food Service Management

1. Complete up to 24 weeks of classroom instruction, coursework and school kitchen/campus rotation training. During the training period, must work an 8.0-hour day.

2. Comply with all local, state, and federal laws; and District policies and procedures.

3. Follow and ensure all safety, sanitation, and security systems and procedures are followed at all times to ensure the safety and health of internal and external customers and staff.

4. Follow department customer service imperatives on a daily basis.

5. In the absence of the F&NS Manager, trainees assume responsibility for the efficient operation of the school kitchen and may be assigned to serve as the F&NS Manager for either a short- or long-term basis.

6. Attend manager/safety meetings and demonstrate regular attendance and punctuality.

7. Travel between school kitchen locations on a daily basis as assigned.

Other

8. Exhibit behavior that is professional, ethical, and responsible; and serve as role model for staff and public.

9. Perform other duties as assigned.

Safety

10. Contribute to the prevention of accidents and injuries by observing safety rules and District policy, practicing the principles and skills taught in safety training, wearing personal protective equipment as required, reporting injuries and incidences immediately to supervisor, and being proactive in the ongoing efforts to improve and maintain workplace safety.

Supervisory Responsibilities:

Supervise and evaluate the performance and work activities of Food Service Assistants and Technicians as assigned and in the absence of the F&NS Manager

Mental Demands/Physical Demands/Environmental Factors:

Tools/Equipment Used: Ovens, slicers, grills, tilting skillets, institutional dish machines, serving equipment, walk-in freezers and coolers, reach-through refrigerators and warmers, mixers, immersion blenders, steamers, hot water dispensers, food preparation and serving utensils, ladders, carts, racks, hand trucks, dollies, cash register, computer, office equipment

Posture: Frequent pushing, pulling, overhead and below waist reaching, bending, stooping; frequent use of hands and fingers to grasp, handle and manipulate food; frequent use of upper and lower body to sweep, mop, and clean floors; visual acuity to identify basic colors, peripheral vision, depth perception and adjust focus

Motion: Continuous standing and walking, briskly, on hard surfaces, unassisted for length of scheduled work hours

Lifting: Lifting and carrying up to 30 pounds without assistance, greater than 30 pounds with appropriate assistance

Environment: Work inside; frequent exposure to extreme hot and cold temperatures, humidity, wet conditions, and loud noises; occasional exposure to high places, fumes, airborne particles, toxic or caustic chemicals; exposure to risk of electrical shock; work around machinery with moving parts

Mental Demands: Maintain emotional control under stress, exercise reasoning and problem solving skills, rapid pace required during meal service, frequent in-district travel, occasional prolonged and irregular hours

This document describes the general purpose and responsibilities assigned to this job and is not an exhaustive list of all responsibilities and duties that may be assigned or skills that may be required. The information in this document is in compliance with the Americans with Disabilities Act (ADA). Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job.