POSITION SUMMARY:
The Food
Services Manager oversees the day to day food services operations in a school
facility; and support to one or more satellite operations as needed.
DUTIES and RESPONSIBILITIES: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.
Supervises and participates in the preparation,
cooking, and service of food for students and adults according to the published
menu; prepares and ships meals to satellite schools as required;
Oversees menu preparation to ensure that
standardized recipes and approved price schedules and portion controls are
followed; assures that meals meet the requirements specified by the United
States Department of Agriculture (USDA) and the Department of Food and
Nutrition Services;
Orders appropriate quantities of food and
supplies including food inventory and assures proper storage and authorized use
of same in production schools; compares goods received against requisitions and
invoices and contacts warehouse staff or direct delivery vendors to correct any
errors; conducts end-of-the month inventories of food and supplies in support
and satellite schools;
Prepares work schedules; assigns, directs, and
trains employees; enforces work production standards; evaluates work
performance and recommends disciplinary actions; maintains records of hours
employees work in production; reviews payroll reports in satellite school(s);
Maintains targeted food cost by reducing
spoilage, theft, over production, and waste; eliminates inaccuracies in
ordering, portion control, and cashier errors; implements security measures and
reviews payroll report in satellite school(s);
Supervises all food sales and collection procedures,
petty cash, and change fund production school and satellite schools; makes
daily bank deposits of cash received;
Assists in nutrition education activities on
school food services programs to community groups, parents, students, and
personnel; provides special services such as snack service, bulk sales, and
Head Start feeding as authorized by the Central Office;
Directs requests for equipment repairs to
Building Supervisor and follows up with Food Services Supervisor;
Follows approved housekeeping and safety
practices to ensure that sanitary and safe conditions are maintained in the
kitchen, food serving areas, and in dining areas; conducts weekly sanitation to
procedures in accordance to procedural manual;
Meets the annual continuing education/training
education requirements for USDA Professional Standards for School Nutrition
Employees; and
Performs other duties as assigned.
QUALIFICATIONS:The requirements listed below are representative of the knowledge, skill, and/or ability required.
Possession of an appropriate Motor Vehicle Operator’s License and a
reliable vehicle;
Must meet the annual education/training requirements for the United
States Department of Agriculture (USDA) for School Nutrition Employees;
Knowledge of food services, production, and nutrition concepts;
Knowledge of quantity food preparation;
Knowledge of methods and procedures of Food Services operations in a
school setting;
Ability to operate and determine the maintenance needs of equipment;
Ability to plan, manage, train and evaluate the work of Food Services
staff;
Ability to maintain and update records and create reports;
Ability to establish effective working relationships with students, school
staff, and the general public;
Basic computer skills to operate electronic point of sale and electronic
equipment;
Excellent verbal communication skills; and
Good math and reading skills.
EDUCATION and/or EXPERIENCE REQUIREMENTS:
High school
diploma or equivalent required. Minimum one (1) year of school food services
management experience or five (5) years of experience in commercial or
institutional Food Services Management required; continuing course work in
Quantity Food Preparation, Food Service Nutrition Sanitation and Supervision
preferred.
CERTIFICATION REQUIREMENTS:
Possession of a National Restaurants Association ServSafe
Certification and Prince George’s County Food Service Manager Certification Card.
SUPERVISORY RESPONSIBILITIES:
Supervises
Food Service Assistants and Food Services Satellite Leaders.
PHYSICAL DEMANDS:
The physical demands 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 frequently required to stand, talk, hear, walk, sit, and use fingers, tools or controls. The employee is occasionally required to reach with hands and arms and stoop, kneel, crouch, or crawl. Specific vision abilities required by this job include close vision such as to read handwritten or typed material, the ability to adjust focus, and depth perception. While performing the duties of this job, the employee may occasionally push or lift up to 25 lbs.
WORKING ENVIRONMENT:
The work environment characteristics are representative of those an employee encounters while performing the essential functions of the job.
ADDITIONAL INFORMATION:
None.