Food Service Manager Responsible for developing quality, nutritional menu options for the school district, preparing the daily food menu as outlined, documenting/maintaining food service records and ensuring overall performance meets District policies and established nutritional and safety guidelines. This role promotes healthy food options and ensures a successful food program. Major Areas Of Accountability: Develop and maintain a menu that meets nutritional guidelines. Prepare and serve meals according to established menu and guidelines. Ensure safety and sanitation in kitchen work areas. Maintain par inventory levels, determine and place food orders. Provide snacks/meals for special school activities. Provide accurate reporting of meals served, prepared, or related to food service with internal and external sources. Perform other duties as assigned.
Skills And Abilities:- Ability to perform multiple tasks and potentially upgrade skills to meet changing job conditions.
- Knowledge of food preparation, portions, serving, and storage.
- Knowledge of ordering food in commercial bulk.
- Knowledge of foods and their nutritional value.
- Basic operation of standard office equipment including computers, copiers, and fax machines.
- Oral and written communication skills.
- Interpersonal skills using tact, patience, and courtesy.
- Ability to follow USDA food service program guidelines.
- Ability to read and interpret menus.
- Ability to document and maintain simple food production and other food service records.
- Ability to lift up to 50 pounds.
- Ability to work with constant interruptions and still complete work.
- Ability to multi-task.
- Initiative. Reliability.
- Supervision Of Other Employees:
- This position does not supervise other District employees.
Working Environment:
Kitchen environment may have high levels of noise. Daily twisting motion of upper body for sweeping and mopping. Some lifting, carrying, pushing, and/or pulling; some stooping, kneeling, crouching, and significant fine finger dexterity. May be exposed to cool and high temperatures in the general work area. May be exposed to cleaning chemicals. Generally, the job requires 10% sitting, 25% walking, and 65% standing.
Minimum Qualifications
Education:
High School diploma or equivalent required. Must be willing to meet Minnesota Department of Education School Nutrition Program training.
Experience:
One (1) year experience in food service preparation, cooking, and operations in a commercial kitchen. Must be able to obtain a Serve Safe Certification.
