Food Service Manager NCES

CLASS TITLE:FOOD SERVICE MANAGER

BASIC FUNCTION: Responsible for all aspects of food production in assigned school keeping within sanitation food cost and scheduling guidelines.

ESSENTIAL DUTIES AND RESPONSIBILITIES: Other duties may be assigned.

• Manage coordinate and oversee the day-to-day food service operations at an assigned school kitchen.
• Train and assist employees in the proper handling of food as well as the correct use and care of kitchen equipment.
• Inspect kitchen area to ensure compliance with health safety and sanitation requirements and regulations.
• Maintain daily and monthly records in compliance with state and federal regulations.
• Operate a cash register or other approved money collection mechanism.
• Reconcile final count of cash from breakfast and lunch receipts.
• Ready cash for shipment and deposit daily in an authorized depository.
• Ensure that all equipment in the cafeteria area is in safe working condition and notify the appropriate authority when repairs are needed.
• Communicate with the Food Service Director in the ordering of food and supplies.
• Communicate with school official on the status of free reduced and paid students.
• Plan work schedules and coordinate daily work for efficient use of labor receive calls from employees and call substitutes as necessary.
• Assist in meal preparation.
• Assign substitute staff for food service workers.

SUPERVISORY RESPONSIBILITIES: Supervises kitchen helpers.

KNOWLEDGE AND ABILITIES:

KNOWLEDGE OF:

• Principles and methods of quantity food service preparation serving and storage.
• Sanitation and safety practices related to handling cooking baking and serving food.
• Methods of preparing and serving food in large quantities.
• Methods of adjusting and extending recipes and proper substitutions.
• Proper methods of storing equipment materials and supplies.
• Standard kitchen equipment utensils and measurements.
• Health and safety regulations.
• Basic record-keeping techniques.
• Basic math and cashiering skills.

ABILITY TO:

• Maintain regular and predictable attendance.
• Prepare cook bake and serve a variety of foods in quantity at an assigned food servicefacility.
• Prepare and serve food in accordance with health and sanitation regulations.
• Operate and maintain standard machines and equipment found in school cafeterias andkitchens.
• Prepare attractive appetizing and nutritious meals for students and staff.
• Lift bend reach and stand.
• Follow adjust and extend recipes.
• Understand and follow oral and written directions.
• Communicate effectively both orally and in writing.
• Lift heavy objects.
• Maintain routine records.
• Meet schedules and time lines.
• Establish and maintain cooperative and effective working relationships with others.
• Plan and organize work.
• Observe health and safety regulations.
• Train and provide work direction to others.
• Make change accurately.
• Read and write at a level required for successful job performance.

EDUCATION AND EXPERIENCE:

Any combination equivalent to: high school diploma G.E.D. certificate or demonstrated progress toward obtaining a G.E.D. as required by Kentucky law.

LICENSES AND OTHER REQUIREMENTS:

Must complete training course for certification of beginning school food personnel asprescribed in 702 KAR 6:045.

Required Experience:

Manager