Food Service Manager

Requirements

• Considerable knowledge of the managing of the food preparation operation; of operating modern food service equipment, federal and state health and nutrition requirements and sanitation practices.

Benefits

Additional Information

Our outstanding teachers, support staff members and leaders are top-notch educators whom others seek to emulate, and quite simply - we would like for you to consider joining us. General Description: Responsible for planning, managing, monitoring, supervising and providing assistance in the operations of the assigned school cafeteria. Assists in performing food preparation duties. Independent judgment is required. Job Description: FY27 Salary $31,876.22 - $54,177.95 Essential Job Functions: Plan, coordinate, assign and participate as required in the pre preparation of food; organize and/or assist with special catering functions and the administration of the vending program if applicable. Accurately maintain a variety of records and accounts, including free, reduced, paid and reimbursable lunches and/or breakfasts where applicable, food production reports, employee timesheet and payroll records, etc. Train, supervise and resolve personnel problems for assigned workers. Process prepayments and customer's account management, deposit, prepare daily and monthly reports. Count and balance cash received, prepare deposits and make bank deposits. Maintain inventory; order supplies. Develop, plan and assign work schedules. Open kitchen, set up equipment, prepare cafeteria for serving, set up monies for cash registers with cashiers. Supervise cleaning and sanitizing of eating utensils, counters and equipment. Ensure appropriate (proper) equipment maintenance. Receive, verify quantity received and sign for food delivered to school. Resolve any differences. Work with other food service workers, school officials and staff to identify and correct problems. Perform other related duties as assigned. Budgetary Responsibility: Must maintain food and labor costs to ensure a financially sound program. Report Preparation: Reports include daily computer reports, end of month reports, daily production records and temperature sheets, payroll time sheets, all vending reports, inventory and any other reports on an as-needed basis. Equipment Operation: Operate related kitchen institutional equipment, vending machines, calculator, computer and appropriate registers, coin and dollar bill counting machines where applicable. Contacts: Principals, staff, parents, students, and vendors in order to answer questions, provide information, and resolve problems. Other contacts include supervisors, food service office support, Director and Assistant Director of Food & Nutrition Services for work direction and guidance. Work Direction: Responsible for providing work direction to assigned employees. Supervision: Responsible for selection and yearly performance appraisals for assigned employees. Decision Making: Level of decision making is moderate and consults supervisor with complicated issues out of the ordinary concerning labor, disciplinary action, and complaints and issues with the menu. Formal Policy Setting Responsibilities: N/A Physical Demands: The physical demands described here represent 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 regularly required to use hands to finger, handle, or feel objects, tools or controls, reach with hands and arms and stoop, kneel, crouch, and crawl. The employee is frequently required to stand for long periods of time and is regularly required to walk, sit, and balance. The employee must frequently lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision and the ability to adjust focus. Work Environment: Work is performed on school property. While performing the duties of this job, the employee regularly works near moving mechanical parts and is regularly exposed to objects that are hot and cold. The employee is exposed to risk of electrical shock. The noise level in the work area is moderate. Hazards may include working in areas that are uncomfortable and warm. Duties may require exposure to extreme temperatures, hot kitchens, and walk-in refrigerators and freezers. Must follow safety precautions to avoid injuries, minor cuts, and bruises, burns, and scalds.

Your Match

How well this role fits your profile.

Company Intel

What employees say

Worked at chesterfield? Share your experience