Food Service Manager

About the Employer

Experience

• Preferred: One year food service experience or related experience.
• Completion of a sanitation course before or during the first year as manager.

Education/Certification

High school diploma or GED. Food manager certification or ability to obtain within 90 days of employment.

Special Knowledge/Skills

• Knowledge of methods, materials, equipment, and appliances used in food preparation.
• Ability to manage personnel.
• Effective planning and organizational skills.
• Must be able to perform basic math; read and follow instructions; and understand multi-step written and oral instructions.

Responsibilities (may include but not limited to)

• Attends in-service training, workshops, etc. for acquiring new information and meeting professional standards as required by the NSLP.

Major Responsibilities and Duties: Policy, Reports, and Law

• Ensure that food is produced safely and of high quality according to policies, procedures, and department requirements.
• Maintain accurate reports of daily and monthly financial, production, and activity records.
• Maintain and submit accurate information for payroll reporting (time cards, tardiness, and absenteeism).

Safety

• Ensure that food items are stored in a safe and hazard-free environment.
• Establish and enforce standards of cleanliness, health, and safety following health and safety codes and regulations.
• Maintain a safe work environment.

Inventory and Equipment

• Ensure that appropriate quantities of food and supplies are available through daily orders and periodic inventories.
• Maintain logs on all equipment maintenance required within campus food service department.
• Perform preventive maintenance and report needed equipment repairs.
• Recommend replacement of existing equipment to meet department needs.
• Conduct annual physical equipment and supplies inventory.

Other

• Help screen, select, and train cafeteria workers and make sound recommendations about the assignment, discipline, and retention of cafeteria personnel.

Equipment Used

• Large and small kitchen equipment, including electric slicer, mixer, pressure steamer, tilt skillet, sharp cutting tools, oven, warmer/proofer, dishwasher, and food and utility cart.

Working Conditions

Maintain emotional control under stress. + Frequent standing, walking, pushing, and pulling; moderate lifting and carrying; some stooping, bending, and kneeling; limited exposure to extreme hot and cold temperatures.
• Mental conditions/physical demands/environmental factors: