Food Service Manager

JOB GOAL:

Supervises the functions of food production, service, purchasing, and quality control for Baden Academy Charter School. Directs food service activities in accordance with district policies and Federal and State guidelines. Understands basic knowledge of USDA child nutrition requirements.

MINIMUM QUALIFICATIONS:

• High School Diploma or GED equivalent
• ServSafe or HACCP Manager Certification required
• 3 -5 years’ experience in food service management or equivalent combination of training and experience that provides required knowledge, skills, and abilities to perform the job.
• Working knowledge of large scale food preparation, sanitation principles, menu planning, inventory control, record keeping, and production schedules.
• Child Abuse History Clearance; Pennsylvania State Police Criminal Record Check; FBI fingerprint Clearance, Act 126 Mandated Reporter training.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Plans, schedules, assigns and supervises the work of School Food Service staff to ensure proper and timely completion of cafeteria activities.
• Supervises the proper use of directed sanitation procedures; plans and supervises kitchen cleaning schedules.
• Monitors the performance of Food Service staff.
• Maintains required records such as daily and monthly menus & production records in PrimeroEdge, daily food safety logs, daily and monthly meal counts, invoices, incident reports etc.
• Plans and directs the preparation and serving of food in accordance with federal and state meal standards.
• Provides hands on training to all employees in cashier, food preparation & handling, serving portions, use and care of equipment.
• Inspects cafeteria, food service equipment and utensils for cleanliness, sanitation and repair needs.
• Plans and estimates quantities of food supplies needed; places orders for food and supply items as required/ checks food shipments and verifies invoices.
• Maintains food and supply cost within the school district’s established guidelines with the assistance of the Food Service Director.
• Operates a wide variety of cafeteria equipment such as food slicers, food choppers, ovens, steamer, steam table, POS machines as well as monitors care and maintenance of the equipment used in the food preparation area. Additionally, operates general office equipment such as a 10 key calculator, computer, copier and fax.
• Establishes and maintains good relations between cafeteria staff and students, district employees and the general public.
• Maintains daily and monthly inventory of all food and supplies; takes inventory as required and keeps updated inventory records. As well as maintains HACCP (Hazardous Analysis, Critical Control Points) documents as prescribed by USDA.
• Maintain 10 annual CEU’s as prescribed by USDA Professional Standards.
• Performs other duties as may be assigned by the Food Service Director.