School Food Service Manager (2022/23 School Year)

Job | Posted 23 days ago
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Start Date
07/01/2022
Position Areas
Non-Instructional Support

Description

EDUCATION & EXPERIENCE:
Shall have a minimum of a high school diploma or General Education Development Test for High School Equivalency.
CERTIFICATES, LICENSES, PERMITS:
Currently Have or agree to acquire ServSafe Certification
QUALIFICATIONS:
Incumbent must be able to satisfactorily perform each essential function of the position.   When appropriate, reasonable accommodations will be provided to afford persons with disabilities an opportunity to perform the essential functions of the position.
Incumbent must be able to provide a Criminal Background Check with results that adhere to Emanuel County Board of Education Policy GAK(1).
PERFORMANCE FUNCTIONS:   Demonstrates the ability to:
Operate the school nutrition program consistent with all local, state, and federal program requirements.
Provide on-the-job training and supervision for all areas of operation.
Instruct employees regarding the policies of the school nutrition program.
Participate in all in-service and informational meeting conducted by the director or state consultant.
Involve teachers, parents, and students in activities related to the School Nutrition Program in order to improve the progam for the benefit of students.
Keep accurate and up-to-date records and financial accounts; submit reports on schedule.
Maintain desirable standards of personal hygiene, conduct, sanitation, and performance among all employees.
Follow an operational budget and management plan which will keep the program financially sound.
SPECIFIC RESPONSIBILITIES:
Establish duty and work schedules for all employees. Provide instructions on preparation techniques, portion control, scheduling of equipment usage and all other related areas
Evaluate employee performance annually.
Screen applicant for the school nutrition program as directed by principal.
Discuss with the principal, on regular basis, matters related to the School Nutrition Program in an effort to improve program management for the benefit of students.
Discuss program goals regularly with employees
Carry out recommendations of the director and state consultant.
Purchase or requisition all food and supplies according to local policy maximizing competition among vendors and insuring product standards in an effort to  contain cost and improve quality.
Supervise the proper receipt, storage, and use of all products purchased through the program
Maintain a safe environment; report al accidents and emergencies to the principal immediately.
Maintain high food standards through the supervision of employees regarding standardized recipes, HACCP procedures, and culinary technique.
Implement collection and accountability procedures for meals as required by free and reduced meal policy.
Supervise all aspects of food service; assist as necessary.
Supervise the maintenance and operation of all food service equipment.
Carry out such other duties which may be assigned by direct supervisor.
PERFORMANCE FACTORS:
Light Work:  Exerting up to 20 pounds of force occasionally, and/or up to 10 pounds of force frequently, and or a negligible amount of force constantly to move objects.  If the use of arm and/or leg controls requires exertion of force greater than that for sedentary work and the worker sits most of the time, the job is rated light work.
Interaction with Others:  Ability to maintain, on a regular and consistent basis, relationships that are characterized by high expectations, teamwork, and collaboration.  Ability to be flexible relative to daily routines.  Ability to demonstrate sensitivity to the differences among diverse populations.
Concentration:  Ability to maintain workflow and thought processes in the presence of frequent distractions.  Ability to ignore irrelevant sights or sounds and intrusive thoughts or stimuli.  Ability to manage multiple tasks simultaneously with only few or no errors.
Stressful Circumstances:  Ability to produce quality work when short or unexpected deadlines are presented.  Ability to adjust work processes without incident when new and unexpected directions are given relative to a project that may be in process.  Ability to maintain composure and not compound a situation when interacting with persons who may be angry, demanding or otherwise less than polite.
Independent Judgment:  Ability to complete work tasks without being given precise directions relative to work steps or the final project.
Organizational Skills:  Ability to establish priorities, simultaneously manage multiple tasks; and deliver a quality work product by a designated deadline.
Public Contact:  Ability to communicate professionally and effectively, both verbally and in writing, with superiors, colleagues, parents, and other individuals within and external to the school system.  Ability to demonstrate professionalism while interacting with others and to maintain constructive working relationships.
Attendance and Dependability:  Ability to report to work at the scheduled time and to seldom be absent from work.  Demonstrate prompt and regular work attendance.  Process appropriate paperwork to authorize absences in accordance with school system procedures.  Ability to complete work in a timely, accurate manner and to be conscientious about work performance.
EVALUATION:  Performance will be evaluated annually by the Director of School Food Service or designated Supervisor in accordance with Policy GBI - Evaluation of Personnel.

Posted By

Emanuel County Public Schools

201 South Main Street , Swainsboro, GA 30401
 

At the following locations

Emanuel County Board of Education

201 South Main Street , Swainsboro, GA 30401