JobID 21922 : Food Service Manager I - Clayton Elementary (#327868)
This position requires the incumbent to have knowledge of food service management and quantity food production, and a high school diploma or equivalent. Incumbent must have one and a half years of food service management experience, have been a Food Service Manager Trainee for 4.5 months and have completed the manager trainee program checklist.
This position requires the ability to follow oral and written instructions. Incumbent must be able to read, write, do accurate mathematical computations and have the mechanical skills to use and maintain complex food service equipment. Incumbent must have good interpersonal skills, planning and organizational skills, and be able to use sound employee counseling skills. Incumbent must be currently certified as a Food Service Manager with the Austin Travis County Health Department and maintain current certification at all times. Incumbent must have basic level of computer skills and be able to successfully use all AISD Food Service computer applications.
JOB PURPOSE AND RESPONSIBILITY:
This position is responsible for supervising the food service program in an Austin Independent School District Elementary School cafeteria serving less than 650 meal equivalents per day. Incumbent is the manager of an elementary or middle school cafeteria, supervising one or more employees. Incumbent may also be responsible for operations of related satellite program or site. The incumbent is responsible for the serving of the district menu, making adjustments when necessary, the supervision of cafeteria employees, the management of equipment, inventories, record keeping and budget allocated to the cafeteria, and assuring that appropriate standards of nutrition, safety, and sanitation are met at all times. The incumbent supervises each individual employee and performs some of the basic cooking, serving, and collection activities. The incumbent promotes department programs on campus and to campus community. The incumbent contributes to the fiscal responsibility and overall quality of the operation, and provides and promotes good customer service and public relations.
*Average meal equivalents served per day are calculated annually. Any adjustments to positions and pay grades based on meal equivalents will be made over the summer, will remain in effect for the upcoming school year, and will take changes in programming and enrollment into account.
- Assumes full responsibility for the management and supervision of the food service program within a single school. Communicates frequently with immediate supervisor regarding operational concerns.
- Assists in managing other locations on a short term basis as staffing needs dictate.
- Assures adherence with established federal, state and local guidelines and regulations in preparing, serving, counting and claiming meals.
- Maintains all records for program accountability, including but not limited to end of day operating reports, cash receipts, deposits, prepayment balance sheets, meal planning and production records, collections, inventory, payroll and related personnel records, sanitation inspections, cost of repair and care of equipment and other aspects of cafeteria operation. Prepares weekly and monthly reports on these and other matters.
- Insures that all money is collected properly at every meal service, secured and accounted for, and daily deposits are made according to policy.
- Plans (forecasts) and prepares production records for district menus for all meal services based on actuals served last cycle. Orders food, supplies, and equipment necessary for complete, safe, sanitary and quality preparation of meals. Checks incoming groceries for appropriate quantity and quality and monitors storage activity to assure proper inventory practices. Prepares requests and justifications for new or replacement equipment and submits requests to immediate supervisor. Monitors and reviews food and operating costs against targets with immediate supervisor.
- Assists with evaluation of new products, as needed, to determine possible acceptance in school.
- Adheres to campus productivity chart and labor allocations by maintaining work schedules for employees and making changes as necessary (absences, special events, etc.). Prioritizes tasks to be completed in daily meal preparation. Assigns duties to employees, monitors kitchen activities and takes part in meal preparation, clean-up and other operational duties as needed to assure that quality meals are produced and served in a safe, timely manner. Monitors and reviews labor costs and meal equivalents per labor hour against targets with immediate supervisor.
- Keeps timesheets accurate and current on all staff and approves weekly payroll by designated deadlines.
- Monitors work of food service employees to insure consistent, high quality, prompt food service and efficient use of time in meal preparation. Inspects food quantity and quality, recipe compliance, cafeteria cleanliness, and serving efficiency on a continual basis.
- Counsels and coaches substitute and permanent employees on work performance, as needed. Resolves low-level employee disputes. If necessary, refers difficult situations to immediate supervisor for additional counseling or discipline.
- Monitors employee performance on a daily basis, documenting improvements needed and outstanding contributions. Provides immediate suggestions for improvement and praises outstanding work. Conducts mid-year and annual evaluations of employee performance.
- Provides staff development and training to prepare employees for career advancement and recommends employees for promotion. Provides direction and maintains documentation on employees for promotion/demotion to appropriate pay grades.
- Conducts and keeps record of in-depth orientation, ongoing staff training, and regular staff meetings to provide information and training on all aspects of food service operation. Emphasizes existing or new policies and procedures to employees and ensures that employees adhere to the policies. Cross-trains employees as needed to meet operational need and increase employee's competence level.
- Follows all safety procedures and promotes safety awareness. Completes and submits all paperwork for on the job accidents in a timely manner.
- Maintains sanitation standards as directed by the local governing agency and within AISD HACCP policy. Follows up on sanitation violations as noted on Health Department Inspections.
- Behaves professionally and pleasantly in all interactions, establishing good rapport, providing excellent customer service, and setting an optimum example for employees.
- Promotes food service programs on campus and in campus community and is a positive champion of department initiatives. Works to ensure campus is serving as much of campus population possible at all meal services and clearly supports and encourages our current marketing practices with community and staff on campus.
OTHER DUTIES AS ASSIGNED:
Perform other related duties as assigned; however, all employees are expected to comply with lawful directives in rare situations driven by need where a team effort is required.
PHYSICAL EFFORT AND WORK ENVIRONMENT:
Work is conducted inside a school cafeteria kitchen, about 98% of the time. About 2% of time is spent outdoors taking trash out and transferring food from delivery to cold storage. Incumbent may travel around district to provide management services where needed. Working conditions (varying with each kitchen) may include a congested kitchen, no windows, lack of air flow and/or air cooling system, and high noise levels from student interaction and kitchen equipment. Most of the working day is spend standing or walking on hard surfaces; peak hours are very fast paced. Incumbent may encounter slippery floors and equipment that can cause cuts, lacerations and/or burns. Heavy lifting may be required. Temperature fluctuates depending on season and cooling system in kitchen. Chilled and freezing temperatures will be experienced in walk-in cooler and freezer. Institutional cleaning supplies are used daily. This position may involve rare exposure to blood or body fluids. Regular attendance is required for this position.
CONSTANTLY, 67-100% of the time:
- Hand and finger dexterity - Ability to handle knives, operate food processor, mixer, dish machine, steamers, ovens, point of sale, maintain records, etc.)
- Eye-hand coordination - Ability to utilize serving utensils, operate a point of sale
- Lifting - Ability to lift a minimum of 25 pounds
- Standing/Walking - Ability to stand for long periods of time on hard surfaces (concrete or tile) for at least 80% of the scheduled eight hour workday.
- Talking and Hearing - Ability to interact with customers, employees, management, school staff and administrators, communicate around workplace safety
- Feeling - Ability to handle both hot and cold items
- Tasting/Smelling - Ability to determine quality of both food and drink items
- Seeing - Ability to evaluate quality of food, complete paperwork, maintain a safe workplace, and handle money
- Lifting - Seek help or utilize a cart for any items greater than 25 pounds.
- Body Movements - Ability to bend, stoop, squat, reach, push and/or pull to cook, serve and clean
- Repetitive Hand Movements - Ability to use both right and left hands to prepare food, serve, clean, operate a point of sale, and maintain records.
- Repetitive Feet Movements - Ability to walk and move about kitchen.
- Climbing - Ability to climb a 2-5 level step stool
PERSONAL WORK RELATIONSHIPS:
This position reports directly to the Area Supervisor. Incumbent receives guidance and performance reviews from supervisor. Reviews are based on daily operating reports, meal participation, monthly inventories, on-site inspections, and planning and production records. These reports are monitored to measure productivity and quality of work produced. Incumbent will have contact with principals, teachers, students, and other school staff. Incumbent will supervise food production specialists.
Pay Grade: MT9
Starting Salary: $16.51/Hr
Comprehensive Benefits Package
Employee Discount Program
Closing Date: Until Filled
An Equal Opportunity Employer Description: