Food Service Manager - Interim

Job | Posted a month ago
Position Areas
Non-Instructional Support



Essential Functions

  • Estimates food preparation amounts and adjusts recipes, if required, for the purpose of meeting projected meal requirements and minimizing waste of food items.
  • Evaluates prepared food for flavor, appearance and temperature for the purpose of presenting items that will be accepted by students and/or staff according to dietary guidelines.
  • Implements menu plans for the purpose of meeting students' mandated daily nutritional requirements.
  • Inspects food and/or supply deliveries for the purpose of verifying quantity, quality and specifications of orders and/or complying with mandated health requirements.
  • Inventories food, condiments, supplies and equipment at specified intervals for the purpose of ensuring availability of items required for meeting projected menu requirements.
  • Maintains equipment, storage, food preparation and serving areas in a sanitary condition for the purpose of complying with current health standards.
  • Manages assigned site operations (e.g. supervise personnel, create menus, monitor meal accounts and expenditures, evaluate new products and/or menus, oversee cleaning procedures, etc.) for the purpose of providing efficient food services at the assigned site in compliance with established nutritional and health requirements.
  • Monitors food service operations (e.g. kitchen equipment, trays, utensils, staff assignments,etc.) for the purpose of ensuring a safe, clean and sanitary working environment in compliance with standard practices and established nutritional and health standards.
  • Orders food, equipment and supplies for the purpose of maintaining an adequate inventory to maintain operations within established nutritional and budget guidelines.
  • Orients new employees to work center and school site processes for the purpose of providing training and information regarding site operations and activities.
  • Oversees the preparation, cooking, serving and transportation of food and beverage items for the purpose of meeting projected meal quantities and mandated nutritional and health standards and ensuring appealing presentation.
  • Participates in unit meetings, in-service training, workshops, etc. for the purpose of conveying and/or gathering information required to perform job functions.
  • Performs functions of other nutritional services positions, as needed, for the purpose of ensuring adequate staff coverage within site nutritional services operations.
  • Prepares a variety of documentation (e.g. meal program records, reconciliation reports, cash summary, time sheets, etc.) for the purpose of providing written support and/or conveying information. 
  • Processes receipts for the purpose of completing and documenting transactions and/or preparing bank deposits.
  • Reconciles transactions (e.g. meal counts, monies collected, etc.) for the purpose of maintaining account balances in compliance with established policies and procedures and makes daily bank deposits.
  • Responds to inquires of students, staff and the public for the purpose of providing information and/or direction regarding available food items and/or food service policies and practices.
  • Schedules work hours and assignments for cafeteria employees for the purpose of ensuring adequate coverage for daily operations.
  • Serves one or more items of food for the purpose of meeting mandated nutritional requirements and/or requests of students and school personnel.
  • Stocks food, condiments and supplies for the purpose of maintaining adequate quantities and security of items.
  • Supervises food service workers and other personnel as assigned (e.g. orients, trains, evaluates, etc.) for the purpose of maximizing the efficiency of the work force and meeting shift requirements.
Other Functions
• Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of the work unit.

Job Requirements: Minimum Qualifications
Skills, Knowledge and Abilities

SKILLS are required to perform multiple, technical tasks with a potential need to upgrade skills in order to meet changing job
conditions. Specific skill-based competencies required to satisfactorily perform the functions of the job include: adhering to safety
practices; planning and managing projects; preparing and maintaining accurate records; operating standard office equipment and
equipment found in a commercial kitchen; and using pertinent software applications.

KNOWLEDGE is required to perform basic math, including calculations using fractions, percents, and/or ratios; read technical
information, compose a variety of documents, and/or facilitate group discussions; and analyze situations to define issues and draw
conclusions. Specific knowledge-based competencies required to satisfactorily perform the functions of the job include: safety
practices and procedures; quantify food preparation and handling; and sanitation practices.

ABILITY is required to schedule activities, meetings, and/or events; gather, collate, and/or classify data; and consider a number of
factors when using equipment. Flexibility is required to work with others in a wide variety of circumstances; work with data utilizing
defined but different processes; and operate equipment using a variety of standardized methods. Ability is also required to work with
a diversity of individuals and/or groups; work with a variety of data; and utilize a variety of job-related equipment. Problem solving is
required to analyze issues and create action plans. Problem solving with data requires independent interpretation of guidelines; and
problem solving with equipment is moderate. Specific ability-based competencies required to satisfactorily perform the functions of
the job include: communicating with diverse groups; setting priorities; working as part of a team; working with interruptions; and
working with detailed information/data.

Responsibilities include: working under limited supervision following standardized practices and/or methods; directing other persons
within a small work unit; and monitoring budget expenditures. Utilization of some resources from other work units is often required to
perform the job's functions. There is a continual opportunity to significantly impact the organization’s services.

Physical Demands
The usual and customary methods of performing the job's functions require the following physical demands: significant lifting,
carrying, pushing, and/or pulling; frequent stooping, kneeling, crouching, and/or crawling; and significant fine finger dexterity.
Generally the job requires 20% sitting, 70% walking, and 10% standing. The job is performed under temperature extremes and under
conditions with exposure to risk of injury and/or illness.

Experience: Job related experience with increasing levels of responsibility is required.
Education: High School diploma or equivalent.

FLSA Status
Non Exempt

Posted By

Bradley County Schools

800 South Lee Highway , Cleveland, TN 37311

At the following locations

Lake Forest Middle School

610 Kile Lake Road NW , Cleveland, TN 37312