Bridgeton Public Schools

Job Description
New

POSITION:

Food Services Manager

RESPONSIBILITIES:

Under the direction of the Director of Food Services and the Assistant Director of Food Services, the Food Services Manager will lead in the procurement of safe, nutritious meals following the Child Nutrition Standards for all children.

QUALIFICATIONS:

1. 1. High School Diploma or GED.
2. Two years of experience as cook involving the preparation and cooking of a variety of food in large quantities in the kitchen of a school, restaurant or hospital.
3. Knowledge of the regulations of the National School Lunch, Breakfast, After School Snack and Fresh Fruit and Vegetable Programs.
4. Have and maintain Serve Safe Certification.
5. Have knowledge of HACCP.
6. Computer literate, experience with MS Word and Excel programs.
7. Ability to read, write, understand and or communicate in English sufficiently to perform the duties of the position.
8. Ability to carry out directions and to learn quickly.
9. Ability to make estimates of quantities and menu requirements, and adjust recipes to servings required.
10. Ability to develop, assign and supervise the work of the food service staff.
11. Ability to keep accurate records.
12. Valid driver’s license and transportation.
13. Self motivated, work well independently and possess high degree of management skills.
14. Willing to complete or continue education relevant to School Food Service

Performance responsibilities:

1. Production of breakfast, lunch, and dinner program meals.
2. Knowledge of the regulations of the National School Lunch, Breakfast, and After School Snack Programs.
3. Have and maintain ServSafe Certification upon employment.
4. Scheduling, ordering, and meal production for catering events.
5. Monitor and respond to daily online temperature control system.
6. Ordering, delivery scheduling and production for special orders, classroom treats, fundraisers, and incentives.
7. Daily production of alternate deli sandwiches and entrée salads.
8. Oversee teacher’s lounges/meals.
9. Production and dissemination of trip lunches.
10. Assign duties for substitutes.
11. Complete and place food and supply orders following printed schedule.
12. Place orders for smallwares.
13. Complete point of sale day end and prepare bank deposit.
14. Complete all aspects of production records.
15. Report equipment problems and maintain district assets.
16. Manage staff and assign duties.
17. Complete monthly inventory of food, supplies and commodities and submit following printed schedule.
18. Complete evaluations of staff.
19. Communicate daily with school administration, staff, and students.
20. Maintain emergency staff list and advise Director of Food Service of changes.
21. Maintain and control the proper health, sanitary and safety conditions and standards.
22. Assure that foods and supplies are properly stored and safeguarded.
23. Participate and prepare taste test for student advisory committee.
24. Cross train all staff.
25. Solve all point of sale problems.
26. Attend state training as assigned.
27. Complete and submit to Food Services Central Office payroll for all programs.
28. Make signs and labels as needed.
29. Oversee Kitchen Custodian (Porter) delivery driver in daily duties.
30. Prepare and send weekly negative reports following printed schedule.
31. Inform staff of instructions received from Director of Food Service.
32. Be “On Floor” during all serving periods.
33. Perform other duties as assigned by the School Business Administrator, Director of Food Service, Assistant Director of Food Service or their designee.

Term of employment:

10 months

Evaluation:

Job performance will be evaluated in accordance with Board policy.

5/14/18-WPD
8/14/18 – Board Approved