Position:  Manager 

Department:  Food and Nutrition Services

Wage/Hour Status:  Exempt 

Immediate Supervisor(s):  Director of FNS and/or Site Supervisor

Pay Grade: Per Compensation Manual

Days Employed: Per Compensation Manual

POSITION SUMMARY:

• Responsible for the successful food service operation, which includes providing quality foods, manage multiple lines, supervise five or more staff and follow USDA regulations

QUALIFICATIONS:

Education/Certification:

• State Accredited High School diploma or TEA-certified GED
• TASN and/ or DISD-certified Level IV
• Ten hours of Professional Standards Training per USDA requirements including eight hours of recertification yearly
• Hold a current ServSafe Managers Certification

Special Knowledge/Skills:

• Knowledgeable and skilled in the preparation and cooking of high-quality food items
• Computer literate on "Systems Design" Point of Sale, Primero, Email, Word, Excel & basic computer applications
• Able to demonstrate and teach the use of kitchen equipment in a safe and proper manner
• Knowledgeable and skilled to make weekly grocery orders according to menu needs
• Ability to communicate well with all customers, parents, and staff

Experience:

• Three years of experience in school foodservice
• Two years experience as an Assistant Manager IV, Probation Manager V, or AP1 manager or other experience approved by the Director

MAJOR RESPONSIBILITIES:

These statements are intended to describe the major purpose and responsibilities assigned to this job and are not intended to represent an exhaustive list of all responsibilities, duties, and skills required.                                       

• Responsible for the successful financial kitchen operation along with preparing and serving quality food
• Must train and monitor all cashiers at point of sale operations
• Supervise and instruct kitchen personnel in safe, proper, and efficient use of equipment
• Supervise meals by preparing on schedule and in sufficient quantity and quality
• Maintain accurate records and submit necessary daily/weekly/monthly reports to FNS office
• Order and receive all food orders and sign all invoices after each order has been verified
• Prepare inventory reports weekly and/or monthly for commodity and other food items
• Instruct new employees and train substitutes on policies and procedures of FNS
• Organize food service for school banquets, special events, concessions, etc.
• Promote good relationships with employees, students, faculty, parents, and the public
• Conference, evaluate, and set goals with individual staff on a regular basis with once a year minimum
• Adhere to State Health Department sanitation regulations in preparing and serving food
• Supervise the daily cleaning of all kitchen equipment, sterilizing of all dishes, and utensils
• Teach Professional Standards Training Classes
• Assist with Kids Culinary Camp
• Assist with FNS special events as needed
• Ability to multi-task
• Understanding and practice of safety regulations in the workplace
• Perform other duties that may be assigned by the FNS Director or Site Supervisor

SUPERVISORY RESPONSIBILITIES:

• Supervisor of the kitchen staff

EXPECTATIONS OF MENTAL DEMANDS/PHYSICAL DEMANDS/ENVIRONMENTAL FACTORS: The demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job

• Tools/Equipment Used: Standard office equipment including computer and peripherals; specialized kitchen equipment and POS
• Motion: Frequent walking and reaching, frequent standing; kneeling/squatting, bending/stooping, pushing/pulling, and twisting. Ability to carry up to 25 pounds for a short distance of approximately 10 feet. Repetitive forward-reaching, bending and stooping. Manual dexterity and fine motor skills. Standing up to eight hours a day.
• Lifting: Ability to lift up to 40 pounds from a minimum height of 8" to knuckle height (FNS recommends getting another employee's assistance when lifting anything over 25 pounds.)
• Environment: This job is performed 100% indoors and the energy management personnel thermostatically control the temperature. Isolated areas are subject to some high temperatures due to the use of ovens, stoves, and dishwashing equipment.  Isolated areas are subject to cold temperatures specifically in the walk-in-freezer.  Noise levels are increased with the operation of dishwashing equipment, vent-a-hood fans, and the use of the mixer.  Noise levels are not extreme and hearing protection is not required.  Exposure to vibration occurs while using knives, meat slicer, mixer, rolling pin as well as the "manual" kneading of dough for baking.  Recessed overhead fluorescent fixtures provide lighting with a "glare" screen and the walking surface is level concrete covered by quarry tile or other surface and tile in the serving and eating areas. 
• Professional Dress: Dress must be clean, neat, in a manner appropriate for his or her assignment, and in accordance with any additional standards established by his or her supervisor and approved by the Superintendent.  During work hours, visible body piercings (except earrings) will not be allowed.  Visible tattoos will be covered at all times. . Black leather or leather-like (no canvas), rubber-soled shoes with non-skid soles are the required shoes.  Hairnets or other approved headwear are worn as a sanitary measure at all times by the kitchen staff.   No jewelry except a flat wedding band and stud earrings. Standard FNS issued shirt with black pants (no jeans, jeggings, or leggings) hemmed to the proper length with matching socks.

EVALUATIONS: 

• Performance of this position will be evaluated annually