POSITION TITLE:                           FOOD SERVICE MANAGER

QUALIFICATIONS:                         Any combination equivalent to: High School Diploma, G.E.D. Certificate              OR demonstrated progress toward obtaining a G.E.D. as required by Kentucky law and three years food service experience.

REPORTS TO:                                  Food Service Director

RESPONSIBILITIES:

1. Maintain high standards of control for quality food production and service.
2. Manage and coordinate the food service operations and activities of a central kitchen; analyze effectiveness, assure compliance with District, State and federal laws, regulations and safety and sanitation procedures.
3. Plan and organize food service transporting activities; set transportation schedules according to established time lines; assure guidelines for maintaining appropriate food temperatures and sanitation requirements are met.
4. Maintain quality standards for the presentation and service of food in a pleasant environment.
5. Prepare menus, assuring compliance with regulations and requirements; estimate and order amount of food and supplies needed; monitor and control expenditures; maintain assigned budget.
6. Select food service employees; direct, assign, schedule and evaluate food service personnel; conduct training sessions for new employees.
7. Inspect lunchroom and kitchen area daily to assure compliance with health, safety and sanitation requirements and regulations.
8. Plan work schedules and coordinate daily work for efficient use of labor; receive calls from employees and call substitutes as required.
9. Operate point of service system to ensure accurate meal counting and claiming of meals.
10. Train and assist employees in the proper handling of foods, correct use and care of equipment and in maintaining high standards of sanitation and safety.
11. Maintain, prepare and review a variety of menu production records, inventories, logs and reports; accumulate data and input information into a computer as appropriate and file documents as necessary.
12. Supervise and participate in food preparation and distribution to District students and staff; plan for catered events such as meetings, activities and parties; plan and coordinate food service operations with school activities to improve school and community relations and increase student participation.
13. Communicate with students, staff, faculty, and outside organizations to exchange information, receive suggestions, and resolve issues related to food service.
14. Participate in, schedule and attend in-service meetings and workshops
15. Perform various duties as assigned by supervisor.
16. Works independently with limited direction.
17. Applies all school and district policies and procedures.