Food Service Site Manager - Level A

 

USD 497	Details
FTE:	.875
HOURS/DAY:	7.0
DAYS PER YEAR:	181

 

Purpose Statement

The job of Food Service Site Manager - Level A is done for the purpose/s of directing food service personnel at assigned site to perform their functions in a safe and efficient manner; providing food services at the assigned site that meets the mandated nutritional needs of students; ensuring availability of quantities of items; providing written support to convey information; and complying with mandated health requirements.

 

Essential Functions

• Arranges food and beverage items (e.g. placing in steam tables, displaying, filling racks, etc.) for the purpose of making them available to students and staff.
• Assists with physical inventories for the purpose of verifying stock and ensuring availability of supplies needed.
• Attends meetings as assigned for the purpose of conveying and/or gathering information required to perform functions.
• Cleans utensils, equipment, and the storage, food preparation, serving, and eating areas for the purpose of maintaining sanitary conditions and meeting health and safety requirements.
• Collects payments for food items from students and/or staff (e.g. cash, meal tickets, etc.) for the purpose of securing funds for reimbursement of costs for providing nutritional services.
• Conducts physical inventories for the purpose of verifying stock and identifying losses.
• Cooks food items for the purpose of meeting mandated nutritional requirements and/or projected meal requirements.
• Estimates food preparation amounts and adjusts recipes if required for the purpose of meeting mandated nutritional requirements, projected meal requirements, and minimizing waste.
• Implements menu plans for the purpose of meeting students mandated daily nutritional requirements.
• Inspects food items and/or supplies received for the purpose of verifying quantity and specifications of orders and/or complying with mandated health requirements.
• Maintains records for the purpose of creating a complete and accurate history of activities.
• Maintains accurate student accounts (e.g. free and reduced meal status, meal count, etc.) for the purpose of providing documentation to meet state, federal, and/or administrative requirements.
• Manages site operations for the purpose of providing safe and efficient food services at the assigned site in compliance with mandated nutritional and health requirements.
• Monitors equipment operations and functions for the purpose of maintaining equipment in safe working order.
• Monitors kitchen and cafeteria areas for the purpose of ensuring a safe work environment.
• Orders equipment and supplies (e.g. standard items stocked in warehouse, special items required for catering events, etc.) for the purpose of maintaining an adequate inventory to complete jobs efficiently within budget guidelines.
• Oversees the preparation, cooking, and serving of food and beverage items for the purpose of meeting mandated nutritional and health requirements.
• Performs functions as required of another position within area of responsibility for the purpose of providing overall coverage of food service operations.
• Prepares documentation (e.g. reports, correspondence, etc.) for the purpose of providing written support and/or conveying information.
• Prepares food and beverage items for consumption at site or for transporting to other locations for the purpose of meeting mandated nutritional requirements and projected meal requirements.
• Prepares food and related items (e.g. breakfast, lunches, snacks, etc.) for the purpose of meeting special event, field trip and/ or district requirements.
• Processes various documentation for the purpose of providing food and money accountability.
• Records meal counts for the purpose of providing documentation and/or conveying information for planning purposes to supervisory and management personnel.
• Reports equipment malfunctions for the purpose of maintaining equipment in safe working order.
• Responds to inquiries of students, staff and the public for the purpose of providing information and/or direction regarding the selection and price of meal items.
• Stocks food, condiments and supplies for the purpose of maintaining adequate quantities and security of items.
• Supervises workers for the purpose of administering personnel procedures monitoring performance and achieving the departments overall objectives.
• Supervises food production and service for the purpose of maintaining adequate quantities and security of items.
• Tests prepared food for flavor, appearance and temperature for the purpose of ensuring the acceptance of items by students and staff.
• Trains employees and student workers/volunteers and evaluates job performance for the purpose of achieving success in the food services department.
• Transports food, catering, supplies, etc. for the purpose of ensuring availability of supplies at alternate site and/or activities.

Other Functions

• Assists other personnel as may be required for the purpose of supporting them in the completion of their work activities.

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; preparing and maintaining accurate records; and utilizing equipment used in food preparation including can opener, scales, Hobart mixer, ovens, steamer, steam pot, slicer, proofer, knives, transport carts, serving tools, etc.

KNOWLEDGE is required to perform basic math, including calculations using fractions, percents, and/or ratios; read a variety of manuals, write documents following prescribed formats, and/or present information to others; and understand complex, multi-step written and oral instructions.  Specific knowledge based competencies required to satisfactorily perform the functions of the job include: health standards and hazards; quantity cooking; and safety practices and procedures.

ABILITY is required to schedule activities, meetings, and/or events; often 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 processes. Ability is also required to work with a diversity of individuals and/or groups; work with similar types 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 with children; establishing and maintaining effective working relationships; working as part of a team; adhering to district policies; and regular attendance except when taking approved leave.

Responsibility

Responsibilities include: working under limited supervision using standardized practices and/or methods; leading, guiding, and/or coordinating others; tracking budget expenditures. Utilization of some resources from other work units may be required to perform the job's functions. There is a continual opportunity to impact the organization’s services.

Working Environment

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

Experience      Job related experience with increasing levels of responsibility is desired.

Education        Targeted, job related education with study in job-related area.

Equivalency   

Required Testing	Certificates
	SNA Certification
Continuing Educ./Training	Clearances
At least 10 hours of annual continuing education/training. Coordinated by Food Service Deportment In-house 3 hour Food Safety Basics Class within the first 6 months of employment and thereafter every 5 years	Kansas Bureau of Investigation Kansas Department of Children and Families Physical and Tuberculosis Clearance

FLSA Status                                  Approval Date                        Salary Range

Non Exempt                                                                                       08