School Nutrition Manager/Food Service Manager - ISC
Instructional Support Center
Job Code: Food Service Manager - ISC - 050068 Standard Hours: 40 Department: Enterprise - Cafe Operations - 322528 Empl Class: NA
Salary Range: $45,278 - $57,011
License and Certification Qualifications: ServeSafe certification or equivalent National Food Safety Registry required. Certified Executive Chef (CEC) certification preferred.
Education Qualifications: High school diploma or equivalent required. Specialized training in food service management preferred.
Experience Qualifications: Three years experience in food service production and management as a manager required. Varied experience in food service production and management with a wide range of responsibilities and progressive levels of supervision required. Experience in state of the art point of sale and back office software technology experience preferred. Experience in full service catering preferred.
Skills Qualifications: Ability to plan, organize, and lead a credible food service operation; ability to complete required forms accurately; ability to supervise, communicate, and empower personnel; strong organizational skills to deliver the expanding scope of the program; ability to manage multiple tasks, personnel, time, and deadlines; ability to be customer service oriented to internal and external customers; ability to communicate with others in an effective and tactful manner; strong computer skills with a working knowledge of Microsoft Office; ability to project and generate positive attitudes; and ability to work successfully with colleagues.
Primary Responsibilities: Oversee the food service operation that provides quality and healthy meals at the Instructional Support Center (ISC) for Gwinnett County Public Schools (GCPS).
1. Operate a fiscally sound food service operation that provides quality and healthy meals for ISC customers.
a. Follow the Human Resources and Talent Management Division's guidance for hiring, evaluations, performance corrections, and documentation of concerns.
b. Assign labor hours that meet program needs and maintain fiscally sound practices.
c. Collect and maintain time sheets and record leave time accurately.
d. Follow national, state, and local program requirements.
e. Complete daily, weekly, monthly, and periodic records accurately and timely.
f. Provide leadership and support to cafeteria staff.
g. Perform job-related computer functions accurately.
h. Train new staff to be productive members of the team.
i. Provide goal-focused, results-based leadership for the cafeteria staff based on the GCPS and School Nutrition Program (SNP) mission statements.
j. Practice effective team leadership skills and provide leadership for the cafeteria staff in effective team building practices.
2. Prepare and serve nutritionally sound menus incorporating time saving production techniques, effective merchandising, and nutrition education activities.
a. Implement the approved menu and complete production accurately and in a timely manner.
b. Order food following the approved menu.
c. Implement Farm to School and fresh produce items into the menu.
d. Involve ISC staff in taste testing new food items.
e. Prepare and post weekly menu in a timely manner.
f. Incorporate fresh produce and scratch cooking into the weekly menu.
3. Request purchases of all food, supplies, and equipment according to established specifications and procedures.
a. Order food items to meet portion sizes, servings per unit or size, and expected production capacity per recipe.
b. Utilize seasonal and purchased foods economically.
4. Assume responsibility for receiving, storing, handling, preparing, and serving of food according to established Hazard Analysis and Critical Control Points (HACCP) standards.
a. Follow procedures for inspection of goods received for quality specified and for the return of unacceptable goods.
b. Ensure that all food and non-food supplies are stored in accordance with recommended storage requirements.
c. Provide instruction in the proper use and maintenance of all equipment.
d. Ensure that all foods are handled, cooked, and served according to established sanitary, safety, and quality standards.
e. Ensure that the serving lines and serving areas are clean and attractive throughout the entire serving period.
f. Ensure that all ISC customers are offered all menu items listed on the printed menu.
5. Ensure sanitary and safety practices in all phases of the food service operation meet or exceed established health department and HACCP standards.
a. Follow procedures for maintaining safe and sanitary conditions in the storage, preparation, and service of food.
b. Maintain approved Food Safety certification for self and assistant manager and post certificates.
c. Pass all routine health and safety inspections with a high score of excellence and post certificates.
d. Ensure compliance with established food safety practices regarding proper dress and hygiene, as outlined in the personnel handbook.
6. Cooperate with the goals and objectives established by the Director of SNP.
a. Act as a team player regarding services provided customers.
b. Ensure involvement with ISC staff and customers in building team spirit.
c. Implement effective marketing program to increase customer counts.
7. Support the systemwide standards for staff training and development.
a. Train assistant manager in all areas of cafeteria management and supervision using competency form to assure training has been completed.
b. Communicate staff development classes and encourage staff to attend.
c. Support staff attending all professional development activities.
8. Provide catering services to the ISC community and work with ISC staff and divisions concerning catered functions.
a. Delegate catering function setup to appropriate staff.
b. Establish pricing and billing for catered functions and events in conjunction with the Lead Accounting Specialist.
c. Oversee all preparation as it relates to ordering, receiving, prepping, and distributing to the designated areas.
d. Work with ISC facilities staff on event setup and planning.
9. Perform other duties as assigned.
While performing the duties of this job, the employee is frequently required to stand for extended periods. Employee is also required to talk, hear, stand, walk, stoop, kneel, or crouch to perform this job. The employee will need to use hands to handle, feel, finger, and reach to move, push, pull, and position 30 pounds on a regular basis. Occasionally the employee may need to lift or move up to 50 pounds. Specific vision abilities required by this job include close, distance, and color vision with the ability to focus and use depth perception. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.