Position Summary:
The Food Service Manager oversees campus food service operations, including the planning, preparation, and serving of meals (breakfast, lunch, afterschool snacks, etc.), special diets, fresh fruit and vegetable programs, and early head start programs. Responsibilities include staff training and supervision, ensuring compliance with health codes, meal regulations, recordkeeping, and financial management.
Key Responsibilities:
- Manage daily work and serving schedules, production, and documentation.
- Serve food per U.S.D.A. menu guidelines and district policies.
- Collaborate with campus leadership and Food & Child Nutrition Services to address personnel issues, scheduling, special meal needs, and communication with parents.
- Supervise, evaluate, and recommend staffing decisions for cafeteria workers.
- Ensure food is produced safely and meets quality standards, stored hazard-free.
- Maintain accurate financial, production, and activity reports.
- Ensure cleanliness, health, safety, and sanitation standards are met.
- Monitor food and supply inventories and ensure availability.
- Maintain equipment logs and report necessary repairs or replacements.
- Perform preventive maintenance on kitchen equipment.
- Stay informed and comply with state, district, and federal regulations.
- Compile and maintain necessary reports and records.
- Perform other duties as assigned.
Minimum Requirements:
- High school diploma or GED.
- Successful completion of SAISD Food Service Manager Internship or 2+ years of food service management in a school district participating in the National School Lunch Program, or 1+ year as a Food Service Assistant Manager in SAISD.
- Certified Food Manager certification from an ANSI-accredited program.
- Must pass a fingerprint background check (non-refundable fee of ~$50 paid by the employee).
Skills & Abilities:
- Knowledge of food service methods, materials, and equipment.
- Leadership and management skills.
- Effective planning, organization, and communication skills.
- Proficiency in cafeteria management and basic computer skills.
- Experience in funds management, bookkeeping, and recordkeeping.
Working Conditions:
- Exposure to various kitchen equipment, temperature extremes, noise, and occasional biological hazards.
- Frequent standing, walking, climbing, bending, and lifting up to 50 pounds.
- Occasional travel required.
