FOOD SERVICE MANAGER DESCRIPTION:

Position Start Date Notice:
This position is expected to begin as soon as possible to allow time for training before the end of the current school year. The schedule will run through early June, pause for the summer break, and then resume in August in alignment with the regular school calendar.

SUMMARY:
Under direct supervision of the Business Manager, this position works to oversee the planning and implementation of the K-12 school lunch and breakfast programs and to provide each student with food of high nutritious quality in an atmosphere of cleanliness, cheerfulness, and personal caring.

ESSENTIAL FUNCTIONS:
Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

1. Prepares and administers the departmental budget.
2. Purchases and maintains an inventory of all foods, supplies, and equipment.
3. Standardizes cafeteria accounting procedures in cooperation with VCSD business office.
4. Plans and checks all menus for school lunches and special dinners.
5. Standardizes prices charged for various types of lunches, including the price of milk.
6. Plans and supervises the preparation and serving of meals at all schools.
7. Supervises the planning and preparation of any special meals required for
   District sponsored events.
8. Ensures all federal guidelines are followed in meal preparation.
9. Standardizes as much as possible the size of portions served as related to lunch type.
10. Plans and supervises the preparation and serving of government surplus foods.
11. Inspects school lunch facilities and operations to ensure that standards of
    diet, cleanliness, health, and safety are being maintained.
12. Visits all lunchrooms and cafeteria as often as possible, checking that high standards
    of health and safety are maintained, and observing possible improvements in
    operations.
13. Reviews and evaluates all needs, requests, and recommendations for purchase of new
    and replacement equipment.
14. Consults, as needed, with school planners and architects on plans and specifications
    for new or renovated food preparation centers.
15. Assists principals and teachers in the instructional phases of the lunch room program
    and in the classroom instructional units of work, pertaining to nutrition.
16. Administers personnel policies and evaluates all food service staff.
17. Standardizes personnel policies, levels of cleanliness, health, and safety.
18. Interviews, screens, and recommends appointment of all cafeteria personnel.
19. Administers promotions and training.
20. Ensures all food service staff is recording their time and absences correctly.
21. Checks all bills and purchase orders for accuracy, assigns a budget code, and
    presents them to the Business Office for payment.
22. Makes all applications for government surplus food for school cafeteria use, and
    directs its distribution and transfer.
23. Plans disposition of government commodities as part of the ongoing food
    service program.
24. Checks all government reimbursements.
25. Keeps food service software programs up to date in all areas.
     

COMPETENCIES:

1. Ability to maintain confidential information.
2. Aptitude or competence for assigned responsibilities.
3. Ability to relate positively and cooperatively with students, other District employees, and
   school patrons.
4. Ability to follow verbal and written directions with minimum supervision.
5. Knowledge of appropriate food handling procedures.
6. Knowledge of Nutrikids program.
7. Effective written and verbal communication skills.
    

SUPERVISORY RESPONSIBILITY: 

This position supervises all food service staff.

WORK ENVIRONMENT:

This job operates indoors in a kitchen environment. This role routinely uses a variety of equipment in the production of school breakfasts and lunches. The occupant of this position will be required to travel between school buildings for supervisory purposes.

PHYSICAL DEMANDS:
Ability to occasionally lift, carry, push, or pull up to 70 pounds with assistance. Additional physical abilities include lifting/carrying/pushing/pulling, stooping/crouching, reaching overhead/handling, repetitive use of hands, speaking, hearing conversations, and near/far visual acuity, depth perception, and field of vision.

POSITION TYPE AND EXPECTED HOURS OF WORK:
This is a full-time position, with benefits. Days and hours of work are Monday through Friday, 8 hours/day. This position operates for 205 days out of the year.

Salary Grade Level F

TRAVEL:
Travel is not expected for this position.

REQUIRED EDUCATION AND EXPERIENCE:

1. High school diploma or equivalent.
2. Experience in running a kitchen or a food service program.
3. Demonstrated strong verbal and written communication skills.
4. Demonstrated organizational skills.
5. Previous, successful supervisory experience.
6. Hold and maintain one of the following certifications:
   1. ServSafe Manager Certification
   2. ServSafe Food Protection Manger Certification
   3. Food Safety Manager Certification

PREFERRED EDUCATION AND EXPERIENCE:
 1. Degree in nutrition/food sciences.

ADDITIONAL ELIGIBILTY QUALIFICATIONS:
The successful candidate will be required to present a valid criminal background check upon hire.

EEO STATEMENT:
Valdez City School District does not discriminate on the basis of race, color, religion, sex, age, national origin, disability, marital status, pregnancy, sexual orientation, or any other basis of discrimination prohibited by local, state, or federal law. This policy will prevail in all matters concerning staff, students, the public, educational facilities, programs, services, and activities, and with whom the district does business.

OTHER DUTIES:
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.