Glendale Elementary School District #40
Glendale, Arizona, United States
Food and Nutrition Manager
Posted over 1 month ago
Job Description
Database6
Food Service Manager
Job Description Glendale Elementary School District
Purpose Statement
Food Service Manager
The job of Food Service Manager is done for the purpose/s of directing the cooking and preparation of food items; ordering and verifying quantities and specifications of orders; maintaining facilities in a sanitary condition; balancing and reporting daily receipts; and assisting assigned food service personnel in food preparation.
Essential Functions
Cooks main dish entrees as identified in pre-planned menus for the purpose of meeting mandated nutritional requirements and/or projected meal requirements.
Directs other food service personnel for the purpose of guiding them in performing their functions in a safe and efficient manner.
Estimates food preparation amounts and adjusts recipes, if required for the purpose of meeting projected meal requirements and minimizing waste.
Inspects food items and/or supplies for the purpose of verifying quantity, quality and specifications of
orders and/or complying with mandated health requirements.
Inventories food, condiments and supplies monthly for the purpose of ensuring availability of items.
Monitors cafeteria workers and kitchen areas for the purpose of ensuring a safe and sanitary working environment.
Orders food and food supplies for the purpose of ensuring the availability of required items.
Performs personnel functions (e.g. performance evaluations, time tracking approvals, etc.) for the purpose of ensuring department objectives are achieved.
Prepares a variety of reports (e.g. temperature logs, catering log, meals served, supply inventory, cash receipts, etc.) for the purpose of documenting the sales and activities within the site cafeteria.
Promotes food service operations and special events (e.g. National Lunch W eek, school breakfast program, etc.) for the purpose of expanding services and developing nutrition habits in students.
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 type and/or cost of meals.
Tests prepared food for flavor, appearance and temperature for the purpose of ensuring acceptance of items by students, staff, etc.
Other Functions
Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of the work unit.
Job Requirements: Minimum Qualifications
Skills, Knowledge and Abilities
SKILLS are required to perform multiple tasks with a need to occasionally upgrade skills in order to meet changing
Food Service Manager
job conditions. Specific skill based competencies required to satisfactorily perform the functions of the job include: adhering to safety and sanitation practices; preparing and maintaining accurate records; operating a computer including using pertinent software applications; interpreting report data; and utilizing equipment designed for quantity cooking.
KNOW LEDGE 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 solve practical problems. Specific knowledge based competencies required to satisfactorily perform the functions of the job include: quantity cooking; health standards and hazards; and safety practices and procedures.
ABILITY is required to schedule a number of activities, meetings, and/or events; gather, collate, and/or classify data; and consider a number of factors when using equipment. Flexibility is required to independently work with others in a wide variety of circumstances; work with data utilizing defined but different processes; and operate equipment using a variety of standardized methods. Ability is also required to work with a significant diversity of individuals and/or groups; work with a variety 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: adapting to changing work priorities; working as part of a team; working with children; establishing and maintaining effective working relationships; being attentive to detail; and meeting deadlines and schedules.
Responsibility Responsibilities include: working under limited supervision following standardized practices and/or methods; directing other persons within a department, large work unit, and/or across several small work units; monitoring budget expenditures. Utilization of resources from other work units is often required to perform the job's functions. There is a continual opportunity to impact the organization's services.
Work 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 5% sitting, 15% walking, and 80% standing. The job is performed under temperature extremes and under conditions with exposure to risk of injury and/or illness.
Experience:
Education:
Equivalency:
Job related experience with increasing levels of responsibility is required.
High school diploma or equivalent.
.
Required Testing: Certificates and Licenses
Continuing Educ. / Training: Food Handler's Certificate, Serv Safe Certification
Clearances
IVP Fingerprint Clearance Card Required Measles/Rubella Immunity/Vaccination, Valid form I-9
FLSA Status
Approval Date
Salary Grade
Non-Exempt 29
Food Service Manager
Job Description Glendale Elementary School District
Purpose Statement
Food Service Manager
The job of Food Service Manager is done for the purpose/s of directing the cooking and preparation of food items; ordering and verifying quantities and specifications of orders; maintaining facilities in a sanitary condition; balancing and reporting daily receipts; and assisting assigned food service personnel in food preparation.
Essential Functions
Cooks main dish entrees as identified in pre-planned menus for the purpose of meeting mandated nutritional requirements and/or projected meal requirements.
Directs other food service personnel for the purpose of guiding them in performing their functions in a safe and efficient manner.
Estimates food preparation amounts and adjusts recipes, if required for the purpose of meeting projected meal requirements and minimizing waste.
Inspects food items and/or supplies for the purpose of verifying quantity, quality and specifications of
orders and/or complying with mandated health requirements.
Inventories food, condiments and supplies monthly for the purpose of ensuring availability of items.
Monitors cafeteria workers and kitchen areas for the purpose of ensuring a safe and sanitary working environment.
Orders food and food supplies for the purpose of ensuring the availability of required items.
Performs personnel functions (e.g. performance evaluations, time tracking approvals, etc.) for the purpose of ensuring department objectives are achieved.
Prepares a variety of reports (e.g. temperature logs, catering log, meals served, supply inventory, cash receipts, etc.) for the purpose of documenting the sales and activities within the site cafeteria.
Promotes food service operations and special events (e.g. National Lunch W eek, school breakfast program, etc.) for the purpose of expanding services and developing nutrition habits in students.
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 type and/or cost of meals.
Tests prepared food for flavor, appearance and temperature for the purpose of ensuring acceptance of items by students, staff, etc.
Other Functions
Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of the work unit.
Job Requirements: Minimum Qualifications
Skills, Knowledge and Abilities
SKILLS are required to perform multiple tasks with a need to occasionally upgrade skills in order to meet changing
Food Service Manager
job conditions. Specific skill based competencies required to satisfactorily perform the functions of the job include: adhering to safety and sanitation practices; preparing and maintaining accurate records; operating a computer including using pertinent software applications; interpreting report data; and utilizing equipment designed for quantity cooking.
KNOW LEDGE 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 solve practical problems. Specific knowledge based competencies required to satisfactorily perform the functions of the job include: quantity cooking; health standards and hazards; and safety practices and procedures.
ABILITY is required to schedule a number of activities, meetings, and/or events; gather, collate, and/or classify data; and consider a number of factors when using equipment. Flexibility is required to independently work with others in a wide variety of circumstances; work with data utilizing defined but different processes; and operate equipment using a variety of standardized methods. Ability is also required to work with a significant diversity of individuals and/or groups; work with a variety 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: adapting to changing work priorities; working as part of a team; working with children; establishing and maintaining effective working relationships; being attentive to detail; and meeting deadlines and schedules.
Responsibility Responsibilities include: working under limited supervision following standardized practices and/or methods; directing other persons within a department, large work unit, and/or across several small work units; monitoring budget expenditures. Utilization of resources from other work units is often required to perform the job's functions. There is a continual opportunity to impact the organization's services.
Work 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 5% sitting, 15% walking, and 80% standing. The job is performed under temperature extremes and under conditions with exposure to risk of injury and/or illness.
Experience:
Education:
Equivalency:
Job related experience with increasing levels of responsibility is required.
High school diploma or equivalent.
.
Required Testing: Certificates and Licenses
Continuing Educ. / Training: Food Handler's Certificate, Serv Safe Certification
Clearances
IVP Fingerprint Clearance Card Required Measles/Rubella Immunity/Vaccination, Valid form I-9
FLSA Status
Approval Date
Salary Grade
Non-Exempt 29
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