Food and Nutrition Manager

Job Description

Glendale Elementary School District

Food Service Manager

Purpose Statement

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

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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: Job related experience with increasing levels of responsibility is required.

Education: High school diploma or equivalent.

Equivalency: .

Required Testing: Certificates and Licenses

Pre-employment Proficiency Test Food Handler's Certificate, ServSafe Certification

Continuing Educ. / Training: Clearances

IVP Fingerprint Clearance Card

Required Measles/Rubella

Immunity/Vaccination, Valid form I-9

FLSA Status Approval Date Salary Grade

Non-Exempt 20

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