Food Service Manager V

Job Description

Job Description

ROLE AND PURPOSE

• Responsible for the supervision, training, and management of the campus food service operation on site. Ensures the appropriate quantities of food are procured, stored, prepared, and served in compliance with all federal, state, and local regulations.  Must be a campus leader in achieving the goals of the department and district.

QUALIFICATIONS :

Education / Certification :

Experience :

Special Knowledge / Skills :

MAJOR RESPONSIBILITIES AND DUTIES :

INSTRUCTIONAL MANAGEMENT

SCHOOL / ORGANIZATION CLIMATE

SCHOOL / ORGANIZATIONAL IMPROVEMENT

ADMINISTRATION AND FISCAL / FACILITIES MANAGEMENT

SCHOOL / COMMUNITY RELATIONS

PROFESSIONAL GROWTH AND DEVELOPMENT

SUPERVISORY RESPONSIBILITIES

MISCELLANEOUS

WORKING CONDITIONS :

Physical Demands :   Frequent standing, walking, bending, stooping, lifting, reaching, pushing and pulling with frequent exposure to water and chemicals.  Prolonged use of computer and repetitive hand motions.  Must be able to lift twenty (20) pounds unassisted and forty (40) assisted.

Mental Demands :   The demands associated with time pressures and constraints with frequent interruptions while maintaining emotional control under stress.  Must be mentally alert, able to learn and apply new methods in all areas.

Environmental Factors :   Variable extremes in temperature; loud noises; standing on hard floor surfaces while working; numerous simultaneous activities; dealing with various groups of employees and working with machinery having moving parts.  Exposure to solvents such as degreasing agents and possible exposure to fumes, smoke, or gases.

Equipment includes, but not limited to : institutional mixer, slicer, food processor, disposal, convention oven, steam table, steamer, braising pan, range, flame broiler grill, steam-jacketed kettle, sharp knives, walk-in coolers and freezers, hot and cold holding equipment, and cash registers / automated POS system computer.