Food Service Lead Manager

Food Service Lead Manager

To provide support to the food service activities district-wide in addition to managing assigned locations with specific responsibilities for preparing and serving food items to students and/or school personnel; verifying the quality of food and supplies; maintaining facilities in a safe and sanitary condition; and guiding assigned personnel in the performance of their job functions.

Essential Functions:

• Be responsible for keeping records and filing reports in connection with the school lunch program, as required by the school and state:
• NSLP monthly claims
• CACFP monthly claims: Verify free/reduced meal applications
• Confirm the Direct Certification student approval daily
• Coordinate with the director of operations to arrange necessary coverage of personnel when staff members are absent.
• Confirm kitchen food orders are placed weekly
• Bid items F & A & EVCO
• Produce F&A &EvC0
• Pizza
• Bread Bimbo
• Approve menu production changes for all kitchens.
• Balance the daily deposits with the Power School reports.
• Manages assigned site operations (e.g. supervises personnel, delegates, creates menus, monitors meal expenditures, evaluates new products and/or menus, record keeping, budgeting, ordering, arranging for substitutes, complying with guidelines and regulations, etc.) for the purpose of providing efficient food services in compliance with established nutritional and health requirements.
• Monitors kitchen and cafeteria areas for the purpose of ensuring a safe and sanitary working environment.
• Maintains equipment, storage, food preparation and serving areas in a sanitary condition for the purpose of complying with current health standards.
• Oversees and assists with the preparation, cooking, serving of food and beverage items (e.g. regular food items, special diets, students with allergies, etc.) for the purpose of meeting projected meal quantities and mandated nutritional and health standards and ensuring appealing presentation.
• Estimates food preparation amounts and adjusts recipes, if required, for the purpose of meeting projected meal requirements and minimizing waste of food items.
• Inspects food items and/or supplies for the purpose of verifying quantity, quality and specifications of orders and/or complying with mandated health standards.
• Arranges food and beverage items for the purpose of serving them to students and staff in an efficient manner.
• Assists in the disposal and storage of unused food.
• Establish and maintain effective working relationships with students, staff, and the community.
• Express himself/herself clearly and concisely in both oral and written communications.
• Perform duties with an awareness of all District requirements and Board policies, including the awareness and understanding that community members and groups use by other school staff and school kitchens and equipment occasionally.
• Handle stressful situations while maintaining a professional attitude.
• Able to effectively manage time and responsibilities.
• Cleans utensils, equipment, and the storage, food preparation, serving areas and cafeteria for the purpose of maintaining sanitary conditions.
• Inventories food, condiments and supplies for the purpose of ensuring availability of items required for meeting projected menu requirements.
• Participates in meetings, in-service training, workshops, etc. for the purpose of conveying and/or gathering information required to perform job functions.
• Reports equipment malfunctions for the purpose of maintaining equipment in safe working order.
• Stocks food, condiments and supplies for the purpose of maintaining adequate quantities and security of items.

Other Functions:

Performs other related duties, as assigned by the Director of Operations, District Administrator, or School Board, 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 potential need to upgrade skills to meet changing job conditions. Specific skill-based competencies required to satisfactorily perform the functions of the job include: adhering to safety practices; planning and managing projects; preparing and maintaining accurate records; operating standard office equipment and equipment found in a commercial kitchen; and using pertinent software applications.

KNOWLEDGE is required to perform basic math, including calculations using fractions, percents, and/or ratios; understand written procedures, write routine documents, and speak clearly; and understand complex, multi-step written and oral instructions. Specific knowledge-based competencies required to satisfactorily perform the functions of the job include: safety practices and procedures; quantify food pr