Food Service Manager I

QUALIFICATIONS:

• High School diploma or GED is required

• SNA Certification is desirable

• Two years experience in food production and management experience is required

• Must possess proficient computer skills and typical office software

• Advanced math skills

• Ability to read, write and instruct in the English language

• Extensive knowledge of HACCP Standard Operating Procedures and food safety

• Advanced skill in food preparation and cooking and have the ability to teach others these skills

• Complete understanding of portion sizes

• Exceptional interpersonal and communicative skills

• Ability to lift 50 pounds and stand up to 8 hours

RESPONSIBILITIES:
Supervise 4-8 Food Service personnel, ensure all work activities are assigned and completed properly and in accordance with production schedules. Train and instruct personnel in nutrition, safety, sanitation and kitchen procedures as well as operation and maintenance of kitchen equipment. Provide information and accurately prepare reports; assure maintenance of personnel time and attendance records; monitor collection and reporting of revenues; estimate the quantity of food to be ordered and prepared; monitors food service program for cost effectiveness. Assist in evaluations of kitchen staff. Prepare, serve food and help with any phase of kitchen or related operation as necessary. Performs duties as requested by the Building Administrators and/or Child Nutrition Services General Director/Specialists.