POSITION:

Summer Food Services Manager 

QUALIFICATIONS:

1. High School Diploma or GED. 
2. Two years of experience as cook involving the preparation and cooking of a variety of food in large quantities in the kitchen of a school, restaurant or hospital. 
3. Knowledge of the regulations of the National School Lunch, Breakfast, After School Snack and Fresh Fruit and Vegetable Programs. 
4. Have and maintain Serve Safe Certification. 
5. Have knowledge of HACCP. 
6. Computer literate, experience with MS Word and Excel programs. 
7. Ability to read, write, understand and or communicate in English sufficiently to perform the duties of the position. 
8. Ability to carry out directions and to learn quickly. 
9. Ability to make estimates of quantities and menu requirements, and adjust recipes to servings required. 
10. Ability to develop, assign and supervise the work of the food service staff. 
11. Ability to keep accurate records. 
12. Valid driver’s license and transportation. 
13. Self motivated, work well independently and possess high degree of management skills. 

REPORTS TO:

Food Service Director 

JOB GOAL:

Under the direction of the Director of Food Services and the Assistant Director of Food Services, the Food Services Manager will lead in the procurement of safe, nutritious meals following the Summer Food Services Program standards for all children. 

PERFORMANCE RESPONSIBILITIES:

1. Knowledge of the regulations of the Summer Food Service Program 
2. Production of breakfast and lunch meals in accordance with Summer Food Service Program standards 
3. Ensure point of sale claiming is done is accordance with the Summer Food Services Program regulations.  
4. Complete necessary paperwork to be submitted to the Assistant Director of Food Services 
5. Have and maintain ServSafe Certification upon employment. 
6. Scheduling, ordering, and meal production  
7. Monitor and respond to daily online temperature control system. 
8. Production and dissemination of trip lunches 
9. Complete and place food and supply orders following the Schedule C 
10. Report equipment problems and maintain district assets. 
11. Manage workers and assign duties. 
12. Communicate daily with school administration, staff, and students. 
13. Maintain and control the proper health, sanitary and safety conditions and standards. 
14. Assure that foods and supplies are properly stored and safeguarded. 
15. Cross train all staff. 
16. Inform staff of instructions received from Director of Food Service. 
17. Be “On Floor” during all serving periods.  
18. Perform other duties as assigned by the School Business Administrator, Director of Food Service, Assistant Director of Food Service or their designee. 

TERM OF EMPLOYMENT:

As needed for the Summer Food Services Program 

WD 3/30/22