Position Title: Part-time Nutrition Services Satellite Kitchen Manager- Bowman Woods Elementary- 7:30-2:00(6.5 hours)
Immediate Supervisor: Nutrition Services Department Manager
Summary: Satellite Manager supervises and coordiantes food service to ensure proper nutrition and safeguard the health of students, staff and guests. Oversee all aspects of food production to include direction of the preparation, delivery and service of meals and other food items for approximately 400 daily. Ensure serving of meals is conducted in a professional manner and food is appealing to customers. Responsibilities include monitoring sanitation regulations.
Essential Duties and Responsibilities: (Other duties may be assigned.)
• Adhere to and effectively demonstrate established Food Service Professional Standards.
• Follow proper safety procedures for work inside and outside the work area as well as monitor the activities of employees to ensure safe work procedures.
• Report unsafe conditions and/or activities by employees to Food Service Manager in a timely manner.
• Supervise and participate in a variety of activities including but not limited to food preparation, timely distribution, cash register, customer service and record maintenance in accordance with policies and procedures established by the Food Service Department.
• Effectively coordinate staff assignments to ensure efficient operations.
• Monitor food preparation methods, portion sizes, and presentation of food to ensure that food is prepared and presented in an acceptable and appealing manner.
• Investigate and resolve complaints regarding food quality, service or accommodations – contact the Food Service Manager as needed.
• Arrange for equipment maintenance and repairs.
• Maintain food and equipment inventories and keep accurate inventory records as well as keep accurate production records per state guidelines and compile reports for daily/weekly accounting.
• Submit food and supply orders.
• Review work procedures and operational problems in order to determine ways to improve service, performance and/or safety.
• Resolve personnel issues in a professional and confidential manner and inform the Food Service Manager of such actions.
• Assist in the control of food and supply costs with proper training of handling and storage techniques.
• Assist the Food Service Manger with menu planning.
• Evaluate employee performance per District guidelines in a fair and equitable manner.
• Ensure high standards of quality and sanitation by utilizing established tools and quality monitors.
• Provide cross coverage for all areas if needed.
• Notify the Food Service Manager of any food shortages, equipment breakdowns and take corrective action as needed to determine appropriate utilization, storage or disposal of food.
• Oversee and participate in clean up work area after cooking/baking is done.
• Assist students/staff/visitors.
• Maintain good public relations with students, parents, faculty and the community.
• Regular and reliable attendance.
• Other duties as assigned.
Professional Standards:
• Quality of Work (Maintains high standards of food production, safety and quality.)
• Quantity of work(The amount of work performed is evidence of high productivity; industrious; accountable for own fair share of work load; seeks additional tasks.)
• Knowledge of job(Job methods, procedures, practices and responsibilities are well understood and reflected in job performance; exhibits continuous improvement and ongoing learning.)
• Creativity/Problem Solving (Offers new ideas; suggests innovative and better ways of performing necessary tasks.)
• Interpersonal Skills (Works collaboratively with others; courteous; polite; pleasant; promotes positive image in contacts with co-workers and district's customers.)
• Dependability (Reliable; punctual; consistent attendance; completes work accurately and in a timely fashion; stable and calm in a crisis or an emergency; works independently.)
• Professional Appearance (Dress is acceptable for the job; appears clean, well-groomed and "professional.")
• Organizational Skills (Exhibits ability to prioritize work; organizational skills enhance job productivity.)
• Safety(Provides safety and security for self and others through following proper safety procedures at all times.)
• Written/Verbal Communication (Conveys information and ideas accurately and courteously to clearly meet the needs of the customer, transfers thoughts and ideas into speech and presents clearly.)
• Managing Change/ Adaptability (Demonstrates good understanding of organizational changes and communicates support for such change. Adapts to changes in schedule and work assignments.)
• Professional Approach (Professional, positive, and helpful approach with customers. Displays loyalty toward the organization. Demonstrates a capacity to understand customer (internal and external) requirements and produces a professional level of service that is satisfactory.)
• Flexibility (Demonstrates openness to new organizational structures and procedures. Willingly takes direction and will modify one's preferred way of doing things.)
Supervisory Responsibilities:
Responsible for supervision of nutrition services staff in kitchen.
Minimum Education or Experience:
High school diploma or GED (General Education Degree).
Experience in school food service operations
Experience in effective management of support staff
Ability to attend classes as suggested by management
ServSafe certification is required (paid by the district.)
Licensure or Certification:
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