Days:187

Primary Purpose:

Lead the campus food service operations. Ensure appropriate quantities of food are prepared and served. Meet time constraints set by menu requirements. Ensure safe food handling standards are followed.

Qualifications:
Minimum Education/Certification

High School Diploma or GED
Successful completion of Irving ISD Food & Nutrition Services Manager Trainee Program
ServSafe or other approved Food Protection Manager (FPM) certification
Valid Texas, Class C Driver’s License and proof of insurability with District insurance carrier

Special Knowledge/Skills

Knowledge of methods, materials, equipment, and appliances used in food preparation
Ability to work with a variety of fresh/processed meat products and their derivatives including beef,
poultry, pork, fish and shellfish is required.

Strong organizational, communication (verbal and written), interpersonal skills
Ability to supervise, manage, and coach personnel
Ability to successfully interact with internal and external customers on a daily basis
Ability to be flexible and adapt to change
Ability to perform duties with minimal direct supervision
Ability to interpret procedures and analyze data for effective decision-making
Ability to safely operate commercial food service equipment
Proficient skills in the use of computers and office equipment
Ability to speak and understand Spanish, preferred

Minimum Experience

Two years food service experience and related training, required
One year management and supervisory experience, preferred

Major Responsibilities and Duties:
Food Service Management
Develop work schedules for staff and oversee completion of duties.
Ensure compliance with all local, state, and federal laws; and District policies and procedures.
Ensure all safety, sanitation, and security systems and procedures are followed at all times to ensure the safety and health of internal and external customers and staff.
Ensure safe and accountable controls of funds.
Ensure department customer service imperatives are achieved on a daily basis.
Operate the kitchen in a fiscally responsible manner, and within established financial management guidelines.
Implement marketing methods and practices to create an atmosphere that attracts and pleases customers.
Ensure all meals served in the School Nutrition Program (SNP) meet nutritional standards and meal pattern requirements, including special diet meals.
Purchase food and supplies within established policies and procedures; oversee correct receipt, inventory, handling, and storage of food to ensure optimal quality, safety, and freshness.
Personnel Management
Assist in the selection and dismissal of employees, and manage staff according to policies, procedures, and regulations.
Provide training and recognition of staff at all levels; and promote and maintain a positive work environment.
Counsel and discipline employees as needed, and ensure documentation is complete, accurate, and timely.
Other
Exhibit behavior that is professional, ethical, and responsible; and serve as role model for staff and public.
Perform other duties as assigned.
Safety
Contribute to the prevention of accidents and injuries by observing safety rules and District policy, practicing the principles and skills taught in safety training, wearing personal protective equipment as required, reporting injuries and incidences immediately to supervisor, and being proactive in the ongoing efforts to improve and maintain workplace safety.
Supervisory Responsibilities:
Supervise and evaluate the performance of Food Service Assistants and Technicians.
Mental Demands/Physical Demands/Environmental Factors:
Tools/Equipment Used: Ovens, slicers, grills, tilting skillets, institutional dish machines, serving equipment, walk-in freezers and coolers, reach-through refrigerators and warmers, mixers, immersion blenders, steamers, hot water dispensers, food preparation and serving utensils, ladders, carts, racks, hand trucks, dollies, cash register, computer, office equipment
Posture: Frequent pushing, pulling, overhead and below waist reaching, bending, stooping; frequent use of hands and fingers to grasp, handle and manipulate food; frequent use of upper and lower body to sweep, mop, and clean floors; visual acuity to identify basic colors, peripheral vision, depth perception and adjust focus
Motion: Continuous standing and walking, briskly, on hard surfaces, unassisted for length of scheduled work hours
Lifting: Lifting and carrying up to 30 pounds without assistance, 30-55 pounds with assistance, and more than 55 pounds with appropriate assistance
Environment: Work inside; frequent exposure to extreme hot and cold temperatures, humidity, wet conditions, and loud noises; occasional exposure to high places, fumes, airborne particles, toxic or caustic chemicals; exposure to risk of electrical shock; work around machinery with moving parts
Mental Demands: Maintain emotional control under stress, exercise reasoning and problem solving skills, rapid pace required during meal service, frequent in-district travel, occasional prolonged and irregular hours

This document describes the general purpose and responsibilities assigned to this job and is not an exhaustive list of all responsibilities and duties that may be assigned or skills that may be required. The information in this document is in compliance with the Americans with Disabilities Act (ADA). Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job.