This position is eligible for a Letter of Reasonable Assurance

Primary Purpose:
 
Responsible for the on-site leadership and overall management of the campus food service operation. Ensures that appropriate quantities of food are prepared and served and that time constraints set by menu requirements are met. Ensures that safe food handling standards are followed, and great customer service is provided.
Qualifications:
Minimum Education/Certification

 

High School Diploma or equivalent

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

 

One year food service experience or related training, required

One year management and supervisory experience, preferred

 

Major Responsibilities and Duties:
Food Service Management

     1.     Manage the assigned food service operation and staff according to federal, state and local district laws, regulations, policies and procedures.                                                                                                                                   

 

 

     2.     Develop work schedules for staff and oversee completion of duties.

     3.      Maintain sanitation, safety, and security practices to protect the health and well-being of students, customers, and staff.

     4.     Implement or follow established procedures related to equipment operation, safety and maintenance practices.

     5.     Ensure Department customer services imperatives are followed to promote customer satisfaction and ensure a quality dining experience.

     6.     Implement marketing methods and practices to create an atmosphere that attracts and pleases customers.

     7.     Utilize forecasting methods to ensure adequate quantities of food and supplies are ordered, received and appropriately stored to protect the safety and quality of all products.  

     8.     Ensure standardized recipes are followed and food production records are maintained. Follow school nutrition program guidelines for preparing and serving meals to ensure nutrition standards and meal pattern requirements for all meals (Breakfast, Lunch, Special Diets, Supper etc.) are met.

     9.     Ensure safe and accountable controls of funds.

   10.     Operate the kitchen in a fiscally responsible manner and within established financial management guidelines.

Personnel Management

   11.     Manage staff according to established policies, procedures, and regulations.

   12.     Provide and oversee employee training and recognition of staff to promote and maintain a positive work environment.

   13.     Counsel and discipline employees as needed, and ensure documentation is complete, accurate, and timely.

Other

   14.     Exhibit behavior that is professional, ethical, and responsible; and serve as role model for students, staff and the public.

   15.     Attend scheduled manager/safety meetings, staff development, trainings, etc. as assigned to obtain the required number of hours each school year to meet USDA Professional Standards recommendations.

   16.     Work collaboratively with supervisors, school administration and staff by serving on committees to sere the best interest of the district.                                                                                 

   17.     Perform other duties as assigned.

 

Safety

   18.     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, greater than 30 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.