District Manager

District Manager

GENERAL RESPONSIBILITIES

Responsible for planning, managing, monitoring, hiring, supervising and providing assistance in the provisioning, operation, and functions of a school district food service cafeteria(s) with food service workers serving breakfast and lunch under the National School Lunch Program.

ESSENTIAL TASKS

• Plan, coordinate, assign, oversee and participate as required in the preparation, cooking and serving of food; preparing and maintaining necessary records and files.

• Identify problems and suggest changes in methods and procedures.

• Open kitchen, set up equipment, prepare cafeteria for serving.

• Hire and train food service employees in operational procedures.

• Maintain accurate food service production records.

• Maintain consistency in food preparation and service to students and school employees.

• Prepare equipment for food preparation and monitor refrigeration equipment.

• Order cafeteria supplies and prepare food orders.

• Prepare foods as needed; prepare inventory and production records.

• Set up monies for cash registers.

• Count and balance cash received; prepare deposit and deposit monies in bank.

• Prepare work details for next day; secure kitchen for next day and when not in use.

• Supervise cleaning and sanitizing of eating utensils, counters and equipment.

• Compile reports, bills, deposit slips and cash register reports.

• Receive, check and sign for food delivered to school, prepare work schedule, keep time sheets.

• Prepare food production records and distribute them to schools to maintain accurate record counts of meals, food prepared, served, and waste.

• Coordinate efforts with school staff, faculty and support personnel, which include (district client, delivery, maintenance, security, custodial, etc).

• Attend meetings.

• Perform related work as required.

KNOWLEDGE, SKILLS AND ABILITIES

General knowledge of the preparation, cooking and serving of food in large quantities; general knowledge of food quality and values: general knowledge of USDA school food service Child Nutrition programs such as National School Lunch Program and National School Breakfast Program guidelines; general knowledge of the practices used in receiving and storing food in large quantities; general knowledge of kitchen sanitation and safety measures used in food handling and in the operation, cleaning and care of utensils, equipment and work area; ability to supervise the work of others; ability to prepare reports; ability to establish and maintain effective working relationships with associates, students and school staff; able to maintain emotional control; the ability to work with others in a close fast paced environment and the ability to address customers and staff in a pleasant, courteous manner; must be organized and be able to manage multiple responsibilities simultaneously and correctly complete reports and documents in a timely manner.

EDUCATION AND EXPERIENCE

• High school diploma or GED and a valid sanitation certification. Must have successfully completed the manager training class and successfully performed responsibilities while training as an on the job manager.

• 5+ years NSLP experience required.

• Bilingual is a plus.

PHYSICAL REQUIREMENTS

Some walking, moving, driving, carrying, bending, kneeling, reaching, handling, pushing, and pulling. Ability to lift a minimum of 50 pounds, stand for long periods of time and withstand heat.