Food Service Lead Manager

JOB GOAL

The Lead Manager is responsible for managing and supervising District-wide kitchen operations to ensure efficient operations and compliance with governmental guidelines using established, defined procedures and limited knowledge of rules and regulations.

Qualifications

Training and Experience (position requirements at entry):

• High School Diploma or General Equivalency Diploma (G.E.D.), three years of Kitchen Manager experience or comparable level, or an equivalent combination of education and experience sufficient to successfully perform the essential duties of the job such as those listed above
• Two years of experience with food services in a school or educational settings.
• Familiar with the Child Nutrition Programs: SBP, NSLP, and CACFP
• IVP Fingerprint Card
• Food Protection Manager Certificate
• Bilingual in Spanish (preferred)
  
  

Performance Responsibilities

• Supervises employees to include: prioritizing and assigning work; conducting performance evaluations; ensuring staff are trained; and making hiring, termination and disciplinary recommendations.
• Manages the day-to-day operations of kitchen sites, which includes: ensuring proper sanitation procedures are utilized and adhered to; implementing appropriate training to correct operational deficiencies; notifying staff of changes in federal guidelines; and performing other related activities.
• Prepares and maintains a variety of records, paperwork, and information related to food service operations.
• Coordinates the catering of District events by planning food and supplies needed for each event.
• Performs on-site reviews of District cafeterias and other related District programs to ensure compliance with governmental guidelines; prepares related evaluation reports.
• Participates in a variety of meetings and/or educational events.
• Assists with scheduling delivery of equipment and/or items needed for events in a timely manner
• Helps with DO Bistro operations as needed.
• Will be assigned to specific schools to ensure focused areas of training are provided to kitchen managers
• Will travel to school site on a weekly basis and as needed.
• Will coordinate and manage the special event calendars to ensure school requests are fulfilled
• Will work closely with all departments to ensure catering services are provided to schools.
• Ensures data is entered accurately on tracking spreadsheets and in LINQ
• Generates daily meal counting reports and completes daily Edit Checks
• Participates in all Local Wellness Policy meetings
• While performing the duties of this job, the employee is regularly required to sit, talk, hear and use hands to handle or feel. The employee is regularly asked to stand, walk, reach with hands and arms, climb or balance, stoop, kneel or crouch and taste or smell.
• The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds
• Performs other duties of a similar nature and level as assigned, specific position assignments will vary depending on the business needs of the department.
  
  

Knowledge And Skills

• General office procedures
• Customer service principles
• Scheduling techniques and practices
• Recordkeeping practices and procedures
• Filing techniques and practices
• Operating modern office equipment
• Using computer and related software applications
• Maintaining records
• Maintaining confidentiality
• Problem solving
• Utilizing and applying basic accounting practices
• Working independently to meet priorities and deadlines
• Understanding of Food Service programs and operations
• Monitoring and evaluating employees
• Prioritizing and assigning work
• Preparing and maintaining a variety of reports and records
• Monitoring and overseeing kitchen operations
• Coordinating event catering
• Planning, developing and distributing menus
• Supporting multiple kitchen sites
• Reviewing and evaluating food service programs
• Communication, interpersonal skills as applied to interaction with coworkers, supervisors, the general public, etc. sufficient to exchange or convey information and to receive work direction.
• Filing
• Typing
• Knowledge of applicable Federal, state, county and city statutes, rules, regulations, policies and procedures.
• Knowledge of applicable Cartwright School District and department policies and procedures.
  
  

Physical Requirements

• Typically require: climbing, balancing, stooping, kneeling, crouching, reaching, standing, walking, pushing, pulling, lifting, fingering, grasping, sitting, talking, hearing, seeing and repetitive motions.
• Light work exerting up to 25 pounds of force occasionally, and/or up to 10 pounds of force frequently, and/or negligible amount of force constantly to move objects.
• Comply with all food safety regulations, including the prohibition of acrylic (artificial) nails while handling or preparing food.
  
  

TERMS OF EMPLOYMENT

REPORTS TO: Director of Food Services

LOCATION: Food Services

SUPERVISES: Kitchen Managers

CALENDAR: 12-month ESP, Benefitted

JOB CATEGORY: Classified, FSLA Non-Exempt

SALARY RANGE: ESP Salary Schedule, Column E ($22.86/hour to $33.58/hour)

BENEFITS: As approved by the Governing Board

DEADLINE FOR APPLICATION: Until Filled