QUALIFICATIONS:
- Meets the Mississippi State Department of Education requirements for Food Service Management to include:
- High School Diploma, official High School Transcript, or GED Certificate from an “accredited” Institution.
- Pass Math Screening Test
- ServSafe Certified
- Demonstrated aptitude or competence for assigned responsibilities.
- Previous successful work experience.
- Good physical condition with the ability to lift ten pounds.
- Alternative to the above qualifications as the Board may find appropriate and acceptable.
REPORTS TO: Child Nutrition Director
SUPERVISES: Cafeteria staff
ESSENTIAL DUTIES AND RESPONSIBILITIES:
- Responsible for opening and closing of facility.
- Secures the pantry, cooler, and freezer.
- Works with school administrators and teachers to connect the link between nutrition and learning, and serve where needed for school activities.
- May recommend applicants for employment to the Child Nutrition Director.
- Supervises and establishes duties and work schedules for all staff while giving instruction and assistance.
- Maintains bulletin board duty schedule and other needed information.
- Instructs staff regarding policies and practices of the school.
- Checks and follows menus, calculates quantities needed for nutritional adequacy and posts menus on bulletin board ahead of time.
- Develops, two weeks in advance, grocery and supply orders then forwards a copy to child nutrition director by Fridays of each week.
- Develops, two weeks in advance, commodity orders then forwards a copy to child nutrition director by Fridays of each week.
- Responsible for having recipes available for preparation each day, and responsible for seeing that all dishes are prepared according to Recipes for Success or other State approved recipe guide.
- Checks food upon delivery for weight, quantity, quality and price before signing invoice.
- Supervises proper storage of food, and supervises check-out of food from the cooler, freezer and pantry.
- Responsible for proper thawing of foods and having such ready for use at each meal.
- Practices the FIFO System.
- Instructs and assists in the preparation and service of food.
- Checks leftovers and plans for their use to include proper storage and use by date.
- Instruct staff on the proper use and maintenance of equipment.
- Posts instructions for the use of kitchen equipment.
- Maintains records on the service and maintenance of equipment.
- Conducts a food inventory at the end of each month and then sends a report to the Director by the 5th of the following month.
- Immediately reports all accidents to the office of the Superintendent.
- Keeps secure records on the actions of all staff.
- Encourages good health practices and maintains high standards of work conduct.
- Participates in in-service training programs.
- Maintains active membership in county, state and national school food service associations.
- Ensures that all staff serving as cashiers follow appropriate procedures for handling money, and ensures that all accounts are reconciled accurately.
- Checks temperatures of coolers and freezers during working hours, weekends, and during holidays.
- Makes daily bank deposits.
- Performs other tasks and assume other responsibilities as assigned by the Child Nutrition Director.
Terms of employment: 195 Days a year. Salary to be established by the Board.
Evaluation: Performance of this job will be evaluated in accordance with provisions of the Board’s Policy on Evaluation of Support Services Personnel, based on the Food Service Manager Evaluation form. |