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:

 

1. Responsible for opening and closing of facility.
2. Secures the pantry, cooler, and freezer.
3. Works with school administrators and teachers to connect the link between nutrition and learning, and serve where needed for school activities.
4. May recommend applicants for employment to the Child Nutrition Director.
5. Supervises and establishes duties and work schedules for all staff while giving instruction and assistance.
6. Maintains bulletin board duty schedule and other needed information.
7. Instructs staff regarding policies and practices of the school.
8. Checks and follows menus, calculates quantities needed for nutritional adequacy and posts menus on bulletin board ahead of time.
9. Develops, two weeks in advance, grocery and supply orders then forwards a copy to child nutrition director by Fridays of each week.
10. Develops, two weeks in advance, commodity orders then forwards a copy to child nutrition director by Fridays of each week.
11. 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.
12. Checks food upon delivery for weight, quantity, quality and price before signing invoice.
13. Supervises proper storage of food, and supervises check-out of food from the cooler, freezer and pantry.
14. Responsible for proper thawing of foods and having such ready for use at each meal.
15. Practices the FIFO System.
16. Instructs and assists in the preparation and service of food.
17. Checks leftovers and plans for their use to include proper storage and use by date.
18. Instruct staff on the proper use and maintenance of equipment.
19. Posts instructions for the use of kitchen equipment.
20. Maintains records on the service and maintenance of equipment.
21. 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.
22. Immediately reports all accidents to the office of the Superintendent.
23. Keeps secure records on the actions of all staff.
24. Encourages good health practices and maintains high standards of work conduct.
25. Participates in in-service training programs.
26. Maintains active membership in county, state and national school food service associations.
27. Ensures that all staff serving as cashiers follow appropriate procedures for handling money, and ensures that all accounts are reconciled accurately.
28. Checks temperatures of coolers and freezers during working hours, weekends, and during holidays.
29. Makes daily bank deposits.
30. 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.