FOOD SERVICE MANAGER HIGH SCHL
On-siteLawrence, Kansas, United States
Job Summary
Cook and prepare food items meeting mandated nutritional requirements while arranging, stocking, and serving meals to students and staff. Direct food service personnel and student workers, supervise production and service, and train employees to maximize workforce efficiency. Maintain sanitary conditions by cleaning kitchen, cafeteria, and storage areas; verify quantities and specifications of orders; and conduct physical inventories to ensure supply availability. Monitor equipment, report malfunctions, and process documentation for food and money accountability. Implement menu plans, test prepared food for quality, and respond to inquiries regarding meal selection and pricing.
Required Qualifications
- adhering to safety practices
- preparing and maintaining accurate records
- utilizing equipment used in food preparation including can opener, scales, Hobart mixer, ovens, steamer, steam pot, slicer, proofer, knives, transport carts, serving tools, etc.
- basic math, including calculations using fractions, percents, and/or ratios
- read a variety of manuals
- write documents following prescribed formats
- present information to others
- accounting/bookkeeping principles
- cashiering program
- schedule a significant number of activities, meetings, and/or events
- gather, collate, and/or classify data
- consider a number of factors when using equipment
- Flexibility to independently work with others in a wide variety of circumstances
- work with data utilizing defined but different processes
- operate equipment using a variety of processes
- work with a significant diversity of individuals and/or groups
- work with a variety of data
- utilize a wide variety of types of job-related equipment
- Independent problem solving to analyze issues and create action plans
- Problem solving with data requires independent interpretation of guidelines
- Problem solving with equipment is significant
- communicating with diverse groups
- setting priorities
- working with children
- establishing and maintaining effective working relationships
- working as part of a team
- adhering to district policies
- regular attendance except when taking approved leave
- working under limited supervision using standardized practices and/or methods
- providing information and/or advising others
- monitoring budget expenditures
- Utilization of resources from other work units
- significant lifting, carrying, pushing, and/or pulling
- some climbing and balancing
- frequent stooping, kneeling, crouching, and/or crawling
- significant fine finger dexterity
- 10% sitting
- 20% walking
- 70% standing
- work under some temperature extremes
- conditions with some exposure to risk of injury and/or illness
- Job related experience
- Targeted, job related education with study in job-related area
- SNA Certification
- At least 10 hours of annual continuing education/training
- In-house 3 hour Food Safety Basics Class within the first 6 months of employment and thereafter every 5 years
- Kansas Bureau of Investigation
- Kansas Department of Children and Families
- Physical and Tuberculosis Clearance
- Non Exempt 14
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