Food Service Manager  II
Child Nutrition Department 
Full-Time, 8 hours per day, 10 months
Non-Exempt, Pay Grade 10

The Food Service Manager II is responsible for planning, administering and evaluating an efficient operation of the school cafeteria in order to provide appealing and nutritional meals with positive customer service for the students and staff.  Responsible for managing a school cafeteria within the guidelines and regulations of the National School Meal Program, State and County government and local health department.  Essential functions include, but are not limited to the following:

• Provides written and verbal instruction for the day's duties;
• Aiding and supervising preparation of food and service;
• Aiding and supervising cleaning of the kitchen and all equipment;
• Reports cafeteria maintenance and repairs needs;
• Operates and supervises the POS system, meal account reports and closing procedures;
• Prepares and delivers bank deposits;
• Maintains files of correspondence, policies, inventory and reports;
• Prepare food and supply orders, receive deliveries and maintain inventory;
• Prepares food production sheets, HACCP; cash reports with accuracy and in a timely manner;
• Provides required paperwork such as deposits slips, invoices, state reports and timesheets to CNP central office with accuracy and in a timely manner;
• Maintain cafeteria operation according to local health codes;
• Participates in selection cafeteria employees for vacancies in cooperation with Child Nutrition Office in accordance with approved personnel procedures;
• Supervises and evaluates cafeteria workers;
• Attends meetings as scheduled by the supervisor;
• Operates cafeteria with fiscal responsibility;
• Plans menus and meal promotions that meet federal nutritional guidelines and adjusts menus based on student requests and consumption;
• Works with building principal to maintain smooth scheduling and operation of the School Lunch Program on site. Opens kitchen, unlocks and checks equipment;
• Demonstrates initiative, planning and creativity in cafeteria promotions and with school activities;
• Works cooperatively with students and staff;
• Ensures excellent customer services and attains feedback;
• Performs other related duties as required;

QUALIFICATIONS:   Any combination of experience and education equivalent to high school graduation supplemented by business courses and at least two years of experience in quantity food preparation, preferably in a school setting.  Maintain a food service manager certification in food safety and sanitation.

Considerable knowledge of food service production and management serving large number of customers.  Ability to supervise and lead others in an efficient operations and with good customers service; basic math skills; verbal and written communication that is professional; communicate and develop effective working relationships with students, parents, faculty and customers.

PHYSICAL CONDITIONS AND NATURE OF WORK CONTACTS:  Works in cafeteria setting with kitchen, serving lines and storage areas.  Extended periods of standing required.  Frequent lifting of food containers, food items and pots weighing up to 50 pounds is required.  Occasional exposure of damp floors, steam from equipment and potentially caustic cleaning materials is necessary.  Daily contact with principal, school staff, teachers, parents, students and delivery persons.  Occasional contact is made with vendors, distributors, and repair persons.

DEADLINE FOR APPLICATIONS:  Until Filled