Reports to:   Director of Child Nutrition

Primary Purpose:  Supervise, train, and manage campus food service staff and operations. Ensure that the appropriate quality and quantities of food are prepared and served. Meet timelines and constraints set by menu requirements established by Child Nutrition administration. Meet or exceed all state and federal health regulations. Ensure all state and federal nutritional guidelines are closely followed.

Qualifications:

Education/Certification:

High school diploma or GED

Must be able to read, write and understand verbal instruction in English

Food manager certification (upon hiring)

Pass background and fingerprinting

Special Knowledge/Skills:

Knowledge of methods, materials, equipment, and appliances used in food preparation

Knowledge of office equipment and computer applications

Ability to communicate both orally and written

Deal with all people in a courteous manner

Ability to manage personnel, production sheets, food buying guide and food cost control

Effective planning and organizational skills

Experience:

Completion of a sanitation course before or during the first year as manager

Preferred: three years experience in institutional food service operations