Food Service Manager (Middle/Secondary Schools)

EDUCATIONAL/VOCATIONAL REQUIREMENTS:

• Previous experience working at Food Service monitoring paperwork, entering time sheets, preparing orders, performing verification and school roster audits preferred.
• Knowledge of the elementary meal program in terms of accountability.
• High school diploma or G.E.D.

COMMUNICATION REQUIREMENTS:
Strong oral and written communication is required.

• Must be able to read and comprehend written instructions, comprehend oral instructions, and follow both types of instructions.

OTHER REQUIREMENTS:

• Value, demonstrate, and promote diversity, equity, and inclusion.
• Must pass the Health Department Certification Exam and have Health Department Certification.
• Must acquire a Health Appraisal/TB Test in addition to clearances prior to beginning work: PA State Police Criminal History Check, PA Child Abuse History Clearance, and Federal Criminal History Report (FBI) .

1. Responsible for preparing and placing daily and weekly food and supply orders in addition to maintaining adequate inventory levels and preventing waste.
2. Responsible for the meal counting and claiming procedures and accurate meal accountability.
3. Handles the school?s food service worker call-offs and distribution of extra time.
4. Reports the schools Food Service Workers performance, absenteeism, tardiness and insubordination problems to the Supervisor for preparation of disciplinary action.
5. Monitors the meal service in terms of meal preparation, serving, food safety, waste and food portioning control and meal accountability.
6. Enforces all cash handling procedures, secures all cash and prepares the bank pick up.
7. Checks and signs all delivery receipts for all orders.
8. Prepares and prints all daily, weekly and monthly fiscal reports.
9. Prepares weekly payrolls based on the information recorded daily on the school?s daily time sheets all payroll information recorded daily on the units? daily time sheets.
10. Makes arrangements for equipment maintenance and repairs as well as the proper cleaning of equipment.
11. Provides supportive information and completes special projects as assigned by the Site Coordinator.
12. 11. Other relevant duties as assigned by supervisor in support of the department's goals and objectives and the District's mission and strategic plan.

Work Aids:
Essential Electrical Equipment, Computers, Telephone, Office Equipment, Office Supplies, Reference Materials, Essential Vehicles
Physical Demands:
1. Standing: Food Service Manager are required to stand approximately 15-25% of the day on flat surfaces. Periods of continual standing can be up to 15 minutes, but are at the discretion of the Food Service Manager. Food Service Managers are able to change positions as desired. Standing is performed intermittently with sitting and walking.
2. Walking: Food Service Manager Trainee walk approximately 25-35% of the workday. Continual walking is performed for periods up to 15 minutes at one time. Food Service Managers are able to change positions at their own discretion. He/she walks while performing duties in the kitchen and cafeteria areas. Food Service Managers walk throughout the school during the day as needed (from parking lots, during monthly fire drills, etc.). Walking is performed intermittently with standing and sitting.
3. Sitting: Food Service Manager Trainees are able to sit in high-backed, padded, swivel chairs approximately 40 to 60% of the workday. The amount of continual sitting is at the discretion of the Food Service Manager. Sitting is performed intermittently with walking and standing.
4. Lifting: The lifting requirements of the Food Service Managers are minimal. They are required to lift a 30-pound box of paper on an occasional (11-33%) basis and office supplies weighing less than 10 pounds on a frequent basis (34-67%). Lifting is performed primarily from floor to shoulder level.
5. Carrying: The above listed items, weighing less than 10 pounds, are carried on an occasional basis (34-67%) throughout the day over distances approximately 1 -25 feet at one time. The typical carrying requirements of this position do not exceed 10 pounds.
6. Pushing/Pulling: Pushing/Pulling: Food Service Managers are required to push and pull file cabinet and desk drawers on an occasional basis (11-33%) throughout the course of the workday. These drawers move in and out with approximately 4 to 8 pounds of force. In this regard, pushing and pulling can be expected to be performed approximately zero to 15 times per hour.
7. Climbing: No significant amount of climbing is required of this position.
8. Balancing: No significant amount balancing is required
9.Stooping (Bending at Waist): No significant amount of stooping is required of this position.
10. Kneeling: Kneeling is not required of this position.
11. Crouching (Bending at Knees and Waist): Food Service Mangers are required to crouch on an occasional basis (11-33%) during the workday to pick up items from the floor and secure items stored at or below knee level. In this regard, crouching can be expected to be performed approximately zero to 30 times per hour.
12. Crawling: No significant amount of crawling is required.
13. Twisting/Turning: No significant amount of twisting or turning is required of this position. Food Service Managers can pivot, utilizing both lower appendages, in order to turn while standing or walking. Twisting of the lumbar and cervical spine is eliminated while sitting by providing a swivel chair.
14. Reaching: Food Service Managersare required to reach on a frequent basis (34-67%) throughout the day while performing typical job functions. Reaching is primarily performed between the knee and shoulder levels. Rarely, (1-10%), overhead reaching is required to secure items stored above head level. Reaching between knee and shoulder levels may be performed unilaterally with either upper appendage on an occasional (11-33%) basis.
15. Handling/Dexterity: Fine manipulation is a requirement of this position while operating the computer. Food Service Managers must also possess legible handwriting, which can be understood by both employees and management. A light gross grasp is required to handle office equipment and supplies
Hazards: None observed.
Environmental Exposures:
1. Inside: 100% Outside: 0%
2. Extreme Cold: Coolers/Freezer
Extreme Heat: Ovens
3. Extreme Humidity: N/A
Extreme Dryness: N/A
4. Extreme Noise: N/A
Extreme Quiet: N/A
5. Dust: N/A
Odors: Cooking
Fumes/Gases: N/A
Chemicals: N/A