Shift: 5:30-2:00, 8 hours

Job Summary: A person who, under the supervision of the Food Service Director, has the overall supervisory responsibility of a school food service operation. Basic responsibilities include the supervision of a staff of kitchen employees and the implementation and coordination of food services to ensure high standards of nutrition and nutrition education, food production, food quality, food safety and sanitation and excellent customer service.

Professional Responsibilities:

Essential Functions of the job include but are not limited to:

• Operate a successful food service program that meets the needs of the school in a manner resulting in high customer satisfaction.
• Efficiently operate the on-site school food service program so that it is a sanitary, safe, customer-oriented, productive break-even program; carry out federal, state and local regulations and all responsibilities in a timely manner.
• Plan, prepare and serve safe and quality food in proper quantities, at the appropriate time. Ensures that food is thawed, handled, cooked, served and held at the correct temperature.
• Evaluates daily menus and all food offerings; make suggestions for change; forecast and order food, oversee supplies and equipment; maintain proper inventory controls and storage; check in or supervise proper receipt of all deliveries.
• Train, cross-train, supervise, direct, motivate, discipline and evaluate employees and maintain a good working environment; recommend changes in staffing requirements; delegate responsibility as appropriate. Implements work schedules, assignments, and district and school policies relating to personnel.
• Cooperates with Director, Food Service office staff, Principal, faculty, staff, parents and students in fostering positive work relationships.
• Ensures the proper daily cleaning of kitchen, store room, dish room and other assigned areas using work schedules and interaction with employees on proper work methods and procedures.
• Enforces standards of personal hygiene and grooming including dress, appearance, habits etc. among staff.
• Makes nutritionally equivalent substitutions in menus within guidelines when needed.
• Assists staff in the preparation of food products. Properly handles or supervises preparation of all daily reports, records, time sheets and financial deposits.
• Attends monthly management meetings and professional training as directed by the Food Service Director.
• Must be able to work in a cashier capacity and have working knowledge of our point of sale system.
• Reports accidents and refers potential safety hazards to the Food Service Director in a timely manner.
• Identifies potentially hazardous areas, takes preventive measures and reports incidents to the Food Service Director.
• Communicates equipment needs, insect and rodent control needs, staffing needs, potential employee problems, and food and supply evaluation results to the Food Service Director.
• Supports and participates in school food service promotions with a positive attitude.
• Supports the Food Service Director, and Food Service office staff with a positive attitude.
• Directs preparing and serving of meals for special functions and activities, including catering if necessary.
• Perform other duties as assigned by the Food Service Director or designee.

Minimum Requirements:

Essential Functions of the Job include but are not limited to:

• High school graduate or general education degree (GED).
• Must be honest and trustworthy, possess good basic math skills.
• Ability to communicate in the English language (read, write, speak, comprehend).
• Ability to organize, delegate, train, supervise and discipline employees.
• Ability to prepare and maintain accountability records.
• Ability to carry out the food service program requirements.
• Willing to work hard mentally and physically.
• Experience in food preparation and production.
• Ability to use courtesy and tact in dealing with all people.
• Ability to solve practical problems and use common sense in all aspects of the food service program.
• Ability to calculate figures and amounts in the food production process, including recipe conversion and measurement of ingredients.
• Has a thorough knowledge of Food Service Departmental policies, National School Lunch and Breakfast Program requirements, nutritional standards, portion control and standardized recipes.
• Computer skills including word processing, e-mailing, sign making, point of sale operation, ordering and inventory, and payroll.
• Successful completion of manager training, attendance at food shows, on-going continuing education and training, deemed necessary to perform the job. 
• Physical ability to perform duties, including being able to stand for long periods of time on a hard surface, in a non-air-conditioned environment. While performing the duties of this job, the employee is regularly required to stand, walk, use hands to finger, handle, or feel objects, tools or controls; reach with hands and arms; and talk or hear The employee is frequently required to stoop, crouch, and occasionally kneel. The employee is occasionally required to sit, climb or balance, and taste or smell. Specific vision abilities required by this job include the ability to adjust focus. 
• Able to lift up to 60 pounds, works near moving mechanical parts and heated or cooled equipment and is occasionally exposed to wet, cold or hot conditions, fumes, toxic or caustic chemicals, risk of electrical shock and vibration. The noise level in the work environment is usually moderate. 
• Successfully completes “Person-In-Charge” ServSafe Sanitation training or its equivalent, and receives certification. Re-certification required every five years and must be maintained for the duration of employment.
• Enthusiastic about school breakfast/lunch and genuinely enjoys children of all ages. 

DISCLAIMER

Responsibilities and tasks outlined in this document are not exhaustive and may change as determined by the needs of the District.

The employee shall remain free of any alcohol or non-prescribed controlled substance in the workplace throughout his/her employment in the Corporation.

The employee is expected to adhere to and agrees to adhere to all PTS Core Values, the PTS Strategic Plan, as well as PTS District policies and guidelines including but not limited to the civility policy.

I have read and understand the contents of this job description.