Food Service Manager

The position of a Food Service Manager is available at East Central ISD for the 2024-2025 School Year. All individuals (district employees included) who are interested in this position must apply online through Frontline via the district website.,The deadline for submitting an application is until the position is filled.  
POSTION FUNCTION/PURPOSE:  Responsible for on-site leadership of campus child nutrition operations.  Ensure that appropriate quantities of food are prepared and served.  Meet time constraints set by menu requirements established by Central Office administration.  Ensure all operations follow safe food handling standards while maintaining a safe and clean kitchen environment. Create a customer service-focused workplace for all students, staff, and the public.   
DUTIES AND RESPONSIBILITIES:

1. Develop work schedules, assign work to campus child nutrition team members, and oversee completion of duties.
2. Maintain all serving schedules and serve all food items according to menu specifications defined by departmental policies and procedures.
3. Work cooperatively with campus administration to accommodate temporary schedule changes, special serving requirements and to resolve personnel problems.
4. Ensure that food is produced safely and is of high quality according to policies, procedures, and department requirements.  Store and handle food items and supplies safely following health and safety codes and regulations.
5. Conduct food handler safety training at the campus level and enforce standards of cleanliness, health, and safety.
6. Operate tools and equipment according to prescribed safety standards, and follow established procedures to meet high standards of cleanliness, health, and safety.
7. Correct unsafe conditions in the work area and promptly report any conditions that are not immediately correctable to the supervisor.
8. Follow established procedures for locking, checking, and safeguarding facilities.
9. Ensure that appropriate quantities of food and supplies are available through daily orders and periodic inventories.
10. Maintain clean and organized food and material storage areas.  Keep garbage collection containers and areas neat and sanitary.
11. Maintain logs on all equipment maintenance required within the campus child nutrition department.  Perform preventive maintenance and report needed equipment repairs.  Recommend replacement of existing equipment to meet department needs.
12. Conduct regular physical equipment and supplies inventory.
13. Compile, maintain, and file all reports, records, and other documents including reports of daily and monthly financial, production, and activity records.
14. Review and submit accurate time and attendance records for payroll reporting purposes.
15. Ensure a positive work environment where all team members provide great customer service for students, staff and the public.
16. Complete annual continuing education requirements. 
17. Follow district safety protocols and emergency procedures.
18. Responsible for all professional development as assigned.
19. Perform other duties as assigned.

 
Note:  Not all applicants will be interviewed.  Each applicant's resume, application, and other available information will be considered in the screening process. Only those persons currently meeting all of the minimum requirements will be screened.     
            
MINIMUM QUALIFICATIONS: 
EQUIPMENT USED:  Standard large and small kitchen equipment and tools including electric slicer, mixer, pressure steamer, deep-fat fryer, sharp cutting tools, stove, oven, dishwasher, and food/utility cart.  
WORKING CONDITIONS:  Mental conditions/Physical Demands/Environmental Factors:  Work with frequent interruptions; maintain emotional control under stress.  Frequent moderate lifting and carrying (15-44 pounds); prolonged standing, frequent kneeling/squatting, bending/ stooping, pushing/pulling, and twisting.  Continual walking; frequent climbing (ladder), grasping/squeezing, wrist flexion/extension, reaching/overhead reaching; limited exposure to extreme hot and cold temperatures.  Work inside in commercial kitchen environment; exposure to hot and cold temperatures, extreme humidity, noise, biological hazards, chemical hazards, electrical hazards, work with hands in water; work around machinery with moving parts; work on slippery surfaces.  
PERIOD OF EMPLOYMENT:  188-195 Days    
SALARY:  Auxiliary Pay Grade 404
Roland Toscano 
Superintendent of Schools