Food Service Program Manager for Scio School District 95C

 

Must submit application, 3 letters of references, and resume

 

Scio pays PERS

 

Min - Max Salary - $38,525.95 to $45,460.62 (based on experience)

 

1.0 FTE - 8 hrs per day

190 day calendar

 

Scio School District

Job Description

 

 

Job Title:  FOOD SERVICE – Program Manager

Reports To:  Superintendent

FLSA Status:  Exempt 

 

JOB SUMMARY

 

The Food Service Program Manager ensures compliance with state and district nutrition standards, meal preparation and delivery, technology and recipe standardization. This position ensures efficient and effective work methods and development and continuation of harmonious working relationships within the school setting. This position trains Nutrition Services staff and provides nutrition education for students and district personnel, in addition to monitoring state standards.

 

ESSENTIAL DUTIES AND RESPONSIBILITIES

Essential duties of this position include the following. Employees in this position perform some or all of the following tasks. Other duties may be assigned.

 

  1. Follows and maintains knowledge of district policies and procedures.
  2. Prepares orders, receives and verifies supply delivery and rotates into existing stock.
  3. Computes and maintains accurate inventory records.
  4. Prepares and cooks meals using production records and menus provided.
  5. Knows and understands Federal guidelines for the Child Nutrition Program and ensures compliance. 
  6. Knows and follows all safety and sanitary rules and regulations related to food handling. 
  7. Ensures that freezers, refrigerators and dishwashers maintain proper operating temperature, are being maintained and sanitation standards are being upheld.
  8. Manage staff of assistants and student help.
  9. Maintains a high standard of personal cleanliness and 
  10. Maintains a working knowledge of how all automatic kitchen equipment operates and ensures that equipment is properly maintained.
  11. Maintains an accurate system for all meal counts and production records. 
  12. Ensures accurate reporting for costing of production. 
  13. Helps with Commodity deliveries, receives and verifies supply delivery and rotates into existing stock-Dates with Red marker. 
  14. Maintains current and accurate records. 
  15. Provides help with special diets. 
  16. Evaluates the performance of all food service personnel on a regular basis. 
  17. Attends state workshops to enhance work performance. 
  18. Professionally represents the district in interactions with parents, community, staff and students. 
  19. Reports safety, sanitary and fire hazards immediately to the supervisor. 
  20. Maintains appropriate certifications and training hours as required. 
  21. Complies with applicable District, state, local and federal laws, rules and regulations. 
  22. Interacts thoughtfully and courteously with students, staff and community. 
  23. Attends work in person regularly and is punctual
  24. Runs and works the Summer Food Service Program

 

 

MARGINAL DUTIES AND RESPONSIBILITIES

Marginal duties of this position include the following. Employees in this position perform some or all of the following tasks. Other duties may be assigned.

 

  1. Inventories, orders and stocks supplies.
  2. Attends in-service trainings.
  3. Attends staff meetings as requested.
  4. Responds to requests for special food service needs (field trips, etc.)
  5. Reports issues to authorities as necessary, animal control, suspicious activity, etc. 

 

 

SUPERVISORY RESPONSIBILITIES

 

Supervises food service staff in all areas with the exception of evaluative procedures and elements of progressive discipline.

 

All school employees have some responsibility for supervising students and assisting in maintaining a safe environment. May direct and supervise student workers during the meal periods.

 

 

QUALIFICATIONS

 

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 

  1. High school diploma or General Education Diploma (GED) and 9 months related experience and/or training or equivalent combination of education and experience. Prior experience in food service strongly preferred.
  2. Works well with others from diverse backgrounds. Focuses on solving conflict; maintaining confidentiality; listening to others without interrupting; keeping emotions under control; remaining open to others’ ideas and contributing to building a positive team spirit.
  3. Ability to communicate fluently in English, both verbally and in writing Ability to read, comprehend and interpret simple instructions, safety rules and operating instructions. Ability to write routine reports and correspondence. Ability to verbally respond to common inquiries from students and staff.
  4. Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to perform basic math skills involving monetary units. 
  5. Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations. 
  6. General knowledge of computer usage and ability to enter data into the computer for tracking of lunches and orders, ability to use e-mail.
  7. Ability to appropriately communicate with students, teachers, parents and members of the community. Ability to exercise good judgment and work in an environment with frequent interruptions. 
  8. Certificates as required by the district. Must have possession of, or ability to obtain, a valid Oregon Driver License and ability to obtain a valid CPR/First Aid certificate, and Oregon Food Handler card.

 

PHYSICAL DEMANDS

 

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 

While performing the duties of this job, the employee is regularly required to talk or hear. The employee is frequently required to stand, walk; use hands for fine manipulation, handle or feel and reach with hands and arms and taste or smell. The employee is occasionally required to sit, stoop, kneel, crouch or crawl. The employee must regularly lift and/or move up to 25 pounds and occasionally up to 60 pounds. Specific vision abilities required by this job include close vision.

 

Work Environment

 

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 

The work environment is in a standard kitchen/cafeteria setting. The noise level in the work environment is usually moderate to high depending upon the time of day and student population. May be exposed to a variety of conditions including: wet or humid and work near moving parts, extreme heat (ovens, dishwasher). May be exposed to bloodborne pathogens.

 

OTHER

 

Note: This is not necessarily an exhaustive or all-inclusive list of responsibilities, skills, duties, requirements, efforts, functions or working conditions associated with the job. This job description is not a contract of employment or a promise or guarantee of any specific terms or conditions of employment. The school district may add to, modify or delete any aspect of this job (or the position itself) at any time as it deems advisable.