Food Service Manager @ Farley Elementary
- 6701 SW 33rd St, Topeka, KS 66614, USA
Auburn-Washburn Unified School District 437 is a district consisting of 128 square miles of suburban and rural areas in southwest Topeka and Shawnee county. Presently, we have 13 total attendance centers — one early childhood center, seven elementary schools, one middle school, one high school, and two alternative learning centers.
Our schools reflect the commitment to excellence within our community. Above all, we strive for every student to succeed. If academic achievement and student body growth are indicators of success, we are reaching our goal. We consistently rank among the leaders in a variety of test scores including the ACT and SAT, as well as in National Merit Scholarships.
TITLE: Food Service Site Manager
REPORTS TO: Supervisor of Food Service and Principal
JOB GOAL: To prepare and serve the students attractive and nutritious meals in an atmosphere of efficiency, cleanliness, and cooperation.
1. Supervise and instruct kitchen personnel in the safe, proper, and efficient use of all kitchen equipment.
2. Maintain the highest standards of safety and sanitation in the kitchen.
3. Check food shipments into the school, signing invoices only after each order has been verified.
4. Determine the quantities of each food to be prepared daily.
5. Determine the size of serving to meet the necessary age requirements.
6. Must be able to read, interpret, and explain instructions on recipes.
7. Prepare food according to a planned menu and tested, standard recipes, and determine if the finished product meets standards of flavor, appearance, and acceptability before it is served.
8. Record all food requisitions from the storeroom, and record all meals served, designating with or without milk.
9. Oversee the locking of the storeroom, and maintain a correct monthly inventory.
10. Order on a weekly basis all necessary supplies.
11. Report immediately to the principal and the Food Service Supervisor any problem or accident occurring in the kitchen or the cafeteria premises.
12. Confer with the Supervisor of Food Service regarding any personnel problems.
13. Report to the Supervisor of Food Service any faulty or inferior quality food which is received.
14. Supervise the daily cleaning of all kitchen equipment, and the washing and sanitation of all dishes, silverware, and utensils.
15. Establish an appropriate dress code for the kitchen staff and see that all employees adhere to it.
16. Coordinate catering activities that occur in the school with both the Principal and Food Service Supervisor.
17. Must be able to work on feet for at least six hours daily and must be able to lift fifty pounds to carry short distances.
18. Implement a professional growth plan for self and staff.
19. Such other duties as may be assigned by the Principal or Supervisor of Food Service.
20. Regular attendance is required.
TERM OF EMPLOYMENT: 8 hours/day, 9 months/year (benefits-eligible)
SALARY RANGE: $12.00/hour
EVALUATION: Performance of this job will be evaluated annually by the Supervisor of Food Service.
1. High school diploma or equivalent.
2. Demonstrate aptitude or competence in basic nutrition, quantity food production, sanitation/safety, inventory, personnel management, and record keeping. Minimum two years experience in quantity food production.
3. Possess and maintain the Certified Dietary Manager (CDM) qualification or, the American School Food Service Association (ASFSA) certification at the Manager Level; or demonstrate the ability to attain either qualification within six months of hiring date. (Any staff member hired prior to this revision date is required to achieve and maintain either certification within 24 months of this revision date.) 4. Good personal appearance and cleanliness.
5. Evidence of initiative, ingenuity, loyalty, and willingness to cooperate.
6. Ability to lead and work with other food service employees.
7. Such alternatives to the above qualifications as are determined to be appropriate and acceptable.
1. Fingering: Picking, pinching, typing/keyboarding or otherwise working primarily with fingers rather than with the whole hand or arm as in handing.
2. Grasping: Applying pressure to an object with fingers and palm.
3. Feeling: Perceiving attributes of objects such as size, shape, temperature or texture by touching with skin, particularly that of fingertips.
4. Talking: Expressing or exchanging ideas by means of the spoken word.
5. Hearing: Ability to receive detailed information through oral communication.
6. Repetitive motions: Substantial movements (motions) of the wrists, hands, and/ or fingers.
7. Visual Acuity--Machine Operator, Inspection, close Assembly, Clerical, Administrative: Work deals largely with visual inspection involving small items, operation of machines (including inspection), using measurement devices, and the preparation of food, at distances close to the eyes.
8. The worker is subject to inside environmental conditions: Protection from weather conditions but not necessarily from temperature changes.
9. The worker is subject to hazards: Includes a variety of physical conditions, such as proximity to moving mechanical parts, electrical current, working on scaffolding and high places, exposure to high heat or exposure to chemicals.
10. The worker is subject to atmospheric conditions: One or more of the following conditions that affect the respiratory system or the skin: Fumes, odors, dusts, mists, gases or poor ventilation.
11. The worker is subject to oils: There is air and/or skin exposure to oils and other fluids.
12. Standing / walking up to 6 to 8 hours in a normal workday.
13. Squatting and forward bending to perform job duties that include lifting and uses of cleaning equipment for 34-66% of the work shift.
14. Crouch/kneel to perform general cleaning duties 6-34% of the work shift.
15. Food Service employees must be able to perform forward bending tasks to complete serving and cleaning tasks throughout the workday. The frequency of this position would be considered an occasional level.
16. Lifting food products from the floor to 73 inches. Weights range from 5 lb to 25 lbs all these lifts are done at a rare lifting level.
17. Lifting food products from floor to waist high. Weights range from 25 lbs to 50 lbs. These lifts are performed at a rare lifting level.
18. Lifting pans with prepared food items to serving line or from counter to ovens from a height of 36 inches to 36 inches. Average pan weighted 40 lbs these tasks are perform 5-6 times per workday. Occasional level.
19. Reaching to height of 73 inches to hang utensils and to reach supplies. Workers will reach for the utensils at the beginning of the shift and reach to that height to put them away for the day.
20. Push/pull food carts at a push/pull force of 30 lbs for a distance of 50 feet. 3-4 times per shift.
21. Push/pull, horizontal and vertical, in the bakery area downward vertical pull of 100 lb at the height of 66 inches for the press and a horizontal pull of 10 lb to pull pot from blender to workstation 3 feet. This task is performed 1-2 times the day bread items are made. This task is rare due to this is done 1-2 times a week.
PHYSICAL DEMANDS OF THE JOB
* A list of the physical activities that are performed by the employee during a normal workday can be obtained by the Supervisor of Food Service.
Auburn-Washburn USD 437 provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability or genetics. In addition to federal law requirements, Auburn-Washburn USD 437 complies with applicable state and local laws governing nondiscrimination in employment. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.
Auburn-Washburn USD 437 expressly prohibits any form of workplace harassment based on race, color, religion, gender, sexual orientation, gender identity or expression, national origin, age, genetic information, disability, or veteran status. Improper interference with the ability of Auburn-Washburn USD 437’s employees to perform their job duties may result in discipline up to and including discharge.