Food Service Manager
Food Service Manager
Purpose Statement
The job of Food Service Manager is done for the purpose(s) of providing support to the food service activities at
assigned location with specific responsibilities for managing food preparation activities; organizing food
preparation and serving; confirming quantities and quality of food items are available for use; providing written
reports; and complying with mandated health requirements.
This job reports to the Director of Food Services.
Essential Functions
● Cleans utensils, equipment, and the storage, food preparation and serving areas for the purpose of
maintaining sanitary conditions.
● Coordinates the preparation, cooking, serving and transportation of food and beverage items for the
purpose of meeting projected meal quantities and mandated nutritional and health standards and
ensuring appealing presentation.
● Estimates food preparation amounts and adjusts recipes, if required, for the purpose of meeting projected
meal requirements and minimizing waste of food items.
● Evaluates prepared food for flavor, appearance and temperature for the purpose of presenting items that
will be accepted by students and/or staff.
● Implements menu plans for the purpose of meeting students' mandated daily nutritional requirements.
● Inspects food and/or supply deliveries for the purpose of verifying quantity, quality and specifications of
orders and/or complying with mandated health requirements.
● Inventories food, condiments, supplies and equipment at specified intervals for the purpose of ensuring
availability of items required for meeting projected menu requirements.
● Maintain confidential nature of all school related matters.
● Maintains equipment, storage, food preparation and serving areas in a sanitary condition for the purpose
of complying with current health standards.
● Manages site operations for the purpose of providing safe and efficient food services at the assigned site
in compliance with mandated nutritional requirements and health standards.
● Orders food, equipment and supplies for the purpose of maintaining an adequate inventory to maintain
operations within established nutritional and budget guidelines.
● Participates in unit meetings, in-service training, workshops, etc. for the purpose of conveying and/or
gathering information required to perform job functions.
● Prepares a variety of documentation (e.g. meal program records, reconciliation reports, cash summary,
time sheets, etc.) for the purpose of providing written support and/or conveying information.
● Processes receipts for the purpose of completing and documenting transactions and/or preparing bank
deposits.
● Reconciles transactions (e.g. meal counts, monies collected, etc.) for the purpose of maintaining account
balances in compliance with established policies and procedures.
● Responds to inquiries of students, staff and the public for the purpose of providing information and/or
direction regarding available food items and/or food service policies and practices.
● Serves one or more items of food for the purpose of meeting mandated nutritional requirements and/or
requests of students and school personnel.
● Stocks food, condiments and supplies for the purpose of maintaining adequate quantities and security of
items.
Other Functions
Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of
the work unit.
Job Requirements: Minimum Qualifications
Skills, Knowledge and Abilities
Skills are required to perform multiple, technical tasks with a potential need to upgrade skills in order to meet
changing job conditions. Specific skill based competencies required to satisfactorily perform the functions of
the job include: adhering to safety practices; planning and managing projects; preparing and maintaining
accurate records; operating standard office equipment and equipment found in a commercial kitchen; using
pertinent software applications; collecting money; and operating job related equipment.
Knowledge is required to perform basic math, including calculations using fractions, percents, and/or ratios;
read technical information, compose a variety of documents, and/or facilitate group discussions; and analyze
situations to define issues and draw conclusions. Specific knowledge based competencies required to
satisfactorily perform the functions of the job include: safety practices and procedures; quantify food
preparation and handling; sanitation practices; codes/laws/rules/regulations/policies; health standards and
hazards; methods of industrial cleaning; methods of quantity cooking; and practicing cultural competency while
working collaboratively with diverse groups and individuals.
Ability is required to schedule activities and/or meetings; gather, collate, and/or classify data; and consider a
number of factors when using equipment. Flexibility is required to work with others in a wide variety of
circumstances; work with data utilizing defined but different processes; and operate equipment using a variety
of standardized methods. Ability is also required to work with a wide diversity of individuals; work with a
variety of data; and utilize a variety of job-related equipment. Problem solving is required to identify issues and
create action plans. Problem solving with data requires independent interpretation of guidelines; and problem
solving with equipment is moderate. Specific ability based competencies required to satisfactorily perform the
functions of the job include: communicating with diverse groups; setting priorities; working as part of a team;
working with interruptions; working with detailed information/data; meeting deadlines and schedules; and
working with frequent interruptions.
Responsibility
Responsibilities include: working under limited supervision following standardized practices and/or methods;
directing other persons within a small work unit; monitoring budget expenditures. Utilization of some resources
from other work units is often required to perform the job's functions. There is a continual opportunity to
significantly impact the organization’s services.
Working Environment
The usual and customary methods of performing the job's functions require the following physical demands:
significant lifting, carrying, pushing, and/or pulling, some climbing and balancing, frequent stooping, kneeling,
crouching, and/or crawling and significant fine finger dexterity. Generally the job requires 10% sitting, 45%
walking, and 45% standing. The job is performed under temperature extremes and under conditions with
exposure to risk of injury and/or illness.
Ability to repetitively pull/push, lift, and carry up to 60 lbs.
Attendance
Consistent and regular attendance is an essential function of this position.
Experience Education
Job related experience is desired High school diploma or equivalent
Required Testing Certificates and Licenses
Food Handler Card
Continuing Education/Training Clearances
FBI Fingerprint and Family Care Registry
FLSA Status Approval Date Salary Grade
(Non) Exempt 12/8/2021 Classified
The purpose and utilization of job descriptions in Fulton 58 Public Schools are to ensure the essential functions
of each position are articulated in order to create a clear understanding of job expectations for the incumbent
while also providing a framework through which the recruiting, hiring, and retaining of employees may be
enhanced.
