Food Service Manager IV - Elmhurst Middle School
Oakland Unified School District
- Oakland, CA
- $38,884 per year
- Permanent
- Full-time
- Nutrition Services Manager I - incumbents lead food services operations with an average daily participation of less than 150.
- Nutrition Services Manager II - incumbents lead nutrition services operations and activities with an average daily participation of 150-299.
- Nutrition Service Manager III - incumbents provide lead nutrition services operations and activities with an average daily participation of 300-599.
- Nutrition Services Manager IV - incumbents provide lead nutrition services operations and activities with an average daily participation of 600-999.
- Nutrition Services Manager V – incumbents provide lead nutrition services operations and activities with an average daily participation of 1000-1499.
- Nutrition Services Manager VI - incumbents provide lead nutrition services operations and activities with an average daily participation of 1500-1999.
- Nutrition Services Manager VII - incumbents provide lead nutrition services operations and activities with an average daily participation of 2000-2999.
- Nutrition Manager VIII - incumbents provide lead nutrition services operations and activities with an average daily participation of 3000 +
- Organize, lead and participate in the food service operation at an assigned cafeteria; assure the preparation, serving and storage of breakfast and lunch foods in accordance with established guidelines and procedures.
- Oversee and participate in food production and preparation activities; participate in the preparation of main entrees; assure compliance with serving size requirements.
- Review prior menus and site meal counts to determine that the necessary food items, equipment, utensils and staffing requirements are met for services and production requirements.
- Assure food production methods utilized in baking center, salad and sandwiches, assembly area, as well as the ingredient area, are being prepared on schedule; assure that proper sanitary principles and safety rules and practices are being observed according to established safety and sanitation regulations.
- Review the receipt, storing, issuing and delivery of items from the facility; train staff in related procedures
- Coordinate site reviews with the Field Supervisor for maintenance of department quality service standards; assist Director and Field Supervisor in creating menu offerings as assigned.
- Report problems with vendors, personnel, equipment and other department operations to the Field Supervisor.
- Complete purchase requisitions and special order food items.
- Supervise storeroom operations.
- Assist in merchandising and promotion of department programs
- Train and provide work direction to assigned staff; prepare work schedules and assign duties for assigned personnel; provide input to performance evaluations, discipline and other related matters as directed by the Field Supervisor.
- Assure proper cleanliness and maintenance of equipment and supplies; assure compliance with safety and sanitation regulations.
- Prepare and maintain a variety of reports and records including menus, inventory, requisitions, daily food production reports, safety and sanitation and others.
- Operate a variety of equipment and machines used in an assigned cafeteria as required.
- Organize and participate in the timely loading of delivery trucks.
- Estimate and requisition food quantities, equipment and supplies needed; receive, inspect, verify and accept delivery of food and supplies; utilize proper methods of storing foods.
- Attend meetings related to food service operations and activities; conduct safety and sanitation in-services as assigned.
- Perform related duties as assigned.
- Completion of Nutrition and Menu Planning
- Valid Food Safety Certificate
- Employment eligibility that may include fingerprints, Tuberculosis and/or other employment clearance.
- Operation of a quantity food preparation serving cafeteria
- Principles and methods of quantity food service preparation, serving and storage
- Standard kitchen equipment, utensils and measurements
- Methods of computing food quantities required by weekly or monthly menus
- Sanitation and safety practices related to preparing food
- Record-keeping techniques
- Principles of training and providing work direction
- Interpersonal skills using tact, patience and courtesy
- Operation of standard office equipment
- Plan, organize and oversee nutrition service operations at an assigned District cafeteria
- Estimate and adjust food quantities and requisition proper amounts for economical food service
- Operate standard cafeteria equipment and appliances
- Train and provide work direction to others
- Maintain records and prepare reports
- Add, subtract, multiply and divide quickly and accurately
- Understand and follow oral and written directions
- Work independently with little direction
- Establish and maintain cooperative and effective working relationships with others
- Meet schedules and time lines
- Communicate effectively both orally and in writing