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Food Service Operations Manager
1 month ago
The Food Service Operations Manager will oversee the daily operations of the food service program, ensuring compliance with laws, regulations, and district guidelines. This role will also be responsible for evaluating the effectiveness of equipment utilization, workload, and menu planning, and providing training and assistance to site managers and cafeteria personnel.
Key Responsibilities- Drive to and visit assigned school food service operations to observe methods, practices, and procedures.
- Evaluate the effectiveness of equipment utilization, workload, and menu planning, and suggest improvements as necessary.
- Provide training and assistance to site managers and cafeteria personnel in effective supervisory training, evaluation techniques, and record keeping.
- Evaluate the work performance of food service managers at assigned sites, and train and oversee managers in writing and conducting evaluations for subordinates.
- Establish and maintain effective relationships with teachers, administrators, staff, and vendors.
- Participate in the implementation of new and revised government standards and regulations, district policies, and guidelines for special nutritional programs.
- Train substitute personnel, participate in planning for in-service training programs, and develop agendas for monthly training meetings.
- Develop and implement marketing strategies for available campus catering opportunities.
- Use creativity to develop new recipes, facilitate the exchange of ideas, techniques, and recipes among district kitchen sites, and make effective use of available government commodities.
- Plan, place, and check orders for food and decorating items for special parties and events, and oversee the set up and progress of catered events.
- Attend food shows to learn about and evaluate new products, ideas, methods, and equipment for food preparation and presentation.
- Serve as manager of a food service program or production center in emergencies.
- Work directly with food service employees at satellite kitchens.
- High school graduation or equivalent, and college coursework in commercial nutrition service operations.
- Three years of supervisory experience in a school food service program or in a large institutional kitchen.
- A bachelor's degree in nutrition, quantity cooking, or food service management may be substituted for one year of the supervisory experience.
- Must possess and maintain a valid Class C California Driver License and remain insurable at the standard insurance market rate.
- Must possess and maintain a valid California Food Safety Certificate.
Applications will be accepted from the general public and district employees who possess the above qualifications. The district reserves the right to invite applicants whose qualifications most closely meet the requirements needed for the position to continue in the examination process.
