Food Service Operations Manager

Job Description

WHO WE ARE:

Indianapolis Public Schools (IPS) is a student-focused, innovative educational organization committed to academic excellence. Our mission is to empower and educate all students to think critically, creatively, and responsibly, to embrace diversity, and to pursue their dreams with a purpose. We are a family of excellent public schools in which every student has the opportunity to succeed and the power to create their own future.

Led by forward-thinking leadership and our commitment to prioritizing students, racial equity, and authentic engagement with our families, team members, and communities, our staff have diverse opportunities to develop their careers in a challenging but rewarding environment. We are an organization for people who are passionate about education and who are committed to the Indianapolis community.

SUMMARY OF OPPORTUNITY:

Directs Food Center workers in the packaging of USDA Child Nutrition Program meal components. Monitors staff performance and provides technical assistance. Implements appropriate action to ensure Food Center staff provide quality menu items to all customers in a safe, efficient, and productive manner, adhering to the requirements of all regulatory agencies. 

WHAT YOU’LL DO:

The following outlines what your core duties and responsibilities will be for this position and provides a sample overview of what your day-to-day may look like.

Core Duties and Responsibilities

GENERAL MANAGEMENT

1. Directs the day-to-day Food Center operation within the framework of IPS and Foodservice Department policies and procedures, USDA and Indiana Department of Education Child Nutrition Program regulations, and Department of Health requirements.

2. Monitors and evaluates the productivity and efficiency ofthe Food Center operations through site inspections and observations. 

3. Conducts formal performance appraisals and initiates and measures corrective plans for improvements.

4. Identifies staffing, equipment, and other needs for operational efficiency and effectiveness and makes recommendations to the appropriate staff.

5. Orders food and supplies from the Foodservice Department warehouse in sufficient quantities to package the number of each food item needed to complete daily production.

6. Communicates through oral or written communication to staff.

7. Plans, organizes and conducts technical training sessions, including food safety, and staff meetings on a regular schedule and as specific needs arise.

8. Attends meetings with Senior Food & Distribution Manager as required. Assumes responsibility for projects as assigned.

9. All other operations management duties as assigned by the Senior Food & Distribution Manager.

FOOD CENTER FUNCTIONAL AREA DUTIES – Areas include, but are not limited to:

A. Packaging lines: Operation of overwrap and lidding machines, fillers, denesters.

B. Preparation room: Operation of pallet jack

C. Can opening room: Operation of automated can opener and totes

D. Pot and pat room: Operation of pot and pan washer and three compartment sink

E. Shipping cooler: Knowledge of expediting, counting, and sorting

Expectations for Food Center Operations Manager assigned to functional areas:

1. Assumes full responsibility for planning, coordinating, and managing all activities related to assigned functional areas.

2. Adheres to all policies and procedures from IPS, Foodservice Department, or any regulatory agency to ensure all standards of functional areas are accomplished and maintained effectively, efficiently, and accurately.

3. Completes reports, forms, and any other communication required in the accomplishment of functional area mission in a timely and professional manner.

4. Evaluates and identifies operational defects and conducts corrective action.

5. Consults with and apprises the Senior Food & Distribution Manager of regular progress and issues related to completing requirements of assigned functional areas.

6. Assists with the completion of duties in any functional area as assigned by the Senior Food & Distribution Manager.

“Day In the Life” Overview

On a regular day, as the Food Center Operations Manager, you might:

Perform the duties as listed above to ensure nutritious meals for our students.

WHAT YOU’ll BRING: SKILLS AND MINDSETS

As an ideal candidate for this role, you will be able to achieve the following:

SUPERVISORY RESPONSIBILITIES

Directly supervises Food Center workers on the assigned shift(s). Supervises all staff assigned to a functional area for which the Food Center Operations Manager is responsible.

QUALIFICATIONS

Demonstrated management skills and achievement success. Ability to write and teach food packaging, food safety techniques and other procedures. Understanding of school foodservice mission and performance objectives. Understanding of line and staff organization and communication. High level of job and personal maturity, flexibility, and understanding of teamwork. Must be willing to work as required to complete assignments. Must upgrade skills in order to meet changing job requirements.

LANGUAGE SKILLS

Ability to explain department standards and regulatory requirements in an objective manner. Ability to write procedures and reports and communicates in a clear, detailed, concise style. Ability to give clear instructions. Ability to effectively lead meetings and make presentations to foodservice staff and administrators.

MATHEMATICAL SKILLS

Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical and theoretical situations. Understands profit and loss statements.

COMPUTER SKILLS

Expertise in word processing and Excel applications and spreadsheets and Web-based programs.

REASONING ABILITY

Ability to define problems, collect data, establish facts, draw valid conclusions, and implement solutions. Ability to quickly modify operations in emergency conditions.

EDUCATION, CERTIFICATION, AND LICENSURE REQUIREMENTS

Bachelor’s degree in foodservice management, nutrition, dietetics, or related course of study plus a minimum of two years progressively responsible experience in managing a high volume foodservice operation. Experience in food packaging preferred.

OR

Bachelor’s degree equivalent of ten years progressively responsible experience managing a high volume foodservice operation. Experience in packaging preferred.

Food Safety Certification, preferably as a Trainer.

FLSA CLASSIFICATION:

Exempt

ELIGIBILITY FOR REMOTE WORK:

Occasional as approved by Supervisor

PHYSICAL REQUIREMENTS:

The physical requirements 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 individuals with disabilities to perform the essential functions.

While performing the duties of this job, an individual must be able to perform the following activities without restrictions: handle food; handle detergents and other cleaning solutions; place hands in water of varying temperatures using approved protective measures; regularly lift and position materials weighing up to 50 pounds; move and position loaded transport dollies (400 – 500 pounds), sustain walking and standing on hard and sometimes slippery or uneven surfaces; sustain repetitious motions of fingers, hands, wrists, and arms; and frequently push, pull, stoop, and/or bend.

While performing the duties of this job, an individual is regularly exposed to conditions that are typical in a food packaging environment. These conditions include a chilled environment of 42°F to 50°F, refrigerator and freezer temperatures; noise produced from equipment and from large groups of employees; aromas from chemical characteristics of cleaning solutions; and risks of cuts, burns, contusions, electrical shock and other injuries from failure to follow safety procedures in the operation and cleaning of foodservice preparation and food packaging equipment.

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