JOB DESCRIPTION
Aberdeen School District
FOOD SERVICE MANAGER - FLOOR / PRODUCTION MANAGER REVISION
Purpose Statement
The job of Food Service Manager - Floor / Production Manager Revision was established for the purpose/s of directing food service
personnel at assigned school sites in performing their functions in a safe and efficient manner; providing food services that meet the
required nutritional needs of students; ensuring availability of quantities of items; providing written support to convey information;
and complying with mandated health requirements.
This job reports to Director of Food Services
Essential Functions
• Assigns and directs staff in meal preparation and service for the purpose of providing meals at assigned sites.
• Assists and monitors all staff in HACCP policy, procedures, and documentation for the purpose of meeting state and federal
program requirements.
• Assists with food service promotions and catering for the purpose of enhancing services for students and staff.
• Directs and instructs food service personnel for the purpose of guiding them in performing their functions in a safe and efficient
manner and maximizing the efficiency of the workforce.
• Evaluates meals on flavor, appearance and overall quality for the purpose of ensuring the acceptance of items, implementing
corrective action as necessary, and reporting findings to the menu planning committee and the Director of Food Services.
• Facilitates use and modification of standardized recipes for the purpose of following HACCP policy.
• Inspects food items and/or supplies received for the purpose of verifying quantity, quality, and specifications of orders and/or
complying with handling and storage requirements.
• Maintains a variety of records (e.g. food allergies, meal count, status of prepaid accounts, etc.) for the purpose of providing
documentation and up-to-date reference.
• Monitors kitchen, cafeteria areas and equipment operations and functions for the purpose of maintaining equipment in safe working
order.
• Monitors leave requests and operations expenses for the purpose of maintaining accurate records.
• Oversees and is accountable for the security of the inventory and facility for the purpose of maintaining accurate monthly inventory
records of commodity foods, purchased foods, supplies and equipment.
• Participates in selection and interview meetings for the purpose of recruiting, hiring, and evaluating of staff.
• Prepares a variety of documents (e.g. meal counts, daily food cost sheets, menu production, revenue/expenditures reports,
inventory reports, end of month reports, etc.) for the purpose of providing documentation and/or conveying information to the
Director of Food Services.
• Prepares orders for food and supplies for daily use in kitchen and satellite schools for the purpose of maintaining an adequate
inventory to complete jobs efficiently within budget guidelines.
• Reports to the Director of Food Service any potential problems/concerns (e.g. any faulty or inferior quality food which is received,
accidents occurring in the kitchen, personnel problems, etc.) for the purpose of providing necessary information to resolve problem
or conflict.
• Responds to inquiries for the purpose of providing information and/or direction.
Job Description: Food Service Manager - Floor / Production Manager Revision
Printed:
10/11/2011
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• Supervises the daily cleaning, sanitizing, and storing of all kitchen equipment (e.g. all utensils, all dishes, equipment and the
storage, food preparation, serving and eating areas, etc.) for the purpose of maintaining sanitary conditions and meeting health and
safety requirements.
• Trains and monitors head cooks in food calculations, recipe adjustments, and product transportation for the purpose of maximizing
food allotments and proper delivery of meals.
• Trains head cooks and food service workers in the use of equipment for the purpose of operation, safety, cleaning/sanitizing, and
maintainence.
Other Functions
• Assists other personnel, as may be required, for the purpose of ensuring an efficient and effective work environment.
Job Requirements: Minimum Qualifications
Skills, Knowledge and Abilities
SKILLS are required to perform multiple, non-technical tasks with a need to occasionally 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; preparing and maintaining accurate records; utilizing industrial grade food service equipment; and using pertinent software
applications.
KNOWLEDGE is required to perform basic math, including calculations using fractions, percents, and/or ratios; read a variety of
manuals, write documents following prescribed formats, and/or present information to others; and solve practical problems. Specific
knowledge-based competencies required to satisfactorily perform the functions of the job include: concepts of grammar and
punctuation; methods of quantity cooking and computerized lunch system; USDA accountability; health standards and hazards; food
safe handling procedures; meal planing and food purchasing; and managing a high volume food preparation at site kitchen and
satellite schools.
ABILITY is required to schedule a number of activities, meetings, and/or events; gather, collate, and/or classify data; and use jobrelated equipment. Flexibility is required to independently work with others in a wide variety of circumstances; work with data utilizing
defined but different processes; and operate equipment using standardized methods. Ability is also required to work with a diversity
of individuals and/or groups; work with data of varied types and/or purposes; and utilize a variety of job-related equipment. Problem
solving is required to analyze 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: setting priorities; adapting to changing work priorities; communicating with diverse groups; meeting
deadlines and schedules; working with detailed information/data; and working as part of a team.
Responsibility
Responsibilities include: working under limited supervision using standardized practices and/or methods; directing other persons
within a small work unit; and directing the use of budgeted funds within a work unit. Utilization of some resources from other work
units is often required to perform the job's functions. There is a continual opportunity to 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; frequent stooping, kneeling, crouching, and/or crawling; and significant fine finger dexterity.
Generally the job requires 40% sitting, 40% walking, and 20% standing. The job is performed under some temperature extremes and
in some hazardous conditions.
Experience
Job related experience with increasing levels of responsibility is desired.
Education
High School diploma or equivalent.
Equivalency None Specified
Required Testing
Certificates & Licenses
None Specified
Continuing Educ. / Training
Valid Driver’s License
Clearances
As prescribed by District for NSLP, NSBP, HACCP, and
sanitation guidelines
Job Description: Food Service Manager - Floor / Production Manager Revision
Criminal Justice Fingerprint/Background Clearance
Printed:
10/11/2011
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FLSA Status
Non Exempt
Approval Date
Salary Grade
Classified 9
10/21/2005
Job Description: Food Service Manager - Floor / Production Manager Revision
Printed:
10/11/2011
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