CASBO Career Center

Food Services Manager TK-12

Adhering to all the rules and regulations of federal and state guidelines, the Food Services Manager, supervises, participates in, and is responsible for the operation of the School food services program providing breakfast, nutrition, lunch, after school meals, field trips, staff meals, and support for special events. The Food Services Manager is an exempt classified position.

Typical Duties:

• Plans, organizes, and directs food services activities, including meal and recipe planning, nutritional analysis, quality assurance , developing best practices for the manufacturing of meal components, ensuring all kitchens are properly clean and sanitized , inspection and  scheduling maintenance of the food service facility and equipment.
• Directs the compilation, verification, and reporting of data in order to meet federal and state requirements related to subsidized nutrition programs.
• Ensures that food, services, equipment, facilities and procedures conform to state nutrition and food services guidelines, LA County Department of Health codes, and other applicable regulations.
• Recruits, screens, interviews, and checks references for all subordinate candidate positions.

Supervises food service personnel by setting up work schedules, assigning and directing work, evaluating work performance, counseling, recommending disciplinary action, and participating in on the job training of cafeteria personnel.           

• Receives and approves medical and alternative meal accommodation requests. Develops medically prescribed alternative menus for affected students.
• Completes required annual training by California Department of Education (CDE) Nutrition Services Division (NSD).
• Checks goods received against requisitions and invoices and contacts direct-delivery vendors to correct errors.
• Monitors production reports to determine proper forecasting, storage, sales, and student participation for cost effectiveness and efficiency.
• Implements market research techniques to measure student demand for products.
• Oversees daily and monthly inventories of food and supplies.
• Conducts the weekly or monthly inventory of all food and supplies as required by the school’s business practices and federal and state regulations. .
• Compiles complete inventory list, usage amounts, and specifications for the development of bid sheets to be sent out to vendors annually.
• Prepares and initiates contracts for system vendors.
• Utilizes cost control procedures to avoid unwarranted cafeteria operations costs.
• Follows approved Hazardous Analysis Critical Control Point (HACCP) housekeeping and safety practices to ensure that sanitary working conditions are maintained in food service environments.
• Prepares, forwards, and maintains files of records and reports required by the State of California.
• Obtains and reviews financial records, identifies discrepancies, and confers with the school’s Chief Financial Officer  regarding taking the corrective actions necessary and reconciling daily reports.
• Provides annual food services budget projection when requested.
• Initiates requests for equipment repairs or replacement and pest control service and maintains service records.
• Implements security measures to prevent vandalism and theft.
• Responsible for all cash deposits, follows cash handling procedures, and ensures that daily bank deposits are made by authorized personnel.
• Confirms daily records of hours worked by employees.
• Prepares various correspondence and/or documentation regarding employee conduct.
• Follows prescribed procedures to prevent overt identification  of students qualifying for free or reduced-price meals.
• Responsible for ensuring the processing of free and reduced-price meal applications to be done in a timely manner. Meeting federal and state guidelines.
• Promotes the food service program with innovative marketing techniques by obtaining input from students, parents, and adult customers.
• Ensures that proper customer service is provided by food service staff.
• Provides information concerning food service programs to community groups, parents, students, and staff.
• Actively acts to enhance the image of the food services program and its employees.,
• Monitors and manages the budget and expenditures for the Meal Application Program and Point of Service system.
• Analyzes problems and makes recommendations regarding organization, staffing, and other matters.
• May operate special feeding programs for other locations.
• May provide food service for special events as requested by school administrators.
• May be responsible for entering and retrieving meal eligibility and participation data on an office computer.
• Performs related duties as assigned.

This description is not a complete statement of essential functions, responsibilities, or requirements. Requirements are representative of the minimum level of knowledge, skill and/or abilities. Management retains the discretion to add or change typical duties of the position at any time.

QUALIFICATIONS

Education:

• Bachelor’s degree, or equivalent educational experience, with academic major in food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business, or a related field; or
• Bachelor’s degree in any academic major and a state-recognized certificate for school nutrition directors; or
• Bachelor’s degree in any academic major and at least two years of relevant school nutrition programs experience; and
• Experience or training as a chef highly desirable.

Knowledge of:

• Food, food costs, quantity cooking, and nutrition
• Nutritional and operational requirements of the National School Lunch and School Breakfast Programs, including the evaluation of applications for free and reduced-price meals
• Use and care of kitchen and food service equipment
• Principles of management and supervision
• Current practices, processes, and methods utilizing large Point of Service systems and Meal Application Programs
• Federal, state and local regulations pertaining to the meal programs, budgeting, and finance

Ability to:

• Supervise, train, and evaluate the work performance of cafeteria employees
• Plan balanced menus
• Make arithmetic computations and keep accurate records
• Work effectively with school personnel, students, parents, and community groups
• Apply and maintain standards of cleanliness, sanitation, and personal hygiene
• Operate an office computer
• Communicate effectively orally and in writing and express policies, regulations and other matters clearly
• Work effectively with site administrators and other partners

Special Physical Requirements:

• Stand and walk on concrete and tile floors for long periods of time
• Withstand a wide range of temperatures
• Lift and carry items weighing up to 50 pounds

Experience:

• Four years of experience in commercial or institutional quantity food preparation, including the serving of a major meal component of at least 3,000 meals per day.
• Two years of the required experience must have been in a position supervising food service personnel.
• Experience in food service ordering procedures and food service record keeping

Special:

• A valid “ServSafe Certificate”, National Registry certificate, or equivalent certificate.
• This description is not a complete statement of essential functions, responsibilities, or requirements. Requirements are representative of the minimum level of knowledge, skill and/or abilities. Management retains the discretion to add or change typical duties of the position at any time.

About Granada Hills Charter

Granada Hills Charter, the largest charter school in the nation, is an independent public school in the San Fernando Valley. A fiscally independent conversion charter school that opened in 2003, Granada Hills Charter has a current student enrollment of approximately 4,750 in its high school program and 1,300 students enrolled in its TK-8 program that opened in 2019. The combined annual wait list for the TK-8 and high school programs is nearly 4,000. The School’s student population is one of the most diverse, with more than 40 languages other than English spoken at home and over 60 nationalities represented. Over 50 percent of students are eligible for the National School Breakfast and Lunch Program. As a 501c3 non-profit benefit corporation, the School’s Governing Board is the legal entity overseeing all school policy and its $100 million operating budget. The school is a 2021 California Distinguished School, received the California Gold Ribbon Honor in 2017, and offers myriad college prep and extra curricular programs, including Advanced Placement, International Baccalaureate (PYP, MYP and Diploma programs), the iGranada independent study program, visual and performing arts, career technology education pathways, 20 high school athletic teams, among others.

Connections working at Granada Hills Charter