1. Directs staff, food production, facilities cleaning, food serving, cashiering, pre and post-service food storage, and related activities.

2. Trains staff in food preparation and safety and sanitation procedures.

3. Plans and manages the operations and budget to include food/supply/equipment procurement, staffing, operations schedules, and other cost-impact elements of unit kitchen programs.

4. Forecasts amounts of supplies and recalculates recipe proportions to order, store, and prepare, and provides the proper amount of food to each school.

5. Maintains inventory and inventory management database; utilizes personal computer or terminal keyboard to enter data.

6. Develops working agreements/special functions contracts with school and community groups to include types, quantities, and costs of foods served, and staffing and services provided.

7. Conduct periodic sanitation inspections, receives supplies, and administers free and reduced lunch program.

8. Prepares production and utilization reports.

9. Actively participates in marketing efforts at the facility level to increase student participation in the school lunch program.

10. Determines student needs for programs and services and takes appropriate actions, within the limits of the position’s authority, to satisfy such needs.

11. Performs tasks of food service worker as required.

12. Lifting of boxes weighing 30-70 lbs. may be required.

13. Other duties and responsibilities as assigned.

1. Bachelor’s degree or equivalent education or experience in institutional food service management.

2. Demonstrated knowledge of the procedures, practices, operations, and equipment of institutional food preparation.

3. Experience organizing, supervising, training, and evaluating staff.

4. Ability to manage or perform the full range of tasks required to prepare, store, and serve food in a quality institutional food service unit.

5. Ability to promote the program, extend recipes, maintain a perpetual inventory.

6. Demonstrated knowledge, skills, and abilities required to perform food service worker tasks as required.

7. Ability to withstand extensive travel in light aircraft, remaining at school sites up to 5 days with minimal conveniences.