Food Service Manager

JOB DESCRIPTION SUMMARY The Food Service Manager is directly supervised by the Food Service Supervisor and is responsible for the operation and management of Low and High Volume Full-Service Kitchens within school. The Food Service Manager plans, manages, monitors, supervises, and ensures that the operational functions of the school's kitchen are in compliance with the guidelines set by the United Stated Department of Agriculture (USDA), Pennsylvania Department of Education (PDE), Allegheny County Health Department, and Pittsburgh Public Schools Department of Food Services. The Food Service Manager supervises and evaluates up from 4 to 12 Cafeteria Aids and Food Service Workers. Pittsburgh Public Schools employs over 4,000 individuals in various capacities to support the academic achievement and strength of character of the students we serve. Food Services Full Service Kitchens are located in the following schools and Early Childhood Centers (ECC): Arlington K-8/ECC; Arsenal PreK-5/Arsenal 6-8/ECC; Brashear High School/ECC; Brookline K-8/ECC; CAPA 6-12;Carmalt PreK-8/ECC; Carrick High School; Classical 6-8;Classical 6-8/ECC; Clayton Academy; Colfax K-8; Concord PreK-5/ECC; Conroy/EC; Food Service Center; Food Service Center; Greenfield K-8/ECC; King PreK-8/ECC; Langley K-8;Mifflin PreK-8/ECC; Miller PreK-5/ECC; Minadeo PreK-5/ECC; Morrow Intermediate; Obama 6-12/ECC; Oliver Citywide Academy; Perry High School; Phillips K-5;SciTech 6-12/ECC; South Brook 6-8; South Hills 6-8; Sterrett 6-8; Student Achievement Center; Sunnyside K-8/ECC; Uprep 6-12/ECC; Weil PreK-5/ECC; West Liberty K-5;Westinghosue 6-12/ECC; Westwood K-5/ECC WORK MONTHS 10 Months ESSENTIAL FUNCTIONS 1. Oversee all operational aspects of Low and High Volume Full-Service kitchens with a focus on customer service, safety, and sanitary. 2. Operate the school kitchen within budget, ensuring that a positive balance is maintained. 3. Onboard and evaluate Cafeteria Aids/Food Service Workers on job responsibilities and implementation of food service procedures. 4. Provide professional development to Cafeteria Aids/Food Service Workers to ensure that each team member is acquiring the mandated training hours. 5. Conducts monthly in service team meetings with Cafeteria Aids/Food Service Workers to provide updates and important information regarding the operational functions of the school. 6. Receives, secures, and verifies vendor deliveries while refusing unsatisfactory products or services according to established guidelines and requirements. 7. Prepare and submit invoices for payments by appropriate deadlines. 8. Determine the appropriate quantity of food and supplies to order, prepare, and serve to students according to projected meal counts. 9. Compile, acquire and review documentation (productions records, temperature logs, reports, etc.) to conduct proper meal preparation. 10. Ensure food and supplies are properly stored and secured based on appropriate procedures and regulations. 11. Conducts inventory monthly to track waste, control food cost and ensure products are received, handled, stored, and rotated in accordance with health and safety standards and codes. 12. Account and secure all money acquired from sales and make monthly bank deposits. 13. Directs, supervises, and evaluates all kitchen cleaning functions. 14. Works collaboratively with school principals to promote current and new meal programs to encourage student participation. 15. Report operational/student concerns, personal injuries, accidents, and equipment failures/malfunctions/needs to supervisor and school principals according to established procedures. 16. Address regulation and procedure challenges with supervisor and collaboratively determines solutions. 17. Ahere to procedures and standards set forth by the United Stated Department of Agriculture (USDA), Pennsylvania Department of Education (PDE), Allegheny Count Health Department, Collective Bargaining Agreements and Pittsburgh Public Schools. 18. Accurately complete, maintain, and submit all required daily, weekly, and monthly food service reports, safety records, and paperwork. 19. Maintain a safe, sanitary, and healthy environment. 20. Adhere to dress code and hygiene practices. 21. Adhere to time clock procedures by signing in and out at schedule start/end times and utilizing the Time Management system to request time off. 22. Participate and contribute to departmental, team, and individual planning and goal- setting meetings. 23. Communicate professionally at all levels, over the phone, face-to-face, and electronically. 24. Provides building coverage in the absence of the Cafeteria Aid or Food Services Workers. 25. Other relevant duties as assigned by supervisor in support of the department's goals and objectives and the district's mission and strategic plan. 26. Other relevant duties as assigned by supervisor in support of the department's or school's goals and objectives and the District's mission and Superintendent's Priority Goals. EDUCATION REQUIRED High School Diploma or GED (General Education Development) CERTIFICATION/LICENSURE REQUIRED ServSafe Certification required or must complete the ServSafe certification class and pass the exam within 90 days of employment. YEARS OF EXPERIENCE 2 years of previous experience in food preparation and operational management. KNOWLEDGE, SKILLS, & ABILITIES Experience supervising, training, and monitoring staff. Ability to read, comprehend, and implement oral and written instructions. Ability to cultivate relationships, work independently and collaboratively as a team player, under pressure with multiple competing deadlines, and with culturally, educationally, and racially diverse internal and external customers. Knowledge of budgetary functions. Understanding of Hazard Analysis Critical Control Points (HACCP) High sense of professionalism and discretion with sensitive matters. Excellent verbal and written communication skills. Basic computer and mathematical skills, understanding of measurements. Value, demonstrate, and promote diversity, equity, and inclusion. Enthusiastic about the fundamental goal of advancing student achievement in an urban public school district. WORKING CONDITIONS & PHYSICAL REQUIREMENTS The working conditions and physical requirements described here are representative of, but not limited to, those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodation may be made. Ability to lift/carry 35-pound weight. Ability to pull and push 4-wheeled dollies weighing 50-70 pounds, may occur 20-35% of the workday. Capable of standing and walking for 25-35% of the day. Ability to sit 40 to 60% of the workday. Ability to reach on a frequent basis (35-70%) throughou