Southwest Key Programs Inc.

  • Regional Food Service Manager

    Location US-TX-Brownsville
    Posted Date 3 months ago(7/25/2019 4:11 PM)
    Job ID
    2019-13099
    # Positions
    1
    Category
    Management
  • Job Summary:

    The Regional Food Service Manager shall be responsible for food service related business and personnel management. He/she shall be responsible for supervising, coordinating and directing the work duties of all food service personnel, including providing evaluative input to the regional needs, and the preparation and distribution of meals in the district. He/she shall make sure the region’s programs complies with local, state and federal agency requirements complete all required reports and operate the program in a businesslike manner.

    Essential Functions:

    • Responsible for the compliance of monthly menus.
    • Comply with Department of Public Instruction (DPI) mandates.
    • Responsible for the cleanliness and proper storage of all kitchen equipment and the proper handling, serving and storage of all foods.
    • Responsible for the cleanliness of all kitchens.
    • Responsible for keeping key records and filing reports in connection with meal needs, as required by the program and state.
    • Arrange for substitutes when food service personnel are absent.
    • Responsible for the purchase of food commodities.
    • Responsible for evaluation of food service personnel.
    • Coordinate the use of food service department facilities and/or equipment by staff or outside groups
    • Perform any and all other duties prescribed by region.

    Other Functions:

    • Able to react to change productively and handle other essential tasks as assigned.
    • Assist with NSLP audits as needed

    Qualifications and Requirements:

    • Associate’s degree or equivalent educational experience in a nutrition specific or related major (academic major or concentration in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business, or a related field) and at least 2 years of relevant school nutrition experience.

    Preferred Educational Background

    • Food Service Managers who are hired and do not have a bachelor’s degree are strongly encouraged to work toward attaining bachelor’s degree.

    Minimum Prior Training Standards

    • At least 8 hours of food safety training is required either 3 years prior to their starting date or completed within 30 days of employee's starting date.

    Physical Demands:

    Primary functions require sufficient physical ability and mobility to walk, stand, and sit for prolonged periods of time; to frequently stoop, bend, kneel, crouch, crawl, climb, reach, twist, grasp, and climb unusual heights on ladders; to lift, carry, push, and/or pull moderate to heavy amounts of weight; to operate assigned equipment and vehicles; and to verbally communicate to exchange information.

    Work Environment:

    Work is performed in an indoor and outdoor field environment; exposure to noise, dust, grease, smoke, fumes, noxious odors, gases, mechanical and electrical hazards, and all types of weather and temperature conditions.

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