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.
Preferred Educational Background
Minimum Prior Training Standards
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 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.