Food Service Manager (26-27 SY) – Elementary

Food Service Manager (26-27 SY) – Elementary

Irving ISD Food Services – Irving, Texas

Primary

Purpose:

Responsible for the on‑site leadership and overall management of the campus food service operation. Ensures that appropriate quantities of food are prepared and served and that time constraints set by menu requirements are met. Ensures that safe food handling standards are followed and that great customer service is provided.

• High School Diploma or equivalent
• Successful completion of Irving ISD Food & Nutrition Services Manager Trainee Program
• Serv Safe or other approved Food Protection Manager (FPM) certification
• Valid Texas, Class C Driver’s License and proof of insurability with District insurance carrier
• Knowledge of methods, materials, equipment, and appliances used in food preparation
• Ability to work with a variety of fresh/processed meat products and their derivatives including beef, poultry, pork, fish, and shellfish
• Strong organizational, communication (verbal and written), interpersonal skills
• Ability to supervise, manage, and coach personnel
• Ability to successfully interact with internal and external customers on a daily basis
• Ability to be flexible and adapt to change
• Ability to perform duties with minimal direct supervision
• Ability to interpret procedures and analyze data for effective decision‑making
• Ability to safely operate commercial food service equipment
• Proficient skills in the use of computers and office equipment
• Ability to speak and understand Spanish (preferred)
• Minimum of one year food service experience or related training (required)
• One year management and supervisory experience (preferred)

• Manage the assigned food service operation and staff according to federal, state and local district laws, regulations, policies and procedures.
• Develop work schedules for staff and oversee completion of duties.
• Maintain sanitation, safety, and security practices to protect the health and well‑being of students, customers, and staff.
• Implement or follow established procedures related to equipment operation, safety and maintenance practices.
• Ensure Department customer service imperatives are followed to promote customer satisfaction and ensure a quality dining experience.
• Implement marketing methods and practices to create an atmosphere that attracts and pleases customers.
• Utilize forecasting methods to ensure adequate quantities of food and supplies are ordered, received and appropriately stored to protect the safety and quality of all products.
• Ensure standardized recipes are followed and food production records are maintained. Follow school nutrition program guidelines for preparing and serving meals to ensure nutrition standards and meal pattern requirements for all meals (Breakfast, Lunch, Special Diets, Supper, etc.) are met.
• Ensure safe and accountable controls of funds.
• Operate the kitchen in a fiscally responsible manner and within established financial management guidelines.
• Provide employee training and recognition to promote and maintain a positive work environment.
• Counsel and discipline employees as needed, and ensure documentation is complete, accurate, and timely.
• Exhibit behavior that is professional, ethical, and responsible; and serve as a role model for students, staff and the public.
• Attend scheduled manager/safety meetings, staff development training, etc. as assigned to obtain the required number of hours each school year to meet USDA Professional Standards recommendations.
• Work collaboratively with supervisors, school administration and staff by serving on committees to serve the best interest of the district.
• Perform other duties as assigned.
• Contribute to the prevention of accidents and injuries by observing safety…