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Job Description
for Food Service Manager |
QUALIFICATIONS
- Must be at least 21 years of age
- Statement of faith, active church
membership and regular fellowship with other Believers
- Proof of local residence
- High School diploma AND
Prior large-scale
food preparation, desirable
CONDITIONS OF
EMPLOYMENT
Submission of
·
Criminal history check according to state
guidelines
·
Authority for Release of Information
·
Fingerprint Card (SBI form FD-258)
·
ID form
·
Mandatory Notice/Prior Convictions Statement
·
Medical statement from health professional
indicating emotional and physical fitness to care for
children
·
Negative tuberculosis test
TRAINING REQUIREMENTS
·
Keep abreast of changes in requirements set
forth by sanitation and child development officials
·
Actively pursue opportunities for professional
development in regards to food preparation and child
development and growth
·
CPR/First Aid certification, desirable
KNOWLEDGE, SKILL, &
ABILITIES REQUIRED
- Genuine love for and desire to
work children
- Enthusiasm
- Initiative
- Foresight
- Team Player, ability to work well
with others
- Ability to understand and follow
specific instructions and procedures
- Communicate effectively, both
orally and in writing
- Large-scale meal planning, food
preparation and kitchen management
- Sanitation and safety procedures
GENERAL
RESPONSIBILITIES
The Food Service Manager is
responsible and accountable to the Director of Child Care.
General responsibilities include, but are not limited to the
following:
·
Conduct self in word, deed and attitude that
is consistent with the current mission, philosophy and goals
of the center
·
Maintain prompt hours, taking appropriate
measures to arrange time off
·
Maintain a professional image, a neat and
well-groomed appearance
·
Maintain professional conduct and attitude
when interacting with children, parents, coworkers, church
staff, church membership, visitors and community at-large
·
Attend staff meetings, trainings and special
events sponsored by the center
·
Follow all policies and procedures of TBC CEC
SPECIFIC
RESPONSIBILITIES
(Food Service Manager)
Include, but are not
limited to the following:
·
Plan and implement monthly menus in accordance
to meal patterns required by state of N.C. for child care
programs
·
Coordinate snacks and meals with school
activities in mind. Incorporate foods for special holidays.
·
Make food substitutions as necessary in order
to accommodate allergies and medical considerations
·
Create and maintain recipe diary for use by
substitutes
·
Adhere to sanitation and safety procedures
required by county health inspectors
·
Keep working inventory of food items and
supplies
·
Prepare and serve snacks and meals to children
and staff members
·
Clean all items used in the preparation
process according to sanitation guidelines
·
Maintain cleanliness of appliances, inside and
out
·
Keep kitchen neat and organized
·
Work cooperatively with teaching staff and be
sensitive to needs of children
·
Maintain open lines of communication with
Director of Child Care; Relay information regarding menus,
purchasing, kitchen guidelines, repairs, concerns and
suggestions.
·
Maintain accurate records as required by
officials
·
Maintain the highest level of confidentiality
with all matters at all times
·
Supervise and train kitchen helpers
PHYSICAL DEMANDS
- Able to lift an average weight of
10-25 pounds from the floor to waist high
- High level of repetitive motion
with hands and arms
- Continuous standing and walking
for majority of shift
- Frequent bending and lifting
- Regular reaching over head
- Able to physically and mentally
react immediately to unexpected circumstances
- Able to handle in a positive and
productive way the stress, tension, nose and
interpersonal conflicts that can arise when dealing with
both adults and children
STARTING
SALARY RANGE
$7.00 HR. - $8.50 HR.
based upon education,
certifications and experience
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