Primary Purpose:
Supervise, train, and manage campus food service employees by providing directions on food and physical safety requirements, health codes, and direct others to Understand and implement all sanitation standards. Must be able to assure that all necessary production is taking place and that appropriate quantities and quality of food products are prepared and served in a timely manner per campus period. Ensure that all required paperwork is completed and kept on file, along with ordering and inventorying food and supplies for kitchen operation. Have the ability to establish and maintain effective, friendly working relationships with students, staff and the community. Have the ability to perform duties with awareness of all district requirements and Board of Education policies. Have the ability to operate a personal computer. Act as the primary liaison between the cafeteria and the school administration. Meet time constraints set by menu requirements established by Central Office administration.

Qualifications:
Education/Certification:
High school diploma or GED
ServeSafe certification required or must obtain within 60 days of employment
Williamson County Health Department Food Handling Card or must be able to obtain within 30 days of employment.
Completion of a sanitation course before or during the first year as manager Ability to understand and speak English necessary.

Special Knowledge/Skills:
Ability to manage personnel
Effective planning and organizational skills
Good organization and math skills; ability to lift 40 pounds, ability to perform job and communicate in a noisy environment
Ability to add and subtract two digit numbers and to multiply and divide with 10’s and 100’s
Ability to perform these operations using units of American money and weight measurement, volume and distance
Ability to apply common sense understanding to carry out detailed but basic written or oral instructions
Ability to deal with problems involving a few concrete variables in standardized situations
Adept at working with and around mechanical, electrical equipment
Ability to calculate numbers
Ability to read and write as well as follow procedures and directions
Ability to manage and work well with and around others
Pleasant demeanor

Experience:
Three or more years’ experience in institutional food service operations