at USD 394 Rose Hill in Rose Hill, Kansas, United States
Job Description
Purpose Statement
To provide support to the food service activities at assigned location with specific responsibilities for
preparing and serving food items to students and/or school personnel; verifying quality of food and
supplies; maintaining facilities in a safe and sanitary condition and guiding assigned personnel in the
performance of their job functions.
Essential Functions
• Monitors kitchen and cafeteria areas for the purpose of ensuring a safe and sanitary working
environment.
• Maintains equipment, storage, food preparation and serving areas in a sanitary condition for the
purpose of complying with current health standards.
• Assists with the preparation, cooking, serving of food and beverage items (e.g. regular food items,
special diets, students with allergies, etc.) for the purpose of meeting projected meal quantities and
mandated nutritional and health standards and ensuring appealing presentation.
• Estimates food preparation amounts and adjusts recipes, if required, for the purpose of meeting
projected meal requirements and minimizing waste of food items.
• Inspects food items and/or supplies for the purpose of verifying quantity, quality and specifications of
orders and/or complying with mandated health standards.
• Arranges food and beverage items for the purpose of serving them to students and staff in an
efficient manner.
• Assists in the disposal and storage of unused food.
• Establish and maintain effective working relationships with students, staff, and the community.
• Express himself/herself clearly and concisely in both oral and written communications.
• Perform duties with an awareness of all District requirements and Board policies, including the
awareness and understanding that community members and groups use by other school staff and
school kitchens and equipment occasionally.
• Handle stressful situations while maintaining a professional attitude.
• Able to effectively manage time and responsibilities.
• Cleans utensils, equipment, and the storage, food preparation, serving areas and cafeteria for the
purpose of maintaining sanitary conditions.
• Inventories food, condiments and supplies for the purpose of ensuring availability of items required
for meeting projected menu requirements.
• Participates in meetings, in-service training, workshops, etc. for the purpose of conveying and/or
gathering information required to perform job functions.
• Reports equipment malfunctions for the purpose of maintaining equipment in safe working order.
• Stocks food, condiments and supplies for the purpose of maintaining adequate quantities and
security of items.
Other Functions
Performs other related duties, as assigned, for the purpose of ensuring the efficient and effective
functioning of the work unit.
Job Requirements: Minimum Qualifications
Skills, Knowledge and Abilities
SKILLS are required to perform multiple tasks with a potential need to upgrade skills in order to meet
changing job conditions. Specific skill-based competencies required to satisfactorily perform the
functions of the job include: adhering to safety practices; planning and managing projects; preparing
and maintaining accurate records; operating standard office equipment and equipment found in a
commercial kitchen; and using pertinent software applications.
KNOWLEDGE is required to perform basic math, including calculations using fractions, percents, and/or
ratios; understand written procedures, write routine documents, and speak clearly; and understand
complex, multi-step written and oral instructions. Specific knowledge-based
Job Description: Food Service Manager
Updated 11/17/16 Page 1
competencies required to satisfactorily perform the functions of the job include: safety practices and
procedures; quantify food preparation and handling; and sanitation practices.
ABILITY is required to schedule activities and/or meetings; gather, collate, and/or classify data; and use
job-related equipment. Able to write, read, and comprehend simple instructions and correspondence.
Flexibility is required to work with others in a variety of circumstances; work with data utilizing specific,
defined processes; and operate equipment using standardized methods. Ability is also required to work
with a wide diversity of individuals; work with similar types of data; and utilize a variety of job-related
equipment. Problem solving is required to identify issues and create action plans. Problem solving with
data may require independent interpretation; and problem solving with equipment is limited to moderate.
Specific ability-based competencies required to satisfactorily perform the functions of the job include:
communicating with diverse groups; setting priorities; working as part of a team; working with
interruptions; and working with detailed information/data.
Responsibility
Responsibilities include: working under limited supervision using standardized procedures; leading,
guiding, and/or coordinating others; and operating within a defined budget. Utilization of some
resources from other work units may be required to perform the job's functions. There is a continual
opportunity to impact the organization’s services.
Working Environment
The usual and customary methods of performing the job's functions require the following physical
demands: some lifting up to 40 lbs, carrying, pushing, and/or pulling; some climbing and balancing;
frequent stooping, kneeling, crouching, and/or crawling; and significant fine finger dexterity. Generally
the job requires 5% sitting, 45% walking, and 50% standing. The job is performed under temperature
extremes and under conditions with exposure to risk of injury and/or illness.
Reports To Director of Food Service
Supervises No supervisory responsibilities
Education High School Diploma or GED preferred
Qualifications Must be able to read, write and comprehend written and oral instructions
Experience Previous experience with quantity food preparation and service preferred
Terms School year work schedule. Salary determined by current salary schedule
FLSA Status Non-Exempt
Evaluation Performance evaluated by Director of Food Service
