Work in Iowa Jobs

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Position Title: Nutrition Services Production Manager at Boulder Peak Intermediate

Immediate Supervisor: Nutrition Services Department Manager Summary: Production kitchen maanger supervises and coordiantes food service to ensure proper nutrition and safeguard the health of students, staff and guests.Oversee all aspects of food production to include direction ofthe preparation, delivery and service of meals and other food items for approximately 550customers daily.Ensure serving of meals is conducted in a professional manner and food is appealing to customers. Responsibilities include monitoringsanitation regulations. *Essential Duties and Responsibilities: *(Other duties may be assigned.)](https://www.applitrack.com/linnmar/onlineapp/jobpostings/view.asp?internaltransferform.Url=)]{segoe="" ui",sans-serif"=""}

• Adhere to and effectively demonstrate established Food Service Professional Standards.
• Follow proper safety procedures for work inside and outside the work area as well as monitor the activities of employees to ensure safe work procedures.
• Report unsafe conditions and/or activities by employees to Food Service Manager in a timely manner.
• Supervise and participate in a variety of activities including but not limited to food preparation, timely distribution, cash register, customer service and record maintenance in accordance with policies and procedures established by the Food Service Department.
• Effectively coordinate staff assignments to ensure efficient operations.
• Monitor food preparation methods, portion sizes, and presentation of food to ensure that food is prepared and presented in an acceptable and appealing manner.
• Investigate and resolve complaints regarding food quality, service or accommodations - contact the Food Service Manager as needed.
• Arrange for equipment maintenance and repairs.
• Maintain food and equipment inventories and keep accurate inventory records as well as keep accurate production records per state guidelines and compile reports for daily/weekly accounting.
• Submit food and supply orders.
• Review work procedures and operational problems in order to determine ways to improve service, performance and/or safety.
• Resolve personnel issues in a professional and confidential manner and inform the Food Service Manager of such actions.
• Assist in the control of food and supply costs with proper training of handling and storage techniques.
• Assist the Food Service Manger with menu planning.
• Evaluate employee performance per District guidelines in a fair and equitable manner.
• Ensure high standards of quality and sanitation by utilizing established tools and quality monitors.
• Provide cross coverage for all areas if needed.
• Notify the Food Service Manager of any food shortages, equipment breakdowns and take corrective action as needed to determine appropriate utilization, storage or disposal of food.
• Oversee and participate in cleans up work area after cooking/baking is done.
• Assist students/staff/visitors.
• Maintain good public relations with students, parents, faculty and the community.
• Regular and reliable attendance.
• Other duties as assigned.

Professional Standards:

Quality of Work

(Maintains high standards of food production, safety and quality.)

Quantity of work

(The amount of work performed is evidence of high productivity; industrious; accountable for own fair share of work load; seeks additional tasks.)

Knowledge of job

(Job methods, procedures, practices and responsibilities are well understood and reflected in job performance; exhibits continuous improvement and ongoing learning.)

Creativity/Problem Solving (Offers new ideas; sugge