Production Manager

PURPOSE STATEMENT The job of Production Manager was established for the purpose/s of providing support to the food service activities at assigned location with specific responsibilities for production and serving food items to students and/or school personnel; maintaining facilities in a safe and sanitary condition; and guiding assigned personnel in the performance of their job functions.•Arranges food and beverage items for the purpose of serving them to students and staff in an efficient manner.•Cleans utensils, equipment, and the storage, food preparation and serving areas for the purpose of maintaining sanitary conditions.Develops and implements schedules - production, cleaning, etc. for the purpose of ensuring efficient and effective kitchen operations.•Inspects food items and/or supplies for the purpose of verifying quantity, quality and specifications of orders and/or complying with mandated health standards.•Inventories food, condiments and supplies for the purpose of ensuring availability of items required for meeting projected menu requirements.•Maintains equipment, storage, food preparation and serving areas in a sanitary condition for the purpose of complying with current health standards.•Monitors kitchen and cafeteria areas for the purpose of ensuring a safe and sanitary working environment.•Participates in unit meetings, in-service training, workshops, etc. for the purpose of conveying and/or gathering information required to perform job functions.•Performs functions of other nutritional service positions as requested by cafeteria manager for the purpose of ensuring adequate staff coverage within site nutritional services operations.•Prepares reports (e.g. SFS-6, inventory status, inventory adjustment, etc.) for the purpose of providing written support and/or conveying information.•Prepares food and beverage items for the purpose of meeting mandated nutritional and projected meal requirements.•Reports equipment malfunctions for the purpose of maintaining equipment in safe working order.•Serves the appropriate number of food items for the purpose of meeting mandated nutritional requirements and/or requests of students and school personnel.•Functions as cafeteria manager when needed for the purpose of ensuring the food service unit is running efficiently.•Supports assigned personnel, for the purpose of assisting them in performing their functions in a safe and efficient manner•Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of the work unit.RequirementsJob Requirements: Minimum Qualifications Skills, Knowledge and AbilitiesSKILLS are required to perform multiple, technical tasks with a need to occasionally 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; read technical information, compose a variety of documents, and/or facilitate group discussions; and analyze situations to define issues and draw conclusions. Specific Knowledge based competencies required to satisfactorily perform the functions of the job include: safety practices and procedures; quantity food preparation and handling; and sanitation practices; math skills.ABILITY is required to schedule activities, meetings, and/or events; gather, collate, and/or classify data; and consider a number of factors when using equipment. Flexibility is required to work with others in a wide variety of circumstances; work with data utilizing defined but different processes; and operate equipment using a variety of standardized methods. Ability is also required to work with a diversity of individuals and/or groups; work with a variety of data; and utilize a variety of job-related equipment. Problem solving is required to analyze issues and create action plans. Problem solving with data requires independent interpretation of guidelines; and problem solving with equipment is 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.Responsibilities include: working under limited supervision following standardized practices and/or methods; directing other persons within a small work unit; Utilization of some resources from other work units is often required to perform the job's functions. There is a continual opportunity to significantly impact the organization's services.Education and Training - High school diploma or equivalent. Targeted, job related education with study in job-related area.Experience - Job related experience with increasing levels of responsibility is required.Equivalency - Successful completion of cafeteria manager training courses.Certificates and Licenses- Louisiana Cafeteria Manager Certification; Serve-Safe Food Safety