Penn Manor School District – Position Description

Food Service Floating Manager - Southern End

Posting: 6/16/25 - 6/30/25

Location: Southern End Buildings

Starting Salary/Pay: $17.91 per hour

Hours: Full-time, Monday – Friday, 6:15 a.m. – 1:45 p.m., 7.5 hours per day - District Wide School days only, up to 178 days per school year.

JOB SUMMARY: The Food Service Director will schedule location depending on need of department. The Floating Manager will help oversee a kitchen unit in conjunction with the Cafeteria Manager. The Floating Manager will help provide well balanced meals to school age children which complies with the National School Breakfast Program, National School Lunch Program & Healthy Hunger Free Kids Act of 2010.

PRIMARY DUTIES AND RESPONSIBILITIES:

1. Help the cafeteria manager supervise, organize, and train staff as required for daily operations in accordance with the National School Lunch Program.

2. In the absent of building manager, the Floating Cafeteria Manager will be responsible for assigned building work orders for equipment / building repairs.

3. In the absent of building manager, the Floating Cafeteria Manager will be responsible for assigned building ordering of produce and maintain an accurate inventory. Assist with unloading food delivery trucks weekly.

4. Maintain a safe, sanitary work environment and follow proper food storage procedures for al foods.

5. Work with the Food Service Director or Food Service Secretary on job location needs. This position will move from school-to-school when needed.

6. Help maintain accurate production records of food and supplies utilized in meal preparations and record daily usage according guidelines set by the Department of Education.

7. Maintain effective communication with students, faculty, administrators, and parents regarding the Food Service Department.

8. Attend required training sessions and meetings as required by HHFK Act of 2010, Professional Standards.

9. Help oversee the school’s breakfast program according to the National School Breakfast Program and the Healthy Hunger Free Kids Act of 2010.

10. Perform daily computer tasks related to Point-of-Sale operations. Ensure cashiers are ringing items up properly and understand the difference between a reimbursable meal and an ala carte item.

11. Help with financial operations, cost, and profit/loss while filling during the absences of a manager while filling in as the Floating manager at a particular location.

12. Responsibility for petty cash.

13. Responsible for ensuring weekly staff timesheets are totaled correctly, and handed in a timely manner.

14. Ensure you are monitoring labor costs and ensuring the allotted hours are worked when filling in during the absences of the manager.

15. Must understand proper inventory procedures and how to perform end of month inventory.

16. Responsible for the image of their individual kitchen unit.

17. Help with any special events that occasionally take place throughout the school year as directed by the FSD.

18. Perform other duties as assigned by the; Cafeteria Manager, Director of Food Services or Food Service Secretary.

QUALIFICATIONS:

Two to three years experience in a food service, restaurant industry or grocery industry supervisory or management capacity required
High school diploma or equivalent necessary
Must have basic knowledge of financial operations in food service such as labor costs and food costs
Knowledgeable in the food service industry with an understanding of nutrition, sanitation, and food safety is a plus
Must have basic understanding and ability to read a profit & loss statement
Must have ServSafe Certification
Knowledge of local and state health laws and regulations
Submission or pre-employment clearances, background check, drug test, and medical examination.

PHYSICAL DEMANDS:

Ability to reach above and below the waist
Ability to stand for 4 hours at one time, walk 2 hours at one time and sit occasionally
Ability to use fingers to pick, feel and grasp objects
Some stooping, bending and twisting of the body
Ability to lift and/or carry supplies weighing no more than 40 lbs.
Ability to stand or walk for extended periods of the workday

SENSORY ABILITIES:

Visual acuity
Auditory acuity

WORK ENVIRONMENT:

Typical food service environment
Subject to inside environmental conditions
Includes extreme hot areas (near ovens, etc.) and cold areas (freezers)

TEMPERAMENT:

Must possess excellent interpersonal skills
Must be able to work in an environment with frequent interruptions
Able to make judgments and work under high level of stress

COGNITIVE ABILITY:

Ability to communicate effectively
Ability to organize tasks
Ability to handle multiple tasks

SPECIFIC SKILLS:

Must possess leadership skills
Must possess supervisory skills
(Approximate employees – 20 directly)
Ability to operate various food service and office equipment
Must possess computer skills
Must appropriately handle confidential information

(Reasonable accommodations may be made to enable a qualified individual with a disability or disabilities to perform the primary duties and responsibilities of the job.)