Temp Food Bank Driver Jobs in Indiana (NOW HIRING)

Position Title: Food Service    
Manager and Manager in Training
Location Code: All schools Department: Food Service     Revision Date: 6/2024     FLSA Status: Non-Exempt Working Period: 8 hrs/180 days Bargaining Unit
Status:
Excluded At Will    

Pay Rate:        $18.16 per hour

Position Summary:
Employee must be flexible with hours and locations, must assist with projects as assigned, must join the school nutrition association, must have the Food Safety and Sanitation Manager Certification, must be willing to promote school meals and take an active role in the promotion of school meals, must be creative in advertising school meals, must take part in after school classes for students, must accept any manager's position that becomes open without hesitation, must be willing to cook, cashier, clean, serve, work in dish rooms, prep food, and work in every capacity of every school.
Responsible for the entire school/s food service operation. The job functions include implementing planned menus; program accountability; sanitation, safety, and security; equipment use and care; procurement; food production; food acceptability; service; financial management and recordkeeping; marketing; personnel management; and professional development. The local school nutrition operation is to provide an environment that supports healthy food habits while maintaining program integrity and customer satisfaction.
Qualifications:
Must be able to work under crowded and increased noise level conditions. Must have a fun-loving disposition and interact well with children. Must be willing and able to relocate to different schools when occasion warrants. Must successfully pass an ANSI-accredited Food Safety and Sanitation certification course and examination within 90 days of hire and maintain certification.  Must be able to understand and follow written and verbal instruction. Must be able to understand and complete daily production records as well as take and document temperatures. Must have knowledge of proper serving temps and portion sizes.  Must possess mathematical ability, must be able to work banquets and events.  Mandatory attendance at monthly meetings.  Decorates cafeterias for special holiday or theme days.  Must be willing to be flexible with hours and schools, must work functions.  Encouraged to join the School Nutrition Association.  Must be able to use all equipment in kitchen with reasonable speed and accuracy.  Manager-in-Training: Will consent to working at any school as need arises for permanent managers' position.
Duties and Responsibilities:
Maintains integrity and accountability of the kitchen through compliance with all federal, state, and local regulations. Operates the department within established guidelines for a financial management system that provides a cost-effective program of high integrity. Responsible for the prepping and cooking of all vegetables from start to finish. Completes monthly inventory of all food.  Manager will serve or run register during meal service.  Will make sure employees are using correct utensils and portion sizes.  Plans the utilization of leftovers.  Will order food and paper supplies as needed.  Ensures all equipment is turned off and freezers and storerooms are locked at the end of each day.  Counts all money and deposits it at the bank.  Must be able to prepare cash drawer and cashier.  Responsible for taste, composition, and appearance of menu items.  Must be able to read and adjust recipes.  Responsible for yearly evaluations of their staff as well as coaching and issuing forms of improvement for their staff.  Will be responsible for employees' timecards and held accountable for hours used.  Employee will continually look for ways to increase cash flow and  procedures to increase productivity within their staff.  Will be responsible for the purchasing of all food and paper products and reporting all equipment needs.  Attends all required meetings. Ensures all meals served meet current nutritional standards and meal pattern requirements, including children with special diet needs. Reviews daily production records for completeness and provides training for staff that require it.
Safety and Sanitation:  
Reports all malfunctions to the director.  Assist in general cleaning and sanitation of the kitchen area.  Responsible for making daily and weekly inspections of the condition of the kitchen in order to maintain high standards of sanitation and safety. 
ADA Physical Demands:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of the job, the employee is required to talk or hear. The employee is frequently required to stand, walk, and sit. The employee must be able to work and stand up to 6 hours. The employee is occasionally required to use hands to handle, as to operate office equipment; reach with hands and arms; and stoop, kneel, or crouch. The employee must frequently lift up to 30 pounds and occasionally is required to lift up to 50 pounds such as boxes of books and paper materials. Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.
Work Environment:
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of the job, the employee is regularly required to work under crowded and increased noise level conditions.