Ancillary Manager

Ensures that healthy and tasty food is prepared in accordance with all Federal, State and local agencies, Tribal agencies (where applicable) and the National School Lunch and Breakfast Program requirements.

Maintains the entire dining and preparation areas of the food service facility are maintained in a sanitary condition that meets or exceeds the requirements set forth by Federal, State, local and Tribal (where applicable) regulations.

Performs duties in the cooking of food, assists with ordering food, scheduling employees and necessary menu changes.

Maintains prescribed per plate costs if applicable.

Ensures customer service is maintained at a level that meets or exceeds the customer’s expectations.

Ensures all food preparation equipment, laundry, heating and air conditioning equipment are in good working condition, as well as all floors, walls, serving lines, bathrooms and windows of the facility.

Advises the supervisor of any necessary repairs.

Assists with the Culinary Arts program as needed and if applicable.

Oversees Plant maintenance and all custodial duties (RED).