Food Service Manager II - Mayfield Middle School Description FOOD SERVICE MANAGER II Class Code: 7211 MAYFIELD INDEPENDENT SCHOOL DISTRICT

BASIC FUNCTION: Manage and coordinate the food service operations and activities of a central kitchen; plan and organize food service transporting activities; assure compliance with District, State and Federal requirements and laws regarding nutrition, sanitation, safety and record-keeping; supervise and evaluate assigned food service personnel.

REPORTS TO: School Food Service Director

DISTINGUISHING CHARACTERISTICS: Food Service Manager I incumbents manage and coordinate the day-to-day food service operations in an assigned school site. Food Service Manager II incumbents manage and coordinate the food service operations and activities of a central kitchen. Incumbents also plan and organize food service transporting activities to District sites.

REPRESENTATIVE DUTIES: Effectively manages, coordinates, and oversees the day-to-day food service operation in an assigned school site. Coordinate menu preparations, assuring compliance with regulations and requirements; estimates and orders amount of foods and supplies needed. Directs, assigns, schedules, and evaluates food service personnel. Conducts and actively participates in required trainings including the training of substitutes and new employees. Plans work schedules and coordinates daily work for efficient use of labor; receives calls from employees and secures substitutes as necessary. Train and assist employees in the proper handling of foods, correct use of equipment and in maintaining high standards of sanitation and safety. Inspect lunchroom and kitchen area daily to assure compliance with health, safety and sanitation requirements and regulations. Accurately records and maintains menu production records, inventories, HACCP logs, and reports; reconciles daily sales, completes deposits, and completes other information and documents asnecessary. Assures accurate inventories are maintained and proper storage of goods is practiced. Reports to proper authorities any equipment defects, safety issues, and site needs in a timely professional manner. Supervises and participates in food preparation and distribution to district students and staff; assists in catered events such as meetings, activities and parties; plan and coordinate food service operation with school activities to improve community relations and increase student participation. Page 2 of 3 Is creative in producing new ideas and finding more effective ways of doing things to improve service to students. Uses discretion with confidential or privileged information. Meets schedules and time lines. Accepts responsibility for completion of all assigned duties as required by policy, regulation, law, procedures, and/or directives from supervisors. Workday schedules and attendance requirements are met with consistency; is punctual. Demonstrates a personal and professional code of ethics that promotes the efficient and productive operation of the department. Treats people fairly, equitable, and with dignity and respect. Demonstrates integrity and fairness; acts in an ethical manner. Dresses according to District and department policies, procedures, and regulations. Organizes work responsibilities and sets priorities based upon department goals, objectives, and tasks. Attends and actively participates in required training programs and sessions including safety and preventative emergency meetings. Communicates effectively with staff, students, and administrators. Handles problems in a constructive and fair manner. Offers differing opinions in a constructive and helpful manner. Works through the chain of command to address issues and/or problems. Deals with people in a positive, constructive manner. Cooperates in the accomplishment of District/school/department goals, objectives, and tasks. Establishes and maintains cooperative and effective working relationships with others. Works independently with little directions. Maintains proper relationships with students. Maintains regular punctual attendance. Performs related duties as assigned.

KNOWLEDGE AND ABILITIES: KNOWLEDGE OF: Meal production planning and scheduling. Applicable District, federal and State laws, rules and regulations related to food service. Food preparation for transportation to District sites. Quantity food preparation and food merchandising. Nutrition, sanitation and operation regulations and requirments. Use and care of institutional equipment and utensils. Procedures used in ordering, receiving, storing and inventorying food and supplies. Health and safety rules and regulations pertaining to food establishments, including sanitation and maintenance regulations. Budget preparation and control. Record-keeping techniques. Principles and practices of supervision and training. Oral and written communications skills. Interpersonal skills using tact, patience and courtesy. Inventory methods and practices. ABILITY TO: Manage and coordinate the day-to-day food service operation at an assigned school site. Assure compliance with District, State and federal requirments. Plan and organize food service transporting activites. Plan well-balanced, nutritional and appetizing menus within a fixed budget. Train others in the preparation and serving of food in large quantities. Read, interpret, apply and explain rules, regulations, policies and procedures. Schedule, supervise and evaluate staff. Analyze situations accurately and adopt an effective course of action. Meet schedules and time lines. Operate a computer terminal as required. Page 3 of 3 Plan and organize work. Maintain records and prepare reports. Communicate effectively both orally and in writing. Work independently with little directions. EDUCATION AND EXPERIENCE: (preferred) Any combination equivalent to: high school diploma, G.E.D. Certificate OR demonstrated progress toward obtaining a G.E.D. as required by Kentucky law and three years food service experience.

LICENSES AND OTHER REQUIREMENTS: Must complete training course for certification of beginning school food service personnel as prescribed in 702 KAR 6:045. Pursuant to 7 CFR parts 21O and 235, employee must complete mandatory annual training requirements. Shift Type Full-Time Salary Range Salary Code Per Hour Job Category Food Service External Job Application Food Service Internal Job Application Food Service Location Mayfield Middle

Job Contact Name Leah Feagin Title Food Service Director Location District Office Phone 270-247-4481 Email leah.feagin@mayfield.kyschools.us

Job Type: Full-time

Benefits:

• Dental insurance
• Health insurance
• Vision insurance

Schedule:

• Monday to Friday

Work Location: In person