Food Service - Manager

CLASS TITLE:  Food Service Manager-Middle School

QUALIFICATIONS: 

• 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.
• Minimum of 3 years’ experience in food service operations.
• Must complete training course for certification of beginning school food service personnel as prescribed in 702 KAR 6:045.

 REPORTS TO: Director of Food Services

JOB GOAL:  Manage and coordinate the day-to-day food service operations of an assigned school site; assure compliance with District, State and federal requirements and laws regarding nutrition, sanitation, safety, and record keeping. Select, assign, schedule, supervise, direct, and evaluate assigned food service personnel.

Manage and coordinate the day-to-day food service operations in an assigned school site.

PREFORMANCE RESPONSIBILITES:

1. Prepare menus, assuring compliance with regulations and requirements; estimate and order amount of food and supplies needed; monitor and control expenditures; maintain assigned budget.
2. Select food service employees; direct, assign, schedule and evaluate food service personnel; conduct training sessions for new employees.
3. Inspect the lunchroom and kitchen area daily to assure compliance with health, safety and sanitation requirements and regulations.
4. Plan work schedules and coordinate daily work for efficient use of labor; receive calls from employees and call substitutes as necessary.
5. Train and assist employees in the proper handling of foods, correct use, and care of equipment and in maintaining high standards of sanitation and safety.
6. Maintain, prepare, and review a variety of menu production records, inventories, logs, and reports; accumulate data and input information into a computer as appropriate and file documents as necessary.
7. Supervise and participate in food preparation and distribution to District students and staff; plan for catered events such as meetings, activities, and parties; plan and coordinate food service operations with school activities to improve school and community relations and increase student participation.
8. Communicate with students, staff, faculty, and outside organizations to exchange information, receive suggestions, and resolve issues related to food service.
9. Participate in, schedule, and attend in-service meetings and workshops.
10. Perform 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.
• Quantity food preparation and food merchandising.
• Nutrition, sanitation and operation regulations and requirements.
• 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 requirements.
• 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 timelines.
• Operate a computer terminal as required.
• Plan and organize work.
• Maintain records and prepare reports.
• Communicate effectively both orally and in writing.
• Work independently with little direction.

TERMS OF EMPLOYMENT:           

• Classified Hourly Schedule
• 5 hours/day
• 180 days
• Board approved: 3/1999.