What are the responsibilities and job description for the Food Service Manager II position at Trigg County Food Service?
FOOD SERVICE MANAGER II
BASIC FUNCTION:
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.
DISTINGUISHING CHARACTERISTICS:
Food Service Manager II incumbents manage and coordinate the day-to-day food service operations in an assigned school site.
REPRESENTATIVE DUTIES:
- Manage, coordinate and oversee the day-to-day food service operations at an assigned school site; analyze effectiveness, assure compliance with District, State and federal laws, regulations and safety and sanitation procedures
- Prepare menus, assuring compliance with regulations and requirements; estimate and order amount of food and supplies needed; monitor and control expenditures; maintain assigned budget
- Assist FS Director with selection of food service employees; direct, assign, schedule and evaluate food service personnel; conduct training sessions for new employees
- Inspect lunchroom and kitchen area daily to assure compliance with health, safety and sanitation requirements and regulations
- Plan work schedules and coordinate daily work for efficient use of labor; receive calls from employees and call substitutes as necessary
- 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
- 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
- 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
- Communicate with students, staff, faculty, and outside organizations to exchange information, receive suggestions, and resolve issues related to food service
- Participate in, schedule and attend in-service meetings and workshops
- Perform related duties as assigned
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 merchandise
- 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 time lines
- Operate a computer terminal as required, using Word and Excel as well as the POS
- Plan and organize work
- Maintain records and prepare reports
- Communicate effectively both orally and in writing, including electronic mail
- Work independently with little direction
- Lift heavy objects; must be able to lift 50lbs when necessary
EDUCATION AND EXPERIENCE:
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- High School Diploma or G.E.D. or demonstrated progress toward obtaining a G.E.D.
- Must meet the requirements of a criminal record check(s) as specified by Kentucky State Law
- Must meet health requirements as specified in the district personnel policy
- Three (3) years experience in food service operations
LICENSES AND OTHER REQUIREMENTS:
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- Must complete training course for certification of beginning school food service personnel as prescribed in 702 KAR 6:045.
- ServSafe Certified within one year of employment
- Must become a School Nutrition Association member and certified as Level 2
- Evaluation annually by School Nutrition/Food Service