PES Food Service Manager I

Food Service Manager I

Classified Position - 7212

Salary

Category 4 per Salary Schedule + increment for Elem, MS, HS

Days

Per contract

Reports to:

Director of School Nutrition

SCOPE OF RESPONSIBILITIES

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

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

• Manage and coordinate the food service operations and activities of a central kitchen

• Plan and organize food service transporting activities to District sites

• Plan, coordinate, manage and oversee a complex food services program

REPRESENTATIVE DUTIES/ESSENTIAL FUNCTIONS

• Manage, coordinate and oversee the day-to-day food service operations at an assigned school site; analyze effectiveness, assure compliance with District, State andmiddot; 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

• Select 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 arid 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

• Maintains regular and predictable attendance

• Adheres to the professional code of ethics

• Successfully utilizes technology as appropriate in job function

• 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 time lines

• 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

MINIMUM QUALIFICATIONS

• Any combination equivalent to: high school diploma, G.E.D. Certificate or demonstrated progress toward obtaining a G.E.D. as requiredmiddot; by Kentucky law

• Three yearsrsquo; experience in food service operations