Food Service Manager

Posted 4 months ago
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Description

CLASS TITLE:  FOOD SERVICE MANAGER I

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 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:
  • Maintain high standards of control for quality food production and service.
  • 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.
  • Maintain quality standards for the presentation and service of food in a pleasant environment.
  • 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 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.
  • Operate point of service system to ensure accurate meal counting and claiming of meals.
  • 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 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.

 
EDUCATION AND EXPERIENCE:
 
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 four 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 210 and 235, employee must complete mandatory annual training requirements.

Posted By

Lawrence County Schools

50 Bulldog Lane , Louisa, KY 41230
 

At the following locations

Blaine Elementary School

600 Hwy 2562 , Blaine, KY 41124