Food Service Manager 1 7212 JHHS

CLASS TITLE: FOOD SERVICE MANAGER I

This is a full-time position; 8 hrs/day; 183 days per school year. Note: Pay will be prorated based on start date for the 2025-2026 school year.

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. Food Service Manager III incumbents 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 assignedschool 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 andorder amount of food and supplies needed; monitor and control expenditures; maintainassigned budget.
• Select food service employees; direct assign schedule and evaluate food servicepersonnel; conduct training sessions for new employees.
• Inspect lunchroom and kitchen area daily to assure compliance with health safety andsanitation requirements and regulations.
• Plan work schedules and coordinate daily work for efficient use of labor; receive callsfrom employees and call substitutes as necessary.
• Train and assist employees in the proper handling of foods correct use and care ofequipment and in maintaining high standards of sanitation and safety.
• Maintain prepare and review a variety of menu production records inventories logs andreports; 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 andstaff; plan for catered events such as meeting 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 exchangeinformation 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 includingsanitation 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:

• Maintain regular and predictable attendance.
• 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 three years experience in food service operations.

LICENSES AND OTHER REQUIREMENTS:

Must complete training course for certification of beginning school food service personnel as prescribed in 702 KAR 6:045.

Required Experience:

Manager