Jessie M Clark Middle School Food Service Manager II- 1.0 FTE

To perform this job successfully an individual must be able to perform the essential job functions satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the primary job functions herein described. Since every duty associated with this position may not be described herein employees may be required to perform duties not specifically spelled out in the job description.

JOB SUMMARY

Manage and coordinate the food service operations and activities of a central kitchen; plan and organize food service transporting activities; assure compliance with District State and Federal requirements and laws regarding nutrition sanitation safety and record-keeping; supervise and evaluate assigned food service personnel.

ESSENTIAL JOB FUNCTIONS

• Manage and coordinate the food service operations and activities of a central kitchen; analyze effectiveness assure compliance with District State and federal laws regulations and safety and sanitation procedures.
• Plan and organize food service transporting activities; set transportation schedules according to established timelines; assure guidelines for maintaining appropriate food temperatures and sanitation requirements are met.
• 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 required.
• 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
• Demonstrates the ability to communicate in more than one language or the willingness to learn to communicate in more than one language at the novice level of proficiency.
• Performs other duties as assigned.
• Maintains regular attendance.

KNOWLEDGE AND ABILITIES

KNOWLEDGE OF:

• Meal production planning and scheduling.
• Applicable District federal and State laws rules and regulations related to food service.
• Food preparation for transportation to District sites.
• 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 and organize food service transporting activities.
• 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.

QUALIFICATIONS

Education and Experience:

• High school diploma or G.E.D. Certificate
• Three years experience in food service.

Licenses or Certifications:

• Valid Food Service Permit issued by the Department of Health;
• Must complete the training course for certification of beginning school food service personnel as prescribed in 702 KAR 6:045.

Special Requirements:
N/A

PHYSICAL DEMANDS

• Work is performed while standing sitting and/or walking.
• Requires the ability to communicate effectively using speech vision and hearing.
• Requires the use of hands for simple grasping and fine manipulations.
• Requires bending squatting crawling climbing reaching.
• Requires the ability to lift carry push or pull medium weights up to 50 pounds.

The Fayette County Board of Education is an Equal Opportunity Employer. The Superintendent shall adhere to a policy of equal employment opportunity in all personnel matters. No person shall be subjected to discrimination in regard to employment retention promotion demotion transfer or dismissal because of race color religion sex (including sexual orientation or gender identity) genetic information national or ethnic origin political affiliation age or disabling condition or limitations related to pregnancy childbirth or related medical conditions.

Required Experience:

Manager