Beaumont Middle School Food Service Manager I 1.0 FTE

Fayette County Public Schools•Lexington, KY

23h•Onsite

About The Position

The Food Service Manager I is responsible for managing and coordinating the day-to-day food service operations at an assigned school site. This role involves ensuring compliance with District, State, and federal requirements and laws concerning nutrition, sanitation, safety, and record-keeping. Key duties include preparing menus, estimating and ordering food and supplies, monitoring expenditures, and maintaining the assigned budget. The manager is also responsible for selecting, assigning, scheduling, supervising, directing, and evaluating food service personnel, as well as conducting training sessions for new employees. Daily inspections of the lunchroom and kitchen area are required to ensure health, safety, and sanitation standards are met. The position involves planning work schedules, coordinating daily tasks, and arranging for substitutes as needed. Furthermore, the manager trains staff in proper food handling, equipment use, and safety standards. They maintain various records, inventories, logs, and reports, inputting data into a computer and filing documents. The role also includes supervising and participating in food preparation and distribution, planning catered events, and coordinating food service with school activities to enhance community relations and student participation. Effective communication with students, staff, faculty, and outside organizations to exchange information and resolve issues is essential. The manager is expected to participate in and attend in-service meetings and workshops, and maintain regular attendance.

Requirements

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.
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.
High school diploma or G.E.D. Certificate.
Three years experience in food service operations.
Valid Food Service Permit issued by the Department of Health.
Must complete training course for certification of beginning school food service personnel as prescribed in 702 KAR 6:045.

Nice To Haves

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.

Responsibilities

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.
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.
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.