Food Service Manager II- serving Sandersville Elementary School 1.0 FTE

Fayette County Public Schools • Lexington, KY

4d • Onsite

About The Position

This position involves managing and coordinating food service operations and activities for a central kitchen, including planning and organizing food transportation, ensuring compliance with District, State, and Federal requirements for nutrition, sanitation, and safety, and supervising and evaluating assigned food service personnel. The role requires managing budgets, ordering food and supplies, and maintaining records. The Food Service Manager II also plays a key role in training staff, inspecting facilities, and communicating with students, staff, and external organizations to enhance food service operations and student participation.

Requirements

• High school diploma or G.E.D. Certificate
• Three years experience in food service
• 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.
• Ability to manage and coordinate the day-to-day food service operation at an assigned school site.
• Ability to assure compliance with District, State and federal requirements.
• Ability to plan and organize food service transporting activities.
• Ability to plan well-balanced, nutritional and appetizing menus within a fixed budget.
• Ability to train others in the preparation and serving of food in large quantities.
• Ability to read, interpret, apply and explain rules, regulations, policies and procedures.
• Ability to schedule, supervise and evaluate staff.
• Ability to analyze situations accurately and adopt an effective course of action.
• Ability to meet schedules and timelines.
• Ability to operate a computer terminal as required.
• Ability to plan and organize work.
• Ability to maintain records and prepare reports.
• Ability to communicate effectively both orally and in writing.
• Ability to work independently with little direction.
• Knowledge of meal production planning and scheduling.
• Knowledge of applicable District, federal and State laws, rules and regulations related to food service.
• Knowledge of food preparation for transportation to District sites.
• Knowledge of quantity food preparation and food merchandising.
• Knowledge of nutrition, sanitation and operation regulations and requirements.
• Knowledge of use and care of institutional equipment and utensils.
• Knowledge of procedures used in ordering, receiving, storing and inventorying food and supplies.
• Knowledge of health and safety rules and regulations pertaining to food establishments, including sanitation and maintenance regulations.
• Knowledge of budget preparation and control.
• Knowledge of record-keeping techniques.
• Knowledge of principles and practices of supervision and training.
• Knowledge of oral and written communications skills.
• Knowledge of interpersonal skills using tact, patience and courtesy.
• Knowledge of inventory methods and practices.

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 and coordinate the food service operations and activities of a central kitchen.
• Analyze effectiveness and assure compliance with District, State, and federal laws, regulations, and safety and sanitation procedures.
• Plan and organize food service transporting activities, setting transportation schedules and ensuring guidelines for maintaining appropriate food temperatures and sanitation requirements are met.
• Prepare menus, assuring compliance with regulations and requirements.
• Estimate and order the amount of food and supplies needed.
• Monitor and control expenditures and maintain the assigned budget.
• Select food service employees, direct, assign, schedule, and evaluate food service personnel.
• Conduct training sessions for new employees.
• Inspect lunchroom and kitchen areas 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.

Benefits

• Salary calculations are based on verified education and related experience levels.
• The Fayette County Board of Education is an Equal Opportunity Employer.
• 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.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED