Frederick Douglass High School Food Service Manager IV

Fayette County Public Schools•Lexington, KY

1d•Onsite

About The Position

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; supervise, direct and evaluate assigned personnel. This role involves managing food service operations for a program with participation based on meal equivalent ranges of 1200 and greater. The manager will analyze effectiveness, ensure compliance with laws, regulations, and safety procedures, manage budgets, order food and supplies, and oversee personnel including training and scheduling. Responsibilities also include inspecting the kitchen, maintaining records, participating in food preparation and distribution, planning for catered events, and communicating with students, staff, and outside organizations. The position requires demonstrating the ability to communicate in more than one language or willingness to learn.

Requirements

High school diploma or G.E.D. Certificate
Three years of 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.
Knowledge of meal production planning and scheduling.
Knowledge of applicable District, State and federal laws, rules and regulations related to food service.
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 review 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.
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 prepare and serve 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.

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 the food service operations for a program with participation based on meal equivalent ranges 1200 and greater.
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.
Follow menus, assuring compliance with regulations and requirements; estimate and order amount of food and supplies needed; monitor and control expenditures; maintain assigned budget.
Direct, assign, schedule and evaluate food service personnel; conduct training sessions for employees.
Inspect 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 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.