FOOD SERVICE MANAGER II

Start Date: Immediately

 

Class Code: 7211

 

MAYFIELD  INDEPENDENT  SCHOOL DISTRICT

 

BASIC FUNCTION:

 

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.

REPORTS TO: School Food Service Director                                 APPROVED: 09/18/2017

 

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.

 

 

REPRESENTATIVE DUTIES:

• Effectively manages, coordinates, and oversees the day-to-day food service operation in an assigned school site.
• Coordinate menu preparations, assuring compliance with regulations and requirements; estimates and orders amount of foods and supplies needed.
• Directs, assigns, schedules, and evaluates food service personnel.
• Conducts and actively participates in required trainings including the training of substitutes and new employees.
• Plans work schedules and coordinates daily work for efficient use of labor; receives calls from employees and secures substitutes as necessary. 
• Train and assist employees in the proper handling of foods, correct use of equipment and in maintaining high standards of sanitation and safety.
• Inspect lunchroom and kitchen area daily to assure compliance with health, safety and sanitation requirements and regulations. 
• Accurately records and maintains menu production records, inventories, HACCP logs, and reports; reconciles daily sales, completes deposits, and completes other information and documents asnecessary.
• Assures accurate inventories are maintained and proper storage of goods is practiced.
• Reports to proper authorities any equipment defects, safety issues, and site needs in a timely professional manner.
• Supervises and participates in food preparation and distribution to district students and staff; assists in catered events such as meetings, activities and parties; plan and coordinate food service operation with school activities to improve community relations and increase student participation.
• Is creative in producing new ideas and finding more effective ways of doing things to improve service to students. 
• Uses discretion with confidential or privileged information. 
• Meets schedules and time lines.
• Accepts responsibility for completion of all assigned duties as required by policy, regulation, law, procedures, and/or directives from supervisors.
• Workday schedules and attendance requirements are met with consistency; is punctual.
• Demonstrates a personal and professional code of ethics that promotes the efficient and productive operation of the department.
• Treats people fairly, equitable, and with dignity and respect. 
• Demonstrates integrity and fairness; acts in an ethical manner.
• Dresses according to District and department policies, procedures, and regulations. 
• Organizes work responsibilities and sets priorities based upon department goals, objectives, and tasks.
• Attends and actively participates in required training programs and sessions including safety and preventative emergency meetings.
• Communicates effectively with staff, students, and administrators. 
• Handles problems in a constructive and fair manner.
• Offers differing opinions in a constructive and helpful manner. 
• Works through the chain of command to address issues and/or problems.
• Deals with people in a positive, constructive manner.
• Cooperates in the accomplishment of District/school/department goals, objectives, and tasks.
• Establishes and maintains cooperative and effective working relationships with others.
• Works independently with little directions.
• Maintains proper relationships with students.
• Maintains regular punctual attendance.
• Performs 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. 
• Food preparation for transportation to District sites.
• Quantity food preparation and food merchandising.
• Nutrition, sanitation and operation regulations and requirments. 
• 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 requirments.
• Plan and organize food service transporting activites. 
• 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 directions.  

EDUCATION AND EXPERIENCE: (preferred)

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 food service experience.

 

LICENSES AND OTHER REQUIREMENTS:

Must complete training course for certification of beginning school food service personnel as prescribed in 702 KAR 6:045. Pursuant to 7 CFR parts 21O and 235, employee must complete mandatory annual training requirements.