CLASS CODE   7212
TITLE: FOOD SERVICE MANAGER I
CLASSIFICATION:FOOD SERVICE MANAGER I
JOB GOAL: To ensure the safe and efficient operation of the school cafeteria for the ultimate health, comfort and benefit of the students. To manage, coordinate and oversee day-to-day food service operations at an assigned school site.
REPORTS TO: Principal and District Food Service Director.
SUPERVISES: Food service employees in school cafeteria
QUALIFICATIONS:
• Any combination equivalent to: high school diploma or GED certificate.
• Minimum of three years’ experience working in food service operations.
• Has met the requirements of the Criminal Record Check as specified by Kentucky state law.
CRITICAL SKILLS/EXPERTISE REQUIRED :
KNOWLEDGE OF:
• Applicable District, Federal and State Laws, rules and regulations related to food service.
• HACCP/Standard Operating Procedures for food service.
• Use and care of institutional equipment and utensils.
• Record-Keeping techniques.
• Principals and practices of supervision and training.
• 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.
• Inventory methods and practices.
ESSENTIAL JOB FUNCTIONS :
ABILITY TO:
• Manage and coordinate the day-to-day food service operations at an assigned school site.
• Assure compliance with District, State and Federal requirements.
• Operate a computer terminal as required.
• Maintain records and prepare reports.
• Train others in the preparation and serving of food in large quantities.
• Read, interpret, apply and explain rules, regulations, policies and procedures.
• Work independently with little direction.
• Analyze situations accurately and adopt an effective course of action.
• Meet schedules and time lines.
• Schedule, supervise and evaluate staff.
• Communicate effectively both orally and in writing.
• Plan and organize work.
REPRESENTATIVE DUTIES:
• Follow school lunch and school breakfast menus according to meal pattern requirements and recommendations from the District Food Service Director and Central Office Staff.
• Work with cooks in implementing and evaluating planned menus for meal pattern requirements, nutrient content, appearance, and student acceptance in accordance with school district standards.
• Plan maximum use of USDA donated foods.
• Maintain a standard recipe file and ensure the use of standardized recipes in food preparation.
• Direct the use of accepted procedures in the preparation of all foods to ensure palatability and nutrient content.
• Ensure the use of recommended methods in measuring and weighing ingredients.
• Supervise food production and meal services to assure that emergency substitutes comply with meal pattern requirements.
• Monitor production and service to ensure compliance with local and state Health Department sanitation regulations.
• Thaw, store, cook, serve, and maintain foods at correct temperatures.
• Promote effective merchandising techniques; keep abreast of menu trends and new products.
• Maintain menu and production records according to procedures established by the State Agency and school district policies.
• Receive food and non-food supplies in accordance with School District policies, check invoices against deliveries, original orders, and bid price sheets.
• Follow school district’s procedures for inspection of goods received for quality specified and for the return of unacceptable goods.
• Supervise proper storage of purchased foods, USDA donated foods, and non-food supplies in accordance with storage requirements.
• Implement and supervise the appropriate inventory procedures for purchased foods, USDA donated foods, supplies and equipment as established by the school district and State agencies.
• Work with students, parents, and teachers in fulfilling the school district’s student and parent involvement program.
• Keep students, teachers, and parents informed of daily/weekly menus and the services provided by the school food service program.
PROFESSIONAL GROWTH
• Participate in the district in-service meetings and training programs for school food service personnel.
• Participate in area, state and national workshops and other professional growth activities
• Assume and carry out such other tasks as may be assigned by the principal and/or district food service director.
• Acts in accordance with the by-laws and policies as set forth by the Owensboro Board of Education, KRS and KAR, and applicable Federal laws and regulations.
• Demonstrate loyalty and dedication to the purposes and goals of the Owensboro Public Schools.
OTHER FACTORS:
• Classified salary schedule
• Classified benefits package
Equal Education and Employment Opportunities M/F/D
Primary Location Cravens Elementary School Salary Range Per Hour Shift Type Full Time