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Senior Food Service Administrator

2 months ago

Lexington, Kentucky, United States Fayette County Public Schools Full time
FOOD SERVICE MANAGER III
GRADE

Description: Oversee, organize, and direct a comprehensive Food Service program within the district, ensuring efficiency and adherence to District, State, and Federal guidelines concerning nutrition, hygiene, safety, and documentation; manage and assess the performance of designated staff.
Job Summary: Oversee and manage a large-scale Food Service program; evaluate effectiveness and ensure compliance with applicable laws, regulations, and safety protocols. Develop and supervise menu planning, ensuring alignment with regulatory standards and nutritional requirements. Recruit food service personnel; assign roles, create schedules, and assess employee performance; manage reassignments, disciplinary actions, or terminations as necessary. Assist in formulating the Food Service budget; monitor and control expenditures; analyze financial and operational reports. Ensure the preparation of high-quality meals and utilize record-keeping and ordering systems as directed by the District; train and guide staff in food handling, equipment maintenance, and upholding sanitation and safety standards. Collaborate with school leadership and Food Service Supervisors to develop or modify operational policies; address issues related to food quality, labor costs, and equipment usage; liaise with various departments to synchronize Food Service Operations. Supervise and engage in food preparation and distribution for students and staff; plan for catered events, including meetings and activities; coordinate food service operations with school events to enhance community relations and boost student engagement. Compile various food service records and reports; review employee time sheets, financial documents, operational reports, inventory, and cost control records. Draft specifications for food supply and equipment procurement; evaluate bids and make purchasing recommendations as needed. Conduct staff meetings to clarify operational policies; organize and lead training workshops for food service employees. Plan and coordinate special events utilizing cafeteria facilities; calculate labor, supply, and food costs; assign staff and order necessary food items. Perform additional related duties as assigned. Qualifications: Knowledge Of: Meal production planning and scheduling. Relevant District, Federal, and State laws, rules, and regulations pertaining to food service. Large-scale food merchandising. Nutrition, sanitation, and operational regulations and standards. Procedures for ordering, receiving, storing, and managing food and supplies. Budget development and oversight. District organization, operations, policies, and objectives. Record-keeping methodologies. Supervisory and training principles and practices. Effective oral and written communication skills. Interpersonal skills characterized by tact, patience, and courtesy. Inventory management techniques.

Ability to:

Plan, organize, and manage a large district Food Service program. Ensure compliance with District, State, and Federal food service regulations. Oversee and manage menu planning. Train others in large-scale food preparation and service. Interpret and apply rules, regulations, policies, and procedures. Schedule, supervise, and evaluate staff performance. Analyze situations accurately and implement effective solutions. Meet deadlines and manage time effectively. Establish and maintain productive working relationships. Operate computer systems as required. Organize and prioritize work tasks. Maintain accurate records and generate reports. Communicate effectively in both oral and written formats. Work independently with minimal supervision. High School Diploma or equivalent and four years of experience in food service operations.

Valid Food Service Permit issued by the Department of Health; completion of a training course for certification of beginning school food service personnel as mandated in KAR 6:.

Working Conditions: Work involves standing, sitting, and/or walking. Requires effective communication abilities including speech, vision, and hearing. Involves the use of hands for simple grasping and fine manipulation. Requires bending, squatting, crawling, climbing, and reaching. Ability to lift, carry, push, or pull medium weights, not exceeding one-third of body weight.