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Food Service Manager III- Leestown Middle School
3 months ago
GRADE
Description: Plan, coordinate and manage a large district Food Service Pogram, assuring cost effectiveness and compliance with District, State and Federal requirements regarding nutrition, sanitation, safety and record-keeping; supervise and evaluate the performance of assigned personnel.
Job Summary: Plan, coordinate and manage a large Food Service program; analyze effectiveness, assure compliance with District, State and Federal laws, regulations and safety and sanitation procedures. Prepare and supervise master menu planning, assuring compliance with regulations and requirements; assure nutrition and dietary balance. Select food service employees; assign, schedule and evaluate food service personnel; determine reassignments, discipline or termination as appropriate. Assist in the preparation of the Food Service budget; control and limit expenditures; analyze financial and operating statements. Prepare quality meals and understand and use record-keeping and ordering systems in accordance with District direction; instruct, 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. Consult with school principal and Food Service Supervisors to establish or revise operational policies; resolve problems involving food standards, labor costs and proper use of equipment and serving schedule; confer with fiscal services, purchasing, warehouse, maintenance and operations and personnel department representatives to coordinate functions with Food Service Operations. 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. Prepare a variety of food service records and reports; review time sheets, financial statements, operating reports, inventory and cost control records. Prepare specifications for the purchase of food supplies and equipment; review bids, make purchases and recommendations as appropriate. Conduct employee meetings to discuss and explain operating policies; plan and direct in-service workshops and training programs for food service personnel. Plan, schedule and coordinate special events which utilize cafeteria facilities; compute costs of labor, supplies and food; assign personnel and order foodstuffs. Perform related duties as assigned.
Qualifications: Knowledge Of: Meal production planning and scheduling Applicable District, Federal and State laws, rules and regulations related to food service. Quantity food merchandising. Nutrition, sanitation and operation regulations and requirements. Practices and procedures used in ordering, receiving, storing and inventorying food and supplies. Budget preparation and control. District organization, operations, policies and objectives. Record-keeping techniques. Principles and practices of supervision and training. Oral and written communication skills. Interpersonal skills using tact, patience and courtesy. Inventory methods and practices.
Ability to:
Plan, coordinate and manage a large district Food Service program. Assure compliance with District, State and Federal requirements relating to food service. Plan and supervise master menu planning. 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. Establish and maintain cooperative and effective working relationships with others. 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 direction. High School Diploma or Certificate and four years experience in food service operations.Valid Food Service Permit issued by the Department of Health; must complete training course for certification of beginning school food service personnel as prescribed in KAR 6:.
Working Conditions: Work is performed while standing, sitting and/or walking. Requires the ability to communicate effectively using speech, vision and hearing. Requires the use of hands for simple grasping and fine manipulations. Requires bending, squatting, crawling, climbing, reaching. Requires the ability to lift, carry, push or pull medium weights, one third of your body weight, not to exceed pounds.
