About this role
Trimble County Public Schools Position/Job Description FOOD SERVICE MANAGER located at JR/SR High
7 1/2 hours a day 181 days
Purpose: To 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; select, assign, schedule, supervise, direct, and evaluate assigned food service personnel. Reports To: Food Service Director & School Principal Qualifications:
• High School Diploma or GED
• Must complete training course for certification of beginning school food service personnel as prescribed in 702KAR 6:045.
• Hold a minimum of three years' experience in food service operation.
• Shall have demonstrated people skills to indicate the ability to function in a team oriented environment.
• Hold a valid Kentucky Driver's License
Specific Duties and Performance Responsibilities:
• Manage the cafeteria to be a welcoming warm environment, decorate for seasons and manage, plan events to increase participation in the program.
• Manages, coordinates, and oversees the day-to-day food service operations at an assigned school site; analyzes effectiveness, assures compliance with the District, State, and Federal laws, regulations, safety, and sanitation procedures.
• Estimates and orders amount of food and supplies needed; monitors and controls expenditures; maintains assigned budget.
• Directs, assigns, schedules, and evaluates food service personnel; conducts training sessions for new employees on equipment and procedures of the kitchen.
• Inspects lunchroom and kitchen area daily to assure compliance with health, safety, and sanitation requirements and regulations.
• Plans and coordinates daily work for efficient use of labor; receives calls from employees and calls substitutes as necessary.
• Trains and assists employees in the proper handling of foods, correct use and care of equipment and high standards of sanitation and safety.
• Maintains, prepares, and reviews a variety of menu production records, inventories, logs and reports; accumulates data and inputs information into a computer as appropriate and files documents as necessary. Completes monthly reports and submit to the Food Service Director by due dates.
• Must have knowledge of Excel and Outlook. Must know how to attach files to emails and save files in the appropriate drives.
• Must learn the Point of Sale System and the Back Office Manager program.
• Must obtain Serve Safe Certification. Food Service Director will arrange for this exam.
• Supervises and participates in food preparation and distribution to District students and staff; plans for catered events such as meetings, activities and parties; plans and coordinates food service operations with school activities to improve school and community relations and increase student participation. Must schedule staff appropriately to work these events.
• Communicates with students, staff, faculty, and outside organizations to exchange information, receives suggestions, and resolves issues related to food service.
• Participates in, schedules and attends in-service meetings and workshops related to assignment.
• Demonstrates regular attendance and punctuality.
• Adheres to the appropriate code of ethics.
• Performs other duties consistent with the position assigned as may be requested by the Food Service Director or Superintendent. General Duties and Performance Responsibilities:
• Determine appropriate action within clearly defined guidelines.
• Present a positive image of the school to parents, and convey to them the school's genuine concern with the education, growth and development of each student.
• Seek to establish friendly and cooperative partnerships between home and school.
• Work to develop a positive public relationship between the school district and community.
• Carry out assignments in a timely manner without undue checking.
• React positively to directives given by supervisors.
• Demonstrate a willingness to cooperate with district administrators, principals and staff.
• Maintain the confidentiality, both verbally and in written form, of each student's educational records.
• Strive to maintain and improve professional competence.
• Take necessary precautions to protect students, equipment, materials and facilities.
• Adhere to School Board of Education Policies and Procedures.
Knowledge and Abilities: KNOWLEDGE OF:
• Meal production, planning, and scheduling.
• Applicable District, Federal, and State laws, rules and regulations related to food service and quantity food preparation and food merchandising.
• Nutrition, sanitation, operation regulations, and requirements and 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, control and record-keeping techniques.
• Principles and practices of supervision and training.
• Oral and written communication skills. ABILITY TO:
• Manage and coordinate the day-to-day food service operation at an assigned school site.
• Assure compliance with District, State, and Federal requirements.
• 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 and meet schedules and time lines.
• Analyze situations accurately and adopt an effective course of action.
• Operate a computer terminal as required.
• Work independently with little direction.
Physical Requirements: Medium to Light Work
• Ability to lift at least 30 pounds
• Ability to exert in excess of 30 pounds of force occasionally, and/or in excess of 20 pounds of force constantly to move objects Physical Activities:
• Ability to sit, stand, walk, climb, balance, bend, stoop, kneel, crouch, crawl, twist, and reach
• Ability to push, pull, or lift exerting up to 20 pounds of force
• Grasping – applying pressure to an object with the fingers and palm.
• Talking – expressing or exchanging ideas by means of the spoken word. Voice will need to be loud at times in order to be heard.
• Hearing Acuity – perceiving speech and other environmental sounds at normal loudness levels.
• Visual Acuity – seeing at a level which allows reading of numbers and text, operation of equipment, inspection of machines, etc.
• Vision
• Color - ability to identify and distinguish colors
• Peripheral – observing an area that can be seen up and down or right and left when eyes are fixed on a given point. Working Conditions: The worker is subject to both environmental conditions as activities occur both inside and outside. Salary: Commensurate with the school district's Classified Salary Schedule Note: This description of performance responsibilities is intended to indicate the kinds of tasks and levels of work difficulty that will be required of positions that will be given this title and shall not be construed a declaration of what the specific duties and responsibilities of any particular position shall be. It is not intended to limit or in any way modify the right of any supervisor to assign, direct or control the work of employees under his/her supervision. The use of a particular expression or illustration describing duties shall not be held to exclude other duties not mentioned that are of a similar kind or level of difficulty with the job description.