About this role
Fleming County Schools Job Description Created June 2026 Class Code: 7234 JOB DESCRIPTION Position Title: Food Service Assistant I Responsible to: School Food Service Manager Basic Function: 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. Performance Responsibilities:
• Assist with managing, coordinating and overseeing the day-to-day food service operations at an assigned school site; analyze effectiveness, assure compliance with District, State and federal laws, regulations and safety and sanitation procedures.
• Help estimate and order amount of food and supplies needed; monitor and control expenditures; maintain assigned budget.
• Inspect lunchroom and kitchen area daily to assure compliance with health, safety and sanitation requirements and regulations.
• Help 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.
• Assist with maintaining, preparing and reviewing a variety of menu production records, inventories, logs and reports; accumulate data and input information into a computer as appropriate and file documents as necessary.
• 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.
• Communicate with students, staff, faculty, and outside organizations to exchange information, receive suggestions, and resolve issues related to food service.
• Perform other duties as assigned by supervisor, director, or superintendent.
Knowledge of:
• Meal production planning and scheduling.
• Applicable District, federal and State laws, rules and regulations related to food service.
• Quantity/Quality food preparation and food merchandising.
• Nutrition, sanitation and operation regulations and requirements.
• 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.
• 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 requirements.
• Train others in the preparation and serving of food in large quantities.
• Read, interpret, apply and explain rules, regulations, policies and procedures.
• 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 direction.
• Build a positive culture within the kitchen.
Education and Experience: 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. Attends at least 10 hours of continuing education. Licenses and Other Requirements: Must complete training course for certification of beginning school food service personnel as prescribed in 702 KAR 6:045. Terms of Employment: Salary and work year to be established by the board of education. Evaluation: Performance will be evaluated in accordance with provisions of board policy for classified personnel.