Food Service Manager II - Mayfield Middle School - Mayfield Independent Schools
Mayfield Middle Mayfield, KY
About the Job
FOOD SERVICE MANAGER II
Start Date: Immediately
Class Code: 7211
MAYFIELD INDEPENDENT SCHOOL DISTRICT
BASIC FUNCTION:
Manage and coordinate the food service operations and activities of a central kitchen; plan and organize food service transporting activities; assure compliance with District, State and Federal requirements and laws regarding nutrition, sanitation, safety and record-keeping; supervise and evaluate assigned food service personnel.
REPORTS TO: School Food Service Director APPROVED: 09/18/2017
DISTINGUISHING CHARACTERISTICS:
Food Service Manager I incumbents manage and coordinate the day-to-day food service operations in an assigned school site. Food Service Manager II incumbents manage and coordinate the food service operations and activities of a central kitchen. Incumbents also plan and organize food service transporting activities to District sites.
REPRESENTATIVE DUTIES:
- Effectively manages, coordinates, and oversees the day-to-day food service operation in an assigned school site.
- Coordinate menu preparations, assuring compliance with regulations and requirements; estimates and orders amount of foods and supplies needed.
- Directs, assigns, schedules, and evaluates food service personnel.
- Conducts and actively participates in required trainings including the training of substitutes and new employees.
- Plans work schedules and coordinates daily work for efficient use of labor; receives calls from employees and secures substitutes as necessary.
- Train and assist employees in the proper handling of foods, correct use of equipment and in maintaining high standards of sanitation and safety.
- Inspect lunchroom and kitchen area daily to assure compliance with health, safety and sanitation requirements and regulations.
- Accurately records and maintains menu production records, inventories, HACCP logs, and reports; reconciles daily sales, completes deposits, and completes other information and documents asnecessary.
- Assures accurate inventories are maintained and proper storage of goods is practiced.
- Reports to proper authorities any equipment defects, safety issues, and site needs in a timely professional manner.
- Supervises and participates in food preparation and distribution to district students and staff; assists in catered events such as meetings, activities and parties; plan and coordinate food service operation with school activities to improve community relations and increase student participation.
- Is creative in producing new ideas and finding more effective ways of doing things to improve service to students.
- Uses discretion with confidential or privileged information.
- Meets schedules and time lines.
- Accepts responsibility for completion of all assigned duties as required by policy, regulation, law, procedures, and/or directives from supervisors.
- Workday schedules and attendance requirements are met with consistency; is punctual.
- Demonstrates a personal and professional code of ethics that promotes the efficient and productive operation of the department.
- Treats people fairly, equitable, and with dignity and respect.
- Demonstrates integrity and fairness; acts in an ethical manner.
- Dresses according to District and department policies, procedures, and regulations.
- Organizes work responsibilities and sets priorities based upon department goals, objectives, and tasks.
- Attends and actively participates in required training programs and sessions including safety and preventative emergency meetings.
- Communicates effectively with staff, students, and administrators.
- Handles problems in a constructive and fair manner.
- Offers differing opinions in a constructive and helpful manner.
- Works through the chain of command to address issues and/or problems.
- Deals with people in a positive, constructive manner.
- Cooperates in the accomplishment of District/school/department goals, objectives, and tasks.
- Establishes and maintains cooperative and effective working relationships with others.
- Works independently with little directions.
- Maintains proper relationships with students.
- Maintains regular punctual attendance.
- Performs related duties as assigned.
KNOWLEDGE AND ABILITIES:
KNOWLEDGE OF:
- Meal production planning and scheduling.
- Applicable District, federal and State laws, rules and regulations related to food service.
- Food preparation for transportation to District sites.
- Quantity food preparation and food merchandising.
- Nutrition, sanitation and operation regulations and requirments.
- 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 and control.
- 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 requirments.
- Plan and organize food service transporting activites.
- Plan well-balanced, nutritional and appetizing menus within a fixed budget.
- 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.
- 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 directions.
EDUCATION AND EXPERIENCE: (preferred)
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 and three years food service experience.
LICENSES AND OTHER REQUIREMENTS:
Must complete training course for certification of beginning school food service personnel as prescribed in 702 KAR 6:045. Pursuant to 7 CFR parts 21O and 235, employee must complete mandatory annual training requirements.
Source : Mayfield Independent Schools