Lafayette High School Food Service Manager IV

JobID: 14061 Position Type: Food Service Date Posted: 2/22/2024 Location: FOOD SERVICES Date Available: 23/24 School Year Closing Date: 02/29/2024 TITLE: Food Service Manager IV Grade 07 REPORTS TO: Food Service Supervisor SUPERVISES: Food Service Assistants JOB 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; supervise, direct and evaluate assigned personnel.
MEASURES OF SUCCESS: Ensure reports/audits (federal/local/state) indicate compliance with regulatory requirements, if out of compliance, take corrective action.
Increased satisfaction pertaining to quality, taste & appearance as shown in survey data.
Staff demonstrate knowledge and operational skills for consistency and best practices.
DUTIES AND RESPONSIBILITIES: Manage the food service operations for a program with participation based on meal equivalent ranges 1200 and greater.
Manage, coordinate and oversee 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.
Follow menus, assuring compliance with regulations and requirements; estimate and order amount of food and supplies needed; monitor and control expenditures; maintain assigned budget.
Direct, assign, schedule and evaluate food service personnel; conduct training sessions for employees.
Inspect kitchen area daily to assure compliance with health, safety and sanitation requirements and regulations DUTIES AND RESPONSIBILITIES (CONT.
): Plan work schedules and coordinate daily work for efficient use of labor; receive calls from employees and call substitutes as required.
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 Maintain, prepare and review 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.
Supervise and participate in food preparation and distribution to 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.
Participate in, schedule and attend in-service meetings and workshops.
Demonstrates the ability to communicate in more than one language or the willingness to learn to communicate in more than one language at a novice level of proficiency.
Perform other duties as assigned.
Maintain regular attendance.
KNOWLEDGE AND ABILITIES: KNOWLEDGE OF: Meal production planning and scheduling.
Applicable District, State and federal laws, rules and regulations related to food service.
Quantity 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.
Budget review 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 requirements.
Plan and organize food service transporting activities.
Prepare and serve 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 direction.
PHYSICAL DEMANDS: 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 50 pounds.
EDUCATION AND EXPERIENCE: High school diploma or G.
E.
D.
Certificate and three years experience in food service.
LICENSES AND OTHER REQUIREMENTS: 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 702 KAR 6:045.
Application Procedure: Apply online Contact: Michelle Coker (michelle.
coker@fayette.
kyschools.
us) JobID: 14061 Position Type: Food Service Date Posted: 2/22/2024 Location: FOOD SERVICES Date Available: 23/24 School Year Closing Date: 02/29/2024 TITLE: Food Service Manager IV Grade 07 REPORTS TO: Food Service Supervisor SUPERVISES: Food Service Assistants JOB 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; supervise, direct and evaluate assigned personnel.
MEASURES OF SUCCESS: Ensure reports/audits (federal/local/state) indicate compliance with regulatory requirements, if out of compliance, take corrective action.
Increased satisfaction pertaining to quality, taste & appearance as shown in survey data.
Staff demonstrate knowledge and operational skills for consistency and best practices.
DUTIES AND RESPONSIBILITIES: Manage the food service operations for a program with participation based on meal equivalent ranges 1200 and greater.
Manage, coordinate and oversee 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.
Follow menus, assuring compliance with regulations and requirements; estimate and order amount of food and supplies needed; monitor and control expenditures; maintain assigned budget.
Direct, assign, schedule and evaluate food service personnel; conduct training sessions for employees.
Inspect kitchen area daily to assure compliance with health, safety and sanitation requirements and regulations DUTIES AND RESPONSIBILITIES (CONT.
): Plan work schedules and coordinate daily work for efficient use of labor; receive calls from employees and call substitutes as required.
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 Maintain, prepare and review 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.
Supervise and participate in food preparation and distribution to 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.
Participate in, schedule and attend in-service meetings and workshops.
Demonstrates the ability to communicate in more than one language or the willingness to learn to communicate in more than one language at a novice level of proficiency.
Perform other duties as assigned.
Maintain regular attendance.
KNOWLEDGE AND ABILITIES: KNOWLEDGE OF: Meal production planning and scheduling.
Applicable District, State and federal laws, rules and regulations related to food service.
Quantity 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.
Budget review 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 requirements.
Plan and organize food service transporting activities.
Prepare and serve 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 direction.
PHYSICAL DEMANDS: 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 50 pounds.
EDUCATION AND EXPERIENCE: High school diploma or G.
E.
D.
Certificate and three years experience in food service.
LICENSES AND OTHER REQUIREMENTS: 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 702 KAR 6:045.
Application Procedure: Apply online Contact: Michelle Coker (michelle.
coker@fayette.
kyschools.
us)