Cafeteria Manager/Cook/Baker at Wilkey Elementary School (8 hrs per day)

This position will be 8 hours per day, M-F.

Class Code:                                                                                                 7211

 LOCAL DISTRICT CLASSIFICATION PLAN

CLASS TITLE: FOOD SERVICE MANAGER II

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.

DISTINGUISHING CHARACTERISTICS:

      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.  Food Service Manager III incumbents plan, coordinate, manage and oversee a complex food service program.  Food Service Manager I incumbents manage and coordinate the day-to-day food service operations in an assigned school site. 

REPRESENTATIVE DUTIES:

• Manage and coordinate the food service operations and activities of a central kitchen; analyze effectiveness, assure compliance with District, State and federal laws, regulations and safety and sanitation procedures.
• Plan and organize food service transporting activities; set transportation schedules according to established time lines; assure guidelines for maintaining appropriate food temperatures and sanitation requirements are met.
• Prepare menus, assuring compliance with regulations and requirements; estimate and order amount of food and supplies needed; monitor and control expenditures; maintain assigned budget.
• Select food service employees; direct, assign, schedule and evaluate food service personnel; conduct training sessions for new employees.
• Inspect lunchroom and kitchen area daily to assure compliance with health, safety and sanitation requirements and regulations.
• 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 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.
• Participate in, schedule and attend in-service meetings and workshops
• Perform 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 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 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 requirements.
• Plan and organize food service transporting activities.
• 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 direction.  
• 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 and three years experience in food service.

Food Service Manager II - Continued                                                                           Page 3

LICENSES AND OTHER REQUIREMENTS:

      Must complete training course for certification of beginning school food service personnel as prescribed in 702 KAR 6:045.