2026-2027 FCEMS Food Service Manager

TITLE: FOOD SERVICE MANAGER 
QUALIFICATIONS: 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
experience in food service operations. Licenses and other requirements: must complete training
course for certification of beginning school food service personnel as prescribed in 702 KAR
6:045.
REPORTS TO: Director of Operations
JOB GOALS: 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 RESPONSIBLITIES:
Manages, coordinates and oversees the day-to-day food service operations at FCEMS; 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.
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.
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.
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 Director of Operations or Superintendent.
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.

Salary: 

Eight Hour Day