Class Code:                                                                                               7211

FOR THIS TYPE OF EMPLOYMENT, STATE LAW REQUIRES A NATIONAL AND STATE CRIMINAL
HISTORY BACKGROUND CHECK AND HAVE A LETTER, PROVIDED BY THE INDIVIDUAL, FROM
THE CABINET FOR HEALTH AND FAMILY SERVICES STATING THE EMPLOYEE IS CLEAR TO HIRE
BASED ON NO FINDINGS OF SUBSTANTIATED CHILD ABUSE OR NEGLECT FOUND THROUGH A
BACKGROUND CHECK OF CHILD ABUSE AND NEGLECT RECORDS MAINTAINED BY THE
CABINET FOR HEALTH AND FAMILY SERVICES AS A CONDITION OF EMPLOYMENT.

LOCAL DISTRICT CLASSIFICATION PLAN

CLASS TITLE:  FOOD SERVICE MANAGER II

BASIC FUNCTION: 

     Manage and coordinate the foodservice 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 foodservice operations in an assigned school site. 

REPRESENTATIVE DUTIES:

• Manage and coordinate the foodservice 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 timelines; ensure that appropriate food temperatures and sanitation requirements are met.
• Prepare menus, ensure compliance with regulations and requirements; estimate and order the amount of food and supplies needed; monitor and control expenditures; maintain an 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 properly handling foods, correct use and care of equipment, and maintain high sanitation and safety standards.
• Maintain, prepare, and review various 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 foodservice 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 food service issues.
• 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 about 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 foodservice 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 timelines.
• 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 is equivalent to a 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.

LICENSES AND OTHER REQUIREMENTS:

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