School Food Service Manager IV - Manager in Training Program

Provides safe, efficient and professional food and nutrition services for OCPS students through operational efficiencies, program compliance and review of daily food service operations at the assigned school.

Responsibilities and Qualifications

Qualifications:

High school diploma or GED required.

1. A minimum of two (2) years of experience in school food service in Orange County Public Schools; or five successful years of food service management experience from another school district or other institutional food service company such as a hospital, chain restaurant, theme park, or other approved company.


2. Successful completion of Orange County’s School Food Service Manager Internship required or successful evaluation as a substitute school food service manager.


3. ServSafe certification is required.


4. Effective January 1, 2015, all new hires to this position must successfully complete the Industrial Physical Capability Screening (IPCS); previous incumbents holding this position without a break in service are not required to have this screening.

Knowledge, Skill and Abilities:

Extensive knowledge in the preparation of foods served in Child Nutrition Programs; of the use and care of all equipment utilized in the preparation of school meals; of all facets of operations management preferred; demonstrated leadership and management ability; skill in application of principles of personnel supervision; effective oral and written communication skills; knowledge of computer systems; ability to apply principles of Food Service, Sanitation and HACCP in daily activities; knowledge of applicable county, state and federal school food service regulations; ability to translate standards of Food and Nutrition excellence into daily operations.

Reports To: Area Manager, FNS

Supervisor: Provides input to the School Principal relative to the hiring, terminating, disciplining and evaluating performance of school food service assistants.

Machines, Tools, Equipment:
Institutional Food service equipment, POS machines, equipment, vehicles, etc., used in this position. Telephone, Thermometer, Computer, (Personal Computer), Printer, Copier, Adding machine, Calculator.

Physical Requirements:
Describes physical conditions of this position.

Medium Work: Exerting up to 50 pounds of force occasionally and/or up to 20 pounds of force frequently.

Physical Activity:
Physical activities of this position. Percent of a typical day involved in each applicable activity is noted.

Percentage
20 Sitting: Resting with the body supported by the buttocks or thighs.
70 Standing: Assuming an upright position on the feet, particularly for sustained periods of time.
40 Walking: Moving about on foot to accomplish tasks, particularly for long distances.
10 Bending: Lowering the body forward from the waist.
10 Reaching: Extending hand(s) and arm(s) in any direction.
10 Lifting: Raising objects from a lower to a higher position or moving objects horizontally from position-to-position through the use of the upper extremities and back muscles exerting up to 10 pounds of force.
80 Finger Dexterity: Picking, pinching, typing or otherwise working primarily with fingers rather than with the whole hand or arm.
50 Grasping: Applying pressure to an object with the fingers and palm.
90 Talking: Expressing or exchanging ideas by means of the spoken word. Those activities in which detailed or important spoken instructions must be conveyed accurately, loudly or quickly.
90 Hearing Acuity: The ability to perceive speech and other environmental sounds at normal loudness levels.
90 Visual Acuity: The power to see at a level which allows reading of numbers and text, operation of equipment, inspection of machines, etc.

Note: Will total more than 100 percent as several activities may be performed at one time.

WORKING CONDITIONS:
Conditions the worker will be subject to in this position.

Indoors and Outdoors: The worker is subject to both environmental conditions. Activities occur inside and outside.

PERFORMANCE RESPONSIBILITIES:

* Manifests a professional code of ethics and values.
* Respond to internal and external customers in a timely, accurate, courteous and empathetic manner representing OCPS in a positive light.
* Models the routine, intentional and effective use of technology in daily work, including communications, organization and management tasks.
* Provides ongoing evaluation of program operations to ensure compliance with state, federal, and local regulations.
* Ensures that district developed menus are followed and are nutritionally adequate to meet United States Department of Agriculture guidelines.
* Procures all food and supplies necessary for food service operation.
* Prepares and maintains accurate production records, work schedules and mandatory federal and state reports to ensure accountability.
* Maintains on-going functions and leadership in the absence of the regular manager at the assigned school.
* Reports the status of the day to day cafeteria operations to the FNS administrator assigned to the school.
* Assists with Interviewing and selecting school food service assistants for employment.
* Trains and supervises school food service assistants in the areas of food preparation, use and care of equipment, sanitation and safety practices.
* Evaluates the productivity and efficiency of school food service assistants; resolves complaints and grievances and provides input to Principal regarding disciplinary issues, as needed.
* Maintains and ensures the accuracy of employees’ attendance records and free and reduced price meal applications.
* Conducts analysis of revenue and expenditures for school food service facilities and makes needed adjustments to align facilities with district standards.
* Establishes and maintains effective communication and working relationships with Food and Nutrition Services’ staff, district personnel, school officials, parents, and the general public.
* Follow the district’s policies and procedures as related to all HRMD guidelines, executive limitations, the district’s instructional initiatives, and the school district’s charter guidelines.
* Follow the district’s policies and procedures as related to fixed assets.
* Develop leadership in subordinates.
* Responsible for keeping up to date on current technology being used by OCPS. With the support of the district, attends training to ensure skill level in various technologies is at the level required to perform in current position.
* Responsible for maintaining timely and accurate information and accountable for the quality of information maintained by those they supervise.
* Responsible for self-development and keeping up to date on current research, trends and best practices relevant to the area of responsibility.

* Essential Performance Responsibilities

Perform other duties and responsibilities as assigned by supervisor.

TERMS OF EMPLOYMENT:
Non-bargaining unit compensation plan, 261 days, 8.0 hours per day.

EVALUATION:
Performance of this job will be evaluated in accordance with provisions of the Board’s policy on evaluation of personnel, with emphasis on providing nutrition services for students of Orange County Public Schools, in support of the district's priorities and goals.