Job Description
Job Description
CLASS TITLE: FOOD SERVICE MANAGER
BASIC FUNCTION: Responsible for all aspects of food production in assigned school, keeping within sanitation, food cost, and scheduling guidelines.
ESSENTIAL DUTIES AND RESPONSIBILITIES: Other duties may be assigned.
SUPERVISORY RESPONSIBILITIES: Supervises kitchen helpers.
KNOWLEDGE AND ABILITIES:
KNOWLEDGE OF:
ABILITY TO:
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.
LICENSES AND OTHER REQUIREMENTS:
Must complete training course for certification of beginning school food personnel as prescribed in 702 KAR 6:045.
CLASS TITLE: FOOD SERVICE MANAGER
BASIC FUNCTION: Responsible for all aspects of food production in assigned school, keeping within sanitation, food cost, and scheduling guidelines.
ESSENTIAL DUTIES AND RESPONSIBILITIES: Other duties may be assigned.
- Manage, coordinate and oversee the day-to-day food service operations at an assigned school kitchen.
- Train and assist employees in the proper handling of food, as well as the correct use and care of kitchen equipment.
- Inspect kitchen area to ensure compliance with health, safety and sanitation requirements and regulations.
- Maintain daily and monthly records in compliance with state and federal regulations.
- Operate a cash register or other approved money collection mechanism.
- Reconcile final count of cash from breakfast and lunch receipts.
- Ready cash for shipment and deposit daily in an authorized depository.
- Ensure that all equipment in the cafeteria area is in safe, working condition and notify the appropriate authority when repairs are needed.
- Communicate with the Food Service Director in the ordering of food and supplies.
- Communicate with school official on the status of free, reduced and paid students.
- Plan work schedules and coordinate daily work for efficient use of labor, receive calls from employees and call substitutes as necessary.
- Assist in meal preparation.
- Assign substitute staff for food service workers.
SUPERVISORY RESPONSIBILITIES: Supervises kitchen helpers.
KNOWLEDGE AND ABILITIES:
KNOWLEDGE OF:
- Principles and methods of quantity food service preparation, serving and storage.
- Sanitation and safety practices related to handling, cooking baking and serving food.
- Methods of preparing and serving food in large quantities.
- Methods of adjusting and extending recipes and proper substitutions.
- Proper methods of storing equipment, materials and supplies.
- Standard kitchen equipment, utensils and measurements.
- Health and safety regulations.
- Basic record-keeping techniques.
- Basic math and cashiering skills.
ABILITY TO:
- Maintain regular and predictable attendance.
- Prepare, cook, bake and serve a variety of foods in quantity at an assigned food service facility.
- Prepare and serve food in accordance with health and sanitation regulations.
- Operate and maintain standard machines and equipment found in school cafeterias and kitchens.
- Prepare attractive, appetizing and nutritious meals for students and staff.
- Lift, bend, reach and stand.
- Follow, adjust and extend recipes.
- Understand and follow oral and written directions.
- Communicate effectively both orally and in writing.
- Lift heavy objects.
- Maintain routine records.
- Meet schedules and time lines.
- Establish and maintain cooperative and effective working relationships with others.
- Plan and organize work.
- Observe health and safety regulations.
- Train and provide work direction to others.
- Make change accurately.
- Read and write at a level required for successful job performance.
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.
LICENSES AND OTHER REQUIREMENTS:
Must complete training course for certification of beginning school food personnel as prescribed in 702 KAR 6:045.
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