FCCPS SECONDARY FOOD SERVICE MANAGER

Responsibilities

• Perform intermediate skilled and responsible administrative work in a school cafeteria.
• Participate in and supervise food service activities, including a la carte service.
• Plan, coordinate, assign, oversee, and participate in the preparation, cooking, and serving of food.
• Prepare and maintain records and reports.
• Supervise food service workers.

Requirements

• Any combination of education and experience equivalent to graduation from high school, supplemented by courses in home economics, food nutrition, or a related field.
• Considerable experience in food service in an institutional setting.
• Possess a health certificate for food preparation issued by Fairfax County.

Physical Requirements

• Medium work requiring exertion of 50 pounds of force occasionally, up to 20 pounds frequently, and up to 10 pounds constantly.
• Requires kneeling, crouching, reaching, standing, walking, lifting, and grasping.
• Requires vocal communication for expressing or exchanging ideas.
• Requires hearing to perceive information at normal spoken word levels.
• Requires visual acuity for preparing and analyzing data, using measuring devices, operating machines, and observing surroundings.
• Exposure to extreme heat, noise, and hazards.

Pay

Salary Lane: NE4 FCCPS Salary Scales.