Food Services Kitchen Manager I

Summary

Manages the operations of food services finishing kitchen which receives most of its food prepared by a central food preparation kitchen; may provide limited food services for other on-site programs. Food services kitchen manager I is responsible for 1-499 meal equivalents.

Qualifications

• Any combination of education and experience equivalent to graduation from high school or possession of a General Equivalency Diploma (GED) certificate.
• One (1) year of experience in food services.
• Advanced degree(s) beyond the minimum degree requirement in a relevant field may be considered for some experience.
• Fairfax County Sanitation Certification obtained within 45 calendar days of hire.
• Completion of the Fairfax County Public Schools manager in training program.
• Must be free of any infectious or communicable disease which, according to a determination by the United States Secretary of Health and Human Services, poses a risk of transmission through the handling of food.
• Knowledge of the procedures, practices, operations, and equipment of institutional food preparation including sanitation and safety requirements.
• Ability to organize, supervise, train, and evaluate assigned staff.
• Ability to operate various types of kitchen equipment and related computerized programs.
• Ability to interpret and follow written and verbal instructions.
• Ability to recognize and report hazards and apply safe work methods.
• Ability to work cooperatively with and provide good customer service to students, parents/guardians, and school personnel.
• Ability to communicate effectively, both orally and in writing.

Major Duties/Essential Functions

• Plans and manages all aspects of the food services operation; prepares meals for students.
• Works with the manager of a central kitchen to organize food and supply deliveries.
• Resolves problems and obtains emergency supplies and assistance.
• Plans cost-effective food service programs to include planning, ordering, inventory, portioning, and other aspects of assigned school food services operations, such as vending at the middle and high schools.
• Orders supplies via the food services computer applications, the central kitchen, or directly from vendor for direct-delivery items such as dairy goods.
• Manages inventory records, balancing need to maintain minimum stock with consideration for anticipated needs.
• Works with school and community groups to organize, implement and participate in special food service events and training programs.
• Participates in the recruitment of kitchen staff; trains, supervises, and evaluates staff; plans daily staff work schedule.
• Represents school with community and families; conducts periodic sanitation inspections; and maintains financial records.
• Performs related duties as required or assigned.

Work Environment/Physical Requirements

• This job operates in a kitchen environment and has a noise level of mostly low to moderate, with areas that may be uncomfortable, wet, and slippery.
• This job requires sufficient visual acuity, strength, and dexterity to manually move, shelve, stack, or raise objects.
• While performing the duties of this job, the employee may be required to regularly stand, sit, walk, bend, and/or kneel.
• There may be exposure to extreme heat and cold environments.
• The employee is frequently required to reach with hands and arms and occasionally lifting and/or moving of up to 50 pounds.