SCHOOL FOOD SERVICE MANAGER ELEMENTARY, MIDDLE SCHOOL AND HIGH SCHOOL - MAXEY ES

About the role

Safely and efficiently manages food and nutrition services for OCPS students through operational efficiencies, program compliance, and daily oversight of assigned school's food service operations.

Qualifications

• High school diploma or GED required.
• Minimum of two (2) years 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.
• Successful completion of Orange County’s School Food Service Manager Internship required or successful evaluation as a substitute school food service manager.
• ServSafe certification is required.
• The incumbent is considered essential personnel during emergencies.
• New hires must successfully complete the Industrial Physical Capability Screening (IPCS).
• Must work at least six (6) months in an Elementary School before qualifying for Middle or High School positions.

Knowledge, Skills and Abilities

• Extensive knowledge in preparing foods for Child Nutrition Programs.
• Knowledge of equipment and principles of personnel supervision.
• Effective communication skills.
• Computer system knowledge.
• Understanding of Food Service, Sanitation, and HACCP principles.
• Knowledge of applicable regulations.

Reports To

Senior Manager, FNS

Supervises

• Provides input to the School Principal regarding the hiring, terminating, disciplining, and evaluating performance of school food service assistants.

Physical Requirements

• Medium Work: Exerting up to 50 pounds of force occasionally and/or up to 20 pounds of force frequently.
• Percent of a typical day involved in each applicable activity:
  • Sitting: 70%
  • Standing: 40%
  • Walking: 10%
  • Bending: 10%
  • Reaching: 10%
  • Lifting: 80%
  • Finger Dexterity: 50%
  • Grasping: 90%
  • Talking: 90%
  • Hearing: 90%
  • Visual Acuity: 90%

Working Conditions

• Indoors and Outdoors: Both.

Performance Responsibilities

• Professional code of ethics and values.
• Timely, accurate, courteous, and empathetic customer service.
• Intentional and effective use of technology.
• Ongoing evaluation of program operations for compliance with regulations.
• Ensuring compliance with USDA guidelines and maintaining accurate production records.
• Procuring necessary food and supplies, preparing and maintaining accurate reports, and conducting analyses.
• Assisting with interviewing and selecting school food service assistants, training, and supervising assistants.
• Evaluating productivity and resolving complaints and grievances.
• Maintaining accurate attendance records and free/reduced-price meal applications.
• Conducting analysis of revenue and expenditures and making adjustments to align with district standards.
• Maintaining effective communication and working relationships with various stakeholders.
• Complying with district policies and procedures.
• Maintaining up-to-date skills in various technologies.
• Maintaining accurate and timely information.
• Maintaining leadership in subordinates.
• Keeping up to date on current research, trends, and best practices.

Essential Performance Responsibilities

• Non-bargaining unit compensation plan, 261 days, 8.0 hours per day.
• Performance evaluations based on Orange County Public Schools' priorities and goals.