SCHOOL FOOD SERVICE SENIOR MANAGER

Qualifications

• Bachelor’s degree from an accredited institution or any equivalent combination of related education, training and/or experience which provides the required knowledge, skills and abilities to perform the essential job functions.
• Five (5) years of successful managerial experience in Food & Nutrition Services, Institutional food management services with multiple staff with budget, product and customer service accountability.
• Must possess a Florida driver’s license and make frequent site visits.
• ServSafe Certified, accredited by the National Restaurant Association.
• Experience in school food service either at K-12, University/College, or senior dining preferred.
• Experience in managing multiple food service operations of 2,500 or more daily meals preferred.

Knowledge, Skills and Abilities

• Knowledge of all facets of operations management preferred;
• Demonstrated leadership and management ability;
• 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

Director, Food and Nutrition Services or assigned Administrator, Food and Nutrition Services

Supervise

• Provides input to the Director or designee relative to 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 is noted.

Performance Responsibilities

• Manifests a professional code of ethics and values.
• Responds 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.
• Responsible for the review of school food service operations at assigned work locations consistent with Food and Nutrition Services policies and procedures.
• Inspects food preparation and serving areas, equipment, and storage facilities and observes and enforces conformance to safety and sanitation standards.
• Manages and preserves the integrity of the food service program in customer service, food service and preparation, through accurate documentation of policies and procedures.
• Trains, supervises, and coaches food service managers while providing feedback of the school food service assistants in the areas of food preparation, use and care of equipment, sanitation and safety practices.
• Develops and tracks the budget ensuring compliance over approximately 15 - 40 schools with approximately $12 million budget.
• Communicates with FNS Procurement on Food order schedules and food orders discrepancies and other related needs.
• Communicates with FNS Menu on School menus, Menu Substitutions, Special Diets, Plate Cost Discrepancies and other related needs.
• Communicates with FNS HR on vacancy’s, staffing issues, and other related needs.
• Communicates with FNS Finance/Payroll on all related needs.
• Communicates with FNS Marketing on all marketing events and other related needs.
• Plans, schedules and conducts regular training of food service employees and managers as assigned.
• Ensures, through on-site audits and analysis of operations reports, that all school food service managers comply with applicable county, state, and federal regulations; school board policies, statutes and OCPS management directives.
• Counsels, evaluates and recommends employment and termination of school food service managers and staff to departmental administrators.
• Develops plans and identifies expected outcomes/results for each school food service manager, as assigned.
• Coach and mentor all levels of food service employees in Orange County Public Schools’ kitchens relative to daily assignments.
• Develops 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.
• Maintains 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.
• Perform Other Duties And Responsibilities As Assigned By Supervisor.

Evaluation

Performance of the job will be evaluated in accordance provisions of the Board’s policy on evaluation of personnel.