Food Service Field Operations Manager in Food Nutrition Service

Field Operations Manager (Term of Employment: 12‑month, Exemption Status: EXEMPT, Salary Scale: AFSCME UB Grade G14‑15) Position Overview Field Operations Manager will provide consistent feedback on food service operation by observing and participating in daily meal service. Under the direction of the Supervisor of Food Services, assists in development and planning of menus that provide nutritionally balanced and appetizing foods while adhering to federal, state, and local regulations. Provides technical advice and recommendations to the food services operation, collects nutritional information on products, and provides computer‑generated analysis of all menus. Supports the goals and objectives of the division and provides technical expertise. Provides supervision of various aspects of the food service operation in the schools, including operational guidance, assistance, development and implementation of standards and related services. Assures the policies and procedures of the Food Services Department are being properly implemented and fulfills supervisor duties on a short‑term temporary basis when necessary. Education & Experience Associate’s degree, preferably in Hospitality Management, Nutrition or Culinary Arts. 5 years of experience in food service management or Certified Dietary Managers, or certification from other food service management trade organizations. Certification may be substituted for the degree. 2 years of experience in supervising food service operations, knowledge of institutional or contract food service programs, or restaurant management preferred. Credentialed as a School Nutrition specialist (SNS) from the School Nutrition Association preferred but not required. Qualifications Working knowledge of Health Department Regulations and HACCP procedures. Working knowledge of COMAR, State of Maryland Health Department, USDA and MSDE regulations concerning child nutrition. Ability to administer food service programs, including supervision and instruction of employees. Demonstrated proficiency in Microsoft Word, Excel, Outlook, and PowerPoint. Ability to use a point of service (POS) system. Excellent oral, written and human relation skills. Proven ability to work with a minimum of direct supervision and to carry a project to its completion. Proven ability to exercise good judgment in making decisions. Ability to lift and carry up to 50 lbs. Must obtain, within 12 months, Serv Safe certification; must maintain certification. Essential Job Functions Supports the selection of food service managers and food service assistant managers. Provides feedback on kitchen operations to the Supervisor of Food Services through the use of the Site Inspection Reports and field audits. Provides directions to the food service personnel on Food Services policies and procedures. Prepares reports using Microsoft Office. Provides support to field operations, including summer programs, as needed. Performs on‑site administrative reviews as required by state and federal regulations. Must possess good human relations and communication skills. Must have basic knowledge of Microsoft Office and be able to utilize Point of service software. Must have knowledge of HACCP and health department regulations concerning food services. Conducts training, on‑site, to ensure proper preparation and presentation of menu items. Duties and Responsibilities Visits school food service operations and completes Site Inspection Reports. Provides feedback and training to food service personnel. Participates in the scheduling and interviewing of potential candidates. Coordinates training activities for Food Service. Completes assignments from Supervisor of Food Services including the operation of kitchens when necessary. Conducts required edit checks, reviews after school snack programs at participation sites. Conducts required edit checks, review at risk supper programs at participation sites. May be required to respond outside of normal work hours for emergencies. Completes field audits as required by MSDE and directed by the Supervisor of food services. Plans and coordinates the summer feeding programs. Maintains nutrition analysis software with up‑to‑date information and accurately enters nutritional and allergen data. Collects nutritional information on products, provides computer‑generated analysis of all menus and interprets dietary guidelines. Supports and participates in community outreach and marketing. Formulates and implements a training program to meet the immediate and long‑range needs of the department, including planning and conducting related training workshops. Performs related work as required by the Supervisor of Food Services. Attends occasional evening and overnight meetings. Operates system vehicle for transportation during working hours. Develops procedures for introduction of new products and systems; conducts cost effectiveness studies. Recommends the selection of food for appropriate quality, test, texture, price, acceptability and appearance to be used in the food services program. Attends containing education, in sufficient quantity to maintain current credentialing requirements. Visits school cafeteria, checks operations and provides feedback. A Site Inspection Report would be completed on‑site and a copy provided to the kitchen manager, school principal and Supervisor of Food Services. Included in this report are inspections of food temperatures, proper menu, food quality procedures, customer service standards and sanitation levels and compliance with federal, state and local regulations. Completes audit of meal eligible students, reviewing applications and cross‑checking with cafeteria database. Environmental Factors & Physical Requirements The environmental factors and/or physical requirements of this position include the following: While performing the duties of this job, the employee is required to have ordinary ambulatory skills sufficient to visit other locations; and the ability to stand, walk, stoop, kneel, crouch, and manipulate (lift, carry, move) light to medium weights of 10–50 pounds. Requires good hand‑eye coordination, arm, hand and finger dexterity, including ability to grasp, and visual acuity to use a keyboard. The employee frequently is required to sit, reach with hands and arms, talk and hear. EEO Statement The Charles County public school system does not discriminate on the basis of race, color, religion, national origin, sex, sexual orientation, gender identity, age or disability in its programs, activities or employment practices. For inquiries, please contact the Title IX/ADA/Section 504 Coordinator. #J-18808-Ljbffr Charles County Public Schools