SCHOOL FOOD SERVICE MANAGER - MIT MANAGER IN TRAINING/FLOATER

Salary Schedule QUALIFICATIONS High school diploma or GED required. Two (2) years of experience as a School Food Service Assistant Lead or three (3) years as a School Food Service Assistant III in Orange County Public Schools; or five (5) successful years of food service management experience from another school district or other institutional food service company such as a hospital, chain restaurant, theme park, or other approved company. Successful completion of Orange County’s School Food Service Manager Internship must be completed within the first three (3) months of employment. ServSafe certification within sixty (60) days of hire. The incumbent is considered to be "essential personnel" during an emergency and can be subject to being held over or called back to a district location at all times. All new hires to this position must successfully complete the Industrial Physical Capability Screening (IPCS); previous incumbents holding this position without a break in service are not required to have this screening. KNOWLEDGE, SKILLS AND ABILITIES Extensive knowledge in the preparation of foods served in Child Nutrition Programs; of the use and care of all equipment utilized in the preparation of school meals; of all facets of operations management preferred; demonstrated leadership and management ability; skill in application of principles of personnel supervision; 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 Senior Manager Food and Nutrition Services (FNS) SUPERVISES Provides input to the School Principal relative to the hiring, terminating, disciplining and evaluating performance of school food service assistants. MACHINES, TOOLS, EQUIPMENT Institutional Food service equipment, POS machines, equipment, vehicles, etc., used in this position. Telephone, Thermometer, Computer, (Personal Computer), Printer, Copier, Adding machine, Calculator. PHYSICAL REQUIREMENTS Describes physical conditions of this position. Medium Work Exerting up to 50 pounds of force occasionally and/or up to 20 pounds of force frequently. PHYSICAL ACTIVITY Physical activities of this position. Percent of a typical day involved in each applicable activity is noted. Percentage 20 Sitting Resting with the body supported by the buttocks or thighs. 70 Standing Assuming an upright position on the feet, particularly for sustained periods of time. 40 Walking Moving about on foot to accomplish tasks, particularly for long distances. 10 Bending Lowering the body forward from the waist. 10 Reaching Extending hand(s) and arm(s) in any direction. 10 Lifting Raising objects from a lower to a higher position or moving objects horizontally from position-to-position through the use of the upper extremities and back muscles exerting up to 10 pounds of force. 80 Finger Dexterity Picking, pinching, typing or otherwise working primarily with fingers rather than with the whole hand or arm. 50 Grasping Applying pressure to an object with the fingers and palm. 90 Talking Expressing or exchanging ideas by means of the spoken word. Those activities in which detailed or important spoken instructions must be conveyed accurately, loudly or quickly. 90 Hearing Acuity The ability to perceive speech and other environmental sounds at normal loudness levels. 90 Visual Acuity The power to see at a level which allows reading of numbers and text, operation of equipment, inspection of machines, etc. Note Will total more than 100 percent as several activities may be performed at one time. WORKING CONDITIONS Conditions the worker will be subject to in this position. Indoors and Outdoors The worker is subject to both environmental conditions. Activities occur inside and outside. PERFORMANCE RESPONSIBILITIES Manifest a professional code of ethics and values. Respond to internal and external customers in a timely, accurate, courteous and empathetic manner representing OCPS in a positive light. Model the routine, intentional and effective use of technology in daily work, including communications, organization and management tasks. Provide ongoing evaluation of program operations to ensure compliance with state, federal, and local regulations. Ensure that district developed menus are followed and are nutritionally adequate to meet United States Department of Agriculture guidelines. Procure all food and supplies necessary for food service operation. Prepare and maintain accurate production records, work schedules and mandatory federal and state reports to ensure accountability. Maintain on-going functions and leadership in the absence of the regular manager at the assigned school. Report the status of the day to day cafeteria operations to the FNS administrator assigned to the school. Assist with interviewing and selecting school food service assistants for employment. Train and supervise school food service assistants in the areas of food preparation, use and care of equipment, sanitation and safety practices. Evaluate the productivity and efficiency of school food service assistants; resolve complaints and grievances and provide input to Principal regarding disciplinary issues, as needed. Maintain and ensure the accuracy of employees’ attendance records and free and reduce price meal applications. Conduct analysis of revenue and expenditures for school food service facilities and make needed adjustments to align facilities with district standards. Establish and maintain effective communication and working relationships with Food and Nutrition Services’ staff, district personnel, school officials, parents, and the general public. Follow the district’s policies and procedures as related to all HRMD guidelines and the district’s instructional initiatives. Follow the district’s policies and procedures as related to fixed assets. Develop leadership in subordinates. Responsible for keeping up to date on current technology being used by OCPS. With the support of the district, attend training to ensure skill level in various technologies is at the level required to perform in current position. Responsible for maintaining 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 Essential Performance Responsibilities TERMS OF EMPLOYMENT Non-bargaining unit compensation plan, 193 days, 8.0 hours per day. EVALUATION Performance of this job will be evaluated in accordance with provisions of the Board’s policy on evaluation of personnel, with emphasis on providing nutrition services for students of Orange County Public Schools, in support of the district's priorities and expected results. 08/01/2024 #J-18808-Ljbffr