Food Service Manager I - Emerson Academy - (2024/2025 school year)
4.
3 Owensboro, KY Owensboro, KY Full-time Full-time Estimated:
$30.
2K - $38.
3K a year Estimated:
$30.
2K - $38.
3K a year 1 day ago 1 day ago 1 day ago CLASS CODE 7212 TITLE:
FOOD SERVICE MANAGER I CLASSIFICATION:
FOOD SERVICE MANAGER I JOB GOAL:
To ensure the safe and efficient operation of the school cafeteria for the ultimate health, comfort and benefit of the students.
To manage, coordinate and oversee day-to-day food service operations at an assigned school site.
REPORTS TO:
Principal and District Food Service Director.
SUPERVISES:
Food service employees in school cafeteria
Qualifications:
Any combination equivalent to:
high school diploma or GED certificate.
Minimum of three years' experience working in food service operations.
Has met the requirements of the Criminal Record Check as specified by Kentucky state law.
CRITICAL SKILLS/EXPERTISE REQUIRED:
KNOWLEDGE OF:
Applicable District, Federal and State Laws, rules and regulations related to food service.
HACCP/Standard Operating Procedures for food service.
Use and care of institutional equipment and utensils.
Record-Keeping techniques.
Principals and practices of supervision and training.
Procedures used in ordering, receiving, storing and inventorying food and supplies.
Health and safety rules and regulations pertaining to food establishments, including sanitation and maintenance regulations.
Budget preparation and control.
Inventory methods and practices.
ESSENTIAL JOB FUNCTIONS:
ABILITY TO:
Manage and coordinate the day-to-day food service operations at an assigned school site.
Assure compliance with District, State and Federal requirements.
Operate a computer terminal as required.
Maintain records and prepare reports.
Recommend for hire and train others in the preparation and serving of food in large quantities.
Read, interpret, apply and explain rules, regulations, policies and procedures.
Work independently with little direction.
Analyze situations accurately and adopt an effective course of action.
Meet schedules and time lines.
Schedule, supervise and evaluate staff.
Communicate effectively both orally and in writing.
Plan and organize work.
REPRESENTATIVE DUTIES:
Follow school lunch and school breakfast menus according to meal pattern requirements and recommendations from the School Food Service Director.
Work with cooks in implementing and evaluating planned menus for meal pattern requirements, nutrient content, and appearance and student acceptance in accordance with school district standards.
Plan maximum use of USDA donated foods.
Maintain a standard recipe file and ensure the use of standardized recipes in food preparation.
Direct the use of accepted procedures in the preparation of all foods to ensure palatability and nutrient content.
Ensure the use of recommended methods in measuring and weighing ingredients.
Supervise food production and meal services to assure that emergency substitutes comply with meal pattern requirements.
Monitor production and service to comply with local and state Health Department sanitation regulations.
Thaw, cook, serve and maintain foods at correct temperatures.
Promote effective merchandising techniques; keep abreast of menu trends and new products.
Maintain menu and production records according to procedures established by the State Agency and school district policies.
Receive food and non-food supplies in accordance with School District policies, check invoices against original orders, and bid price sheets.
Follow school district's procedures for inspection of goods received for quality specified and for the return of unacceptable goods.
Supervise proper storage of purchased foods, USDA donated foods and non-food supplies in accordance with storage requirements.
Implement and supervise the appropriate inventory procedures for purchased foods, USDA donated foods, supplies and equipment as established by the school district and State agencies.
Work with students, parents and teachers in fulfilling the school district's student and parent involvement program.
Keep students, teachers and parents informed of daily/weekly menus and the services provided by the school service program.
PROFESSIONAL GROWTH Participate in the district in-service meetings and training programs for school food service personnel.
Participate in area, state and national workshops and other professional growth activities Assume and carry out such other tasks as may be assigned by the principal and/or school food service director.
Acts in accordance with the by-laws and policies as set forth by the Owensboro Board of Education, KRS and KAR, and applicable Federal laws and regulations.
Demonstrate loyalty and dedication to the purposes and goals of the Owensboro Public Schools.
BASIC BODY FUNCTIONS:
Medium Work:
Lifting 50 lbs.
Maximum with frequent lifting and/or carrying objects weighing up to 25 lbs.
Lifting:
Raising or lowering an object from one level to another (includes upward pulling).
Carrying:
Transporting an object, usually holding it in the hands or arms or on the shoulder.
Pushing:
Exerting force upon an object so that the object moves away from the force (includes slapping, striking, kicking and treadle actions).
Pulling:
Exerting force upon an object so that the object moves toward the force (including jerking).
Balancing:
Maintaining body equilibrium to prevent falling when walking, standing, crouching, or running on narrow, slippery or erratically moving surfaces.
Stooping:
Bending the body downward and forward by bending the spine at the waist.
Kneeling:
Bending the legs at the knees to come to rest on the knee or knees.
Crouching:
Bending the body downward and forward by bending the legs and spine.
Crawling:
Moving about on the hands and knees or hands and feet.
Reaching:
Extending the hands and arms in any direction.
Handling:
Seizing, holding, grasping, turning or otherwise working with the hand or hands (fingering not involved).
Fingering:
Picking, pinching, or otherwise working with the fingers primarily (rather than with the whole hand or arms as in handling).
Feeling:
Perceiving such attributes of objects and materials as size, shape, temperature, or texture, by means of receptors in the skin, particularly those of the finger tips.
Talking:
Expressing or exchanging ideas by means of the speaker.
Hearing:
Perceiving the nature of sounds by the ear.
Seeing:
Obtaining impressions through the eyes of the shape, size, distance, motion, color and other characteristics of objects.
WORKING CONDITIONS:
Inside:
The activities occur inside or outside in approximately equal amounts.
Wet Contact:
Contact with water or other liquids.
Will work inside a walk in freezer/refrigerator,.
Humid:
Atmospheric condition with moister content sufficiently high to cause marked body discomfort.
Fumes:
Sometimes exposed to smoky, usually odorous, thrown off as the result of use of ovens, dishwasher or steamer.
APTITUDES:
Specific capacities and abilities required of an individual in order to learn or perform adequately a task or job duty.
Rated in 1-5 as to the degree required, with 1 being the highest.
(1) Intelligence:
General learning ability.
The ability to catch on or understand instructions and underlying principles.
Ability to reason and make judgments, closely related.
(1) Verbal:
Ability to understand meanings of words and ideas associated with them, and to use effectively.
To comprehend language to understand relationships between the words and to understand meanings of whole sentences and paragraphs.
To present information or ideas clearly.
(2) Numerical:
Ability to perform arithmetic operations quickly and accurately.
(2) Clerical Perception:
Ability to perceive pertinent detail in verbal or tabular material.
To observe differences in copy, to proofread words and numbers, and to avoid perceptual errors in arithmetic computation.
(1) Motor Coordination:
Ability to coordinate eyes and hands to fingers rapidly and accurately in making precise movements with speed.
Ability to make a movement response accurately and quickly.
(1) Finger and Manual Dexterity:
Ability to move hands easily and skillfully.
To work with hands in placing and turning motions.
(1) Eye-Hand-Foot-Coordination:
Ability to move the hand and foot coordinately with each other in accordance with visual stimuli.
(1) Color Discrimination:
Ability to perceive or recognize similarities or differences in color, or shades or other values of the same color; to identify a particular color, to recognize harmonious or contrasting color combinations, or to match colors accurately.
.
Estimated Salary: $20 to $28 per hour based on qualifications.
3 Owensboro, KY Owensboro, KY Full-time Full-time Estimated:
$30.
2K - $38.
3K a year Estimated:
$30.
2K - $38.
3K a year 1 day ago 1 day ago 1 day ago CLASS CODE 7212 TITLE:
FOOD SERVICE MANAGER I CLASSIFICATION:
FOOD SERVICE MANAGER I JOB GOAL:
To ensure the safe and efficient operation of the school cafeteria for the ultimate health, comfort and benefit of the students.
To manage, coordinate and oversee day-to-day food service operations at an assigned school site.
REPORTS TO:
Principal and District Food Service Director.
SUPERVISES:
Food service employees in school cafeteria
Qualifications:
Any combination equivalent to:
high school diploma or GED certificate.
Minimum of three years' experience working in food service operations.
Has met the requirements of the Criminal Record Check as specified by Kentucky state law.
CRITICAL SKILLS/EXPERTISE REQUIRED:
KNOWLEDGE OF:
Applicable District, Federal and State Laws, rules and regulations related to food service.
HACCP/Standard Operating Procedures for food service.
Use and care of institutional equipment and utensils.
Record-Keeping techniques.
Principals and practices of supervision and training.
Procedures used in ordering, receiving, storing and inventorying food and supplies.
Health and safety rules and regulations pertaining to food establishments, including sanitation and maintenance regulations.
Budget preparation and control.
Inventory methods and practices.
ESSENTIAL JOB FUNCTIONS:
ABILITY TO:
Manage and coordinate the day-to-day food service operations at an assigned school site.
Assure compliance with District, State and Federal requirements.
Operate a computer terminal as required.
Maintain records and prepare reports.
Recommend for hire and train others in the preparation and serving of food in large quantities.
Read, interpret, apply and explain rules, regulations, policies and procedures.
Work independently with little direction.
Analyze situations accurately and adopt an effective course of action.
Meet schedules and time lines.
Schedule, supervise and evaluate staff.
Communicate effectively both orally and in writing.
Plan and organize work.
REPRESENTATIVE DUTIES:
Follow school lunch and school breakfast menus according to meal pattern requirements and recommendations from the School Food Service Director.
Work with cooks in implementing and evaluating planned menus for meal pattern requirements, nutrient content, and appearance and student acceptance in accordance with school district standards.
Plan maximum use of USDA donated foods.
Maintain a standard recipe file and ensure the use of standardized recipes in food preparation.
Direct the use of accepted procedures in the preparation of all foods to ensure palatability and nutrient content.
Ensure the use of recommended methods in measuring and weighing ingredients.
Supervise food production and meal services to assure that emergency substitutes comply with meal pattern requirements.
Monitor production and service to comply with local and state Health Department sanitation regulations.
Thaw, cook, serve and maintain foods at correct temperatures.
Promote effective merchandising techniques; keep abreast of menu trends and new products.
Maintain menu and production records according to procedures established by the State Agency and school district policies.
Receive food and non-food supplies in accordance with School District policies, check invoices against original orders, and bid price sheets.
Follow school district's procedures for inspection of goods received for quality specified and for the return of unacceptable goods.
Supervise proper storage of purchased foods, USDA donated foods and non-food supplies in accordance with storage requirements.
Implement and supervise the appropriate inventory procedures for purchased foods, USDA donated foods, supplies and equipment as established by the school district and State agencies.
Work with students, parents and teachers in fulfilling the school district's student and parent involvement program.
Keep students, teachers and parents informed of daily/weekly menus and the services provided by the school service program.
PROFESSIONAL GROWTH Participate in the district in-service meetings and training programs for school food service personnel.
Participate in area, state and national workshops and other professional growth activities Assume and carry out such other tasks as may be assigned by the principal and/or school food service director.
Acts in accordance with the by-laws and policies as set forth by the Owensboro Board of Education, KRS and KAR, and applicable Federal laws and regulations.
Demonstrate loyalty and dedication to the purposes and goals of the Owensboro Public Schools.
BASIC BODY FUNCTIONS:
Medium Work:
Lifting 50 lbs.
Maximum with frequent lifting and/or carrying objects weighing up to 25 lbs.
Lifting:
Raising or lowering an object from one level to another (includes upward pulling).
Carrying:
Transporting an object, usually holding it in the hands or arms or on the shoulder.
Pushing:
Exerting force upon an object so that the object moves away from the force (includes slapping, striking, kicking and treadle actions).
Pulling:
Exerting force upon an object so that the object moves toward the force (including jerking).
Balancing:
Maintaining body equilibrium to prevent falling when walking, standing, crouching, or running on narrow, slippery or erratically moving surfaces.
Stooping:
Bending the body downward and forward by bending the spine at the waist.
Kneeling:
Bending the legs at the knees to come to rest on the knee or knees.
Crouching:
Bending the body downward and forward by bending the legs and spine.
Crawling:
Moving about on the hands and knees or hands and feet.
Reaching:
Extending the hands and arms in any direction.
Handling:
Seizing, holding, grasping, turning or otherwise working with the hand or hands (fingering not involved).
Fingering:
Picking, pinching, or otherwise working with the fingers primarily (rather than with the whole hand or arms as in handling).
Feeling:
Perceiving such attributes of objects and materials as size, shape, temperature, or texture, by means of receptors in the skin, particularly those of the finger tips.
Talking:
Expressing or exchanging ideas by means of the speaker.
Hearing:
Perceiving the nature of sounds by the ear.
Seeing:
Obtaining impressions through the eyes of the shape, size, distance, motion, color and other characteristics of objects.
WORKING CONDITIONS:
Inside:
The activities occur inside or outside in approximately equal amounts.
Wet Contact:
Contact with water or other liquids.
Will work inside a walk in freezer/refrigerator,.
Humid:
Atmospheric condition with moister content sufficiently high to cause marked body discomfort.
Fumes:
Sometimes exposed to smoky, usually odorous, thrown off as the result of use of ovens, dishwasher or steamer.
APTITUDES:
Specific capacities and abilities required of an individual in order to learn or perform adequately a task or job duty.
Rated in 1-5 as to the degree required, with 1 being the highest.
(1) Intelligence:
General learning ability.
The ability to catch on or understand instructions and underlying principles.
Ability to reason and make judgments, closely related.
(1) Verbal:
Ability to understand meanings of words and ideas associated with them, and to use effectively.
To comprehend language to understand relationships between the words and to understand meanings of whole sentences and paragraphs.
To present information or ideas clearly.
(2) Numerical:
Ability to perform arithmetic operations quickly and accurately.
(2) Clerical Perception:
Ability to perceive pertinent detail in verbal or tabular material.
To observe differences in copy, to proofread words and numbers, and to avoid perceptual errors in arithmetic computation.
(1) Motor Coordination:
Ability to coordinate eyes and hands to fingers rapidly and accurately in making precise movements with speed.
Ability to make a movement response accurately and quickly.
(1) Finger and Manual Dexterity:
Ability to move hands easily and skillfully.
To work with hands in placing and turning motions.
(1) Eye-Hand-Foot-Coordination:
Ability to move the hand and foot coordinately with each other in accordance with visual stimuli.
(1) Color Discrimination:
Ability to perceive or recognize similarities or differences in color, or shades or other values of the same color; to identify a particular color, to recognize harmonious or contrasting color combinations, or to match colors accurately.
.
Estimated Salary: $20 to $28 per hour based on qualifications.
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